The Tamiami Truckers Food Court, a very popular meet-up, takes
place tonight, Friday, from 6-11 p.m. outside of Lexus of West Kendall at
13750 SW 136th Street. This week, he said to expect a bunch of
surprises. There will be a bounce house and face
painting for the kids, and the chance to test drive Toyotas and Lexuses
for the grownups.
Short Order visited Kevin Gleizes, owner of the Caza Crepes food truck andf organizer of the meet-up, to ask him a few questions about life on wheels.
February 4, 2011 | 11:34am
The words on the side of his truck ask visitors to "Follow the French Team!" The crepes and galettes are definitely French as is the decor of the truck, and he owner's accent, but Gleizes is actually from Martinique. He once worked importing and exporting mechanical parts, and after six years, decided to trade in truck parts for a food truck. When thinking of the crepe stands of Europe, Gleizes asked himself, "why not put the crepes on wheels." Caza Crepes uses fresh ingredients, organic flour and eggs, and, when available, organic fruit. We spoke with Gleizes last night at the Biscayne Triangle Truck Round-up.
Short Order: How long have you a food truck for?
Gleizes: About six months now.
Did you have a restaurant before?
We had a catering service, catering and delivery in the Doral. We had the choice to get the truck, to be mobile, and we go almost everywhere and show a little bit about we are doing.
What do think makes someone more likely to be on wheels than to be in one place?
The good thing is that you can go almost everywhere, so you can choose your targets and choose also your hours. Which is a little bit different with a restaurant because you have to stay open even if you don't really have people, even if it's not rush hour, you still have to be open, and cross your fingers that you'll have somebody coming. With the truck, you know that you're working seven hours, and since your hours are for operation, normally you're supposed to have a line all the time. Which is pretty good.
Which is your favorite kind of crepe?
What I like is something which is really simple. The Nutella crepe, but the Nutella and banana is pretty good, too.
It depends on what you like, if you like something with jelly. We have the sour crepes, with steak, the Philly cheesesteak crepe, we have the pizza crepe. The kids really like the pizza crepe. We've got one for everybody.
What's the most interesting thing that's happened since you've been doing this?
The most interesting thing is that you realize how much people are following the trucks, following us on Facebook and Twitter, about all the social media. We realize that we have followers, and this is pretty cool. We enjoy the fact that people like what we are doing, and they follow us almost everywhere, even if they have to drive for like two, three hours, sometimes in a traffic jam.
What do you see next for food trucks in Miami?
Right now, I'm organizing a main event, which is the Tamiami event. I really would like that we keep going in the same way, all together, keep all the trucks as a food court, and we can develop a food truck industry, and not just a trailer on one side of the city, and another truck on the other side of the city. I think that we can develop a different business now a different way to do it with food court, and people can come and enjoy different kinds of food, they can come like tonight with tables, chairs, with kids, it's really friendly and family-friendly.