Mobile Kitchen Trailer Operations Manual
| This manual is designed as a general guide book for the day to day running of a typical Food Concession Trailer. We have carefully researched and compiled the information in an easy to understand and logical format.
The Operations Manual is broken down into 3 main sections as follows: 1. General Food Service Guidelines
2. Daily Operations, Procedures and Maintenance
3. Business Management Guide
General Food Service Guidelines
It is also highly recommended that you check with your local city or county health department for the exact local codes pertaining to food vending trailers in your area as these do vary from place to place. For instance, some County Health Departments will not allow Mobile Food Kitchens to serve dairy based condiments such as mayonnaise, grated cheese or even squeeze bottle cheese. Many will not allow mobile food vendors to cook raw meats. This is because these foods are considered hazardous. They are prone to rapid bacterial growth when improperly stored or cooked. Such hazardous foods include meat, poultry, seafood, eggs, dairy products, garlic-in-oil mixtures, cooked rice and cooked potatoes. The guidelines included in this manual are generally universal in nature and are designed to keep you, your kitchen, and your food safe and appealing. We have basically tried to select the best information from all the various federal, state and county health organizations. The material is presented in a format that is intended to be easy to understand and easy to put into practice. Keep in mind that as a mobile food vendor you are considered a food handler by the health department officials and therefore must operate under their specific guidelines. Failure to comply will endanger the health of your customers, likely result in the loss of your operations permit and incur fines. Even worse, unsafe food handling could result in your customers becoming very sick. Meat Handling, Storage and Preparation Guidelines
Cooked meat must be continuously held above the temperatures specified by the health department. This required holding temperature also varies from place to place. The Illinois Department of Public Health (IDPH), for instance, recommends a holding temperature of 140°F or above. This also requires the food vending trailer must have a thermometer on hand to monitor this temperature. Refrigerated meats must be stored below the specified cold temperature. The IDPH specifies that potentially hazardous foods such as meats must be kept stored at or below 41°F (4°C). This will require the mobile food vendor to have another thermometer on hand to monitor this cold storage temperature. The temperature in the refrigerator or ice box should also be checked by the kitchen operator at regular intervals throughout the day. Every 2 hours would be a good idea. Care should be taken to ensure that refrigerator doors or ice box covers are not left open resulting in the interior temperature rising above this specified cold storage level. Check food temperatures when you receive them from a supplier and reject any that fall outside of the accepted ranges. Then put all such perishable foods away promptly in appropriate storage units. Fresh meats and pre-cooked meats must be cooled to the refrigerated storage temperature within a certain prescribed time after they have been prepared. For example, the IDPH dictates that cooked meat must be cooled to 70°F (21°C) within 2 hours and cooled to 41°F (4°C) within another 4 hours (6 hours total). Fresh meats must be cooled from room temperature to 41°F (4°C) within 4 hours. Following the above rules keeps the product fresh and prevents the growth of bacteria. To summarize, a health department typically will require hot foods such as sausages to be held above 140°F (60°C) and cold perishable items to be stored below 41°F (4°C). The danger zone for bacterial growth and food spoilage is between 41°F (4°C) and 140°F (60°C). Health departments will require that you first heat certain foods to certain temperatures before allowing you to serve them to people. Pre-cooked hot dogs for example, must first be re-heated to at least 165°F (74°C) before serving or hot holding. To accurately determine this temperature insert the thermometer lengthwise into the center of the hot dog. Be sure not to pass through the meat and touch the cooking surface as this will give you a false high temperature reading. Never rely on equipment thermostats to accurately achieve set temperatures. Always measure food temperatures with a thermometer. This basic procedure should be followed for all the different types of food items being cooked. Previously uncooked meats must be cooked to the following internal temperatures according to the Illinois Department of Public Health (IDPH): The above internal temperatures must be reached and also maintained for a certain minimum amount of time to facilitate complete cooking before serving. For example, the IDPH recommends that beef, fish, poultry or pork in the form of steaks, chops or intact pieces must reach the required temperature for a minimum of 15 seconds. Once these initial cooking temperatures have been reached for the specified times, the meat can now be put in a holding area and held there above the specified temperature (140°F or 60°C) until served to customers. During preparation and cooking you must take great care to avoid cross contamination between meats and any other food items. Be especially careful when handling raw, fresh or frozen meats. Meat carries potentially hazardous bacteria that can