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A proper inventory of food is crucial for profitability and sustainability in food purchasing. Begin by checking deliveries at the back door, ensuring they meet temperature, packaging, and quality standards, and store food promptly to maintain its quality. Order only what you need to avoid wasting food, space, time, and money. Conduct frequent inventories at least bi-monthly, and analyze food usage alongside itemized sales reports to identify efficiency improvements. Even a one percentage point reduction in waste can lead to significant savings, potentially hundreds or thousands of dollars.
