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Truck talk Tuesdays: Easy Slider

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Posted 4:00am on Tuesday, May. 22, 2012

One of the things I have enjoyed most about the food trucks is meeting people, not only the other customers but those who are bringing the trucks to life each day. These men and women are incredibly passionate about what they are doing and the food they are serving. I was also noticing that they all had a story of how their truck came about and how their life evolved in to being a part of one of the fastest growing small business concepts, not only in DFW but in the United States. I'll share these stories occasionally in “Truck Talk Tuesdays."

This week, we meet Miley Holmes and Caroline Perini and Miley from Easy Slider Truck, which has a variety of sliders, some with traditional toppings and others with more cutting edge toppings like the "Sweet & Lowdown" with goat cheese and strawberry jam, or the "Nutty Pig" with bacon and peanut butter.

1. What did you do before you were a food truck operator? Prior to Easy Slider, we worked at the House of Blues. Caroline was the logistics manager for special events and Miley was an operations manager in the Music Hall.

2. How did you come up with the name for your truck? We knew we wanted to do sliders. We love Easy Rider. It sort of captured the vintage Americana vibe that we love.

3. Describe your typical day or week. There is no such thing as "typical." Our days start at 8 a.m. and end somewhere between 9 p.m. and 3 am. Our days "off" are spent sourcing product and answering e-mails.

4. What is your favorite menu item? Caroline: The French Revolution [Angus beef, prosciutto, gruyere cheese, grilled red onions and Dijon mustard]. Miley: The Baby Bella [Texas baby portobello mushroom, mozzarella, roma tomato and pesto] with lots of onions. And, yes, we eat sliders every day.

5. What has been the biggest reward of having a food truck? Caroline: Wearing shorts and Chuck Taylors to work every day. And getting high fives from happy customers. Miley: The change of scenery. The view from the office changes every day.

6. What has been the biggest challenge of having a food truck? Managing the hours of the day. There are not enough! Also, the rules seem to change all the time. To say we have to go with the flow is a huge understatement.

7. With so much of your days and nights being spent on the truck, have you found a personal life balance? Not yet, but we are taking some vacations this summer. Thankfully, our friends understand. So they come visit us at Easy Slider.

8. You spend most days on a food truck. Where can we find you when you aren't on a truck? Our favorite places around town to wine and dine -- The Libertine, The Windmill, Jimmy's Food Store, Dalat on Fitzhugh. And we love to see shows at The Granada.

9. Both of you have years of experience working in brick and mortar restaurants. How does owning and operating a truck compare? No doubt, this is the hardest work we have ever done. Our team is small. People forget that we've been prepping for hours before our doors open, and we spend hours cleaning after they're closed. And we do it all two to three times a day!

10. What would you like to see in the DFW food truck scene in the next two years? A food truck park in Dallas. A very clear set of rules and regulations. And a french fry truck!!

Thank you Miley and Caroline! You can follow Easy Slider on Facebook and Twitter to find out where they will be dishing out their sliders next.

The entire Easy Slider menu can be found on their website.

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