Reducing Your Food Truck Anxiety

As an food truck owner, you battle uncertainty daily. Will you bring in enough money to cover expenses? Will you lose customers? Will the market suddenly shift and force you to change in your business model? Some food truck anxiety is an inevitable part of being a mobile food vendor, but in this fast-paced industry it can quickly become overwhelming.

Too much stress hinders productivity and can be dangerous to your health. Today we’ll share three steps to address this anxiety before it becomes toxic.

3 Steps To Reduce Your Food Truck Anxiety

  • Don’t worry alone. Talk to someone you trust (a friend, partner, or even a fellow food truck owner) about your concerns. Sometimes just talking can be a relief, and your listener may provide some reassuring guidance.
  • Get the facts. Often a small problem can get blown out of proportion. Before you let worry consume you, get the facts. Find out what, and how big, the real problem is.
  • Let it go. When you can’t do anything about the problem, give it up and forget about it. This may be easier said than done, but it is worth the conscious effort.

It can be tough enough to manage your own food truck anxiety. But how can you, as the leader of your team, help your staff members handle their feelings of stress, burnout, or disengagement?

Helping Your Staff Avoid Food Truck Anxiety

One approach is to focus on your staff’s personal growth and development. Focus on creating the happiest, healthiest, and most productive workforce possible. Investing in employee personal growth and development from this perspective is the first step in unleashing creativity, enabling potential, and supporting sustainable productivity.

Do you have any additional tips for reducing food truck anxiety for other vendors? Share your thoughts in the comment section below or on social media. Facebook | Twitter


2017-03-31T08:40:22+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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