Get Through Your Food Truck To Do List Faster

Get Through Your Food Truck To Do List Faster

to do list

A To Do List is essential for your food truck if you’re going to slow down your work overload. When you don’t use them effectively, you appear unfocused and unreliable to staff and customers. When you do use a to do list effectively, you’ll be much better organized, and you’ll be much more reliable.

You should experience less stress, safe in the knowledge that you haven’t forgotten anything important. More than that, if you prioritize intelligently, you’ll focus your time and energy on high value activities, which will mean that you’re more productive, and more valuable to your food truck business.

Keeping a properly structured and thought out to do list sounds simple enough. But it can be surprising how many people fail to use them at all, never mind use them effectively. In fact, it’s often when vendors start to use a do list effectively that they make their first personal productivity breakthroughs, and start making a success of their mobile food careers.

Self-discipline is often a hard task for food truck owners. If you find yourself one that cannot center your attention on completing tasks for your food truck business, try these three things to make your work relating to your food truck more efficient every day.

3 To Do List Efficiency Tips
  • Get three things done before noon. Statistics show that the team ahead at half-time is more likely to win the game. Try to enjoy your mid day break (if you have one) knowing that you achieved at least three things in the morning.
  • Plan for speed. Break your food truck projects into parts. Take on longer pieces at the beginning and make sure each subsequent part is shorter. If you leave the longest parts for last, you are more likely to run out of steam before the end of the day.
  • Complete similar tasks at the same time. The human mind thrives on repetition. You can build momentum by taking on similar projects at the same time.

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Richard is an architect by degree (Lawrence Technological University, Southfield, Michigan) who began his career in real estate development and architectural planning. In September of 2010 he created Mobile Cuisine Magazine to fill an information void he found when he began researching how to start a mobile hotdog cart in Chicago. Richard found that there was no central repository of mobile street food information anywhere on the internet, and with that, the idea for MCM was born.