Assignment Objective 
Design a one-year demand forecasting, inventory planning, and budgeting model for biscuit consumption at a co-working center, accounting for the provided data related to demand, satisfaction constraints, wastage, shelf-life differences, lead times, and buffer stock.

Description of the financial model
- Built a dynamic demand forecasting and inventory planning model for fuel bars at a co-working center to estimate consumption, ordering, wastage, and costs. Key inputs were provided by the hiring company.

- Forecasts biscuit demand using three scenarios.

- Converts headcount into gram-level consumption and SKU-wise unit demand, using allocation based on cost per gram (provided) to optimize spend.

- Enables scenario testing through adjustable inputs, with automatic recalculation of demand, inventory levels, and expenditure.

- Compares shelf-life–based restocking vs. monthly just-in-time ordering to evaluate cost and wastage trade-offs.

- Provides clear cost visibility and procurement decision support, balancing operational efficiency with satisfaction and quality constraints.

Model improvements
- Introduced an absenteeism and no-show adjustment across members, staff, and event attendees to bridge the gap between theoretical capacity and actual consumption.

- Enables mixed-scenario analysis, allowing different demand assumptions across consumers while automatically recalculating consumption, ordering quantities, inventory levels, wastage, and total costs for each combination.