What Do You Do With Your Food Truck's To-Do List Leftovers?

What Do You Do With Your Food Truck’s To-Do List Leftovers?

I’m sure most food truck vendors, after a long shift and you’re back at your commissary, cleaning the truck, you’ll look at what wasn’t sold and have to determine if you can use it the next day. Sometimes you’ll say yes, and you do. Sometimes you’ll just toss it, and other times you will say yes and it just sits around, keeping the other forgotten leftovers company, until someone gets rid of it. Did you know that 41% of to-do list tasks are never completed? This means that people aren’t that great at completing their to-do tasks. Tasks that do get completed are done quickly; and tasks that are reported as done don’t always correlate with planned to-do tasks.

How To Handle To-Do List Leftovers

We’re talking about those items that didn’t get done that day, that week, that month. The loose ends that remain on your to-do list, but often just languish there, on that ever growing list.

However like that the leftovers from yesterday, leaving it in the refrigerator forever is not a good idea. Items left on the to-do list pile up, adding to the feeling of overwhelm, nagging at you, sucking away at your motivation, focus and energy, or irritating those you do business with.

And after a while, certain to-do list leftovers may become issues or develop into crises, like that invoice that didn’t go out, that bill that didn’t get paid, that customer you didn’t respond to, or that menu you forgot to write.

Don’t Get Down On Yourself

Keep in mind when trying any new productivity trick that it takes time to adjust, so if things don’t seem to be working out after one day, don’t give up. Give any new to-do list trick at least a month. You’ll be a productivity machine in no time!

The Bottom Line

Figuring out how to get all of your tasks done in one day can be quite the struggle. Don’t beat yourself up if you have to-do list leftovers. Just learn how to properly prioritize each item.

So what do you do with your left over to-do list items? Share your solutions in the comment section below, our food truck forum or on social media. Facebook | Twitter

By Richard Myrick|2020-03-05T08:17:43-05:00Mar 5, 2020|Business|

About the Author: Richard Myrick

Richard Myrick 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. Richard also wrote the "Running a Food Truck for Dummies" available in bookstores everywhere and Amazon. You can reach out to Richard by email at: [email protected].