Case: Joseph Minton is the sole proprietor of Duke's House of Chowder, which is a small restaurant in the Boston metropolitan area that sells only bowls of New England clam chowder. Inside the eatery is classically small with efficiently used space with seating limited to four booths and a long bar. The restaurant has recently had some financial challenges, and Joseph is considering changing the price of a bowl of chowder to $14.99, up from $9.99. Joseph's recipe for each bowl of clam chowder includes bacon, onions, potatoes, salt, black pepper, half & half, butter, fresh clams, and water. Adding all the costs for the ingredients together, it is determined that each bowl has $4.27 in variable costs. Monthly fixed costs for Duke's House of Chowder include labor, rent, insurance, advertising, utilities, and other areas. Overall, these expenses come to a total of $6,300. Generally, the restaurant sells about 1,250 bowls of clam chowder per month. Answer the following questions based on Joseph's new proposed price point of $14.99 for a bowl of chowder. 1. What is the contribution per unit (bowl) for Duke's House of Chowder? $10.72 2. What is the break-even point in number of bowls for Duke's House of Chowder? (Click to select) 3. What are the expected monthly profits for Duke's House of Chowder? (Click to select) 4. What will the profits be if Duke's House of Chowder sells 2,500 units (bowls)? (Click to select) 5. If a close competitor sets their price to $12.99 per bowl, should Duke's House of Chowder match the price? (Click to select) 6. What is the approximate break-even point in bowls for Duke's House of Chowder if its fixed costs rise to $7,400? (Click to select)