It provides information for planning on how many people the company will have to hire and train, planning for purchases of food products and the financing needed, and planning for construction of new stores.
Quarter/Year |
||||||||
1/2019 |
2/2019 |
3/2019 |
4/2019 |
1/2020 |
2/2020 |
3/2020 |
4/2020 |
|
Number of Stores |
17 |
17 |
18 |
19 |
20 |
20 |
21 |
22 |
Staffing Level (no. of Employees) |
1,360 |
1,360 |
1,530 |
1,615 |
1,700 |
1,700 |
1,653 |
1,827 |
KEY RESOURCES |
||||||||
Fresh Vegetables (tons) |
204 |
204 |
192 |
228 |
240 |
240 |
230 |
260 |
Canned Goods (case loads) |
73,950 |
77,350 |
80,100 |
80,100 |
83,000 |
84,500 |
88,600 |
90,200 |
Fresh Meats Etc. |
- |
- |
- |
- |
- |
- |
- |
- |
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