Staff for the Food Trailer: Temporary Workers, Part-Time Jobs, and Scheduling

At some point, you’ll realize: You can’t do this on your own anymore. The lines are getting longer, shifts are becoming more frequent, and absences due to illness or vacation are becoming a real problem. That’s when it’s time to hire staff.

Many food truck operators are hesitant about this—too much red tape, too much responsibility, too much risk. But getting started with temporary workers and part-timers is easier than you might think. You just have to go about it the right way.

When is it worth hiring your first employee?

Here’s a simple test: If you’re regularly missing out on revenue because you’re not fast enough—or if you could be present at more locations or events but simply lack the capacity—then staffing isn’t an expense; it’s an investment.

Even at festivals, weekly markets, or corporate events with large crowds, having a second person in the trailer isn't a luxury—it's essential for smooth operations.

An Overview of Types of Employment

Minijob (450-euro job / Minijob up to 538 €)

Since 2022, the mini-job income limit has been €538 per month (previously €450). As an employer, you pay flat-rate contributions of about 30% (pension insurance, health insurance, taxes, and other levies). The mini-job employee may choose to make a small personal contribution to pension insurance.

Advantages:

Flexible scheduling (by the hour, by the week)
No income tax liability for employees
Registration is handled through the Minijob-Zentrale—it's simple

Important: Even those with mini-jobs must be registered with the Mini-Job Center before they start working. Working off the books is not an option—inspections in the restaurant industry are conducted regularly.

Part-time job (€538 to €2,000)

In the part-time job sector, employees pay reduced social security contributions. As an employer, you are responsible for the standard employer contributions. This is well-suited for regular temporary workers who work more hours.

Work-Study Students and Part-Time Employees

If someone is expected to work on a more regular basis—for example, on set market days—a part-time contract is often the best option. Hourly wage based on the minimum wage (currently at least €12.82 gross as of 2025—check the current amount).

How to Find the Right Staff for Your Food Trailer

The classic approach of “asking people you know” often works well—especially for occasional assignments. But you have other options as well:

Temporary staffing platforms: Jobvalley, Truffls, or similar apps that connect on-call temporary workers with the food service industry
Job postings on Indeed, classified ads, or local Facebook groups—simple and affordable
Culinary schools and vocational schools: Students and apprentices are looking for part-time jobs and often already have some basic skills
Word of mouth and regulars: Surprisingly often, someone among the regular customers knows someone who’s looking for a part-time job

Be specific in your job posting: what the hours are, what the duties are, and what you're paying. Vague postings attract vague applications.

Training in the Trailer: Short, Clear, and Practical

At the food trailer, there are no orientation weeks. Most temporary workers have to be up to speed after just half a day. That means your procedures need to be clear enough that they can run smoothly even without you.

Things you should clarify before your first assignment:

Hygiene Training – Required under Section 43 of the Infection Protection Act. Every employee who comes into contact with food must complete an initial training session at the public health department, followed by a refresher course every 2 years.
Documenting Workflows – A simple A4 sheet listing the key stations (cash register, food preparation, cleaning) is a huge help.
Explaining How to Use the Register – Who operates the register system? How are returns processed? Clear instructions help prevent mistakes.
Emergency Numbers – You're not always in the trailer. Your substitute driver needs to know who to call if something goes wrong.

Shift Scheduling: Who, When, Where

As soon as you have more than one person on the job, you'll need a schedule. It doesn't have to be complicated—a Google Calendar, a WhatsApp group, or a simple spreadsheet will do for small teams.

Best Practices:

Plan shifts at least one week in advance
Clear Rules for Reporting Sick Leave and Returning to Work
Substitution Schedule: Who steps in when someone is absent?

Tools like Planday, Shiftbase, or even simple Google Sheets are often sufficient for small businesses. As your business grows, you’ll find more features in restaurant management software like HR-Manager or BranchePRO.

Recruiting Staff in the Food Service Industry: What Really Works

The shortage of skilled workers is hitting the restaurant industry hard. These days, if you want good staff, you have to offer more than you used to:

Reliable payment: On time, accurate, via bank transfer. It sounds like a given—but it’s not always the case.
Clear Communication: People who know when and where they're needed will come back.
Appreciation: A sincere “thank you, good job” costs nothing and helps retain temporary workers over the long term.
Fair Pay Above the Minimum Wage: Those Who Offer a Little More Get More Dedication in Return.

Legal Information: What You Need to Know as an Employer

Immediate Reporting Requirement: Register before your first day of work—with the Minijob-Zentrale or your health insurance provider.
Working Hours Act: Even those in mini-jobs may work a maximum of 8 hours per day (with exceptions allowing up to 10 hours) and must be provided with break provisions.
Record-keeping requirement: In the restaurant industry, there is a stricter requirement to document working hours—you must record the start, end, and duration of each shift in writing.
Minimum Wage: This also applies to those in mini-jobs. Exceptions are made only for interns under clearly defined conditions.

Bottom line: With the right team, your trailer will grow

Building a team takes time and money—but it’s the only way to truly scale up. A well-trained team lets you operate in multiple locations, handle larger events, and finally take a sick day without everything falling apart.

Start small: a reliable part-time helper, clear procedures, and proper registration. The rest will come with experience.

If you’re planning to expand your food trailer specifically to accommodate more staff—for example, by adding a second serving window or upgrading to a larger trailer to increase throughput—we at AVB Manufaktur would be happy to help you with that. Tailor-made, well-thought-out, and practical.