A trendy French restaurant is one of the first businesses to open in a small corner of a commercial building still under construction. The restaurant has received rave reviews and has lines of diners waiting for tables most nights. a) Discuss the measures that the restaurant can take in the short run (next few months) to maximize its profit? You may also want to discuss the variable inputs and fixed inputs in the short-run. b. In the long run (next six months and beyond), how can it maximize its profit? (Assume that the impressive state of demand is permanent.)