Today we’d like to introduce you to Tom DeLong.
Hi Tom, we’d love for you to start by introducing yourself.
Growing up, every gathering in our family seemed to revolve around food. My mom loved to cook and entertain, and my grandma was always in the kitchen, feeding anyone who would eat. Those moments made food feel like more than just a meal — it was connection, comfort, and creativity all in one.
After spending 16 years in the corporate world, I started to crave something different — something that felt more personal and fulfilling. I’d always loved food and was good at making it, so I decided to follow that passion and enroll in culinary school. While in school, I worked as a kitchen manager at Mel Trotter Ministries, which gave me the chance to see how food can bring people together and make a real difference, and gave me experience to see it all in action.
For my internship, I had the opportunity to work at the Amway Grand Plaza in The Kitchen by Wolfgang Puck, where I learned from incredible chefs and gained a deeper respect for quality ingredients and thoughtful preparation.
When I first started culinary school, I told my mom that my goal was to open a soup and sandwich shop — a place that felt like home, where people could gather and enjoy something simple but made with care. Meltworks is that dream come to life. It’s my way of making a great sandwich while sharing the camaraderie that food has always brought to my family, with the community I’m proud to be part of.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
A major challenge has been rising cost of food — finding the balance of menu pricing and keeping folks happy, and everything in between from packaging to utilities and labor has gone up.
Meltworks is mine, and mine alone; I don’t have a big team, a marketing department, or investors backing me. It’s just me — cooking, cleaning, ordering, prepping, promoting, and making sure every customer who walks through the door leaves happy, it’s a lot of work and pressure.
Visibility — getting people to notice me and in the door. Especially being a little off the beaten path, it takes extra effort to get customers.
Small business ownership means long hours, rising costs, is a constant hustle to stay visible.
We’ve been impressed with Meltworks Sandwich Shop, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
At Meltworks, we’re all about comfort food made with care. Every sandwich melt, soup, and side is crafted from fresh ingredients and grilled to perfection — simple food done exceptionally well. I built Meltworks from the ground up, doing it all myself, because I believe great food brings people together. When you stop in, you’re not just grabbing a sandwich — you’re supporting a dream, and I make sure every bite is worth it.
What sets Meltworks apart is the focus on quality and creativity. We don’t cut corners. Every sandwich is cooked to order, grilled perfectly, with flavors that balance comfort and a chef’s touch. From the signature Adult Grilled Cheese to rotating soups like Tomato Basil and White Chicken Chili, everything on the menu is designed to be crave-worthy and made from scratch whenever possible.
I take pride in the little things — from hand-prepping ingredients each morning to building sandwiches that don’t just look great, but taste even better. The soups simmer slow, the melts are loaded just right, and even the sides — like our pesto pasta salad with cherry tomatoes and fresh mozzarella — are made with the same care as the main dish.
Another thing that makes Meltworks unique is that it’s truly local and personal. This isn’t a chain or a franchise — it’s one person’s dream brought to life. When you walk through the door, you’re not just a customer; you’re part of the community that keeps this dream alive.
At the end of the day, what we do best is simple: we make people happy through food. Whether it’s your lunch break, a family visit, or your first time stopping by, I want every guest to leave feeling like they just had something special and made with care.
In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
Changing Consumer Expectations / Dining Habits
* Convenience & speed remain high priorities. Delivery, takeout / curbside pickup, order ahead will become even more expected. NRA+1
* More demand for customization: dietary restrictions, preferences (gluten free, low-carb, etc.), flavor choices. People want to feel they can tailor meals.
* The “experience” matters. Even casual sandwich shops will need to pay attention to ambience, quality of service, storytelling, authenticity. “Not just food, but how it feels.”
Supply Chain & Cost Pressures
* Food price inflation, labor costs, utilities will likely continue or even worsen in many places. That will force small businesses to watch margins closely.
◦ Sourcing locally may be more expensive but could give differentiation; also supply chain disruptions (weather, trade, transportation) will make reliable suppliers important.
Community & Local Identity
* As big chains scale up and standardize, local, authentic, place-based businesses will have an edge by offering things chains can’t: personal relationships, unique atmosphere, connection to the community.
◦ Storytelling, local sourcing, transparency about how food is made will matter.
Contact Info:
- Facebook: Meltworks sandwich shop
