New menu changes

This week at the F&B meeting and my manager and I talked about ways in which they want to improve the Compass Restaurant. The current Compass restaurant is a rotating restaurant that serves as the Hyatt Regency’s fine dining experience. Since the current economic situation is very poor right now Hyatt has decided to move away from the fine dining experience and move toward a simpler menu that appeals to everyone in order to fill every seat in the restaurant. The new menu has a simpler vocabulary than the previous menu which may attract younger customers.

The first course meals Include:
Crispy warm brie
Charred shrimp
Coriander Beef &wheat Beer Fondue
BBQ Tuna Crudo

The second course options are:
Compass Bisque
Southwest Caesar Salad
Local Chop Salad
Iceberg Wedge
Tomato &Pine apple Salad

The final course options include:
Prime flat iron steak
Black-Angus Ribeye
Beef tenderloin medallions
Prime rib of pork
Herb roasted chicken and shrimp
Jumbo Sea Scallops
Grilled Pacific Swordfish
Smoked White Bean Taquitos
Market Fish- (Chef's Choice)

Although explanations are given for each menu item, the new menu needs little explanation to picture what the item is. The new menu has added more dishes in every section y to provide more variety to their customers.
Along with the changing menu a couple of positions also needed to be filled. The restaurant needs a server, greeter, and bus boy. The Bus boy position was easy to fill, but the server and greeter positions are a little harder to find people that have a little experience in these areas. This includes knowing fine dining etiquette and knowing which wines would be paired with different entrees. One way that we would recruit employees is through the Tourism Management School at ASU. This way we will receive individuals that have a desire to expand and develop a career in the current field. To pursue future employees we will be at the next career fair with the HR personal to interview possible candidates. The promotion of the restaurant is another aspect of the business that needs to be improved. The necessary steps toward contacting concierge desk and local magazines to promote the Compass needs to be improved. Our current plan is to offer concierge and local magazines a free dining experience in order show off a new and improved dining experience.