This Company Wants to Deliver a Grilled Cheese to Your Door
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A U.K. startup will deliver customized grilled cheese sandwiches to your house
Cheese Posties plans to become the world’s first grilled cheese subscription service.
Cheese Posties is trying to deliver personalized world-class grilled cheese sandwiches to your door.
The U.K. startup company just launched their Kickstarter campaign to fund Cheese Posties and create “the world’s first grilled cheese subscription,” according to their website.
The company’s co-founders, Dave Rotheroe and Danny Jennings, believe the delivery service offers an efficient and fun alternative for lunch.
“We were talking about office lunch breaks and the monotony of spending 30 of your 60 minutes stood in a queue waiting to overpay for the same old bland sandwich,” Rotheroe told Mashable. “In a kind of eureka moment it occurred to us that all the ingredients of a grilled cheese would fit pretty tidily through a letterbox alongside a Teflon toasty bag."
The duo is offering menus that are customizable to each customer and can be delivered to any address.
“Just like savory? We only send you savory. Just like sweet? We only send you sweet. Gluten-free? We got you covered,” explains the Kickstarter video.
Subscriptions run at £3.99 ($6.28) a week. Their Kickstarter campaign runs until July 23rd and is already halfway to reaching their goal.
Sadly, Cheese Posties is only planning to deliver around England to start but is hopeful to spread worldwide.
Mistakes You're Making With Your Grilled Cheese
Grilled cheese sandwiches can come in many forms — from the inexpensive option at the diner, made of white bread and American cheese, to more elevated forms with fancy upscale cheeses and accents like truffles or caviar between brioche bread.
And while both cheap and fancy grilled cheese can be delicious and both have a place at our table, there's a lot of ways to make grilled cheese not delicious. From cheese that's just not melty — or too much or too little cheese — to bread that's either burnt or not toasted enough, grilled cheeses can get depressingly disappointing rather quickly!
But if you choose a great bread and a perfect cheese, you just may discover your dream grilled cheese ratio in no time. The secret to success is following some expert advice about mistakes to avoid and using the tips below on your path to gooey, cheesy, perfection. Now, let's see what the pros have to say.
A World Where Grilled Cheese Can be Delivered to you by Drone is Almost Here
There are certain undeniable truths in the world: What goes up must come down, for every action there is an equal and opposite reaction𠅊nd grilled cheese.
So when we heard about a couple of saints in the U.K. who are starting up the world’s first cheese toastie (a.k.a grilled cheese) subscription service, we had to give the company𠅊ptly named Cheese Posties—the shout out they so deserve.
The idea is wonderfully simple: Cheese Posties ships you a box complete with all the components you need to throw your tasty grilled cheese together for ਲ਼.99 ($6.28)
With over 20 different flavor combos, Cheese Posties promises to plan your subscription in accordance to your preferred tastes.
While this service is only available for now in the UK, Cheese Posties end game is to have Cheese Posties all over the world, according to Mashable, so that even at the far corner’s of the globe, you can enjoy a weekly grilled cheese brought to your door𠅋Y DRONE.
So if you want to contribute to Cheese Posties and the future of grilled cheese drone delivery, head on over to their Kickstarter where you can be a part of making the world a better place. Thankfully, after only two days, their recently launched campaign is already halfway met—Praise Cheezus!
The 12 Best Online Shops That Will Deliver Cheese Right To Your Doorstep
This World Cheese Award-winning blue cheese is unreal.
So you want to start ordering your cheese online&mdashyou're not the only one. Maybe you're trying to cut down on your IRL trips to the grocery store, or maybe you're on the hunt for the rare type of cheese that your recipe calls for. Whatever the reason, there are plenty of shops and creameries that will deliver just the cheese you're looking for right to your doorstep. So if you're looking for a sharp, aged cheddar or a gooey, creamy brie, here are the best places to order cheese online. Just be warned, once you start upgrading your grilled cheese recipe&mdashthere's no going back.
