Run a food-truck service day

Before departure

1. Confirm today’s stops, arrival windows, service windows, and assigned team.
2. Review the menu and pause anything that will not be stocked on the truck.
3. Confirm the kitchen stations, printer or display, payment device, and customer pickup point.
4. Send a schedule update if the route or opening time changed.

Open the stop

Publish the active location only when the truck is parked, permitted, connected, and ready to receive orders. Place a test order and verify the promised pickup time reaches the kitchen.

Manage service

• Watch incoming order volume and station workload.
• Adjust item availability before stock runs out.
• Extend promise times or throttle ordering before the kitchen falls behind.
• Notify customers promptly if the stop, hours, or pickup instructions change.

Close and learn

End the service window, reconcile open orders, and confirm the next published stop. Review sales, repeat customers, item mix, and demand by stop so next week’s route is based on evidence.