glenn

The decor will definitley not be retro. Wipe all visions of jukeboxes (unless it has the Ramones), Johnny Rockets and Fatburger from your mind! Funky modern was my inititial thought - with internet access of course. Unless I'm in the lobby of one of the investment buildings, then the funk might have to go. But warehouse chic sounds very cool. If only I could figure out what that was. Rosie, personally the only toppings I would ever put on grilled cheese are tomatoes and mustard. However, in her book, Marlena suggests vinegary pickles, olives, sun-dried tomatoes, sweet, tangy spicy pickles, mustard, sweet tangy homemade chutneys (that sounds cool), vegetables, cured meats, salsa and fresh fruit. However, just so ya know, vegetables are banned at Melt. And if I had my way, so would diet anything. Forget Cheese Louise. Now I have nightmares of being known forever as Cheese Loser. And as things move along, I need to start thinking of a logo. Assuming I can think of a name! Regardless of the name, I'd like to incorporate a picture of the Jersey City skyline. Unfortunately, I can't seem to find anything appropriate. Anyone know of one?

ham and egg. To be expanded. And for the record, I LOVE CHEESE LOUISE. [i'm so dizzy with this business plan! I've only been working on it for 3 months. I thought I only saved a "few" things to the end.]

My concept is to keep things simple and not have a complicated menu. With an expansive menu, I feel I would lose control over quality. Not to mention the many other benefits of keeping things simple.I don't think specializing in a particular type of cheese is a good idea for JC, though it might work well in NYC. At this point, my menu (in progress) calls for the following cheeses (with combos available) - american, provolone, monterrey jack, mozzarella, cheddar, buffalo cheddar, cheddar & pepperoni, swiss and muenster. Sandwiches will be made with a panini press only. By doing this, I avoid the need to have a vent system and the required permits by the bldg. department. This saves a lot of money as I'm sure you can imagine. Shakes being considered are vanilla, ultra chocolate, strawberry, black and white, coffee, banana, green tea, mango, espresso bean, milk chocolate and strawberry cheesecake. And a cheese and shake of the week. Up until a week ago, I had a partner who has an established business in which this business was more or less a copy of. We've had a parting of ways. It would have been a good fit - his operational experience with my financial background. As I stated somewhere else, I have no professional cooking experience other than being around restaurants for nearly 15 years. At first I was really bummed and considered (momentarily) dropping the idea. After some consideration, I realized that this guy can easily be replaced and if I may say so, good riddance. I have already found a solution in the way of 2 consultants with very specific experience. One is a pastry chef who I worked with in the past. I have my doubts at times. Maybe tommy was right - "glenn's crazy folly." My first business. No cooking experience. Scary stuff. On the other hand, I have a financial background, knowledge of the industry, a willingness to learn and research and do whatever it takes to make the business successful. Plus a love for shakes and grilled cheese doesn't hurt. Location, even within JC, will be a determining factor for the tone of the business and the rest of the menu. For example, if I get space inside one of the major investment firms by the waterfront, I (grudgingly) may add health-conscience items like yogurt smoothies and light paninis. And I couldn't give it the funky decor that I would if it's located on the more grittier Grove St., aka, restaurant row. Whew! I was embarrassed to say I never heard that either. Keep trying :-) I think Melt would be a great name if I'm located in one of the office buildings on the waterfront. I like so many of the names though, it's hard to choose. Cheech's suggestion, "Shake & Cheese", is certainly descriptive enough as well as short. JC Melt is another one I like. In any event, since I have to sort of finalize a business plan (since I have to start presenting it), for the time being, it's Melt. Rachel, my business plan calls for a certain size establishment which will fit seating for 40. I do have a plan though that would have much less seating (or more). You have no idea how difficult it is coming up with a business plan before having a space. Another unknown - takeout/delivery. Many thanks to everyone.

I'm not crazy about the terminology, but the positioning is upscale. However, how upscale can a grilled cheese/ice cream place be? The sandwiches are gonna average about $5.50. That's my problem with Melt. It sounds too upscale. If I told you I'd have to subject you to AC/DC at 200 wattts for 2 hours rendering your life useless. The honest answer -- I dunno... YET. But I will. In any event, I'll be using the best of ingredients and am looking for the best equipment. I intend to experiment using established ideas from others. I have hands on help from an expert plus Marlena Spieler's book is chock full of ideas. [see below] I'm far from a culinary expert but I don't think you need to be a rocket scientist to learn grilled cheese or milk shakes. Just talking to knowledgeable people and reading recipes and experimenting. That's the gist of it. You must be referring to Marlena Spieler's awesome book, "Grilled Cheese." There's a thread, well 2 threads I think, on eglutton lauding her wonderful book and other things grilled cheese. I picked it up as soon as I heard about it [thank you Rachel!] and it's quite inspiring. Go ahead, confuse me some more! I like that! Especially the big bold print. :-) Thanks to everyone. I'm now totally and completely confused.

