Okuzono, a leading Japanese restaurant in George Town, has been in business since 2000. A family has owned and operated this restaurant for generations. All of the meals are prepared by the chef using family secrets passed down from generation to generation. Okuzono provided excellent service and delicious food at reasonable prices back then.

At the beginning of 2022, the management of Okuzono restaurant was passed on to the next generation, despite the restaurant's declining performance. The drop in performance was caused by decreased demand as a result of the COVID-19 pandemic, as well as competition in the food industry. Customer complaints and brief observations of the restaurant's management show that the quality and service are no longer optimal. Furthermore, many of the menu items are no longer available, service is slow, and the taste is inconsistent.

The new employees, who are also family members, are not as skilled as they once were. Secret recipes passed down from generation to generation are given orally, causing the taste and appearance of the dish to become inconsistent. Furthermore, many raw ingredients are no longer fresh, affecting menu availability, which is caused by a lack of training, no supervision in daily operations, stock that is not calculated daily, refrigerator sizes that are no longer adequate, and temperatures that are not maintained optimally. Furthermore, the restaurant wishes to maintain its traditional methods, such as cooking with charcoal and using other limited traditional tools, which results in extended cooking time, which then delays service. As a result, restaurant management is torn between maintaining tradition and adapting to new demands.

Following numerous customer complaints and a brief observation of the restaurant's management, Okuzono's management intends to restore the restaurant's glory.

Question:

1. Use the Cause and Effect Diagram method to analyze the above problems with the 4M approach (manpower, methods, materials, machinery)