make you and your customers very sick or even cuase death. The area used for preparing meats must be washed and sanitized before being used to prepare any other food items! For example, if using a cutting board to separate frozen meat pieces, that cutting board must be washed and sanitized before using it to chop onions. Similarly any utensils used on the meat would have to be washed and sanitized after coming into contact with meat and before being used on the onions. A sanitizing solution may be made by adding 1 teaspoon (5mL) of chlorine bleach to 1 quart (1L) of water. Do not place cooked meats back on the plate or surface used to prepare or transport the uncooked (raw, fresh or frozen) meat. For example, if you used a tray to bring frozen sausages from the ice box to the grill for cooking, you must not put the cooked sausages back onto that same tray. It has been contaminated by the uncooked meat and must be washed and sanitized before being used again. Do not use the same utensils to handle cooked meat that was used to handle raw, fresh or frozen meat. Raw, fresh, and frozen meats must be regarded as hazardous and anything that touches them has also been contaminated. This would include, for example, knives, forks or tongs used to handle the meat. They would have to be washed and sanitized before being used again. Raw, fresh or frozen meats must be stored on a shelf below and separate from any other food items. Tghis will prevent them from contaminating any other food items such as by dripping on them. For example, a Mobile Food Kitchen vendor using ice boxes to store refrigerated items would need to have one ice box for storing meat and another for storing non-meat items. Meats stored in a refrigerator with other foods must be kept on the bottom shelves below the other foods. Never store meat directly on the floor or the ground. Foods must always be stored on a shelf raised up off of the floor or ground. Remember to always thoroughly wash and sanitize food preparation surfaces, equipment and utensils between uses. Storing, Preparing and Serving Condiments
Condiments must be kept in clean, washable containers and must be kept covered to prevent insects, dust, leaf litter, or rain to enter. Jars with screw lids may not be acceptable as serving containers by some local health departments. If condiments do become contaminated during the day, the containers should be emptied, cleaned and refilled with fresh material. Alternatively condiments can always be served in small plastic single service packages. Do not store condiments directly on the floor or the ground. Always store foods on a shelf raised above the floor or the ground. This includes foods that are prepackaged such as some condiments. Do not store your condiments in the same cooler as meats or on shelves below meats. Do not store your condiments near any cleaners or chemicals. All these rules are designed to prevent the condiments from becoming contaminated somehow. Other Healthy Food Handling and Equipment Guidelines
Never touch food with your bare hands. All food items should be handled using gloves, tongs, forks, spoons or other utensils. Always keep a clean supply of spare utensils in a clean covered container. Remember that if anything falls and hits the ground, whether it is food or a utensil, it is considered dirty. Such contaminated food must be thrown out. Such contaminated utensils must be washed in soapy warm water and sanitized before being used again. A sanitizing solution usually consists of 1 part chlorine bleach in 200 parts water. There are also off-the-shelf pre-mixed chemical sanitizing solutions that can be purchased. Always have a supply of food wrappers and proper utensils available to your customers so that they never directly touch any food items with their hands. Kindly provide instructions to customers as needed so they maintain food hygiene. Clean and sanitize all your food service utensils at each days end and store them in a clean washable covered container. Never mix clean and used utensils in the same container as the used items would contaminate the clean ones. The local health department will require you to have a sink for washing utensils. Most health departments actually require Mobile Food Kitchens to have 4 sinks. One sink is for ware washing, one is for sanitizing in chlorine bleach, and one is for rinsing the utensils and dishes. The fourth sink is to be used solely for hand washing and nothing else. Check carefully with your local health authorities for the specific regulations in your area. Hand sanitation is especially critical when serving food to others as many diseases and bacteria are passed on by unwashed hands. A Mobile Kitchen therefore should have hand soap, hand sanitizer and disposable paper towels on hand at all times. As a food service operator you are required to wash your hands immediately after using the toilet, coughing, sneezing, blowing your nose, handling money, or after touching garbage or any or unsanitary or toxic item. You must also wash your hands when you re-enter the food service work area (the Mobile Food Kitchen) even if you have just washed them in another place such as in a nearby washroom. You must also wash your hands after eating, drinking, smoking, washing dishes, washing other equipment, sweeping or mopping the floor, handling raw, fresh or frozen meat or any other food items, and even before putting on gloves to handle food. Hands should be washed using hot water and soap. The IDPH specifies that hand washing water be at least 110°F. You should lather your hands for 