Get Through Your Food Truck To-Do List Faster

Self-discipline is often a hard task for small business owners. If you are like most food truck owners, you often feel overwhelmed by the amount of work you have, or have forgotten to do something important? Most vendors use a food truck to-do list to keep track of what they need to do and how much they’ve gotten done. These lists are loose ways of measuring how productive they are: When they’ve successfully crossed everything off the list, they feel accomplished.

If you find yourself one that cannot center your attention on completing tasks for your food truck business, try these three things to make your work relating to your food truck more efficient every day.

Get Through Your Food Truck To-Do List Faster

  • Get three things done before noon. Statistics show that the team ahead at half-time is more likely to win the game. Try to enjoy your mid-day break (if you have one) knowing that you achieved at least three things in the morning.
  • Plan for speed. Break your food truck projects into parts. Take on longer pieces at the beginning and make sure each subsequent part is shorter. If you leave the longest parts for last, you are more likely to run out of steam before the end of the day.
  • Complete similar tasks at the same time. The human mind thrives on repetition. You can build momentum by taking on similar projects at the same time.

The Bottom Line

The key to getting through your food truck to-do list faster is by working smarter, without sacrificing the quality of your work. When you use organizational skills to prioritize tasks and plan each day in advance with a simple to-do list, your day will go by faster and smoother than ever before.

What tips do you have for getting through your food truck to-do list? Share your thoughts on this topic in the comment section or social media. Facebook | Twitter

2016-10-17T09:58:32+00:00 By |Business, Features|

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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