Originally Posted by Pyle's BBQ
Sorry about the bad math. But at what point do you not offer it. At this point I need to charge $18/#. That is is getting close to my cost for NY strip.
That's a good question. I guess you can do two things. You can keep offering it until the price you have to sell it at gets high enough where the customer will not pay for it. Or you can make an arbitrary decision that once the price gets to "X" amount you decide to take it off the menu. But either way if what "they" say is true and the price of beef is not finished going up. Odds are you're going to eventually stop selling it no matter what means you use to get to that conclusion.