Most food trucks can hold between two and seven employees; however, 59% of food trucks only have 2-3 employees in the truck at any one time.
Another 27% have 4-6 employees in the truck at any one time.
The number of employees will differ based on service needs. For instance, if a food truck only heats and serves food, there will need to be employees at the restaurant who prepare the food and employees in the truck to heat and serve the food. If the truck prepares, cooks, and serves the food, staffing needs may be higher in the truck.
Positions that will need to be filled in a food truck are service window attendants, managers, chefs/cooks, kitchen workers, and a driver (some areas require a separate driver for food trucks).
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