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.
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Click on link below to download Restaurant Opening Activity Checklist
Sample – Restaurant Opening Activity Checklist by www.businessfeverng.com
|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
|Kitchen / Bar
|Dishes/cups, wears washed and arranged
|Floor moped and sterilized
|Utensils and cookers clean
|Prepping / Grilling / Pre Cooking
|Bar tools and areas clean and dry
|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.
Checklist for restaurant managers and supervisors – in monitoring restaurant activities on daily opening.