Ajax has established a new sandwich shop format for airports and train stations. Here, the sandwiches are only made from a specially made, long, individual loaf of bread. But the innovation is that the sandwiches are not made ahead in large batches. Instead, a few of each variety of sandwich are made at a time, in the shop, with the result being a better ability to exactly match supply to demand. If prior to this change the shop had roughly 5 percent leftovers of one-half of the sandwich varieties each day, but could have sold 10 percent more of the two best sellers that day, what are the potential benefits of the new format if the store sells 12 different sandwiches each with an average demand of 20 per day? How might an ERP system help plan the replenishment orders for sandwich ingredients?