Melting Pot

<a href="https://www.meltingpotfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=how-the-melting-pot-is-blazing-a-trail-in-the-white-hot-fondue-segment-2719137" target="_blank" rel="nofollow">The Melting Pot</a>, the 97-unit fondue franchise known for creating immersive dining experiences, has spent nearly half a century as a favorite chain of families, friends and couples. Since its inception in 1975, the brand has made a name for itself as a premium choice for upscale meals and special occasions. It continues to catch America’s attention by constantly evolving and bringing fresh ideas to the table — in addition to its delicious fondue.&nbsp;Many members of the original team who launched the Melting Pot as a successful franchise are still running the brand today, including CEO&nbsp;<a href="https://www.linkedin.com/in/bob-johnston-4b6b0a4a/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=how-the-melting-pot-is-blazing-a-trail-in-the-white-hot-fondue-segment-2719137" target="_blank" rel="nofollow">Bob Johnston</a>, who was just 14 years old when his two older brothers founded the company. Now, Johnston leverages his extensive experience to successfully steer the company towards the future.&nbsp;1851 Franchise spoke with Johnston to hear more about the brand’s recent success, why franchisees love the concept and the team’s vision for the future.<h4>Big News from Last Year</h4>Despite the challenges of the pandemic, the Melting Pot celebrated&nbsp;<a href="https://1851franchise.com/meltingpot/melting-pot-experiences-29-sales-growth-comparing-2022-to-2019-outperforming-full-service-restaurant-industry-2718805#featured">a tremendous year of growth</a> in 2021, experiencing a system-wide sales increase for 2021 versus 2019, up 26%. In Q1 of 2022, 23 restaurants are up 38% over 2019. Looking at data over the end of March into early April, sales have been up between 44% to 50% over 2019. Guest traffic is also up 10% through early April in 2022 versus 2019, with the end of March into early April being up 14%–17% over 2019.The brand is also in the process of remodeling over 20 of its locations.&nbsp;“It's very sexy, contemporary with still extremely comfortable and intimate surroundings. And the stores which have gone through this are up in performance by 22%,” Johnston said. “We have all new stores being built with a sleek updated design and are remodeling all the existing stores. They look fantastic, and the guests are really loving going.”The Melting Pot team has also spent the last year rolling out new marketing campaigns to keep guests coming back. “Thursdate,” for example, is part of the company’s vision to convince customers that the fondue restaurant is not simply reserved for special events and days. It features a romantic dinner experience for a couple, reminiscent of a Valentine’s celebration but bringing it to a weeknight when their profits are typically lower.&nbsp;The “Best Fondue Friends Forever” is another marketing initiative encouraging friendship and meeting up with loved ones around some delicious food and fondue. The program has been especially popular as COVID-19 restrictions ease and people can gather in public again.&nbsp;<figure class="image"><img src="https://1851-prod.s3.amazonaws.com/story/editor/1658156632_47572157.jpg"></figure>Photo credit: <a href="https://www.opentable.com/the-melting-pot-annapolis?utm_source=1851franchise.com&utm_medium=article&utm_campaign=how-the-melting-pot-is-blazing-a-trail-in-the-white-hot-fondue-segment-2719137" target="_blank" rel="nofollow">OpenTable.com</a><h4>Why the “Eatertainment” Industry?</h4>While diners have many restaurant options, few eateries offer an entire entertainment experience. But&nbsp;<a href="https://simplotfoods.com/blog/experiential-dining-proving-to-be-more-than-a-fad?utm_source=1851franchise.com&utm_medium=article&utm_campaign=how-the-melting-pot-is-blazing-a-trail-in-the-white-hot-fondue-segment-2719137" target="_blank" rel="nofollow">according to a recent survey</a>, 75% of consumers say that unique dining experiences are worth paying more for. Now, after the pandemic, diners are hungrier for the kind of experience they can’t get anywhere else, and as a result, the ‘eatertainment’ segment is on the rise.&nbsp;Fondue is a classic example of ‘eatertainment,’ and The Melting Pot is the only fondue franchise in the United States with a menu based on sharing and conversing around the middle of the table. “It is the mission of the brand to provide guests with their perfect night out, whatever that looks like — especially today with what's gone on in the world over the last few years,” Johnston said. “Guests choose us over other options because we carefully craft an environment that encourages gathering with people they care about and spending quality time with them. The Melting Pot provides the perfect environment for that. What happens in a Melting Pot is as much about what's going on around that fondue pot as what's in that pot.”And while many choose the fondue experience for a special occasion, Johnston says the brand has been able to market itself beyond being a fancy one-off spot. They have been focusing on marketing the concept’s “eatertainment” value for weekdays when sales are typically lower and are in the process of refreshing the interiors of the restaurants. The initiatives have successfully shown customers why they should continue choosing The Melting Pot.