Hold Office Hours for Your Food Truck Employees

Hold Office Hours For Your Food Truck Employees

Everyone knows that office hours are for busy, distracted professors who want to offer their students an opportunity to receive their undivided attention. But busy food truck owners who are similarly busy and distracted should also make the time to connect with their employees. Maybe it’s time that the office hours concept crossed the academic-business divide.

Hold Office Hours For Your Food Truck Employees

Clear an hour or two each week and let your employees know that you are available by phone or in person for an unscheduled meeting. Tell them you want to hear what excites, worries, or confuses them. This may well become the most productive hour of any food truck owner’s week and put you at the head of the class.

While holding office hours sounds simple, here are three tips to help you do it the right way.

Plan Ahead

Effective use of office hours involves some organization. Avoid long, aimless, drifting discussions. When an employee shows up, establish the reason for their visit and keep the conversation on track.

Listen But Don’t React Too Fast

When employees come in with a complaint, refrain from becoming defensive. Ask questions and consider giving yourself a day or two to think before giving a final response.

Stay Committed

Your office hours will be more productive if you schedule them at times when your employees have free time. It is important to remember that these meeting times require commitment on your part as well. Busy lives force people to juggling family, school, and other tasks in addition to work. Coming to your office hours often means a schedule rearrangement so it’s important that you show up when you committed.

The Bottom Line

Office hours give your food truck employees the opportunity to ask in-depth questions and to explore points of confusion or interest that cannot be fully addressed during a regular work day.

Do you hold office hours for your employees? Share your thoughts on this topic in the comment section, our food truck forum or social media. Facebook | Twitter

About the Author: Richard Myrick

Richard Myrick 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. Richard also wrote the "Running a Food Truck for Dummies" available in bookstores everywhere and Amazon. You can reach out to Richard by email at: [email protected].