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bakeries are inspected and graded by county or state health authorities.those grades are usually placed where customers can see them. a lower grade impact the customers perception of the quality of your bakery serious infractions may cause the bakery to close until the problem is fixed.poorly operated bakeries waste ingredients and labor increasing expenses and lowering profit margins... inadequate equipment results in the waste of cakes and bread not properly baked. as the manager of the bakery what will be your solution to the problem
Answer:The retail bakery business in the United States is a multi-billion dollar market, but it is not without its weak areas. Bakery products are perishable so there's a risk that you'll have a lot of wastage if your products do not sell, and staffing may present an ongoing problem. The problems faced by bakeries are possible to resolve in many places. When they are, the margins and profits are potentially high.
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