Whatever cheese your looking for, iGourmet carries it. The sheer number of different à la carte offerings is astounding, and their collection platters will introduce you to delicious cheeses you've never even heard of.
THE gOURMET gRILLED cHEESE cOMPANY
We are a small street food business based in Langley who normally feed the masses at festivals in Hampshire & Dorset.
We make tasty toasties with
amazing local cheeses and delicious sourdough bread.
You might have seen us out and about in our gazebo during the summer!
Maybe you've had a toastie at
Camp Bestival, Lymington Seafood Festival or The New Forest Show?
With large events cancelled we can't do what we normally do . but we can deliver to your door instead!
As well as our tasty toasties we are also serving up some mac & cheese, pasta bakes and sides.
About us .
HOW IT WORKS .
STEP ONE - CHECK OUT THE MENU!
Have a look at our selection of cheesy comfort food and see what you fancy! Choose your favourite toastie or tasty mac and cheese and add a drink, dessert or side.
STEP TWO - BOOK A DELIVERY SLOT!
Decide when you'd like your food and book a slot for free delivery. PLEASE NOTE : At the moment we can only deliver to addresses in the SO45 postcode area.
STEP THREE - ORDER & PAY ONLINE!
Select your favourites (£12 minimum order) and pay using our secure checkout. PLEASE NOTE : As we are currently making non-contact doorstep deliveries, all orders must be paid for online through our website.
STEP FOUR - EAT & ENJOY!
Your food will be delivered to your door, during the slot you chose, hot and ready to eat! Enjoy your meal and if you'd like to leave us a review on Facebook that would be fab!
Our kitchen .
Food Allergies & Intolerances
We have listed all the allergens in each product on our online ordering pages. Please read this information before ordering an item.
The main allergens in our food are:
Also as we prep and cook in a busy kitchen all of our food may contain traces of wheat, mustard, gluten, nuts, milk, eggs & soya
23 Mouthwatering Burger Recipes for National Burger Day
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The enrollment price is $2,000, but for the summer session, we're thrilled to team up with Office Depot to grant 200 FREE scholarship seats to the course. Scholarships are open to US residents, focusing on women of color, women from underserved and underrepresented communities, and women in need of support to help them trail-blaze. After all, we firmly believe that your support system is a huge part of how you achieve greatness, and we are here to cheer all of you on.
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Discover what valuable lessons these small business owners and entrepreneurs took away from the spring session of the Selfmade 10-week course at Selfmade Success Stories.
Slab Grilled Cheese
This nifty trick will have you flexing your clever culinary muscles as you impress your friends with this totally-fun kitchen hack. Get the oven blazing hot, grab two sheet pans and get ready to feed a crowd. These sandwiches were gobbled up by our Smidgen podcast crew when we made them to go alongside Curried Tomato Soup. This customizable recipe is also a customer favorite in our Bar Bites cooking class. So, two questions: are you listening to Smidgen and have you joined us for a cooking class? What are you waiting for?
12 slices hearty or thick bread (we used Texas Toast)
1/2 cup mayonnaise
2 tsp House Blend
24 slices melty cheese (we used a combo of havarti, cheddar and monterrey jack)
Smoked Ground Black Pepper
Preheat oven to 450°F. Place a rimmed baking sheet in the oven to preheat. Be sure the bottom of the sheet pan is clean.
In a bowl, combine the mayonnaise with the House Blend. Spread mayonnaise on one side of each slice of bread. Arrange 6 bread slices, mayo side down, on second rimmed baking sheet. Place cheese on each slice of bread-we used about 2 slices per sandwich. Season with Sel Gris and a sprinkling of Smoked Black Pepper. Top with remaining bread slices, mayo side up.
Using oven mitts, carefully remove preheated baking sheet from oven and place, rimmed side up, on top of sandwiches. Place a weight on top. We used a ceramic 9X13 pan. You don't want to use too much weight.
