The fundamental approach to running a successful CHICK-N-JOY Restaurant business is efficient day-by-day operation.

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The unit must open in the morning, and proceed through a regular routine of operation until closed at night. Certain operations must be done in sequence. Certain aspects of the unit's operating components must be checked every day. Some prescribed procedures must be carried out every day. Customers must be served, all orders must be filled, and, finally, the results must be tallied up at the close of business each night.

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All of the other information, training and know-how, is actually put to the test when it is put to use in the course of Daily Operations.