15-20 seconds. Attention should be given to removing any dirt or contamination under the finger nails. Then dry your hands using a single use towel (such as paper towels), a clean towel on a roller dispenser, or by an air dryer. Multi-use hand towels such as are used at home are not acceptable in the food service industry as these can store and transfer contamination and bacteria. The use of gloves should never be seen as a means to short cut proper hand sanitation. Gloves can become contaminated and pick up and spread germs. For example, you would not use gloves to handle raw meat and then also to serve cooked food as this would transmit bacteria from the raw food to the cooked food. Proper headgear such as a hat or hairnet must be worn to contain hair and prevent it from falling and contaminating the food. You do not want your customer to find a hair in their food. It would surely cost you customers and your hard earned reputation as a quality food vendor. Keep your finger nails clean and trimmed short. It is unwise to wear finger rings as these can trap and carry food particles and bacteria and transfer them to clean food. Rings can also cut through gloves making them useless. Do not smoke, chew tobacco, eat or drink when serving or preparing food. You must leave the food preparation and serving area for any of these activities. Move a short distance away from your trailer to eat, drink or smoke. Remember that you must then wash your hands when you return to the kitchen. You are however allowed to drink from a closed beverage container while in the food service area. Such a beverage container would need to have a lid on it. It must also have a handle to prevent your hand from touching the area that your mouth touches. Otherwise it could have a drinking straw that would accomplish the same purpose. Always wash the container between uses or discard it. Your clothing must be kept clean and neat. Soiled clothing can store and transfer bacteria. A fresh change of clean clothes must be worn each day or each work shift. Never store food on the ground or floor. To do so would subject it to contamination from dirt, insects, water, and any spills. Food must always be stored on a shelf raised off of the floor or ground. Do not store cleaning chemicals alongside food or food preparation utensils. They must be stored completely separate from food to prevent contamination and poisoning. Keep all such chemicals clearly labeled so they are not misused. Have a garbage container on hand at all times. Never allow it to over-flow. Dispose of any garbage as required. Sanitize the garbage container at the end of each day to prevent odor. Always keep your food preparation and serving areas looking clean. Clean up spilled condiments and wrappers to keep the area looking neat and clean. Mobile Food Kitchen Daily Operations, Procedures and Maintenance Guide
Trailer Kitchen Daily Operations
Also keep on hand and use a Daily Check List for the items you use and things you need to do in order to get operating each day. Do a daily check of your trailer, the equipment and contents before you start up each day. This prevents any unpleasant surprises or snags after you get started working. It is best to always work from written checklists and not from memory. Wash the trailer every day before and after use. First wash the trailer with hot soapy water to remove any dirt or spilled food. Then use a sanitizing solution to kill any remaining bacteria. A sanitizing solution may be made by adding 1 teaspoon (5mL) of chlorine bleach to 1 quart (1L) of water. Other pre-mixed bottled chemical sanitizing solutions can be purchased from commercial cleaning supply or restaurant supply companies. Wear rubber gloves as these sanitizers are very hard on the skin. Use this same cleaning and sanitizing procedure on all surfaces and appliances used to store, prepare, cook or serve food, and all utensils and containers. Also clean sinks and faucets. Even the garbage cans should be cleaned to prevent any undesirable odor. Fill the trailer’s fresh water tanks each day with all new fresh potable water. Do not keep water from one day to the next. Always empty the trailer’s waste water tanks at the end of each day or work shift. These waste water tanks should also be washed to prevent odor. Make sure that the propane tanks and propane gas equipment and appliances are in good safe working order. This is both an operational and a safety issue. Replace or repair any defective gas equipment when a problem is discovered. Do not delay! Check that hoses are free of wear and hose connections are secure and will not come loose. Always keep an extra fully filled propane tank on hand so that you never find yourself out of gas in the middle of a work day. Always turn off the tank valves at the end of each day. Use wheel chocks to hold the trailer securely in place at locations where the trailer is position on a slope. You can make these yourself from short lengths of wooden 4×4’s. Arrive at your location well before you are expected to begin serving food. This will give you plenty of time to clean and properly set up. Being early will avoid the temptation to cut any corners on proper start up and preparation. It will also avoid rushing and the associated stress. Be sure to have an adequate supply of coins and small bills so as to be able to give correct change for the entire day. Being short on correct change is an unnecessary time consuming aggravation and is very unprofessional. Be regular, consistent and reliable. Customers will come to depend upon you. This will help build a loyal regular customer base for your food service business. Display a menu of items that you serve. This will save time during the busy lunch hour rush. It will enable customers to decide before they order. It can be made for a reasonable price at a professional vinyl graphics sign company. Be a good neighbor to the other businesses in the area. Never let your business interfere with or detract from theirs. Instead it should compliment and enhance their businesses. This may involve you doing small simple things such as providing a trash can for your customers and cleaning up any litter in the area at the end of the day. Food Trailer Safety Guidelines
