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What Your Food Truck Employees Are Thinking But Would Never Say

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Ever since you opened up your food truck you’ve have an open door policy, so of course your employees come to you and tell you everything that bothers them, and you work together to fix it. All in all, it’s a great place to work.

food truck kitchen staff

So why is the turnover of your food truck employees through the roof? Because open door policy or not, it’s highly unlikely that your employees are telling you everything you need to know. Here are a few things that your staff members may be thinking, and what you should do about it.

You’re underpaying them

Are you sure this statement isn’t true? When you hired each of your employees, you negotiated their pay based on their skills, your needs, and the market demands. It was fair then, so isn’t it fair now?

Pay attention to the market. If they could make more money elsewhere, you’re underpaying. If it would cost you $5,000 more to replace someone, you’re underpaying that person.

You never listen to their ideas

You’re the idea person. Your idea to start the food truck business. Your idea to hire. It’s your ideas that made their jobs possible. All that is true. But, you hired them because you needed them and their ideas. Are you listening? And by listening do you actually considering their ideas?

Show you are listening by actually working out the costs (or asking them to do the homework and present to you) what the ROI would be on that particular idea. Maybe you’ll find some good ones.

You need to fire someone

Employees hate it when bosses ignore bad (or incompetent) behavior exhibited by their coworkers. It causes a tremendous strain on the truck, lowers productivity and makes for generally unpleasant workplace.

Fire those who deserve firing.

You are a micro-manager

Do you know every aspect of everything that goes on in your mobile food business? Sounds like you’re an awesome owner, right? Wrong. Let your employees handle what they need to handle. You should be the big picture person.

Hire the right people and let them do their jobs. This may require sitting on your hands for a few weeks until you get the hang of this.

You are too hands off

You may well be the opposite of the micro-manager, but that doesn’t mean that you’re perfect either. If you don’t have any clue what is going on, can’t give direction and suggestions, and can’t see the big picture because you don’t know where any of the puzzle pieces are, you’re too hands off.

Regular (weekly) one on one meetings with your food truck staff members. You don’t need to worry much about how things are done, but you do need to know what is being done.

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.


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