Understanding your core values can help guide your restaurant through hard times.

Since this is the July issue and we celebrate one of the most important holidays in our country’s history, a history built on a document summarizing the ideals and goals of our Founding Fathers, I thought it would be appropriate to take a shot at formulating a Quick-Serve Owner’s Creed. Something we can point to when our motives are in question or we just need to reassess the reasons we are doing something.

It’s particularly important in today’s business environment to write down what we believe in and try to live by. This is my attempt. Use it as a guide to do yours. Change it as you see fit. But be sure to communicate your creed to your people so they understand your motivations and goals.

My Crew. I believe they will do honest work for honest pay. They’re sincere, dedicated people who want me to succeed. They want to be treated fairly and with respect, no matter their position. They enjoy their job and like to interact with my customers. I owe most of my good fortune to them and will try to do what I can to help them.

My Food. I’m using the best ingredients I can afford, and I’m serving the hottest or coldest and tastiest menu that I can. I’m providing variety without trying to serve items I have no expertise in. My cooks are trained in their methodology in the best way I know how. “Fresh” is my key word. Nothing sits around longer than it should. My food is the best it can be.

My Company. I believe my licensing company is doing everything it can to help me to be successful and profitable. Its representatives listen to my ideas and use them. They’re totally sympathetic to my problems and try to help me resolve them. They rejoice in my victories and commiserate in my failures. I wouldn’t be where I am without their cooperation.

My Marketing. The way I market my store, both from major media and my own in-store activities, is the best I can do. My advertising is truthful and in no way misleading. And my promotions are simple, fun, and gratifying for my customers. My store looks colorful and attractive. People want to spend time in my restaurant...

Is there a standard food cost for Happy Hour appetizers? Right now my restaurant uses 65% but sometimes I think that is too high. So far I'm fine with it because most of the people who order the happy hour appetizers order some beers with it. But I'm looking for opinions.

I have some questions to ask about the foodservice contract business. How long is the contract (how many years) with the business/school/etc? If a new contract service provider takes over, do they usually give the management jobs to the current managers or do they bring in their own people?

Ive got a fast casual place, No waiters, only about 20 seats with counter ordering.

I have been having a problem of boosting my lunch business. I have tried just about everything.

Bounce backs for lunch, Combo deals, BOGO, but nothing seems to work.