Holding both rimmed baking sheets together, return to oven. Weight the baking sheets with a cast iron skillet or an oven-safe casserole dish. You're looking to make sure the sheet pans are making even, solid contact with the sandwiches, but you're not looking to flatten the sandwiches. Take care to not use empty ramekins or bowls as they could shatter.
Bake until bread is browned and cheese is melted, about 15 minutes. Carefully remove baking sheets from oven and transfer sandwiches to a cutting board. Cut into pieces and serve with our Curried Tomato Bisque.
These 4 recipes can make your grilled cheese a winner
Chances are good there’s been at least one grilled cheese sandwich on your menu during our very unusual spring. With many of us craving comfort food to fight off the blues that can come with social distancing, grilled cheese is a nostalgic favorite.
You could even argue that grilled cheese is America’s favorite sandwich. Kevin Cregan, president of the Atlanta Sport and Social Club and founder of the Atlanta Grilled Cheese Festival, would agree.
The Atlanta Sport and Social Club is 7 years old, created to “get adults off the couch and in a place where they could meet each other,” said Cregan. They started with sports leagues and moved into doing more social events. Twice a year, the company hosts a retreat in the North Georgia mountains. On the menu for lunch one year? Grilled cheese sandwiches and tomato soup.
“Every single one of us ordered the same thing, the sandwich and the soup. We talked about how we like to make our own grilled cheese and then we collectively thought, ‘What if we have a contest?’ After all, we’re event producers. Our first grilled cheese festival went viral with 20,000 people attending in 2017.”
This year’s festival was scheduled for April 12, but the COVID-19 pandemic forced a change. The festival is now scheduled for Sept. 12.
Cregan says the biggest challenge at first was getting restaurants to think it was a good idea to participate. Now they love coming, even if they don’t have grilled cheese on their regular menus. And the amateur division draws participants who want hang out with the pros. “It’s a simple way for someone to show off their culinary skills. They love competing for the title of best amateur grilled cheese in the city.”
When Cregan makes grilled cheese at home, he goes simple. “I like white bread, Kraft singles and a couple slices of bacon.”
Daniel Ray, who won the amateur contest last year, has a completely different philosophy of grilled cheese. “I’m not classically trained as a chef, but from years as a restaurant manager, I know how to put things together. And I know that better ingredients make better food. I wanted to create ‘fine dining’ grilled cheese, ‘craft’ grilled cheese.”
He’s played around with coq au vin grilled cheese and duck confit grilled cheese. His wife Stacey encouraged him to enter the amateur competition at the Atlanta Grilled Cheese Festival, and so he created the sandwich he calls the Torched Sicilian, a recipe he’s sharing with our readers.
He and Stacey, along with daughters Violet and Stella, formed Team Grilled Cheese and showed up at the festival prepared to make 100 sandwiches. Each attendee at the festival gets a quarter sandwich, so that was 400 servings. “We ran out after an hour and a half. That was a huge testament I was doing something right.”
Now he’s operating Cheez’d and Confuzed, catering grilled cheese parties around the city, and hopes to open a grilled cheese mobile operation in the next few months.
Last year was also the first time Emily Chan of JenChan’s Delivery Supper Club in Cabbagetown entered the competition. “A friend suggested it, and since we had just started the Supper Club, the timing was perfect.”
The Supper Club, named after Chan’s wife Jen, started, as the name implies, with supper parties for friends that grew into preparing and delivering food that grew into pop-ups that grew into a storefront. Their dine-in options are closed right now, but they are open for delivery and takeout.
A favorite from their pop-up days is their Mongolian Beef Cheese Steak, and at first, the idea was they would enter that in the competition. “But I went to Ireland and loved the flavor of their cheddar. I decided to make a sandwich that called for three kinds of cheddar, a real international collection of cheese. We think it has the same message we have with all our food. Eat supper together. Eat your grilled cheese together.” She named the sandwich The Sláinte and shares the recipe with our readers. It won first place for the best classic sandwich last year.
