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A proper inventory of food is crucial for profitability and sustainability in food purchasing. Begin by ensuring deliveries meet temperature, packaging, and quality standards, and quickly store food to maintain quality. Order only what is necessary to avoid wasting food, space, time, and money. Conduct frequent inventories, at least bimonthly, and analyze food usage and itemized sales reports to identify improvement areas. Even a 1% increase in efficiency can lead to significant savings, potentially amounting to hundreds or thousands of dollars.