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INPUT
INPUT BASIC CHART EXTENDED CHART
Contact: info@someka.net
INPUT
Categories are modifiable
MAIN PROBLEM: Dissatisfied Customers

Quality Timing
MAIN CAUSE Cause A Cause B Cause C MAIN CAUSE Cause A Cause B Cause C
Low quality ingredients lack of machinery
over cooked food layout of restaurant
under cooked food delay in food
no good smell delay in seating
poor ambience no proper kitchen management

Pricing Management
MAIN CAUSE Cause A Cause B Cause C MAIN CAUSE Cause A Cause B Cause C
low production efficiency Computer not working properly

high price poor coordination

high cost not proper skilled staff
less quantity/ serving poor leadership
no communication between staff

Hygiene Menu
MAIN CAUSE Cause A Cause B Cause C MAIN CAUSE Cause A Cause B Cause C
Dirty table Not up to date
unclean floor not enough variety
unpleasent smell unavalibility
not good crokery poor menu planning
FISHBONE DIAGRAM TEMPLATE For unique Excel templates, click →
INPUT BASIC
BASIC CHART
CHART EXTENDED CHART
Contact: info@someka.net
DIAGRAM

Quality Timing Pricing

poor ambience → no proper kitchen management →

← no good smell ← delay in seating ← less quantity/ serving
under cooked food → delay in food → high cost →
← over cooked food ← layout of restaurant ← high price
Low quality ingredients → lack of machinery → low production efficiency →

DISSATISFIED
CUSTOMERS
Computer not working properly → Dirty table → Not up to date →
← poor coordination ← unclean floor ← not enough variety
not proper skilled staff → unpleasent smell → unavalibility →
← poor leadership ← not good crokery ← poor menu planning
no communication between staff →

Management Hygiene Menu

FISHBONE DIAGRAM TEMPLATE For unique Excel templates, click →
INPUT BASIC CHART EXTENDED
EXTENDED CHART
CHART Contact: info@someka.net
DIAGRAM

Quality Timing Pricing

poor ambience → no proper kitchen management →

under cooked food → ← no good smell delay in food → ← delay in seating high cost → ← less quantity/ serving

Low quality ingredients → ← over cooked food lack of machinery → ← layout of restaurant low production efficiency → ← high price

DISSATISFIED
CUSTOMERS
Computer not working properly → ← poor coordination Dirty table → ← unclean floor Not up to date → ← not enough variety

not proper skilled staff → ← poor leadership unpleasent smell → ← not good crokery unavalibility → ← poor menu planning

no communication between staff

→

Management Hygiene Menu

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