&nbsp;<h4>Why Franchisees Are Getting On Board with Melting Pot</h4>The Melting Pot isn’t only a hit among today's consumers — business-savvy entrepreneurs are also increasingly<img class="image-style-align-right image_resized" style="width:376px;" src="https://1851-prod.s3.amazonaws.com/story/editor/1658156861_San-Diego-Gaslamp-Restaurant-Melting-Pot-020416.jpg"> recognizing&nbsp;<a href="https://1851franchise.com/meltingpot/5-reasons-to-buy-a-melting-pot-franchise-in-2022-2718451#featured">the benefits</a> of the brand’s franchise opportunity. With consumers hungry for exceptional, in-person dining experiences, Melting Pot offers franchisees a prime opportunity to tap into consumer demand through a beloved product, streamlined operations and a flexible work-life balance.&nbsp;In the case of day-to-day operations, the Melting Pot doesn’t have a typical restaurant kitchen. “Recooks” — food sent back to the kitchen because it was either cooked incorrectly or sent out wrong — can throw a wrench into even the most efficient kitchen’s operation on a busy night, resulting in frustration for guests, servers and managers alike. It can also discourage repeat business. At The Melting Pot, steaks aren’t sent back to the kitchen because they were overcooked — because the guests cook the food at the table.This non-traditional kitchen model eases the burden of staffing — from hiring to retaining and replacing team members — as managers are not limited to competing with other restaurants in a limited pool of experienced cooks. This is a tremendous advantage in an industry still affected by&nbsp;<a href="https://1851franchise.com/meltingpot/how-the-melting-pots-simplicity-of-operations-helps-franchisees-mitigate-labor-challenges-2718450#featured">labor shortages</a>.The simplicity of The Melting Pot concept also affords franchisees certain&nbsp;<a href="https://1851franchise.com/meltingpot/how-the-melting-pots-flexible-real-estate-footprint-gives-franchisees-options-in-different-markets-2718628#featured">real estate advantages</a>. Because of its non-traditional restaurant model, there is a lot of flexibility with the physical plan and layout of a Melting Pot location. According to Johnston, the brand has opened locations in sizes from as little as 3,200 sq. ft. to the more standard 4,700 sq ft. This allows the brand to pursue real estate options that other restaurants cannot.“We can consider some locations that other concepts would probably die if they took it,” said Johnston. “Everybody wants an A-plus location, right? But because of the unique nature of The Melting Pot concept and because we’re not a place you go just to stop and eat, we don’t have to be on the corner of Main Street. We can take locations that are less than an A and make them perform like an A-plus.”This flexibility also makes The Melting Pot an attractive target for conversions. Suppose a restaurateur or business owner has a great piece of real estate, but their business is not performing. In that case, The Melting Pot is a great franchise for them to consider as a conversion because of the simplicity of the kitchen and overall layout.&nbsp;<h4>The Investment</h4>The total investment range required to open a Melting<img class="image-style-align-right image_resized" style="width:370px;" src="https://1851-prod.s3.amazonaws.com/story/editor/1658156916_22-ForeverFondue-Family-Viz-Event.jpg"> Pot location is $1.1 million to $1.5 million. In exchange, franchisees can be confident they are joining a system that promotes strong ROI and reliable scalability. According to Johnston, over the last seven months, Melting Pot sales are consistently up north of 35%, with most weeks seeing 40–45% bumps and some as high as 55%. And with a sales lift of 26% since 2019 — with 2,372 days of zero sales due to COVID-related closures — The Melting Pot is enjoying exciting momentum to start 2022.“We are blowing the doors off compared to casual dining and polished casual,” said Johnston. “We are very thankful that our customers support us the way they are. We're grateful.”Because of its elevated dining experience, the brand boasts price-point averages higher than other restaurants in its class, averaging $52 to $55 per person. This, paired with the low food and labor costs per guest, has resulted in significant returns for franchisees.&nbsp;<h4>Why the Leadership Team is Excited About the Future</h4>Looking ahead, Johnston says the Melting Pot shows no signs of slowing down for the rest of 2022 and beyond. The team hopes to hit the 125-unit mark in 2026, and target markets for the brand include cities across Texas, Tennessee, North Carolina, South Carolina, Georgia, Arkansas, Ohio and Kentucky.“What gets me excited about the work we do here is that we help our franchisees realize their dream of business ownership,” Johnston said. “I enjoy helping them create a business for themselves and their families. We take the franchisees’ successes very seriously and personally. It’s important to us for them to achieve their personal objectives, their personal ambitions and their financial objectives.”For more information, visit&nbsp;<a href="https://www.meltingpotfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=how-the-melting-pot-is-blazing-a-trail-in-the-white-hot-fondue-segment-2719137" target="_blank" rel="nofollow">https://www.meltingpotfranchise.com/.</a>&nbsp;

