Abstract: A system and method are disclosed for planning a product assortment based on a sales forecast without using a cross elasticity by receiving a percentage pricing change for at least two substitutable products of an inventory in a supply chain network having one or more supply chain entities, and at least two substitutable products are grouped in the same product category and at least one of at least two substitutable products is grouped in a product assortment, calculating an average percent pricing change for the product category including at least two substitutable products and a direct effect factor and cross-effect factor for each of at least two substitutable products, and identifying an item of at least two substitutable items to be removed from the product assortment based, at least in part, on a substitutable demand calculated by modeling a price increase of a substitutable item to infinity.

Abstract: A system and method are disclosed for planning a product assortment based on a sales forecast without using a cross elasticity by receiving a percentage pricing change for at least two substitutable products of an inventory in a supply chain network having one or more supply chain entities, and at least two substitutable products are grouped in the same product category and at least one of at least two substitutable products is grouped in a product assortment, calculating an average percent pricing change for the product category including at least two substitutable products and a direct effect factor and cross-effect factor for each of at least two substitutable products, and identifying an item of at least two substitutable items to be removed from the product assortment based, at least in part, on a substitutable demand calculated by modeling a price increase of a substitutable item to infinity.

Abstract: A system and method are disclosed for returns forecasting for a retail store inventory of one or more supply chain entities. Embodiments include receiving a current state of items in a supply chain network, receiving a sales time series and a returns time series, computing a returns forecast comprising an expected quantity of a particular product to be returned for a future time period using a sales forecast a and a transfer function estimated from the sales time series and the returns time series.

Abstract: A system and method are disclosed for returns forecasting for a retail store inventory of one or more supply chain entities. Embodiments include receiving a current state of items in a supply chain network, receiving a sales time series and a returns time series, computing a returns forecast comprising an expected quantity of a particular product to be returned for a future time period using a sales forecast a and a transfer function estimated from the sales time series and the returns time series.

Abstract: A method that entails blending an egg-based substance, a water-absorbent thickener, and pieces of supplemental food together to form an egg-based material, the egg-based substance including a natural liquid egg component, the water-absorbent thickener distributed throughout the egg-based material, and the water-absorbent thickener effective to maintain distribution of the pieces of supplemental food throughout the egg-based material.

Abstract: A method of making an egg based product includes providing a selected amount of a liquid egg base that is poured onto a cooking surface such that the egg base has a selected thickness. The egg base is heated to a selected temperature such that the liquid egg base coagulates into a solid mass. The solid mass is formed into French fry shaped pieces and transferred to an oven where the French fry shaped pieces are subsequently baked for a selected amount of time. The French fry shaped pieces are removed from the oven for consumption or refrigerated or placed in frozen storage for reheating by an end user or consumer.

Abstract: A method of making an egg based product includes providing a selected amount of a liquid egg base that is poured onto a cooking surface such that the egg base has a selected thickness. The egg base is heated to a selected temperature such that the liquid egg base coagulates into a solid mass. The solid mass is cut and transferred to a deep fryer where the solid mass is deep fried for a selected amount of time in a selected oil or fat. The deep fried solid mass is removed from the selected oil or fat for consumption or storage.

Abstract: An egg-based material that includes an egg-based substance, a water-absorbent thickener distributed throughout the egg-based material, and pieces of supplemental food distributed throughout the egg-based material, where the egg-based substance includes a natural liquid egg component and the water-absorbent thickener is effective to maintain distribution of the pieces of supplemental food throughout the egg-based material.

Abstract: A method of making an egg based product includes providing a selected amount of a liquid egg base that is poured onto a cooking surface such that the egg base has a selected thickness. The egg base is heated to a selected temperature such that the liquid egg base coagulates into a solid mass. The solid mass is formed into French fry shaped pieces and transferred to an oven where the French fry shaped pieces are subsequently baked for a selected amount of time. The French fry shaped pieces are removed from the oven for consumption or refrigerated or placed in frozen storage for reheating by an end user or consumer.

Abstract: A method of making an egg based product includes providing a selected amount of a liquid egg base that is poured onto a cooking surface such that the egg base has a selected thickness. The egg base is heated to a selected temperature such that the liquid egg base coagulates into a solid mass. The solid mass is cut and transferred to a deep fryer where the solid mass is deep fried for a selected amount of time in a selected oil or fat. The deep fried solid mass is removed from the selected oil or fat for consumption or storage.

Abstract: A method of making an egg based product includes providing a selected amount of a liquid egg base that is poured onto a cooking surface such that the egg base has a selected thickness. The egg base is heated to a selected temperature such that the liquid egg base coagulates into a solid mass. The solid mass is formed into French fry shaped pieces and transferred to an oven where the French fry shaped pieces are subsequently baked for a selected amount of time. The French fry shaped pieces are removed from the oven for consumption or refrigerated or placed in frozen storage for reheating by an end user or consumer.

Abstract: A method of making an egg based product includes providing a selected amount of a liquid egg base that is poured onto a cooking surface such that the egg base has a selected thickness. The egg base is heated to a selected temperature such that the liquid egg base coagulates into a solid mass. The solid mass is cut and transferred to a deep fryer where the solid mass is deep fried for a selected amount of time in a selected oil or fat. The deep fried solid mass is removed from the selected oil or fat for consumption or refrigerated or frozen storage until reheated by end user or consumer.

Abstract: A method that entails blending an egg-based substance, a water-absorbent thickener, and pieces of supplemental food together to form an egg-based material, the egg-based substance including a natural liquid egg component, the water-absorbent thickener distributed throughout the egg-based material, and the water-absorbent thickener effective to maintain distribution of the pieces of supplemental food throughout the egg-based material.

Abstract: An egg-based material that includes an egg-based substance, a water-absorbent thickener distributed throughout the egg-based material, and pieces of supplemental food distributed throughout the egg-based material, where the egg-based substance includes a natural liquid egg component and the water-absorbent thickener is effective to maintain distribution of the pieces of supplemental food throughout the egg-based material.