How To Keep Your Cool When Food Truck Lines Stack Up By Richard Myrick for Mobile Cuisine
Here are a few simple steps to take to make sure you and your food truck staff can stay cool when the pressure heats up:
Mise en place
This French phrase means to put things in place, to prepare. Whether you are a classically trained chef or learned your cooking technique in your home kitchen, every successful food vendor understands the importance of having everything in its proper place.
Without attention to mis en place, things can get chaotic very quickly; and chaos in your kitchen results in long lines of grumpy customers.
You know the old woodworking adage “measure twice, cut once”? That applies to food prep as well, so be sure to double check the conversion rates of your ingredients.
It may feel redundant, as you might unnecessarily dirty a bowl for just holding ingredients, but organization is key. For example, you might have an ice-bath landing zone for chilled items such as blanched asparagus or hard-boiled eggs, or a warming zone for hot items.
Keep the end result in mind
Otherwise, you can get hung up on one task while other ingredients continue cooking. This is important but easy to forget.
Divide and conquer
Divide tasks, and refine them until your staff is a model of efficiency and your lines move smoothly.
Clean as you go
A clean work zone at every station is a healthy and efficient work zone. This is good to do in between each major task or prep work.
Take good notes
When the dust finally settles and the lines are gone, take stock. What worked? What didn't? What steps can you add or skip? Don't assume you'll remember the next time your service window seems to have an endless stream of customers. Take good notes now so you don't have to keep learning the same lessons over and over.