How The Melting Pot is Blazing a Trail in the White-Hot Fondue Segment

1851 Franchise

Bob Johnston, CEO of the nation’s largest fondue brand, shares why the chain continues to attract both franchisees and customers alike after 47 years of operations.

This brand page has been paid for by MELTING POT. Content within this page that is paid will showcase a Sponsored icon. This means the brand has engaged 1851 FRANCHISE to write the content. Content without the Sponsored Icon is aggregated media placements the brand earned. Questions can be sent to editorial@1851franchise.com

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Over its 50-plus-year history,&nbsp;<a href="http://meltingpotfranchise.com">Melting Pot</a>, the 93-unit fondue franchise, has built its reputation around service and experiential dining, encouraging its guests to focus on an engaging experience and welcoming atmosphere with the ones they love. As it has grown,&nbsp;<a href="https://1851franchise.com/meltingpot/info">Melting Pot</a> has also been a part of a rapidly evolving restaurant landscape, and the brand has navigated new technologies and guest behaviors to embrace new tools and maintain local success without straying too far from its core identity. Now,&nbsp;<a href="https://www.linkedin.com/in/randy-barnett-1a948a9/">Randy Barnett</a>, chief technology officer, is navigating today’s changing technology landscape in a way that embraces what will work while staying level-headed and always putting the guest and franchisee experience first.“Our responsibility is to implement systems, support those systems, then future-proof the business,” he said. “In a nutshell, that’s what we do from a technology perspective. But we don’t just chase trends. It’s about protecting the guest experience and strengthening the franchise model. We have a pretty simple goal: to make it easy for the guests to connect with our brand and easy for operators to deliver on that exceptional experience every day.”<h2>Focusing on Data First Creates a Strong Foundation</h2>New restaurant technology trends and resources are consistently evolving, but Barnett doesn’t embrace them across the Melting Pot system “just because.” Without a foundation, additional technology doesn’t bring value; it creates confusion.&nbsp;So, Barnett has focused intently on building a “reliable data environment” with standardized reporting structures and modernized systems. With this as a baseline, he’s able to more strategically implement new tools and ensure they’re actually helping Melting Pot operators and their guests rather than further complicating processes for no real benefit.The increasing relevance of artificial intelligence has been a prime example of why this strategy is so important.“AI is putting its footprint everywhere,” Barnett said. “For us, before we could start taking advantage of AI, or any modern technology, for that matter, we started building foundations. That meant cleaning up data, creating standardized reporting, modernizing our systems… just making sure that we could really trust what we were seeing. Once you have the clean data and strong infrastructure,&nbsp;then you can start scaling technology in a way that’s meaningful and consistent.”<h2>Practical AI Applications With a Hospitality-First Philosophy</h2>With the proper foundation in place, Melting Pot has been able to embrace new tools and technologies as they have become available to reduce friction and increase the overall quality of experience for the guest.&nbsp;This has come in many forms. Melting Pot has adopted AI tools to support stronger hyper-localized communication and better guest engagement, create a better ticketing system and reduce response time for franchisees reaching out to the Restaurant Support Center, and bolster in-restaurant guest interactions and streamline labor and prep forecasting and requirements. The brand is also working on a new allergen and nutritional intelligence tool to help guests make more informed dining decisions while maintaining compliance for franchisees.Even with all of these tools and processes on board, Melting Pot is still a hospitality-first brand, and Barnett keeps that in mind as he evaluates and rolls out new technology initiatives.“We always lead with the fact that the best restaurant technology is invisible to your guest,” he said. “If we’re doing it right, the guest just feels like the experience is smoother. It’s more personal and more consistent. The most important thing is that we don’t lose what makes the brand special. Melting Pot is about celebration, connection and experience, and technology shouldn’t get in the way of that. It should just make it easier for our teams to deliver that.”<h2>The Future of Melting Pot, Driven by a Broader Perspective</h2>In addition to his tenure with Melting Pot and deep commitment to the hospitality aspect of the brand, Barnett brings additional perspectives from his role on external advisory boards. Through these connections, Barnett stays at the forefront of the industry and is able to both keep an eye out for new tools that will be useful for Melting Pot and hear different perspectives that allow him to differentiate between the next big thing and industry “noise.”“Being a part of some external advisory boards, particularly of AI companies, helps me stay close to where the innovation is going,” he said. “It gives me some early visibility into what’s real and what’s hype and what’s actually practical for operators. The value is the perspective that helps me make better decisions as a brand leader and helps me ensure we’re not caught reacting late to something that’s already reshaping the industry.”With this in mind, Barnett watches what’s coming in the industry while remaining extremely disciplined about what will truly drive the future of Melting Pot that guests and operators are looking for. As the brand looks toward its next decades of operations, it will continue to merge technical precision and the warmth of celebration and togetherness in a way that makes sense for everyone impacted by the experience.“Everything we implement is designed to create leverage for franchisees,” Barnett said. “Restaurants are high-pressure environments, and operators don’t just need more dashboards. They need more clarity and impact. Our technologies help them simplify decisions by allowing them to see what matters most — what guests are saying, what’s working in marketing and where opportunities are being missed. I believe that the future belongs to brands that can deliver the hospitality experience with the precision of a modern platform, and that’s really what we’re focused on doing.” To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/meltingpot">https://1851franchise.com/meltingpot</a>.&nbsp;

