Why Red Truck?
The red truck has arrived at the back door of your restaurant, carrying boxes of produce from the farmer’s market, fish from the fishmonger, meat from the farm, and one more thing….tools to build a culture where people experience work in the best possible light.
What inspired me to create Red Truck?
The red truck has arrived at the back door of your restaurant, carrying boxes of produce from the farmer’s market, fish from the fishmonger, meat from the farm, and one more thing….tools to build a culture where people experience work in the best possible light.
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 building strong culture practices.
Why Red Truck?
I am Betty Marcon. I began my journey in the food industry as a pastry cook, went on to teach baking and pastry at City College of San Francisco, and opened two restaurants in the highly competitive environment of San Francisco with my husband, Fabrice.
In 2009, I began using my back office skills to help other food-based businesses with bookkeeping and HR. I always admired the resilience of those folks who work in our industry and wanted to make a bigger difference for those who call it a profession.
Trained in leadership, communication, and conflict resolution, I turned Red Truck Consulting into an HR support firm. When not working with clients, I love trying new restaurants with my husband and will go far and wide for a great meal. And I have a wicked sweet tooth!