Page 518 - Onboarding May 2017
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AUTHORIZATION FOR PRODUCT PURCHASE OF
INVENTORY
Project Title: C3 2017 Menu AIP Number: Apple 16 - 29
Concept Representative: Jay Johns Date Prepared: 01/31/17
CSCS Representative: Chris McNutt Signatures Required: 2/10/2017
Project Type: Menu Rollout Project Starts: 05/08/17
Marketing Window: C3 2017 Project Ends: 07/09/17
Total AIP Value: $ 163,240.00 Weeks of Training 2
Total Weeks: 11 52,341
Ingredients Total Cost Cases Launch Description: (Risk associated with ingredients, quantities, timing or vendor)
Chimichurri $ 163,240 5,600 9 ingredients, single source supplier, not tested.
0 $ - 0 No unique raw ingredients, long shelf of 365 days. AIP ensure each restaurant will receive 3 cases.
$ - 0
$ - 0
C3 2017 C3 2017 Menu Overview :
1. Long shelf life of products minimizes risk with ongoing menu usage.
2. Forecast came from current plate sales, culinary, and business analytics input.
3. With sales 50% or more over forecast, supply chain gaps will occur without a position on raw materials.
Project Forecast Detail:
Sales
Plate Yield Ingredient Locations Pack Size Cases Case Cost Value
PRPD
Steak Salad 236 Chimichurri 1858 16 x 1lb 4.6 3,500 $ 29.15 $ 102,025
Chicken Salad 236 Chimichurri 1858 16 x 1lb 1.1 1,200 $ 29.15 $ 34,980
Chicken Salad Lunch 236 Chimichurri 1858 16 x 1lb 0.9 900 $ 29.15 $ 26,235
C3 2017 Transitions Chimi AIP Alt v2
