Tags Posts tagged with "Development"


on the job training

Training staff correctly is essential for any successful food truck. The mobile food industry is a customer contact intensive business. Your food truck employees need to be attentive to customer demands while displaying the personality of your food truck.

Studies have shown that as much as 90% of learning and career development takes place on the job; which makes sense since continuous learning is a key to building a sustainable career in any field.

While some of your food truck staff members may have years of formal culinary education and other that have worked under some of the country’s best chefs…the fact is that you and your food truck managers are going to be their most important career developers while they work for you.

On The Job Training Tips

Help your food truck team members flourish with these tips:

  • Instead of a yearly conversation about career goals during performance reviews, talk with them frequently. Regular discussions about their career objectives and interests will help them to refine goals and spot opportunities for development.
  • When planning a group project, ask team members to identify both how they can contribute and what they would like to learn. This avoids their volunteering to perform only tasks that they already know they can do.
  • Ask employees to report back  to you periodically on what they feel they have been learning and how they are using their new skills and knowledge to better your mobile food business.

To build a high impact on the job training program and phase in training smoothly, you need to create a task-oriented training program with realistic timelines. This includes establishing daily tasks and training schedules. This approach sets measurable goals and creates an easy on the job training tracking and monitoring system.

Do you have an on the job training system in place in your food truck? When you conduct your on the job training? We’d love to hear your answers or any additional tips you may have for other food truck owners. You can share your thoughts via email, Twitter or Facebook.

central city food truck nolaNEW ORLEANS, LA – A permanent for food trucks and vendors is under development in Central City at 2000 OC Haley Blvd., the site of several recent food truck gatherings.

Construction on the lot, a project of the non-profit organization Good Work Network, should begin in early summer and finish a few months later.

The lot will provide booths for six vendors made from recycled shipping containers along with parking on the edges for trucks. It will operate Tuesday through Saturday from mid-day until early evening. The goal of the project is to serve both a lunch and an after-work crowd.

A delivery service is under consideration for workers in the CBD.

Good Work Network hopes the project will both create 20 jobs and help more vendors become established businesses.

The project is funded by a federal Community Economic Development grant.

Find the original article by  Todd A. Price at NOLA.com <here>

Chicago Food Truck PodCHICAGO, IL –  A grass-roots group is working to create a food truck park near the Fullerton “L” stop with hopes of ending what it calls a lack of healthy food options in the area.

The proposal is in the very early stages, but it calls for sectioning off a portion of a private parking lot adjacent to the “L” stop for a few hours a day to make room for a mobile sustainable market.

It would be a hub for food trucks and host other sellers who could set up temporary stands, such as Etsy artists and bike mechanics.

The parking lot, which is owned by DePaul University, could even serve as a space to sell produce from the school’s own urban garden.

“There are food deserts in the city. That’s a common buzzword, but in some respects even in Lincoln Park there’s a deficiency of healthy food,” said Jim Gramata, a Lincoln Park builder who is working with architect William Huchting on the project.

Find the entire article at dnainfo.com <here>

portland-oregonPORTLAND, OR – Food carts have been part of Portland’s downtown street scene for decades but they weren’t specifically called out as a key to Portland’s retail strategy.

Indeed, the 2009 Downtown Retail strategy identified the parking lot at Southwest Tenth Avenue and Alder Street as a prime redevelopment opportunity. Tell that to the dozens of food carts operating at the lot or their dedicated fans and customers.

Scott Andrews, chairman of the Portland Development Commission and a real estate industry executive, went so far as to call the proliferation of carts and pedestrian activity a form of development.

Find the entire article at katu.com <here>

organic gypsy michigan food truck
Image from Mark Bugnaski | MLive.com

GRAND RAPIDS, MI – Food trucks date to at least the 1800s, when chuck wagons provided nourishment for cowboys on long cattle drives.

More recently, they took the form of mobile canteens that sold pre-wrapped sandwiches to factory workers on their lunch breaks.

Today, they’ve become vehicles with funky names like Green Zebra and Concrete Cuisine that serve gourmet fare on street corners, art fairs and corporate events.

And Michigan economic developers want more of them dotting the state.

The Michigan Economic Development Corp. recently handed out $77,775 in grants to aid the startup or expansion of eight food truck operations. Those businesses will supplement the grants with $144,246 of their own capital.

Others who want to enter this fast-growing industry can get advice on starting a food-truck business from Michigan State University Extension.

The MEDC’s Mobile Cuisine Startup Program likely won’t lead to much job growth or provide more than a tiny boost to the state’s economy.

And there has been some resistance to food trucks by restaurants and local governments.

But the program is designed to promote entrepreneurship and aid in community development.

Grant recipients also are encouraged to work with local businesses and farms in providing “unique food options to patrons in public spaces,” according to the MEDC.

Bridgett Blough won a $10,000 grant to expand her Kalamazoo-based food truck operation called The Organic Gypsy.

Blough, 27, a Michigan native and Kalamazoo College graduate in economics, said the money will help her buy a refrigerated trailer to haul behind her truck and a commercial-grade juicing machine.

“I’ve always known that I wanted to start my own business,” said Blough, who has worked as a personal trainer and health educator. “The more I got involved in health, I found food was an important part of that.”

Find the entire article by Rick Haglund at MLive.com <here>

A well trained staff is the key to any successful foodservice business model. The food truck’s driver to line cooks, from cashiers to you the owner, every employee needs to understand not only what their job is but how it fits into the bigger picture of your mobile food business.

Employee-Development training

Good training programs take time, significant effort and resources invested in each new food truck employee. At the same time, I can’t tell you how often I’ve heard food truck vendors say that money for employee training is nonexistent, that many of their training tactics just don’t “stick,” and that the best training is “on the job,” anyway.

Explain, Demonstrate, Do and Review

We have looked at what are considered to be the best training models within the foodservice industry and discussed which make the most sense for food truck owners. After a long discussion, we settled on a model we call “Explain, Demonstrate, Do, and Review.” The name itself describes the four key steps we feel are necessary to make training a food truck employee effective.

Explain. This is the first step and the more succinct it is, the better. Simply state the purpose of a particular task, summarize how it is to be performed and emphasize the quality or work you expect. Always ask for questions, and ask the new employee to repeat the key points back to you.

Demonstrate. Show the task to be learned, explain key execution points and emphasize how you will evaluate the work. Think the steps through in advance and always present the task in an organized manner. Remember that a trainee will imitate what you demonstrate.

Do. Ask the trainee to perform the task that you just demonstrated. Be patient, remember this may be the first time the trainee has attempted the task. Provide feedback that doesn’t the trainee, but redirects them as needed to perform the task correctly.

Remember most people learn from their mistakes, and how many times it may have taken you the first time you attempted this task.

Review. The final step in the process is an oral review of the task they just completed. Maintain a positive attitude and provide as much constructive feedback as needed. Ask questions that will reinforce learning. Review areas of concern to ensure that the trainee is clear about the desired outcome and procedure.

While this training method is the culmination of a lot of different training models, please remember that not all training methods can be used by every business or with every individual. This model is just a suggestion to help food truck owners who do not have a training plan in place that has shown to work.

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