She and Jen, along with son Mik, have been working on ideas for this year’s festival. “I’ve made this at the restaurant. It’s Hunter Cattle grass-fed brisket, brie, Emily G’s Pear Honey and arugula, with a garlic schmear. I made it the other day and we sold out.”
Her advice for the best grilled cheese sandwich? “Don’t overthink it. You can use fancy bread, but regular grocery store bread isn’t a barrier to a great grilled cheese sandwich. My trick? Use mayo instead of butter to brown your sandwich. Just be careful because it can burn a little faster than butter.”
There Is a Literal Ton of Free Cheese Up for Grabs on National Cheddar Day
There are a lot of (occasionally dubious) national food holidays on this year&aposs calendar. Did you know, for example, that today is National Plum Pudding Day? Or that July 16 is National Coffee Milkshake Day? And now we have a new addition: National Cheddar Day, which is tomorrow, February 13.
Yes, cheese manufacturer Tillamook hit up the National Day Calendar (the keeper of these things) and Cheddar Day was born. In case you were wondering, most of these unofficial food holidays are dreamed up by a company looking to garner some buzz for their products. The submissions are then vetted by a man named Marlo Anderson, who runs the National Day Calendar out of an office for a VHS digitizing company called Zoovio in Mandan, North Dakota. For the past six years, Anderson has designated special days for everything from strawberry rhubarb wine (requested by strawberry rhubarb winemaker Maple River Winery) to thermal engineers (requested by a company that, yes, employs thermal engineers). The more you know!
But back to National Cheddar Day. To mark the occasion, Tillamook is giving away a literal ton of cheddar to cheese fans across the country. The first 1,000 people in select cities (Los Angeles, Denver, Dallas, Washington D.C., and Atlanta) to mention National Cheddar Day (#NationalCheddarDay), use the cheese emoji, and tag @Tillamook in a Twitter post on February 13 will receive a two pound block of the brand&aposs "golden medium cheddar." It&aposll be delivered to your door within two hours, which is just enough time to invite everyone you know over for grilled cheese.
Speaking of which, have you looked at our list of all-time favorite grilled cheese recipes? You might want to consider adding some sweet and spicy pepper jelly, caramelized onions, or slow-roasted tomatoes to your next one. (Grilled cheese purists, avert your eyes.)
Food delivery right to your dorm door: How some campus dining halls are competing with GrubHub
Students Eric Harpootian and Theodore Bakas received a pizza delivery from Marc Prophet of Stoovy Snacks, while Prophet live streamed the delivery to the company's followers on social media. Stoovy Snacks delivers food directly to students’ rooms at Boston University's Student Village 2 dormitory. Aram Boghosian for The Boston Globe
T here was a time when the only sure thing about college dining was packing on the freshman 15. A typical dinner meant mystery meat or soggy pasta, then hours goofing off around a communal table. If dining halls were where memories were made, the recollections aren’t of urgency or good food.
But a funny thing happened from those generations to now. Health-conscious students raised on restaurant food are being plied with quinoa bowls and gourmet coffees prepared by cafeteria chefs and baristas. Quality not being enough, schools are taking things further, offering Starbucks-style apps for students to order ahead, grab-and-go gourmet meals to reheat in rooms, and cafeteria food delivered right to dorms.
Which explains why Kelsey Bishop, a finance and entrepreneurship major at Boston College, thinks it’s entirely normal to sit in her morning Financial Policy class and tap her order into an app for a veggie omelet for pickup at the school’s Hillside Cafeteria. The senior will use the app again to skip the line and order soup a few hours later. And sometimes picking up food can seem like too much work, so after late nights out, she and her roommates will tap their phone and, voila, breakfast is delivered from the dining hall to her dorm — like room service in a four-star hotel, minus the linen-draped tray.
