Melt: Naming, Planning, Preopening

[cakewalk]

Who Cut the Cheese?

Actually you might want to call it something simple like: Glenn's

Personally I like Melt. Let's go to Melt's? I don't know about that. People will drop the "t" and start calling it Mel's.

You can always call it Glenn's Top Five and change the top five sandwiches each week (or month, or whenever you feel like it.)

Best of luck to you, whatever you call it.

[tommy]

You can always call it Glenn's Top Five    and change the top five sandwiches each week (or month, or whenever you feel like it.)

i think that's brilliant. you might be on to something. if not the name, at least a gimmick of sorts.

[glenn]

i think that's brilliant.  you might be on to something.  if not the name, at least a gimmick of sorts.

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So what are your top 5 or 10 or 2 or whatever? The only rule: no common stuff like cheddar, american, muenster, provolone or jack unless it's in a combo. Combos are not only allowed, but welcome. The present plan calls for a cheese of the week, or until I run out of it.

[tommy]

So what are your top 5 or 10 or 2 or whatever?  The only rule:  no common stuff like cheddar, american, muenster, provolone or jack unless it's in a combo.  Combos are not only allowed, but welcome.  The present plan calls for a cheese of the week, or until I run out of it.

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i kinda thought you'd be coming up with the ideas for the actual food.

[glenn]

Do I have to do EVERYTHING?

fontina

beaufort

french yogurt

aged gouda

mezza secco

[cakewalk]

i think that's brilliant.  you might be on to something.  if not the name, at least a gimmick of sorts.

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I'm not sure about how this quote stuff works, but thank you tommy. Brilliant, hey, I like that. (That's what happens when I don't sleep.)

If you're going to be changing your "top 5" every so often, it doesn't really matter which cheeses you use, since eventually you'll be changing them to something else anyway. Actually, you can have some sort of a contest. Change your top 5 every week or so, keep track of which ones are the best sellers, and those can eventually become your real "top 5," chosen by your customers. How's that?

[Rosie]

I love grilled American cheese, or swiss cheese or mozzarella. If you're getting fancy include goat cheese.

[Curlz]

Grilled brie with sliced pears!!!

[glenn]

Per Marlena Spieler: "And a slightly aged, yet still creamy and soft, goat cheese paired with walnuts, then pressed into a panini, is one of the most enticing treats you could find on the streets of Paris today."

So I guess you'll have to go to Paris if you want goat cheese :) Or Melt. I so much wanna try everything. The classics will always be on the menu. The idea is to change around the fancy cheeses. But the real test actually begins tomorrow when I start working on the menu and seeing if from a cost standpoint which cheeses makes sense. I don't know the cost of a suitable goat cheese, but would you pay in the neighborhood of $10 for such a sandwich?

[dougery]

For business demographics I love "Melt". If it's a more youthfull clientelle maybe something like "Phat's" or "Sick Shakes".

I think I am going through a mid life crisis...

[cakewalk]

I don't know the cost of a suitable goat cheese, but would you pay in the neighborhood of $10 for such a sandwich?

Well, it's cheaper than going to Paris, but bottom line is this: I can't see spending ten bucks on a grilled cheese sandwich. Yes, I understand, good bread, great cheese, special stuff, etc. It still sounds like a lot.

Would it come with any sides? A coke? French fries maybe?

[glenn]

I still have to cost this out and figure out a way to make it work. I have no idea at this point how - I need to crunch the numbers. I don't anticipate making anywhere near the profit I would on something like cheddar, but as long as I'm not losing money, I'll find a way to make it work.

My assumption is that I'll have 2 different kinds of markets. Customers that are cost conscious and those with a sophisticated palette AND don't mnd spending some loot. It remains to be seen whether there are enough people in the latter category when it comes to grilled cheese.

[Randi]

i like ooze and ahhs

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I know I suggested "ooze and ahhs" but I have to say that "ooze" isn't always appetizing.

What about "Frosty Melts" or "Melted and Frosty"

or "Grilled-n-Chilled" (did someone already say that?)

Or "gooey goodness" or "gooey cheese n' shakes"

or "Grill'm"

or "Grillers and Shakers"

or just "Grillers"

...ok...that's enough for now

[tommy]

something i made for lunch this weekend, and something that was inspired by Landmarc in NYC (and no doubt a typical sandwich either way): country style ham (whatever that is...just not boar's head) with melted gruyere, on grilled french bread. Landmarc adds an egg on top, i added chives, both are open face. but i don't see why this couldn't work closed, with more emphasis on the cheese...or less on the ham i suppose.

[patti]

Whoops, you're right. Morristown is C'est Cheese, Tenafly is Chez Cheese.

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How about: Say Cheese

[ghostrider]

Do I have to do EVERYTHING?

fontina

beaufort

french yogurt

aged gouda

mezza secco

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If it's genuine Italian fontina, not that ersatz Danish crap, throw some good prosciutto on it & I'd pay $7 or $8 for it. $10 seems steep but that might just be my perception.

Are you going to offer beverages other than shakes? (Sorry if this was covered earlier, I've been away.) I could see stopping at Melt for a sandwich OR a shake, depending on time of day, but no way for both at the same time, it's overload.

[glenn]

Are you going to offer beverages other than shakes?  (Sorry if this was covered earlier, I've been away.)  I could see stopping at Melt for a sandwich OR a shake, depending on time of day, but no way for both at the same time, it's overload.

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I keep wavering on exactly what other refreshments to offer. For the time being, I plan to inlcude egg creams and fountain sodas (pop), as well as home made iced tea, lemonade and fruit punch. However, in the end I might scale back on the fountain sodas and egg creams and just offer specialty sodas not available in most places. The final decision mostly depends on the space.

[ghostrider]

The specialty sodas seem to work. Most towns in Maine these days seem to have 1 or 2 sort of nouveaux lunch places that offer somewhat upscale sandwiches & a good selection of specialty sodas along with the usual Coke stuff. At least from outward appearances they seem to be thriving. That kind of selection disposes me to return to these places.

I was recently turned down for a system analyst job on the JC waterfront. Pity, I'd have loved to be in the area & be able to grab lunch at Melt! Wishing you a ton of luck with the endeavor.

[TheBoatMan]

When we were out in SF we ate at the Hog Island Oyster Company at the ferry building market place. 1/2 the patrons at the oyster bar werent eating oysters but grilled cheese, so of course we had to try one. It was fantastic, it was called a rustic grilled cheese with Fromage Blanc, Mezzo Secco and Cave Aged Gruyere on fresh sourdough.

Your place regardless of what you decide to call it will be a hit. Good luck Glenn.

[glenn]

Thank you and thanks for the tip on that combo sandwich. I already had mazzo secco included in my initiial menu. Great stuff.

[glenn]

It's official. Melt LLC it is. Thanks everyone!

[tommy]

good luck glenn!

c u at melt.

[Lreda]

I wish you a great future.

[Blondie]

Congratulations, Glenn!

I'm sure it will even be worth crossing the river for

[Rosie]

When is the opening day?