Best Served Fast is a Q&A show where we celebrate the Unsung Hospitality Heroes. Join Chef Jensen Cummings as he talks to industry leaders about the people that have been there through the trials and triumphs of their lives and careers. On this episode of Best Served Live, our host Jensen Cummings sits down with Eric Silverstein to discuss "The Peach Tortilla" his very own food truck that evolved into a fast casual restaurant, the differences between running food trucks versus brick and mortar restaurants, his multicultural background, how that influenced his career and subsequent transition into the food industry, as well as the trials they went through starting the company and insights into building your own restaurant. 

1. Eric's multicultural and multinational childhood, growing up in Japan with his New York father and his Chinese mother, lead to the Peached Tortillas fusion food concept.

2. Eric worked as a lawyer first because he wanted to be a sports agent. Eventually he got tired of it and decided to go into food like his dad had when Eric was growing up.

3. "The food truck game is the hardest job in the food business. I'm talking about a mobile food truck, one, two, three locations a day." (12:27) Eric opened one food truck then two, then a catering truck before opening his restaurant.

4. "Big tips- now on fully on the buy new equipment train. You just don't know how well it was maintained before you got it. The biggest thing for me is sound control. You really have to look at what you are putting on your ceilings. Sound is guests' #1 complaint." (18:45)

5. Eric is very methodical in his build outs putting a lot of emphasis on design and brand, from the wallpaper and paint on the ceiling to the aprons employees wear.

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