Fires in a well maintained Mobile Food Kitchen are certainly rare but can happen. It is suggested that a fire extinguisher be kept on hand for such an event. Keep equipment clean and grease free to prevent such an event. Always follow the manufacturers guidelines for food preparation equipment especially griddles and deep fryers. The other area of concern is that of clothing catching fire. This may occur if an operator gets too close to hot burners with polyester clothing. This can cause the clothing material to melt or ignite and possibly burn the person. For this reason a proper approved butcher’s apron of fire resistant material should always be worn. Clothing should be kept clean and free of accumulated oila and grease. First Aid Always keep a small first aid kit in the trailer to treat the inevitable small burns, nicks, cuts and abrasions that will occur. It should include some disinfectant and an assortment of various sized “Band-Aids”. Check the first aid kit regularly and restock it with needed items. Towing the Trailer Always check that the trailer’s trailer hitch is pushed all the way down and fully locked onto the ball. Make sure that the ball is the correct size for the hitch as a hitch will connect to an undersized ball but it may disconnect during towing. Always connect the safety chains between the trailer and the tow vehicle. If you have the detachable tongue option on the trailer, double check that it is properly re-installed before towing. Connect the electrical wires and check that signal and brake lights are functioning properly. Remove the wheel chocks and raise the corner jacks before driving away. Make sure all items on the trailer are fully secured and ready for transport before towing. Check the tires for proper inflation pressure as a partially deflated tire can fail at highway speeds causing you to lose control. Mobile Food Kitchen Routine Maintenance
Inspect the trailer daily in the same manner as a pilot conducts a preflight or “walk-around” inspection of his aircraft. Check the tires for wear and correct air pressure. Have the wheel bearings inspected by a mechanic every year. Replace the tires when the treads are worn. Check that the trailer lights (running, braking and turning) are all working. Always keep a set of spare light bulbs on hand. Inspect the electrical wires that connect from the tow vehicle’s lights through to the trailer lights. Some sections of these wires are especially prone to wear. These areas include where the wires rub when passing through channeling. Use electrical tape or flexible plastic wire conduit to cover and protect the wire insulation. Check electrical connectors for corrosion. Because a Mobile Food Kitchen is regularly washed, electrical connectors are especially prone to corrosion. Wear or corrosion in the electrical system will cause serious failure. A short circuit can blow the fuse in the tow vehicle or burn out the trailer electrical adaptor. As a result, none of the trailer or tow vehicle lights will work. An open circuit due to parted wired or connectors will likewise result in lights not working. This is a real serious road safety issue. Make sure that the propane tanks and propane gas equipment and appliances are in good safe working order. This is both an operational and a safety issue. Inspect the propane tanks and hoses. Propane leaks can be detected using soapy water. Any leaks will be shown by expanding bubbles. Check and replace any worn hoses. Do not attempt to repair hoses by yourself such as by using electrical or duct tape to cover over the leaks in the hose! Replace or repair any defective gas equipment when a problem is detected. Do not delay! Check that gas hose connections are secure and will not come loose. Ensure that the propane tanks are firmly secured in place and will not shake loose during transport. Likewise, make sure that all doors close and lock firmly so they won’t spring open during transit. Trouble Shooting
Gas Burner Was On But Now Has Gone Out: Flames Appear Under the Gas Appliance: Road Lights on the trailer Do Not Come On: Wheels Squeak with Moving trailer: Electrical Appliances Will Not Work: DC Refrigerator Is No Longer Keeping Food Cold: AC Refrigerator Is No Longer Keeping Food Cold: Business Management Guide
Managing employees can be difficult and frustrating if not done properly. This section provides some ideas, guidelines and forms to use in managing your human resources effectively. Please note that laws governing employees and sub-contractors vary from place to place. Make sure that you conform to these in every respect. Both you and your employees should be familiar with the Mobile Food Kitchen Operations Manual, the Employees Rules of Conduct guide, and the Dress, Deportment and Hygiene Code. Review these with them in person and have copies of them in the trailer for reference. Have employees sign them. Bookkeeping That Works.
