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A proper inventory of food is crucial for profitability and sustainability in food purchasing. Start by checking deliveries at the back door for adherence to temperature, packaging, and quality standards, ensuring quick put-away to maintain quality. Only order what is necessary, as over-ordering wastes food, space, time, and money. Conduct regular inventories of food items at least every two months. Analyze food usage and itemized sales reports to identify efficiency improvements. A small reduction in waste can lead to significant savings, potentially hundreds or thousands of dollars.
