Your restaurant has been seeing decreased revenue over the last 3 months this winter. Winter is usually your busiest time of year as you are near a local ski resort. Your concept focuses on French cuisine and some of your most popular items are soups in freshly made bread bowls. Your staff has had a lot of turnover since you reopened but about 50% are long-time employees. Prices have needed to go up due to higher food and nonfood prices. You know there must be something happening to cause this problem and you need a plan to determine what it is and what solution may successfully solve it. Using a tool of quality control, map out the steps you would take to address this unknown problem. Make sure to reference the information in the scenario in these steps. Please don't make it too vague