Eric Meyers and his Eat at Eric’s go beyond excellence in combining the food truck with classic catering. “What we’re about,” says Eric, “is the experience.”
“The food you serve always speaks about you,” he says. Clearly, Meyers’ food speaks about him, his colleagues, his years in the business. But it also speaks about you as a host. “We might be serving out of the food truck at a company picnic b
ehind your industrial plant,” says Meyers. “Or we might be serving canapes at a cocktail party in one of the great homes of Collierville. And our host deserves eloquence.”
That means he’s got to serve something more than good, more than tasty, more than reliable. “We have to serve,” he says, “remarkable.”
Among other things, that means, for Meyers, mixing menus. Yes, he’ll offer standard Southern breakfast fare if that’s what you’d like—gravy on the biscuits…bacon, sausage, and grits. You can order your basic lunch—sandwich trays and salad—or jazz it up—baked ziti, grilled catfish, or Cajun chicken-pasta. Or get demanding—order crab-stuffed mushrooms…spanakopita…salami cornets…fresh Taiwanese spring rolls. Here and there, Eric will surprise you, perhaps with a tidbit of Brazilian to go with that European cuisine for tonight’s soiree—the kind of thing that makes guests say, with delight, “What is that?” He’ll mix class and caste, in foods, too. He’ll slide a little something up from the burgers-and-fries world into the realm of filet…and let guests slip a Ritz under some caviar if it suits. “Part of remarkable,” Meyers insists, “is fun.”
Eric Meyers has run his own catering, food truck, and restaurant businesses for a couple of decades. He’s worked construction, too, and done residential and commercial contracting. He’s a straight-up businessman, and knows he’s there to serve. His object, always: Give the customer what the customer wants, and then some, on time, always, at the price quoted. Then he goes beyond. His motto: Delight that customer. That’s why, he says, people Eat at Eric’s.