image of Randy Barnett Chief Technology Officer at the melting pot

Chief Technology Officer Randy Barnett leverages his decades of experience to lead a fondue franchise system that embraces innovation without losing sight of what makes it special.

Melting Pot’s Technology Combines a Modern Edge With a Hospitality Spirit

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TAMPA, Fla.&nbsp;— After marking its 50th anniversary last year,&nbsp;<a href="http://meltingpotfranchise.com">Melting Pot</a> entered 2026 with strong momentum. In the first quarter, the 93-unit fondue franchise saw a major lift around Valentine’s Day and recorded its highest-ever donation following its 22nd year participating in&nbsp;<a href="https://www.stjude.org/">St. Jude Children’s Research Hospital’s</a> annual&nbsp;<a href="https://www.meltingpot.com/blog/melting-pot-launches-22nd-annual-st--jude-thanks-and-giving-campaign-benefiting-st--jude-childrens-research-hospital/">Thanks and Giving® campaign</a>.While Valentine’s Day is a natural focus for&nbsp;<a href="https://1851franchise.com/meltingpot/info">Melting Pot</a>, this year’s results were even more impressive. The brand reported a 19% increase in net sales and a 20% increase in guest count year-over-year. A review of Valentine’s Day performance over the past decade highlights that 75 restaurants recorded their highest single-day sales, eight restaurants recorded their highest weekly sales, and two restaurants recorded their highest monthly sales around the February holiday.“The energy felt throughout the entire system this Valentine’s Day was remarkable, and it speaks to our staying power as a brand. Melting Pot continues to be the destination of choice for celebrating life’s special moments,” said CEO&nbsp;<a href="https://www.linkedin.com/in/john-r-crawford-784a0810/">John “JC” Crawford</a>. “Seeing dozens of restaurants shattering records is a major win for our franchisees and their teams.”The brand’s financial success was matched by a similar rise in guest satisfaction. Melting Pot’s Net Promoter Score improved by over 10% year-over-year to reach 65, a benchmark that puts the brand among the top-performing concepts in the hospitality space. Leaders throughout the system have placed an ongoing emphasis on the guest journey and operational strategy, and it’s clear it’s paying off in guests’ perceptions of food quality, staff friendliness, pacing and overall value.“NPS is one of the most important indicators of guest loyalty, and we’ve made it a core focus across the brand,” said&nbsp;<a href="https://www.linkedin.com/in/matt-zurcher-73067917">Matthew Zurcher</a>, vice president of franchise and restaurant operations. “Since beginning to track in 2022, we’ve improved from the low 50s to a 65 over the past year. We’ve achieved this by partnering closely with our franchisees — celebrating wins, identifying opportunities and providing the tools, training and data needed to continuously elevate the guest experience.”As Melting Pot has focused on its impact on guests, it has not lost sight of efforts beyond the four walls. Last year was the 22nd year the brand participated in St. Jude’s Thanks and Giving Campaign, and thanks to the generosity and passion of local operators, team members and guests, Melting Pot donated a record-breaking $1,278,308 to the hospital. Earlier this year, the teams who made it possible celebrated on the annual St. Jude Winners’ Trip to Memphis.