Abstract: Methods and apparatuses are provided for use in managing product inventory, comprising: a control circuit; a memory storing instructions to cause the control circuit to perform: obtain a reference on-hand quantity value; determine an estimated on-hand adjustment value corresponding to a predicted error between the reference on-hand quantity value and a predicted actual on-hand value; receive a retail store supplied on-hand adjustment value; set an on-hand adjustment value to the retail store supplied on-hand adjustment value when the retail store supplied on-hand adjustment value is within an on-hand variation threshold; modify the estimated on-hand adjustment value as a function of a difference between the retail store supplied on-hand adjustment value and the estimated on-hand adjustment value when the retail store supplied on-hand adjustment value is not within the on-hand variation threshold, and set the on-hand adjustment value to the modified estimated on-hand adjustment value.

Abstract: Systems, apparatuses, and methods are provided herein for automated food ingredient analysis. A method comprises retrieving a ingredients list associated with a food product, parsing the ingredients list to an ordered list of a plurality of ingredients, matching an ingredient of the plurality of ingredients to a reference ingredient to determine a nutrition content associated with the ingredient, assigning ingredient share ranking to the ingredient based on its position on the ingredients list, retrieving nutrition label information associated with the food product, and determining estimated ingredient shares of one or more of the plurality of ingredients in the food product based on the nutrition content of the one or more of the plurality of ingredients, the ingredient share ranking s of the one or more of the plurality of ingredients, and the overall nutrition content of the food product.

Abstract: A system is described for maximizing sales of perishable items while minimizing the waste produced. The system employs a number of stores each having at least one production department, such as a bakery or deli department, etc. The stores are linked to a corporate computing entity having a central CPU and corporate database. Each of the stores keeps a history of items made and sold for many time periods. The items sold for past equivalent time periods is used as an estimate of the number items to make. The corporate computing entity can determine a model store which has the best performance. The production plan for the model store is normalized and used to adjust the production plan. These numbers are calculated and rolled out just before they are needed from the east coast time zone through the farthest west time zone.

Abstract: Methods and apparatuses are provided for use in managing product inventory, comprising: a control circuit; a memory storing instructions to cause the control circuit to perform: obtain a reference on-hand quantity value; determine an estimated on-hand adjustment value corresponding to a predicted error between the reference on-hand quantity value and a predicted actual on-hand value; receive a retail store supplied on-hand adjustment value; set an on-hand adjustment value to the retail store supplied on-hand adjustment value when the retail store supplied on-hand adjustment value is within an on-hand variation threshold; modify the estimated on-hand adjustment value as a function of a difference between the retail store supplied on-hand adjustment value and the estimated on-hand adjustment value when the retail store supplied on-hand adjustment value is not within the on-hand variation threshold, and set the on-hand adjustment value to the modified estimated on-hand adjustment value.