Steer Clear of One-Size-Fits-All Food Truck Management
If you spend any time reading management books, there are often many examples of styles suggested for use. Instead of managing everyone in your food truck business the same way, do these two things to manage your employees person-to-person:
- Customize the position. Know what each employee’s strengths, weaknesses, and preferences are. If an employee doesn’t want to manage people, don’t make them do it. If they are a “people” person, don’t put them in charge of your service window.
- Customize the rewards. Employees want different perks. A parent may want flex time while an ambitious, recent culinary school grad may be looking for additional training. Give people what they want, not what you or your managers have decided is best for them to have.