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.

1. Setting Up Your Food Truck
Staffing
Truck Commercial
Kitchen
Office
Three Sets of Employees
All of the Above

2. • Most trucks can hold 2 to 6 workers
• Most organizations staff between 2 & 7

3. Front of House (FoH)
• Customer service
• Moment they approach until they leave
• Interacting with
• Serving
• Cashing out
• Public face because they’re the representatives
your customers interact with in most cases.
Back of House (BoH)
• All other operational tasks
• Cooking
• Cleaning
• Bookkeeping
• Responsible for multiple tasks

4. Managers
Service Window Attendants
Chef & Cooks
Kitchen Workers
Driver

5. Staffing

6. A chart that
shows how the
firm is structured
and who is in
charge of whom.

7. Include all owners and
needed employees.
 Instead of “naming”
employees, include
their job title.

8. In Microsoft Word:
On the Insert tab, in the Illustrations group, click
SmartArt.
In the Choose a SmartArt Graphic gallery, click
Hierarchy, click an organization chart layout (such as
Organization Chart), and then click OK.

10. Create a table
Show the different shifts
Show the different
lengths of time for each
shift
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