Wait Before You Give Tough Feedback

There are many people that advise that a food truck owners should give tough feedback immediately, preferably within 24 hours of an incident. But next time you have to provide constructive criticism to one of your food truck staff members, consider sleeping on it first.

Why Wait Before Giving Tough Feedback

Your input will be far more effective, and better received, if you aren’t feeling agitated. Of course there will be items that need immediate discussion, but if the feedback doesn’t revolve around employee or customer safety put some distance between the offending action and the feedback to gain perspective. You may need to calm down over several days. This will give you time to prepare, consider the other’s point of view, and deliver the message in a calm and helpful way.

Write It Down

Giving someone tough feedback requires you to get to the point so that the focus and intention is not lost. Spending some time to list what the real issues were and how it might impact our work as a team will be helpful. It will force you to hone in on what needs to be addressed while eliminating any verbal noise.

Don’t Sugar Coat Tough Feedback

Never sugar coat tough feedback. When forced to deliver bad news to my team, be upfront with it. Don’t tap dance around, don’t minimize, just tell the truth. Nine times out of ten, your food truck staff will appreciate your honesty and their desire to trust you as a manager will increase.

Tie Consequences To Actions

When delivering tough feedback, many food truck owners don’t want to hurt people’s feelings. The best way to do this is to review how their actions led to a specific consequence and not insult their intelligence, or competence.

How do you give tough feedback in your food truck business? Share your thoughts in the comment section or social media. Facebook | Twitter

2016-09-08T10:36:29+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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