“As is always the case, it is a highlight of the year for my wife and me to host our most committed team members at St. Jude Children’s Hospital,” said&nbsp;<a href="https://www.linkedin.com/in/bob-johnston-4b6b0a4a">Bob Johnston</a>, chairman of the board. “This gives us a chance to thank our team members and allows them to see firsthand the work that they and our customers are supporting. We are grateful to have a community of franchisees that generously supports our fundraising efforts. They make it easy for the guest to be generous through our voucher program, creating a cycle of generosity that pays dividends for the brand in terms of employee engagement and culture building.”This commitment to a culture of service and performance is a powerful springboard for Melting Pot’s next phase of expansion. As the brand continues building momentum, it is targeting strategic expansion in Des Moines, Iowa; Birmingham, Alabama; Memphis, Tennessee; Boston, Massachusetts and Fort Wayne, Indiana.“Our Q1 performance is the result of a brand that continues to push forward,” Crawford said. “Whether it’s unit-level performance or systemwide philanthropic impact, Melting Pot is stronger than ever, and we’re incredibly optimistic as we step into our next 50 years of operations.”About Melting PotFounded in 1975, Melting Pot has offered a unique fondue dining experience for more than 50 years. As the premier fondue restaurant franchise, Melting Pot has 93 restaurants in 32 U.S. states and Canada. Known for offering a variety of fondue cooking styles and unique entrées, Melting Pot’s menu also features cheese fondues, salads, fine wines, spirits and chocolate fondue desserts. Fondue fans can join Melting Pot’s Club Fondue for exclusive promotions, special events and advance holiday reservation privileges. The Melting Pot Restaurants, Inc. (TMPRI), headquartered in Tampa, Florida, is the franchisor of Melting Pot. For more information, visit www.meltingpot.com. To learn more about franchise opportunities with Melting&nbsp;Pot, please visit&nbsp;<a href="http://www.meltingpotfranchise.com">www.meltingpotfranchise.com</a>.

image of the melting pot St. Jude donation

The iconic fondue franchise’s historic start to the year is marked by significant gains in guest satisfaction scores and continued systemwide growth following its Golden Anniversary.


Melting Pot Breaks Records in Q1, Including Unprecedented Valentine’s Day Sales and Highest-Ever St. Jude Thanks and Giving® Donation

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Melting Pot’s Experience-First Model Wins the Battle for Guest Attention and Loyalty

