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An estimated 4-10% of restaurant food is wasted before serving, often due to poor inventory management. As a restaurant owner, especially in 2021, it's essential to monitor food expenses and inventory closely. This involves managing large stock levels and tracking waste to ensure accurate inventory and cost control. The COVID-19 pandemic has further complicated operations, making it critical to adapt ordering processes and inventory tracking. Whether you are new to restaurant management or seeking to improve existing inventory practices, this video serves as a valuable resource for enhancing restaurant inventory management. Don't forget to subscribe for updates on new content.