The Food Truck Business - Essay Example

Depending on the size of a truck, an average number of six employees is necessary for carrying out the routine activities for a food truck business (Laban, 2013). The employees should include the truck driver, two chefs, two servers, and the cashier. The first daily activity is to purchase necessary requirements for making the food that it will serve its customers. It is crucial for the truck business to stick to one supplier. The two chefs prepare the food and serve to maintain sanitation within the truck by washing the utensils and other equipment.

The two servers respond to the customer’s request by serving the food to them. The cashier receives and records the money from the client. Necessary Permits/Licenses             Operating a food truck business requires full compliance with the established law governing the operation of such a business. An individual needs to acquire a business license from relevant authorities to operate a food truck business (Rodrigo, 2014). Location license is also a requirement.

In addition, the business must obtain a health permit and an operation manual to run the business.