Know When To Abandon Goals

Setting goals and sticking to them is important to every food truck business. But from time to time, as a vendor, you should reevaluate your goals. In order for goals to be useful, they need to be SMART: Specific, Measurable, Achievable and Result-oriented. While I never like to suggest that someone quit on a goal, there will be some times that it is necessary. The key is to know when to abandon goals, today I’ll share a couple of things to look out for.

Warning signs that it might be time to abandon goals you’ve set: 

  • Your goals have unwanted consequences. If you’ve committed to exercising every morning but find that you’re too tired to be productive in the kitchen or on the truck the rest of the day, something needs to change. In cases like this, adjust the goal itself or at least how you go actually achieve it. 
  • Your goals prevent other objectives. Most people set several goals for themselves or their business. If one goal prevents you from reaching another one, you must prioritize each to determine which is more important.

Abandon goals if you gain nothing by achieving it, if your motives aren’t right, if you are  not vested in it, or if pursuing it causes more harm (physical, emotional, or  psychological) than good to you or others.

RELATED: Setting Goals For Your Food Truck Business

The Bottom Line

In other words, don’t be afraid to abandon your goals when they begin to overwhelm you. Seek to define goals that are really in accordance with what you find valuable in your own life, and food truck business, and you’ll find yourself with a lot more motivation to succeed without the chance of feeling overwhelmed with too many goals to achieve. Knowing when to abandon goals and when to refine them can make a huge difference in the success of your food truck business.

How do you determine if it’s time to abandon goals for you and your food truck business? We’d love to hear your thoughts on the topic. You can share your ideas in the comment section below or on social media. Facebook | Twitter

2017-06-22T09:46:29+00:00 By |Growth|

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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