So far, his company hasn't cut its lime usage but has cautioned workers against wasting the tart juice.
"If the price continues to increase, we'll probably have to pull limes off some dishes where it's not necessary," Plotczyk added.
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Various factors are to blame, including bad weather in Mexico, where the vast majority of limes consumed in the U.S. are produced, and a citrus disease that's hit crop production, said Colin Fain, the CEO of Agronometrics, a firm that analyzes agricultural data.
"The retailers and restaurants have to pay a bit more," said Lance Jungmeyer, president of the Fresh Produce Association of the Americas, a trade group representing businesses that are involved in the Mexican produce supply chain. "As a retailer, you consider how much space you're going to devote to limes."
Restaurants may also be scaling back the amount of lime they give customers in the wake of falling profit margins, Jungmeyer added.