Turn Around A Poor Food Truck Performance

No single food truck owner likes to have a shift, day or week that misses their performance expectations in sales or service. Yet, failing to meet yours or your customer expectations doesn’t have to feel like the end of the world. Follow these 3 steps to turn a poor food truck performance around.

3 Steps To Turn Around A Poor Food Truck Performance

The challenge for many food truck vendors is “where do you start.” There are always many opinions on where to start and even more excuses of why a poor performance happened.

  • Accept it and ask for help. Don’t get defensive. If the sales figures or customer reviews show you are under-performing, accept it and ask for help to get better.
  • Ask others to share insights about how you can improve. Understand the underlying cause. Do you or your staff members not have the right skills? Do you have employees that are uninterested in the work? Whatever it is, get to the bottom of what’s causing you to come up short.
  • Commit to change. Identify what it is that your organization needs to do differently and ask those around you to help keep you on track and accountable.

Correcting a poor food truck performance should be challenging, should be well structured and should have consistent follow up. Changing the personal behaviors of yourself or your food truck team is not easy and requires significant retooling.

Use these 3 steps to turn around a poor performance, then set up actions for turning that poor performance to a learning moment. As a leader, there is nothing more rewarding than teaching and leading yourself or someone one your food truck team to great success.

How have you turned around a poor food truck performance? Share your story and any additional tips in the comment section below or on social media. Facebook | Twitter

2017-03-31T08:42:58+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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