We were lucky to catch up with Sergio Gonzalez recently and have shared our conversation below.

Sergio , thanks for joining us, excited to have you contributing your stories and insights. Almost all entrepreneurs have had to decide whether to start now or later? There are always pros and cons for waiting and so we’d love to hear what you think about your decision in retrospect. If you could go back in time, would you have started your business sooner, later or at the exact time you started?

I like to think that everything in life has its own time and that things will come at the right moment no matter how much you want to rush them or try to delay them. And the reason that I believe that is because life has proven that to me many, many times; Including when we started Crepes-N-Go.

It all started somewhere around 2018, by then I had already worked various types of cuisines including French. But at that moment I was about 3 years into sushi, and even though I was having a blast learning and exploring the ways of the sushi world my love for crepes was always there.
So in my spare time, I was experimenting and creating crazy crepe recipes that I used to share with my wife and one of those times I realize that making them made me feel very happy, and I also felt the need to share them with everyone I could and that was how the idea of selling crepes first came to be at least in my mind. But to turn it into a business that would support my family was a part of the idea that became a dream, almost like a fantasy that I saw very far away, due to the fact that opening a restaurant has many requirements specially in the financial department.

Two years after that moment, in 2020 COVID 19 took the world by surprise and one afternoon in March I came back from my lunch break just to find out that the restaurant I was working at was closing it’s doors alone with every other place in the city and State. It was a very uncertain moment for many people including me. But destiny had something awaiting me, one of my friends was building a couple of food trailers to start his own business at that moment, but he also had a primary business that needed more attention as a result of the pandemia so he offered me one of the trailers. Suddenly, that crazy fantasy that I had it was within my reach, just in a different shape, and of course I wasn’t going to waste an opportunity like that.

Ever since we started this journey we’d seen a great support from the people, honestly more than I expected 3 years ago when we opened our food truck to the public for the first time. That’s why when I look back and to answer your question, I kinda wish to have opened my business years before of when I did, but if could go back I would probably do things the same way because that’s how it was meant to be.

Sergio , love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

I’m a cook with about 15years of experience in the industry. I never had any formal training aka culinary school, all that I know I learned from real life experience, working at restaurants and such, many times starting at the bottom.

During all this years I was lucky enough to learn different types of cuisines, from Mexican, to middle eastern, to French and Sushi being the longest I did. Also I’m a huge fan of Korean food, even though I never had the chance to properly learn it like the other ones.

I enjoy painting and playing the violin very much, but my true passion is food. Experimenting with flavors, colors, textures and forms is what I love doing the most in the entire world.

Influencing our crepes with cuisines from different backgrounds is what has made our brand stand out during the 3 years we been in business. Because we created recipes that our costumers had loved so much that we had to add them on to our regular menu. Like our Chipotle chicken crepe, which is now one of our signature crepes and one of our best sellers.

At Crepes-N-Go, we love and preserve classic crepe recipes; noting like a plain crepe with brown sugar and lemon, or a Nutella crepe with fresh strawberrys. But at the same time we love setting our imagination free and come up with out of the ordinary delicious creations.

What do you think helped you build your reputation within your market?

In one word, Respect. Respect for my costumers; I only give them the freshest ingredients, I only serve them something with the quality I would expect for myself or my kids. I only serve them what they see on the pictures of my menu exactly the same way that the picture looks. When I book an event I commit to that client and I won’t cancel on them unless it’s a situation completely out of my control, and even then I would try to find coverage because they are counting on someone to serve food to their guests. I’m always upfront with any costs and fees. And lastly, we always try to offer our costumers the best service that we can.

Do you have any insights you can share related to maintaining high team morale?

I believe that treating people the way you want to be treated is the logical way to go for any situation.

Also remembering that we are all human and that we make mistakes is something that is important to keep in mind and plan accordingly, try to anticipate to possible fails in the logistics and solve them before they become a real issue.

Contact Info:

• Website: http://ordercrepesngo.com
• Instagram: @Crepes-N-Go
• Facebook: @Crepes-N-Go