Improve Your Food Truck Employee Performance Reviews

As a food truck vendor you have to wear many hats. Being the boss is one of them. While wearing your boss hat, I’ll ask you this: Which is worse: receiving a performance review, or giving employee performance reviews to your food truck staff members? At least with the latter as the owner, you have some control.

When the review process is done with care and understanding, it helps employees see how their jobs and expected contributions fit within the bigger picture of your mobile food business. When you’re the one conducting an employee performance reviews for one of your food truck employees, try doing these three things to make it a productive experience.

3 Simple Steps To Improve Employee Performance Reviews.

  • Set expectations early. Make employee-evaluation practices clear at the beginning of the year with individual performance planning sessions.
  • Set the right tone. Everyone hates the “feedback sandwich”: compliments, criticism, then more niceties. Deliver a positive message to your good performers by mainly concentrating on their strengths and achievements. Confront poor performers and demand improvement.
  • Avoid money talk. If possible, don’t mention compensation during the review; but if you must, take care of it at the start of the conversation.

Documented performance reviews are great communication tools that ensure that you and your staff are clear about the requirements of each employee’s job.

The Bottom Line

While employee performance reviews take many forms from business to business, these are the components that organizations are most likely to include. Some are more effective than others. But the goals for the employee performance reviews are often similar. The differences appear in the approach and the details. And, that can make all of the difference in how the system is perceived by your food truck employees.

Do you have any additional tips for food truck vendors to use when giving employee performance reviews? We’d love to hear how you handle them with your employees. You can share your thoughts in the comment section below, Tweet us or share them on our Facebook page.

2017-03-11T08:20:05+00:00 By |Human Resources|

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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