What's the inspiration for your cuisine and recipes?
Inspiration is everywhere. We have no boundaries in regards to what we'll put on a pizza. Sometimes it turns out wonderful, sometimes, not so much. The beauty of having a truck is that you have a lot of flexibility with your menu. People expect it and look forward to it.
What's the most challenging thing about running your food truck?
The weather in Milwaukee is pretty challenging.
If you haven't already, would you ever go brick-and-mortar? And if you have, is there anything you feel gets lost in the transition?
We may. But it would be very unique. There would basically be a truck parked in a brick-and-mortar building if we made the transition.
What one piece of advice would you give someone looking to get into the food truck business?
Make sure that the market you are looking to enter has the population density to sell from a truck for a longer period of time than just over the lunch hour. The reason that trucks in larger markets do well is simply the number of sales opportunities that they have any given day.
Any new upcoming dishes planned that you can tell us about?
We make so many, it's hard to say...
Any new plans on the horizon you can share?
There may be a Streetza coming to a street near you... if you're in Bogotá, Colombia.
Lots of things happen when running a restaurant, and that probably goes double on the road. As such, be it weird, funny, good, or bad, what's one superlative or particularly outstanding moment or story that's ever occurred with your truck be it with customers, in the kitchen, or just in general?
When you are open at 3 in the morning in an area with bars, you see a lot of things. We are sworn to secrecy... but have caught some funny stuff on our cameras, which people enjoy watching on our YouTube channel.