The study focused on the assessment of covid-19 pandemic lockdown on the performance of restaurants in Akure, Metropolis, Ondo State. Purposive sampling was used to sample 30 restaurants using structured questionnaire. Descriptive analysis and T–test were employed for analyses. The result shows that before covid-19 pandemic lockdown the average hour of operation of both fast food and full service restaurants were 14.3hours and 13.1hours but reduced to 9.1hours and 7.0hours during covid-19 pandemic respectively. Also there is significant difference in the hour of operation between the periods. All the fast food restaurants' employees were able to work during covid-19 lock down but with reduced hours while majority (65%) of the full service restaurants' employee were unable to work. Also 70% of fast food restaurants have more than 50% decline in their customer patronage and profit whereas 43.33% of the full service restaurants have their customers’ patronage and profit reduced between 20% and 50%. The study reveals that during lock down all restaurants increased the quality of their products, 36.67% reduced the price of their products, 56.67% offered bonanza service, and 20% started home delivery service so as to mitigate effect of covid-19 on their performance. Therefore, active measures should be put in place at all times by restaurants to mitigate effects of any shock on their operations, customers’ patronage and performance.