Why You Need To Trust Your Employees

Few things are as powerful as giving your employees your trust. It’s an important lesson for anyone running a food truck business because it’s so easy to get this wrong. If you trust your employees and they rip you off, or share information on your systems or menu you’ll feel like a fool. Other vendors will call you naive.

How To Show You Trust Your Employees

Giving your food truck employees autonomy can be hard. But micromanagement kills both motivation and creativity. Resist checking up on your employees, asking whether they’ve finished a task or constantly monitoring how they achieve their goals. Instead, try asking questions such as:

What do you need to get this project done?
Is anything getting in your way?
What can I do to help out?

Find out how their projects are going without making them feel as if they are under constant surveillance.

If employees feel trusted then they’ll feel less compelled to ask you to check their progress, meaning fewer pauses in productivity while awaiting your approval. Without the constraints of regular progress checks employees can work uninterrupted and complete projects more efficiently.

The Bottom Line

Follow these tips to put yourself in a better position to provide your food truck team with the resources and help they need. And, it should be a two-way street. Share information about what you are up to, especially if it might be relevant to what your team is doing. Please note, if you trust your employees it can cost you, but not trusting them can cost you and your food truck even more.

Do you trust your employees? For those of you who don’t, is there any what that they can earn your trust? We’d love to hear your thoughts on this topic. You can share them in the comment section below or on social media. Facebook | Twitter

About the Author: Richard Myrick

Richard Myrick 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. Richard also wrote the "Running a Food Truck for Dummies" available in bookstores everywhere and Amazon. You can reach out to Richard by email at: [email protected].