Keep It Simple A key rule of thumb is the KISS principle (Keeping It Simple is Smart). Many people think that bookkeeping and financial statements are highly complicated activities reserved for the realm of accountants only. For a small business, this simply is not the case. The only skills required are to be able to count, record, add and subtract. Some simple forms for inventory control and profit / loss statements make this even easier. Keep Accurate Records Daily
You will need to keep all your receipts in order to keep accurate records both for your own information and to show government agencies at tax time. Without accurate records, you will find it difficult to take advantage of all the business deductions and credits to which you are entitled. Never rely on your memory. Put it in writing. Keep records. Keep receipts. Keeping your records simple and up to date will also save you money when you actually do need an accountant at tax time. Keep receipts of all business related expenses including day to day supplies, equipment purchases, employee pay, office supplies, business loan interest, and vehicle mileage or fuel (spent driving to work, suppliers, business meetings, etc). These various expenses are all deductions at tax time and they will really add up over the year. Keep business expense items on separate bills from other personal expense items i.e. business food supplies versus personal groceries. Mark on the receipt what the items were for i.e. a special event or weekly supplies. You may have to write in what the items actually are as many stores use acronyms in their descriptions that military pilots would find mind numbing. This will prevent much confusion. Keep your records in a safe place such as a filing cabinet or banker’s box. Keep separate labeled file folders for the different types of business expenses such as consumable food supplies, equipment purchases, uniform expenses, advertising and promotion, loan interest payments, employee pay, office supplies, vehicle expenses, rent payments, licensing and training, etc. Note that different expenses have different rates of deduction or different places to go on the tax form. Keeping them separate will save a ton of time and money at year end tax time. Make up new record folders for each new fiscal year. The Psychology of Selling
Successful selling involves more than just putting up a sign and waiting for customers to beat a path to your trailer. While a Mobile Food Kitchen presents different marketing challenges than, for example, operating a grocery store, the basic philosophy of selling holds true for all businesses. Customers must first be attracted to your sales site and then encouraged to buy your products. At the point of sale you must anticipate and satisfy your customer’s needs and expectations. It is the selling cycle – attracting customers, encouraging sales and satisfying customer needs – that is essential in assuring the continued growth and success of your business. Remember the cardinal rule: it is easier to keep an old customer than to attract a new one! The Sale:
Up-Sell:
Do not ask “Would you like a drink with that?” Instead ask “What kind of drink would you like with that?” The second question is positive and affirmative. If a customer is indecisive or unsure, help them, say something like: “Why don’t you try one of our Smokin’ Willydog’s? Most of the guys seem to like them.” Help your customer to make selections by asking leading questions like: “Would you like cheese on that?” “Would you like to try the Red Onion sauce?” Customers will not see this as “up-selling” but rather as you showing a personal interest in them. Pricing:
A good start is to first poll your competitors or other similar businesses in your local area. Do not be afraid to charge more for your product. Charging 25% more than your competitors is not unreasonable. The reason for this is simple. If you do a superior job, offer a superior product, offer superior service, and do it in a unique way, your customers will be very happy to pay more. There are many very successful food service franchises that follow this philosophy. The convenience of your location is another reason why customers will be willing to pay more. Customer relations: How you speak to your customers is as important as what you say. Always be friendly, positive and upbeat. Make sure everything is continually kept neat and clean. Make sure all employees understand and apply the above principles How to Negotiate for a Location with a Landlord:
Keep in mind that the small amount of rent that you will generate is not likely to be the Landlord’s greatest concern or motivation. His primary concern is his own primary line of business. If he is a property manager overseeing a plaza or a business complex, he will be concerned about how your business will affect his other tenants. If he is a large store owner, he will be concerned about how your business reflects on his establishment. Motivate the Landlord. Highlight the benefits that your Food Concession Trailer will bring to his establishment:
