Food Truck Logistics: A Difficult Task

Posted on 03/08/2022 by FTB

Running a Food Truck sometimes seems like an impossible task. There are so many things and tasks an owner must consider. To minimize complications and reduce daily stress, Food Truck owners can use a Food Truck schedule. In this blog, we will provide some tips to make the logistics of running a Food Truck as easy as possible.

DON'T UNDERESTIMATE

It takes a lot of physical, mental, and emotional energy to start a food truck. The first tip we want to give you is not to underestimate the amount of time you will need to run all the elements of your Food Truck. A timetable can help you stay on track and achieve your business and personal goals. The first step is figuring out how to get everything done in one day, so try not to underestimate these times.
DAILY DISTRIBUTION

To start creating a routine and a daily schedule, make a list of all the things you need to do during a workday, even the "small" tasks. This list depends on what kind of Food Truck you have, what your hours of operation are, and how many staff you have.

For many Food Trucks, a normal daily schedule looks like this: prep, travel to the location, prepare everything on location, service, clean up, close, travel home, prepare for the next day.If you are serving twice in one day or if you have booked an event or catering in addition to the normal service, you have to do most of these steps twice. You should take this into account in your planning as well.

In addition, you should also consider the management tasks such as marketing, customer and supplier relations, event booking, business paperwork, and accounting.
TIME ESTIMATION

Once your list of tasks is complete, you can organize the tasks into categories based on the frequency, timing, and importance of each task. Did you know that the average Food Truck owner works about 80-100 hours? This average time takes into account that the owner mostly does all the work himself and is regularly at events. If the business is going well and the owner has employees at his disposal, the workweek can be reduced to 40 hours.
ADDITIONAL TIME

You'll be well prepared to face each day as a Food Truck owner if you have a clear picture of your daily routine and weekly (and/or monthly) timetable. It's a good idea to go over the schedule-making process again to discover where you're losing time.You can do this by asking yourself the following questions:
- Is it possible to combine some jobs to save time?
- Do certain jobs take longer or shorter than you anticipated?
- Is it possible that some tasks are genuinely redundant?
- Do you have any responsibilities that could be delegated to other employees?
- Is it possible to delegate tasks to specialized professionals (for example, an accountant)?
Developing and maintaining a detailed schedule for each day can ensure that you are as prepared as possible for anything that comes your way.