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Who doesn’t like grilled cheese? The ooey-gooey, buttery goodness of Mom’s favorite comfort food is proving to be unbeatable as a restaurant theme, with Cheesy Street Grill founder Lisa Dowd announcing that she has just awarded a franchise to Jon Oligino of Western Massachusetts. The sale heralds the arrival of a potential food empire, which started as a modest food truck in Connecticut and now has two corporate locations in Boston area service plazas, a franchisee in a sports complex in Wellesley, Mass and opening soon a franchisee in Western Massachusetts.

Kudos to an emerging franchise system during these historic times, which have seen massive closures of restaurants. The micro industry of comfort food is not an oversaturated market. Future franchise owners of Cheesy Street Grill can look forward to relatively low start-up costs and a smaller staff, as well as to-die-for food.

“It doesn’t take a large kitchen or a lot of staff. It’s really a perfect operation,” says Dowd. “We keep it simple but do things right. You don’t have to worry about a lot of equipment. It really is just such a simple operation. And people are just wowed by the food.”

In fact, the menu with gourmet-flavored grilled cheese sandwiches, homemade macaroni and cheese, smothered tater tots, and creamy soups is so good that it has received accolades from media outlets such as the “Rachael Ray Show” and food critic the “Phantom Gourmet”.

“Grilled cheese appeals to both children and senior citizens,” Dowd points out. “I have senior citizens saying, ‘This is the best grilled cheese in my life.’ And the foodie following is immense from high profile clientele to bloggers - they all love it!”

Dowd’s training for new franchise owners is just as nurturing as the comforting meals that she creates. She has been known to go above and beyond, even ‘hand-holding’ during the leasing process and while drawing up blueprints. In addition, the possibility for growth of the fast casual restaurant is huge, with the potential to produce a lot of food quickly and major flexibility for its location. A new Cheesy Street Grill could be in a transportation hub, a campus shop, a complex, or a food truck.

Another bonus to opening a Cheesy Street Grill franchise: The start-up time is short due to ventless kitchen equipment. For many food operations, it is not uncommon to take nine months or more to open. Dowd’s franchisees can open more quickly due to the simplified equipment.

A Cheesy Street Grill franchise owner does not have to be a trained chef. Dowd herself is a former corporate financial analyst who loved cooking along to Ina Garten at home and decided to make a second career at age 50. Her first franchisee also came from a corporate life, while second franchisee Oligino is a truck driver/foodie.

“As long as you are passionate, driven and hardworking, I think you can do anything well in life,” says Dowd.

About Cheesy Street Grill:

 Started in Connecticut in 2014.

 Select Franchise areas available.

 Multiple business models: brick-and-mortar, mobile food truck/trailer, with an add-on option of beer and wine.

 SBA Franchise Directory Approval.

 Turn-key packages available for all models.