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Quiz: Module 1 — Foundation & Market Positioning
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Questions
- 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?
Answer all 10 questions to submit.