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There is a local barbecue restaurant that has great cole slaw.

That is, they HAD great cole slaw.

They also have great meats:  Sausage links, pulled pork,
beef brisket, marinated chicken, juicy pork ribs -- all
slow-cooked over mesquite charcoal, Texas style.  And
their from-scratch barbecue sauce is incomparable.  Not
too sweet, not too spicy, but full of flavor and honestly:  
it's addicting.  Three days later you get a pang of hunger
for their sauce.  That's art.

So why no cole slaw?  Their recipe is unbeatable, and I have
heard customers say they come there for the cole slaw.  It's
made fresh twice a day, and they keep running out.  DUUUH.

All of a sudden, there is none to be had, although it's still
up on the menu.  So I asked, "Why don't you have any
cole slaw?  You can't be running out two days in a row."

Their answer gave me pause:  "The price of cabbage went
way up."  

Now, please tell me why a restaurant with customers coming
in looking forward to the cole slaw would choose not to keep
the customers happy because the cabbage is too expensive?
How 'expensive' can cabbage be?  

I mean, you make about two quarts of cole slaw with one
head of cabbage and you sell the product for $16.  I hardly
think the customers would cringe too much if the price went
up to $18, let's be real.   Who's going to notice that?   If
you want that cole slaw because it 'floats your boat' and
you're willing to make the trip to the store to get it, how
could you be happy to find that you wasted your trip
because someone made an 'executive decision'?