BC is hardly alone on the frontiers of dining convenience. From Amherst to Cambridge, there are gourmet-to-go meal cases and online ordering for the dining hall grill stations. Last week, there was even a campuswide ruckus at Harvard when a glitch in the software system left students unable to preorder their grilled cheese sandwiches.
At Boston University, a school-sanctioned startup called Stoovy Snacks is taking on GrubHub, its distinguishing factor simply is that its couriers are BU students with campus ID cards, meaning they can cover the “last mile” and make deliveries directly to students’ doors.
“Any other food delivery can come to the lobby, but they can’t get past security. We’re offering door-to-door service,” said Aaron Halford, a Boston University sophomore who started the business last fall, inspired in part by his own lethargy. “I think there are a lot of wealthy, lazy kids that don’t want to go down the elevator to pick up food,” he said.
Put plainly, the national trend for simple, on-demand meals doesn’t stop at the campus green.
Universities facing budget shortfalls or pushback over tuition hikes are increasingly looking to dining halls as a way to generate revenue, according to the Hechinger Report, a nonprofit media outlet covering inequality in education. The average school charges $4,500 for a meal plan for an academic year, or about 70 percent more per day than if students bought and prepared their own meals. But those numbers can go much higher: Wellesley College’s mandatory meal plan costs $7,442, or about $10 per meal.
Students who do that math and realize that they can find cheaper alternatives threaten to upend those profit margins. So being able to compete with a rising tide of quick delivery options not only keeps those dollars on campus, but is increasingly important to universities’ bottom lines.
“You have to try to keep up with everything going on and be attractive to students, and most of what they’re doing is ordering on their phone,” said Elizabeth Emery, the head of dining services at Boston College. “We’re benchmarking not by what other universities are doing, but at restaurants and quick casuals in the Boston area.”
CEO Aaron Halford, left, spoke with employees of Stoovy Snacks, a delivery service. Aram Boghosian for The Boston Globe
Emery introduced on-demand ordering on campus last year and now handles about 200 mobile orders a day (she lured students into using the app by only offering smoothies through the service). She recently teamed up with a student startup to offer deliveries from dining halls students pay a $5 delivery fee.
Emery says the tech taps into students’ natural digital habits. “We know students are ordering Ubers to go from Upper campus to Lower campus” — a distance of less than three-quarters of a mile — and are increasingly placing meal orders from outside restaurants, she said. “There is so much competition out there from Uber Eats and Amazon. And Whole Foods is now offering grocery delivery.”
For universities who are feeding sizable populations, like the 22,000 students and faculty served daily at UMass Amherst, new ordering technology can help manage the production of its kitchen staff.
“The millennial and Gen Z [student] wants convenience with everything,” said Ken Toong, executive director of UMass Amherst’s network of dining services, which is testing on-demand ordering. He anticipates that delivery will be introduced in the next few years and says getting creative with offerings can lead to new revenue streams.
Take, for example, the recent introduction of UMass Fresh dinners. Toong realized that 11,000 of the school’s students live off campus and weren’t buying dinners on site. So he looked to trends like Blue Apron meal kits and began offering heat-and-eat meals — think locally raised lemon-roasted chicken with honey glazed carrots and mac and cheese on the side — through the meal plan. The dinners typically cost about $10 and can serve two people, he said. They now sell between 75 to 100 meals a day.
The university also has introduced holiday meal kits, selling boxes stuffed with locally sourced fixings for Thanksgiving and other holidays that can feed a small army for $99.95.
These innovations reflect a growing emphasis on convenience, and succeed in that they “keep funds on campus and keep the community engaged,” said Patti Klos, board president of the National Association of College and University Dining Services, who also oversees the dining operations at Tufts University.
Yet even as schools push to create new offerings, they still must contend with an onslaught of startups.