Tips for Success
Customers will depend on you for lunch. Be there regularly. Become part of their routine. This will build a loyal regular customer base. Be Friendly. Greet each customer. Be cheerful and smile. It costs nothing but makes a huge difference. Get to know your regulars by name. That builds loyalty. They will spread the word about you and draw more customers to your business. The best advertising is by word of mouth and it costs nothing. Keep a Clean, Tidy Shop. People are turned off by mess especially where they buy their food. Clean your trailer daily before and after use. Clean all the equipment including condiment trays and bottles. Keep your garments and personal appearance clean and neat. Maintain Quality. A good reputation is priceless. Don’t scrimp. Don’t risk it by cutting corners using old product. Be a Good Neighbor. Don’t let your business interfere with theirs – make it compliment and augment their business. This may include simple things such as providing a trash can for your customers and picking up litter at days end. Know Local Eating Habits. This requires foods that reflect your local culture such as grated cheese, chili, hot mustard, etc. Even within a city, one neighborhood may be more health conscious, reflect a unique cultural flavor ie: require Kosher food. Ask. Listen. Learn. Adapt. Serve those needs. Advertise it. It means business. Post a Simple Menu and Price List. Take Phone Orders. Post your cell phone number on your trailer and keep a phone order log sheet. Have business cards made up that you can give to customers for them to have so they can call their orders in ahead of time. Print off some simple ½ page menu sheets like take-out restaurants do. Many workers are so busy that they prefer to call their food orders in ahead of time and just pick them up. Often one person will pick up lunch for many. They save time not having to wait. You avoid long line ups and generate more business. It’s another way to adapt to your customers needs and develop a loyal customer base. Introduce Yourself to a New Area. Print up some quality flyers and take them around to the businesses in the area so they will be familiar you. Maybe include a nice picture of you and your new concession trailer. Drop these off in business mailboxes. Post them on information boards. Hand them directly to business owners, managers, receptionists, and other employees. Dress neat and professionally while doing this as you are making that all important first impression of your quality food service vending trailer! The flyer should include your hours of business, location, menu, and cell number for phone orders. It should show that your trailer is licensed and meets all the Health Code requirements. Keep it to one page in length and one sided so it can easily be posted in a lunch room. Signage and Graphics. Employer’s Guide to Employees
Personnel are any company’s most valuable asset. That is why large companies have departments called Human Resources devoted solely to managing this crucial resource. Many companies with incredible products failed because they mismanaged their human resources. The best course is:
Select only quality employees that look and act the part. Don’t be pressured or rushed into hiring. Check references. Referrals from friends and acquaintances are always your best source for good employees. Education Educate employees on what is expected of them and how to do the job required of them. Show them how to do it and then have them do it by themselves while you observe. Give them all the tools needed to do their job. Include written directions such as the “Mobile Food Kitchen Operations Manual” so they can refer to it. Direction Give kind dignified direction and correction when necessary. Give commendation for a job well done. Check up on their performance regularly. Reward excellence. Keep your promises. Show appreciation. Lead by example. Prevention Have them read and sign the “Employee Rules of Conduct” and the “Dress, Deportment, and Hygiene Code”. Quiz them to ensure these rules are clearly understood. This will prevent many problems and misunderstandings. Give written warnings for any serious violations or problems and have them sign it and you keep a copy. Firing is a last resort. Never fire in anger. Always maintain a calm, serious and professional bearing. Finding and Interviewing, Hiring and Firing
