Stop Being Your Own Worst Critic

Being your own worst critic creates negative thoughts that don’t just affect your performance; they rub off on your whole food truck team. Most food truck vendors are their own worst critic. You probably beat yourself up at the smallest perceived failure. So what should you do about it?

Stop Being Your Own Worst Critic, Now!

Do you allow your food truck employees to make mistakes? Do you understand they’re not perfect? Do you know they do some fantastic work? So why can’t you view yourself in this light?

Instead of being your own worst critic, take a step back and look at your accomplishments over the past year. But review them as if they are the accomplishments of one of your staff members instead of yourself. Pretty impressive, huh? You’ve gotten a lot done, haven’t you.

Now take a moment to look at all the bad things you’ve said about yourself just in the past week. Pretend a member of your team said those things about themselves. How would you react? Rebut each point and explain why it’s wrong.

Look at the balance between all your food truck business has achieved and all the inaccurate self-assessments you’ve made about it. Make this type of assessment process a regular practice. Do it once a week or every couple of weeks. Get rid of those negative thoughts and hopefully over time they’ll go away. When they do you can actually be much more productive and set a healthier mental tone for yourself and your mobile food business.

RELATED: Why You Must Be Open To Criticism As A Food Truck Owner

The Bottom Line

A negative inner narrative can really wear you down. It can become such a constant that you might not even realize it’s going on, or the impact it’s having on you.

Are you your own worst critic, or were you your own worst critic? We’d love to hear what you’ve done to correct this or how you’ve changed. Feel free to share your advice via email, Twitter or Facebook.

2017-06-20T08:52:33+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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