Why Red Truck?

What inspired me to create Red Truck? - The universal need within the creative cooking community to understand numbers. I wanted to make it simple, to teach anyone who had their own small business what the numbers meant and how to use them to make good decisions. I wanted to contribute freedom and ease for food entrepreneurs around financials. 

What I soon found - After years of working as a bookkeeper for some of San Francisco’s most famous food establishments, I found my passion with the people who worked in those places. Many of my clients asked me to take on HR and payroll, and I found myself drawn to the conversations around equity in the workplace. There was an urgent need for these conversation. 

Communication and leadership - I’ve always known that 1) the food service industry is wildly diverse, but not inclusive and 2) many first time workers, immigrants and formerly incarcerated find employment within our industry. 3) conditions haven’t changed all that much in the food service space over the past 100 or so years. Yes, 100 years ( The Health of Restaurant Work, American Journal of Industrial Medicine)

Red Truck Consulting takes a wholistic approach to operations. Bookkeeping and financial literacy is still part of our commitment, and we’ve expanded to include enlightened HR practices