Referrals: Referrals from friends and family are the best source as the candidates are known and easily checked. Good employees or former employees are another source. Ask if this person is someone they would be willing to work with. Good people know good people. Classified Ads: Place classified ads in the local newspaper “Help Wanted” section. This will likely draw a lot of response but a lot of the response will be unqualified or poor quality. You will have to sift through them carefully. Schools: High schools, colleges, universities and trade schools are a good source for part-time, weekend and seasonal help. They often have a job placement center or a job bulletin board. Place an ad on the job placement bulletin board. Make a personal appointment with the job counselor if they have one. Or ask a teacher or professor who they would recommend. Clearly outline the job and the kind of person you want. They will often give you a list of quality candidates. Community Organizations: Boy scouts, church groups, Rotary and Kiwanis clubs, etc. usually know of bright young people looking for work. Government Employment Agencies: Unlike private agencies, these services are free to both employers and employees. The best results occur by talking personally with a placement officer. Help Wanted Sign: Posting a sign on your vendor trailer will draw a lot of response but also may prove time consuming. It may attract a lot of poor quality respondents. At the same time, the applicants will have a very clear understanding of what the job entails. Keep records of all good applicants in case any don’t work out or have to leave. This would include names and phone numbers. Be clear and direct about the job description and hours of work. Do not sugar coat it as you will just waste your time. Interviewing
Get at least 2 references from previous employers and check them. If these references are reluctant to answer questions or the applicant is reluctant to provide them, this is a clear indicator of a bad employee. Ask the previous employer if they would hire the person again if they are unwilling to provide details concerning the reason the person left their company. Sometimes people feel guilty for dismissing someone and will want to help them find replacement work so beware of vague details or evasive wording. If you can not reach any of the references previous employers ask for another. If they can’t provide, do not proceed. How a person dresses when appearing for an interview or applying for a job is a good indicator of their quality. If they don’t appear clean, presentable, respectful, honest, reliable, and personable for the interview, do not proceed. If they are late for a specific interview appointment, it is a good indicator that they are unreliable. Qualify the applicant for the job they will be performing. For example, role play as a customer to test whether they can add up the prices of various items and provide correct change. Give the applicants a clear picture of what is required of them and spell out their earnings potential. This will avoid having them quit after a few days because the job didn’t meet their expectations. Only hire after they have been informed of and agree to the rate of pay, hours of work, and when you will pay them. Ask them if they have any reservations or difficulties about the job and its requirements for them. Hiring:
Give adequate training and supervision. A good rule of thumb is to work with each new employee for 3 days before leaving them on their own. Train them by having them do the work while you watch as opposed to you working and they watch. People forget what they see but remember what they do. Hands on training is best. Even the best employees can develop bad habits if not supervised. Give correction, direction and counsel as required. Avoid vague and subjective instructions like “keep the trailer clean”. Instead, give specific instructions such as “Wipe down the equipment every 2 hours. Clean the trailer at the end of the shift.” Any serious short comings should be handled in writing. The warning should be clear and specify what was done wrong and what conduct is expected. Get the employee to sign it. Keep a copy for yourself and give a copy to the employee. Give commendation for work well done. This will have the same effect as a raise in pay. Two part time workers may give you more security and flexibility than one full time worker. Firing:
As previously mentioned, employees should be warned in writing prior to termination. Keep a record on file of these. Verbal warnings for smaller infractions should be noted in their file. Employers may lay off or terminate employees because of lack of work or to meet other staffing needs provided that the decision to terminate is not based on age or race or another discriminatory reason. Employees can be fired for “good cause” which generally means unsatisfactory job performance. Good Cause is determined by a 2 part evaluation:
Have the terminated employee sign the termination form as a condition of receiving their final pay check. Concession Trailer Dress and Deportment Code
Health Code Guidelines:
The Mobile Kitchen Trailer Operations Manual health code guidelines must therefore be strictly followed. Concession Trailer Employee Rules of Conduct
Click here for a printable pdf file of this manual. |