Ensure Your Next Business Day Is More Productive

This is probably an understatement, but mobile food vendors may be some of the busiest people around. A day in the life of an food truck owner is full of cooking, serving, making business decisions, researching and networking. Because there is so much to do and so little time to do so, food truckers can easily get off track and become distracted with the non-essential parts of their day. Today we’ll share a few tips to help food truck owners make sure they are more productive.

How To Ensure Your Next Business Day Is More Productive

  • Establish a routine. If an vendor doesn’t set and stick to a daily schedule, how can they accomplish anything? It’s a challenge for the average person to juggle their personal and professional lives. Without a routine, an food truck owner won’t complete all of the work that needs to be done. Nobody can really provide a routine for you. Set up one yourself based on what’s going on in your life and your work habits.
  • Plan your day the night before. Make a to-do list.  Your list must contain administrative stuff, but make sure you have your money making activities at the top of the list.  You’ll sleep much better when you put on paper what you want to do the next day.  Getting your brain emptied of the worry and of things you don’t want to forget to do is priceless.  And, it gives your mind all night to work on accomplishing those tasks subconsciously.
  • Prioritize. Do the task you dislike the most at the beginning of your day. Have you ever had a task you thought about all day simply because you didn’t want to do it?  Procrastination can drain you and steal your creativity and energy.  Don’t do that to yourself.  Enjoy each day by getting done the stuff that will bug you if you don’t.

Do you have any additional tips for food truck vendors looking to be more productive with their already busy schedules? Share your thoughts in the comment section below or on social media. Facebook | Twitter

2017-03-31T08:42:50+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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