A Napa Valley restaurateur plans to open an upscale wine bar where every glass of wine is priced at $15. Her rent in a popular California tourist area is steep; she must also pay high prices to advertise in trendy magazines and to hire people who are knowledgeable about wine. As a result of these and other factors, the wine bar's fixed monthly cost is $50,000. Most of the variable costs are a function of wholesale wine prices and storage expenses, producing a unit margin of $10. If increased competition forces the restaurateur to cut her price by $2.50 per glass of wine, what would be the breakeven volume