“So many college campuses are really food deserts. My sister at University of Michigan would have to shop at Walgreens for groceries,” said Mackenzie Barth, cofounder of Spoon University, a website targeting the college-age foodie. “There are so many options, and there’s a higher bar now. It’s really important for universities and dining halls to focus on technology to basically play that game with college students. If they’re not there, they’re not going to pay attention to it.”
The food industry sees the student demographic as a key market, said Josh Evans, chief revenue officer for the meal kit company Chef’d, which in 2017 partnered with Spoon University, owned by Food Network parent Scripps Networks, to create a line of meals targeting the dorm-room diner. They now serve more than 300 campuses nationwide.
Marc Prophet picked up items from Buick Street Market for an order of Stoovy Snacks. Aram Boghosian for The Boston Globe
Further expansion could potentially siphon off a significant portion of meal plan revenue.
Evans said finding a way into the college market came with its own lessons. The original idea to send a week’s worth of food to students for $150 was upended when the company realized its boxes contained far more than a typical mini-fridge could hold. So it dropped the price to $49 and now focuses on recipes that meet students’ demands for constant snacking (apple pie overnight oats are a favorite). Kits sold to the 18- to 22-year-old age group now account for 10 percent of overall sales. “It’s a huge focus for us,” Evans said.
The company hopes to partner with universities to offer meal kits through meal plans, a concept that parallels Blue Apron’s own recent announcement that it would begin selling kits in grocery stores. And it’s seeking partnerships with back-to-school registry sites to enable parents and grandparents to buy subscription plans for students as graduation gifts. “If a grandparent signs up a student for a Spoon U meal kit, that’s a whole new set of buyers,” Evans said.
Such deliveries can lead to a whole new set of ancillary issues. The recent uptick in meal kit deliveries, said Tom Clarke, the system manager at Boston College’s mailroom, has meant his team must flag perishable items and send out e-mails reminding students to pick them up before they spoil. “We throw it away if it starts leaking,” he said.
Bishop, the BC senior, is often on the receiving end of those e-mails and says finding deals on meal kits has allowed her to opt for a lower-cost meal plan.
And having the flexibility to eat on her own terms is worth every penny. “After a while, you get sick of eating salads,” she said.
Rachael Ray Gives Classic Grilled Cheese Sandwiches a Zesty Twist With This Throwback Recipe
If there’s one food that we know any picker eater will probably enjoy, it’s a hot grilled cheese sandwich. There’s just something so delicious about the combination of crisp bread and gooey cheese. It’s irresistible, even for us adults. One of our favorite things to do is find recipes that spice up classics and give them a new life. Some of our favorites include Giada De Laurentiis’ Italian French onion soup, Martha Stewart’s Meyer lemon coffee cake, and deep-fried lasagna rolls. Now, thanks to Rachael Ray, we’ve got our eye on an old favorite with a new twist: Buffalo Wing Grilled Cheese sandwiches. Ray recently shared a throwback video of how to make this amazing-sounding food mashup and honestly, we can’t stop thinking about it.
Ray included the fun video in celebration of National Grilled Cheese Day (which was yesterday), writing, “Here’s a throwback recipe from 2013 for Buffalo Wing Grilled Cheese sandwiches—we’re on a bit of a buffalo kick recently! We thought these were the perfect sammies to highlight on #NationalGrilledCheeseSandwichDay”
This combination looks delicious, and we don’t know how we never thought of it. You build a basic grilled cheese — although Rach’s version called for sharp Cheddar and blue cheese crumbles — add a sprinkle of scallions, and then shredded saucy chicken pulled from buffalo wings. Ray even includes some pro tips on how to cook the perfect grilled cheese. For starters: Butter each side of the bread before popping it on the skillet, so each side is evenly coated. And don’t cook the sandwich on too-high a heat setting between medium-low and medium is perfect.
Seriously, what’s not to love? There’s spice, there’s zest, and of course, cheesiness. So try out this mouth-watering Rachael Ray recipe we have a feeling it’ll taste great.