Too much thinking. I like Grilled & Chilled too. Whattaya think?

I LOVE Melt! That's it, unless someone can do better. I owe ya bigtime.

I agree about not particularly likeing "company" and "factory." But as you said, factory is definitlely appropos to JC. I really really like JCGC & Shake. I was trying to keep away from using "JC" anything so as not to get branded an establishment selling holy water or something. but I do like that. AC/DC is out. Go get your own place if you want that schlock! In any event, one fo the places under consideration is the Goldman Sachs building. I'd really have to tone it down if that happens, but that's my #1 choice so far. All the other locales are in or around the downtown financial district. It's unbelievable what's going on just outside the finanical district - condos being built left and right all the way up to the water. Kind of like Hoboken, at least 10 years ago.

The dream is coming closer to reality. I broke off with my partner and am on my own. As a result, I need my own name. The store will be located in jersey city. The primary menu items are grilled cheese sandwiches and milkshakes. Quality will be key and the goal is to get voted/rated as having Jersey's best grilled cheese and milkshake. There will be other products but the menu will depend on our exact location. Right now I have several locations pending. So, I need a name, at least to stick in my business plan. Lacking any imagination whatever, help! So far all I've come up with is Jersey City Grilled Cheese Factory or Jersey City Grilled Cheese Company. [to the all powerful and knowing moderator - please keep this in the jersey section. ]

In that case, I go back to, location location location :-) As far as how to go about it, that's a tough one. I'm kind of in the same pickel myself, but I'm trying to stick to an area I'm familiar with. There are companies that do feasibility studies. It costs loot, but it might be well spent. Good luck!

I think cheech has his spot chosen, so location is a moot point. And bite my tongue, but tommy is right. I also think more info needs to be given by Cheech as far as why he is asking this question. He is an experienced restaurateur and probably knows most of the answers from experience and intuition. I don't mean to be critical and I'm not, just looking for more info. It's ridiculous to come up with a list such as: 1. food 2. service 3. byo 4. atmosphere 5. parking availabilty 6. outdoor dining 7. decor etc. Such a simplified answer assumes the quality of each of these categories to be static and does not take into consideration that people have different motivations for dining out. Including fine dining. There are those that will sacrifice most other qualities (to an extent) for a chance to have an incredible meal. However, to what extent? And so on for each of the attributes.

Well, I never thought their knishes were all that great - okay, but not great. It could be me, but I think the kasha knish has deteriorated. I don't know about the potato cuz I always get kasha. It seems too moist on the outside. And they have a bad habit of reheating it in the microwave for too long.

location location location

Speaking of Yonah's, have we all noticed that things just aren't they way they used to be? It's become too touristy and the food has suffered. And they sort of went the way of the bagel by serving every flavored knish imaginable. I think they now have foie gras knishes! ;-0 Knishes should only be potato or kasha. Period. However, I do love their noodle pudding.

John at Grilled Cheese uses 2 single presses, both cast iron. And check out the new apprentice working there next week ;-) [ahem ahem] Great guy - in return for taking out the trash, cleaning the toilet and brushing the sweat off his brow, I'll get a first hand education.

I agree about the service. Very lackluster. Forget about it when it's crowded. The servers are just order takers, though I find them all extremely polite. However, a good time to go is Sunday afternoon. They have jazz brunch (a buffet or you can order off the menu) with live jazz band. I've gone there a couple of times at the close of brunch around 2 PM, and it was delghtful - hardly anyone there and therefore better service. In any event, the service is not SO horrible to keep me away cuz the food is so wonderful. I'd go there for Helen's bread alone. Their beverage menu is in need of an overhaul - for example, they really need to stop serving snapple iced-tea and lemonade and make their own.

Marlena, virtually all of the commerciial panini presses I see are cast iron. What else is there? I saw a few plastic ones on the Bowery, but they looked very cheap and not made to last. What is the traditional Italian press made of? I'm looking forward to your Parisian report. And I'm going to pick John's brain from "Grilled Cheese NYC."

