1. As the Top Chef at the Pan Pacific hotel in Vancouver, you have valued the high reputation your restaurant has. Your menu choices have always been admired by guests and the restaurant industry. Over the past 3 months, there have been a 10% decline in customers. You find this peculiar because the restaurant made a 25% expansion of the kitchen space as well as the restaurant seating.
The kitchen staff have all worked at Pan Pacific for over two years. Everyone has an idea on why there is a downturn in customers. As the Top Chef, I hear their ideas but it is hard to know who to believe.
What will you do to turn this around?