In the food industry, inventory management is the process of tracking and ordering products to ensure an organization meets customer demand and maximizes profitability. It involves monitoring items from production to consumption or sale, including quantity, quality and cost. In other words, it’s a cycle of activities connected with stocking, ordering and monitoring items in a way so as to meet customer needs whilst minimizing losses. The goal of inventory management is to maximize efficiency, minimize costs and provide the best possible service to customers. By staying up-to-date on inventories and orders, companies can save time and money while ensuring adequate levels of supply for current and future customers.