This document provides guidance on staffing a food truck. It recommends that most food trucks can hold between 2 to 6 workers, while most operations staff between 2 to 7 employees. It describes the roles and responsibilities of front-of-house staff who interact with customers, and back-of-house staff who handle tasks like cooking, cleaning, and bookkeeping. Some common food truck staffing roles include managers, service window attendants, chef/cooks, and kitchen workers. The document also includes tips on creating an organizational chart and shift schedule to plan staffing needs.