Melt Mobile has just announced the launch of a franchise opportunity for budding entrepreneurs looking to break into the food truck business. Franchisee operators will be able to license Melt Mobile’s name and business model, and under the guidance and expertise from Darlene and Diana, carry on this scrumptious dairy infatuation grilled between two slices of buttery bread, further reinforcing that we all just need to Take it Cheesy.
It was March of 2012. Food Network’s new reality show “3 Days to Open with Bobby Flay” followed entrepreneurs Darlene Andersen and Diana Hall through the grueling task of launching a food truck business. The process was caught on film, there for all to see – the good, the bad, the soggy bread and the burnt cheese. But that was fine by Darlene and Diana.
“It might not have been pretty,” recalls Darlene of the not-so glamorous side of reality TV and the reality of the food biz, “But everybody got what they wanted out of it. And that’s just how business works.”
Their concept was the Melt Mobile, a modern approach to everyone’s favorite comfort food, grilled cheese. Melt Mobile took an American classic and adapted it for how people are eating today; from scratch, creative, comforting sandwiches infused with originality, sustainability, and quality. Today, Melt Mobile continues to raise the bar of the local food truck scene with Darlene and Diana’s no-nonsense approach to what it takes to maintain a successful food service business with brand identity and integrity at its core.
The Melt Mobile vision was born when longtime friends Darlene and Diana purchased a paddy wagon. Aware of the then impending food truck phenomenon, and foreseeing a business model that had legs to it, this sandwich shop on wheels hit the ground running in their home town of Stamford, adding a second truck in 2014 and a robust catering component to their expanding concept.
“We knew we had to do things right, no shortcuts, “says Darlene of creating the business plan and outfitting the truck, “It was a huge financial commitment, as well as a commitment to the brand and to each other.”
Darlene Andersen, an experienced entrepreneur, graduated from Lynn University in Boca Raton, FL with a major in business and a minor in hotel restaurant management. Having worked front of the house operations within the hospitality industry, she parlayed her talents into creating her own company, Andersen Advantage, an employment placement firm that specialized in placing executive level administrative assistants and sales professionals throughout the Fairfield and Lower Westchester County markets.
Diana Hall, a graduate of NYU and the French Culinary Institute, honed her restaurant skills both as a chef and operations manager in prestigious restaurants throughout New York and Connecticut. A seasoned chef and natural leader, Diana was ready to do things on her own terms. She and Darlene hatched a plan to combine her creative talents with Darlene’s business savvy, ultimately building a business of their very own.
In addition to crafting damn good sandwiches, which includes such faves as; Original Melt made with Vermont cheddar, Monterrey jack, mozzarella and gruyere on country white bread; The Insanewich with a grilled Angus burger, bacon, lettuce, tomatoes and melt sauce between 2 Original Melts; and Meatball 3 Cheese Squeeze with Diana’s famous meatballs in marinara, fresh mozzarella, pecorino romano, parmigiano reggiano and fresh basil on Tuscan bread; Melt Mobile’s business model includes the support of community families. 2% of Melt Mobile’s proceeds go to The Umbrella Club, a local charitable organization devoted to helping families in need.