…insights from entrepreneurs in the food industry in Nigeria



Identify the problem:

When you think something is not right with a process, product and services; you ought to first identify the problem source or reason for the problem. Remember, a problem identified, is a problem half solved. Do your findings/ research/ surveys to identify the problem in question.

Analyze the problem:

After you have identified the reason or source of a given problem then you evaluate the problem. Analyzing and understanding the potential causes of the problem – is it isolated or a result of?

Develop solutions / alternative solutions:

You need to understand the complexity of any given problem for you to measure out the required degree of solution needed. You can try multiple solutions i.e., alternative solutions to solving the problem or developing alternatives that will prevent reoccurrence of such problem in feature. E.g., customers keep slipping at the entrance due to water spillage, first solution can be having a staff close by to constantly mop, deeper solution is to investigate the why, in this case, a faulty wall air conditioner. Fix the AC; and you won’t need to have a staff constantly mopping the area.

Select the best solution:

Out of  all of the solutions derived for solving the given problem, choose the best solution or best alternative (preventive solutions); think first layer second layer and third layer solution . Is the suggested solution permanently solving the problem? Is it cost effective, efficient, easily maintained and adopted?

Convert decision into action (implementation):

After you have isolated the best solution(s) strategy, you can then go ahead and implement it for action. This means that the chosen solution strategy process would become a fundamental basis for solving that kind of problem in the future. If it is a preventive approach of problem solving, then it has to be documented and applied in case of recurrence.

Follow up actions taken (Induction):

After a solution strategy implementation, it is good to follow up action. Analyzing the solution and enhancing it is part of this and the chosen alternative can be incorporated into the company’s strategy for given problem’s solution approach and can be seen as a theory or fundamental in solving similar problems even outside your own company. You have done all the research and you applied that particular approach and it worked, therefore, it has become an idea for solving that kind of problem even in other companies any time.


KALYAN CITY LIFE – Sharing Wisdom and Vivid Memories of Life


Click on link below to download Restaurant Opening Activity Checklist 
Restaurant opening environment checklist
Sample – Restaurant Opening Activity Checklist by www.businessfeverng.com
Environment Areas Mon. Tue. Wed. Thur. Fri. Sat Sun.
Front Desk / Counter Area
Opening / Clean up the area
Power on / Gadgets and Appliances check
Power system / phone / Pos Machines/ terminals
TVs / Music powered / ACs on
Arrange invoice / tickets / Dockets
Free of debris and dirt
Side works /car park clean
Tables, chairs, patio clean
Empty waste bags and trash bins clean
Lights and décor check
Floor swept and moped
Windows no finger prints, clean glass
Display area / show glass clean
Décor good, lights working
Dispose waste bags and trash bins clean
Floor and Carpet clean
Tables and chairs wiped clean – arranged
Windows and Ledges clean
Wall dusted off
Pos system, TVs, sound system, ACs, fans working
Silver wears, dishes, cups, straws – stocked
Serviettes, napkins, coasters – in place
Floor swept and mopped – dry
Sink/Vanity washed, sterilized – clean
Mirrors no stains – clean
Trash emptied and clean
Toilets / urinals –clean and sterilized
Tissue paper, hand wash/sterilizer in place
Order killers/spray in place
Walls clean
Kitchen / Bar
Dishes/cups, wears washed and arranged
Floor moped and sterilized
Utensils and cookers clean
Prepping / Grilling / Pre Cooking
Quality Tasting
Bar tools and areas clean and dry

Front Desk

Clean up / turn on System / phones on
Check mails and respond customers comments
Appreciate Customers on Social media /sms / email
Input on system new customers contact / details
Stay happy and wait for orders / receive guests
Store / Inventory
Run inventory on closing / opening stock
Ensure availability of requisitions / make new requisitions
Issue kitchen / Bar items the items they are low on or out of.


www.businessfeverng.com/restauarntopening environment checklist -2018

Checklist for restaurant managers and supervisors – in monitoring restaurant activities on daily opening.

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