Hey Marlena, once again, what an awesome and inspiring book! And this is coming from someone who never made a grilled cheese sandwich in his life. But I've eaten more than my share so I guess that qualifies me as smart as anyone. Almost. As I mentioned elsewhere, my love for the business and grilled cheese has inspired me to pursue my own place selling grilled cheese sandwiches among some other stuff. Is that crazy? Even though I've been in the biz almost 15 years (working in the back of the house), I have no expertise in cooking. But I figure my enthusiasm will compensate for my stoopidity and lack of experience. And Marlena's book only served to make me that much more enthusiastic. I've been asking around about the best commercial panini press for GC sandwiches. I should go check out other places and see what they use cuz I'm coming up with ambiguous answers so far. I went to the Bowery (NYC) and was told by almost every salesperson the only thing that matters is getting cast iron. I can't believe that's true. A chef I know recommended a $900 Sodir (expensive compared to other machines). But he never cooked grilled cheese on it. I've gotta think there are machines out there that do a better job of melting cheese uniformly and hot having the cheese spill over, etc. etc. Any recommendations appreciated.

Someone wants to know... the real lowdown on operating a food truck, like a hot dog truck, only it'll be upscale sandwiches and stuff. And a bus would be used so all the equipment and prep (no cooking) can be done on the bus. Anyone know someone in the biz? Don't need info on the legalities and permits and stuff, just the reality of it.

I'm not familiar with La Rustique, but I'll check it out (if I can tear myself away from fatburgers.) There's a new one in the Paulus Hook section which I hear is excellent - the Green Cow. Meanwhile, you really need to check out Lombardi's. I just found out about their website.

Some stats for their grand opening this past Thursday: *Goldman Sachs placed orders for 700 burgers by phone *At 2 PM they stopped taking phone or fax orders because they were overwhelmed *4 cops were stationed inside and out all day (no word on how many burgers they ate) *Rumor has it they grossed over $75k And nothing to do with nothing except to make a bizarre situation that much zanier - while everyone was sucking down their fatburger, the 2 year construction project right outside continued as normal. They're raising Washington St., a main thoroughfare, 8 feet! And people, if this can happen in jersey city, it can happen in your home town too. Nah.

Finally, pizza to rave about in Jersey City. How could they go wrong? It's Lombardi's! Okay, keep your panties on, no relation to the NYC legend. But they can give 'em a run for their money. It's brick oven and I'm not sure if they sell by the slice. They've also got fantastic paninis. They're on Newark Ave around Brunswick St.

Sorry to offend all you Johnny Rockets' lovers. [really? yikes!!] I ordered the fatburger with cheese and an egg and the fat fries and a large milkshake. I told the screaming order taker "medium rare," but I guess she thought I was joking. I didn't hear any of the screamers, um, order takers, yelling out anything about the doneness. It came crispy well-done which made it tasteless. I give the fries two thumbs up and the shake a resounding mediocre. Too sweet, and not quality ice cream. But everyone's gotta go there at least once. It's a total trip.

Rosie, why wasn't this on your openings and closings?! Tomorrow is the official opening but everyone seems to know about them already. For those who don't know, this is a chain with stores mostly in LA. All they serve is burgers, shakes, fries and a few other sides. In essence, they're a scaled down Johnny Rockets, retro look and all. All the food is mediocre, just like Johnny Rockets. However, I was mesmerized at the operation. There must've been 12 people behind the small counter doing prep. Then there were 4 people taking orders and 2 people (managers?) faciltating things and bringing out the orders. You place your order and they give you one of those big numbered signs with a holder (the same kind that you see in less expensive restaurants) that you place on your table. Your order is brought to the table, or wherever you can find a place to stand. After you give the cashier your order, she screams it out - and you better move back because I mean YELL!! - a whole bunch of the prep people repeat the order in unison. And this is constantly going on. It was a riot. I don't think it serves any practical purpose (the orders are generated by computer), but it made for good entertainment. Anyway, if you find yourself in downtown JC and Pizzeria Uno and Blimpy's are booked, check out Fatburgers.

The deed is done and thanks for the advice. I got something from everyone's list and the rest from the owner's recommendations. I was told the 2003 Beaujalais won't be available until next month but the owner confirmed it's a great vintage. I was a little apprehensive as I haven't had to buy wine in a liqour store for ages. I usually get it at the restaurant where I'm working. Yes, I pay, but our cost, which really isn't all that better than you get at the store. The place I'm working at now frowns upon such things, so the end of that era. Anyhow, it was a joy having someone show me around and offer advice who was very clearly into it.

I'm not sure how ridiculous this question is, but whatever... I need to make a trip to the liquor store to get 2 or 3 mixed cases of wine primarily for BYOB places. My limit is about $200/case. Can I get suggestions on good buys and stuff a little out of the ordinary? I'll be shopping at a store in NJ. Thx.