Avoid Food Truck Business Blind Spots

No, not the huge blind spots that a food truck driver often finds when trying to navigate these roaming bistros, but rather the business blind spots created when your team focuses on one are of your operation and forgets about others. When our brains concentrate intensely on one task, we miss what is happening around us. This means that when your team diligently focuses on a task, they’re likely missing something.

Some food truck vendors I’ve observed demonstrate behavior that sabotages their success and undermines both their team and their organization. To succeed as a mobile food vendor, you need to learn how to recognize your business blind spots and overcome them.

We all have business blind spots, those unproductive behaviors that are invisible to us but glaring to everyone else. Our business blind spots create dire and unintended consequences: They corrupt decision-making, reduce our scope of awareness, create enemies, silos, and camps, destroy careers, and sabotage business results. Here are two ways to identify your food truck business blind spots and avoid them.

2 Ways To Avoid Food Truck Business Blind Spots

  • Assign the task of speaking up. Every time your team meets, include an agenda item that reads: “What are we missing?” Rotate responsibility for answering that question so everyone eventually contributes.
  • Get an outsider’s perspective. Bring people in from other parts of the organization (your attorney or accountant) to analyze the project the team is concentrating on. They might not know about the progress, methods, or solutions being worked on already, but they may see something your team doesn’t.

You can’t do anything about your business blind spots until you learn how to recognize them when they occur. In good times business blind spots are annoying and frustrating; in tough times they can be lethal to your food truck business.

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2017-03-31T08:42:26+00:00 By |Business|

About the Author:

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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