Don’t Blow it Up. Change Small Things in Your Food Truck

Don’t Blow it Up. Change Small Things in Your Food Truck

tip of the dayWhen mobile food vendors don’t achieve their business goals, some have a tendency to declare that it’s time to change the culture. But sweeping, large-scale culture change efforts rarely cure what ails a food truck business. Food truckers get better results when they start with a few smaller successes. Start with one problem, for example a performance challenge. Get some your staff to run a couple of modest experiments that might solve the issue. Pay careful attention to what works and how. Incorporate the successful ideas into subsequent steps. Keep advancing an increasing number of performance improvements based on those early wins — and continue to learn from each subsequent experiment. Eventually you’ll have changed the culture in your food truck by taking it one problem at a time.

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.