Quiz: Module 1 — Foundation & Market Positioning

1.What percentage of bakery owners can accurately state their profit per item?

2.What is the minimum gross margin percentage for a bakery item to be considered viable?

3.How many revenue streams should a thriving bakery have?

4.What is the target food cost percentage?

5.What percentage of total revenue should wholesale represent?

6.What is the target LTV:CAC ratio?

7.Which entity structure is recommended for most independent bakeries?

8.What is the target waste/spoilage percentage?

9.How many key results should each OKR objective have?

10.What percentage should go to profit distribution in the profit-first model?