10 Characteristics Of Highly Effective Food Truck Managers

Whether the food truck managers are the owner, or someone who they trust, there are certain lessons that can be learned from each of them. When a customer walks up to a food truck that is a smooth running mobile food operation, they may not notice how efficient it really is. On the other hand, step up to a truck that isn’t managed properly, and there will be multiple times during the transaction that it’s inefficiency shines through.

In most food trucks there is no one person that impacts the day-in, day-out profitability and success like the person who manages the truck’s kitchen. Here are 10 traits that we’ve noticed consistently in food truck managers of the most successful mobile food businesses:

10 Characteristics Of Highly Effective Food Truck Managers

  1. Stay inside. The best food truck managers can be found in the truck, not outside of it.
  2. Keep data up to date. They keep the recipe binders up-to-date, in good condition and easy to find.
  3. Force consistency. They make using the recipe cards mandatory. They don’t trust anyone’s memory.
  4. Keep training. They plan for “teaching moments” every day.
  5. Hold meal demos. They conduct food demonstrations for new items during pre-shift meetings.
  6. Keep checklists. They perform detailed line checks before the truck leaves the commissary.
  7. Always develop key staff. They develop key people for the service window.
  8. Keep communication open. They constantly encourage communication and organization.
  9. Keep lines moving. They are dedicated to achieving fast ticket turns.
  10. Maintain flow. They manage the “flow” inside the truck and don’t get wrapped up in one task.

We’d love to hear how you feel YOUR food truck manager measure up to this list. While not every successful truck has a food truck manager with all of these traits, but through our experience, the trucks that have not been successful, seem to have food truck managers with very few of these traits.

If you’d like to see us add more to our list, please feel free to add your suggestions to the comment section below, Tweet us or share them on our Facebook page.

2017-03-31T08:41:15+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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