Jacob is a manager in a bakery. He is considering expanding his dessert line to include gluten-free options. Which of the following is relevant to Jacob's use of break-even point information? (Check all that apply.)

1 point

Jacob knows that demand will only be 100 units per week.

Jacob wants to know projected gross margin.

Jacob knows that he currently can only product 80 units per week.

Jacob knows he can only sustain a loss for two months.