By: Mark Mourer
Kari Crowe-Seher, owner and chief executive scooper at Melt Ice Creams on Fort Worth’s Near Southside, serves up happiness one cone at a time.
They say revenge is a dish best served cold. Perhaps with a waffle cone, maybe a double dip.
But Kari Crowe-Seher, owner of Melt Ice Creams on Fort Worth’s Near Southside and in her second year of business, has no recipe for vengeance, even when a bank denied a loan and advised against opening the storefront at 954 West Rosedale St.
“Eaten their words,” she says, smiling when thinking of the loan officers who thought her parlor was a bad idea.
Crowe, who opened Melt, April 19, last year, had been ready for a change, having parlayed an art degree from Dallas Baptist University into a photography business.
The store, which opened with three employees, quickly added seven. Her general manager, Arika Oviedo, joined May 1, and Crowe credits her culinary team and others within Melt for handling the details.
“The most rewarding part has been the team of people making Melt a place they want to be at,” Crowe said. “I know that it’s still ice cream and that they’re going to move on. But, we want to give people a chance to grow.”
How did Melt make it through its first winter?
Crowe says she and her husband knew the business would be seasonal, and they prepared for it. Business has been steady enough to launch the next phases of Melt’s growth.
Melt now has a catering cart, which can be found at Friday on the Green and can be secured for private events; an off-site kitchen to expand Melt’s culinary offerings; and a pop-up location in Dallas’ Oak Cliff to gauge the potential of that market.
Kari Crowe Sehar of Melt Ice Creams in Fort Worth, gives some advice to first time business owners.