Reviewing orders and inventory helps to:

Reviewing orders and inventory is essential for maintaining an efficient operation in any food service establishment. The correct choice emphasizes the importance of managing resources effectively. By regularly checking inventory levels and reviewing orders, a business can accurately assess what ingredients are on hand, what needs to be ordered, and identify potential surplus or shortages. This proactive approach allows for better control over food costs, as it helps prevent over-ordering or under-utilizing ingredients, which can lead to waste.

Furthermore, effective inventory management ensures that the kitchen can prepare menu items reliably, thereby avoiding stockouts that could affect service quality. This control not only minimizes waste but also contributes to a more streamlined operation, ultimately leading to more sustainable practices within the business.

The other options do not align with the most direct benefits of reviewing orders and inventory. Options related to increasing sales or customer satisfaction could happen as a result of effective inventory management but are not the primary focus. Decreasing customer satisfaction and limiting new menu items are unlikely outcomes of a robust inventory management strategy, as these practices should ideally support broader operational goals.