Food Truck Owners Need to Be Open to Criticism

Food Truck Owners Need to Be Open to Criticism

In the mobile food industry, unlike in the art world, critique is often negatively equated with criticism. But constructive criticism is essential to your food truck business since it requires creativity, innovation, and problem-solving.

Since leadership requires all three, food truck owners need to be sure they are not only open to criticism, but that they actively seek it out. Ask people — staff members  peers, customers — to poke holes in your ideas and approaches. Critique can be a useful approach to test your food truck ideas and keep you and staff members accountable.


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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