Fishbone Diagram v3.

Diagram Ishikawa

Manusia Metode

Cause Cause

Cause Cause

Cause Cause

Effect

Cause Cause Cause

Cause Cause Cause

Cause Cause Cause

People Policies Place

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 Fishbone Diagram v3.1

Fishbone Diagram

Machine Method Material

Cause Cause Cause

Cause Cause Cause

Cause Cause Cause

Effect

Cause Cause Cause

Cause Cause Cause

Cause Cause Cause

Man Power Masurement Mother Nature

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 Fishbone Diagram v3.1

Fishbone Diagram

Place Food Types

Sandwiches take more

Too much movement and than 10 min. to prep
Prep time takes longer because we steps to prepare food
have to take time to re-stock food
items during the rush Some items take too
long to prepare

Some items have a cook time

The prep area is not very organized longer than 15 min.
Food Orders
Take Too
Long for
Lunch
Too many orders Customers
Customers are too
at once
demanding

Too many choices Short-staffed

on the menu kitchen Server doesn't pick up food from the
kitchen right away
Packaging items for
pickup takes too long Chef can't keep
Too many different
foods to prepare up with volume

Servers don't turn the orders

in right away

Process People

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 Fishbone Diagram v3.1

Fishbone Diagram

People Orders Time

Availability of
staff Cook Time Time of Day

Schedule Some Menu Day of Week

Items
Quantity or Volume Weekend vs.
Staff Knowledge
Weekday
Level of Pick-Up Order
Pick-Up
Orders
Take
Variability by location
Too
Packaging Long
Volume by location
Condiment
Prep

Utensil Prep Staff variability

Process Location

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