Don’t Stand in the Way of Innovation in Your Food Truck

Don’t Stand in the Way of Innovation in Your Food Truck

tip of the day

Every food truck owner wants to be innovative, but there are things you may be unwittingly doing that could be stifling innovation. Poor planning, budgeting, scheduling and talent management are among the obstacles that could be holding your mobile food business back.

While you need to ensure that essential operations are covered, there are a number of things you can do beyond that to make sure your food truck empire has the capacity to grow.

  • Numbers aren’t everything. In the rush toward data-driven management, don’t leave out qualitative analysis.
  • Don’t fear the unknown. Innovation thrives on the unforeseen, not the predictable. But that doesn’t mean you should avoid good planning and guidance.
  • Don’t be too lean and mean. Make sure your food truck business isn’t so lean that there’s no personnel or budget for innovation. And reward your staff’s innovation with financial incentives.

 

 

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.