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A trendy French restaurant is one of the first businesses to open in a small corner of a commercial building still under construction. The restuarant has received rave reviews and has lines of diners waiting for tables most nights.

a. In the shourt run (next few months) , what measures should the restaurant take to maximize its profit? Explain.

b. In the long run ( next six months and beyond) , how ccan it maximize its profit? (Assume that the impressive state of demand is permanent.)

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