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An estimated 4-10% of restaurant food is wasted before serving, indicating poor inventory management. Restaurant owners, particularly in 2021, must closely monitor food expenses and inventory while developing processes to track waste for accurate inventory and costs. The challenges posed by COVID-19 have intensified the need for effective inventory tracking and adaptability. This tutorial is designed for both new restaurant owners and those seeking to improve existing inventory processes. Viewers are encouraged to subscribe for updates on new content.