(Related to the Apply the Concept on page 464) In Chicago, Green Summit
appears to be running nine different restaurants, with names such as Butcher
Block, Milk Money, and Leafage. In reality, all the food for these restaurants
is cooked in one central kitchen, and none of the restaurants have physical
locations. The brands exist only as Web sites and on the delivery containers.
An article on chicagotribune.com quoted the firm's \(\mathrm{CEO}\) as saying,
"I don't really think anybody cares. They just want really high-quality food."
a. If nobody cares whether a restaurant exists as a physical place, why does
Green Summit have a Web site for each restaurant and packaging printed with
each restaurant's name and logo? Aren't Green Summit's costs higher than if it
just had a single name and one Web site?
b. Does Green Summit's strategy increase or decrease productive efficiency in
the restaurant business? Does the strategy increase or decrease allocative
efficiency? Does it increase or decrease the well-being of its customers?
Briefly explain.