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<a href="http://meltingpotfranchise.com">Melting Pot</a>, the 93-unit fondue franchise, is returning to the Memphis market, the&nbsp;<a href="https://dailymemphian.com/subscriber/section/businessreal-estate/article/59600/memphis-playa-bowls-the-melting-pot-edge-district-orleans-station">Daily Memphian recently reported</a>. While franchisees&nbsp;<a href="https://www.linkedin.com/in/mike-williams-83bba2396">Mike</a> and&nbsp;<a href="https://www.linkedin.com/in/nancy-williams-b942874/">Nancy Williams</a> originally wanted to open a restaurant in Nashville, which is closer to their home, they chose Memphis because it was a top target market for the development team and because they had connections in the area.The Williamses are currently in the real estate selection process, considering spaces in Midtown and suburban areas.&nbsp;Because&nbsp;<a href="https://1851franchise.com/meltingpot/info">Melting Pot</a> doesn’t require as much kitchen equipment as other restaurants, the pair can evaluate existing spaces to find the ideal location rather than building from scratch.“Melting Pot is a little different as a restaurant because the guests cook most of the food themselves at their table,” Nancy told the Daily Memphian.The Williamses plan to open their Melting Pot restaurant in 2027.Read the full article&nbsp;<a href="https://dailymemphian.com/subscriber/section/businessreal-estate/article/59600/memphis-playa-bowls-the-melting-pot-edge-district-orleans-station">here</a>.To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/meltingpot">https://1851franchise.com/meltingpot</a>.

Mike and Nancy Williams, the franchisees behind the growth, are currently working to secure real estate, evaluating sites in Midtown Memphis and beyond.

Melting Pot to Return to Memphis, Plans to Open in 2027

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As&nbsp;<a href="http://meltingpotfranchise.com">Melting Pot</a>, the 93-unit fondue franchise, celebrates Women’s History Month, there is a clear spotlight shining on Bentonville, Arkansas, where mother-daughter duo Diana Bonnett and Candice Hickerson are leading the successful operation of the brand’s first location in the state. For the pair, bringing the iconic fondue brand to Arkansas was the next step in a long-term business partnership built around trust, grit and shared entrepreneurial spirit.“As the daughter, my mom and stepdad owned a construction company when I was very young. Being in a family business… I don’t know any different,” Hickerson said. “By the time I was seven or eight, I was in their office. I always saw them working. I think because I grew up in it, seeing my parents earn their money and understanding how much each family member needs to contribute, it made it easy to transition to business ownership when I was old enough.”In her early 20s, Hickerson approached her mother with research and a business plan to start a group home for children and adults with disabilities, and they began growing this concept together.<h2>The Transition to the Hospitality Industry</h2>Hickerson and Bonnett operated the residential care facilities business for about 20 years in California before the family began considering relocating outside of California. Around this time, Hickerson was on a date with her husband,&nbsp;<a href="https://www.linkedin.com/in/chad-r-hickerson-69880923/">Chad</a>, at the Sacramento&nbsp;<a href="https://1851franchise.com/meltingpot/info">Melting Pot</a> location, one of their favorite restaurants, and they thought, “Why don’t we open a Melting Pot?”The family ended up moving to Arkansas, noting that Bentonville is particularly suited for the Melting Pot model.As they’ve made the transition to a new state and opened their new Melting Pot restaurant, Hickerson and Bonnett have stayed true to the family business model.“Owning a business is hard, but you have your hands in everything,” Bonnett said. “You’re accountable for the business, but you can feel confident knowing you have a hand in the future of the business. Just standing back and not being active in the business isn’t our style. Business ownership is great. I wish more women did it.”While the pair recognized taking the leap to a new industry would be a risk, it was a calculated, well-researched one, and they took the step with confidence in each other and their ability to work as a team.“We’re in the process of transitioning right now,” Hickerson added. “We have one business that’s been operating for almost 20 years and another brand new one. We’re starting from square one with Melting Pot. We’re still working to scale and reinvest in the business. People don’t always tell you how hard business ownership can be; we’re back to a point where we’re expecting three solid years of hard work with Melting Pot, but we also see the bigger picture. Risk is good, and I know that, in a couple of years, it will all pay off if we just don’t stop.”<h2>Leading as Women in Business</h2>Though they recognize the responsibility associated with business ownership and leadership, Hickerson and Bonnett remain strong proponents of women taking these positions.“Don’t be short-sighted because it’s tough,” Bonnett said. “There have been times with Melting Pot where I’ve thought, ‘I don’t know if I can do this,’ but you have to see the vision. Look at what’s working well, what’s not, and what changes you can make. There are a lot of networks to reach out to. Find a mentor; chat with someone. We’ve found another Melting Pot owner who we’ve been able to go to for guidance. Don’t be afraid to ask for help.”In addition to encouraging other women to explore entrepreneurship, the pair recognizes how their approach to leadership as women can influence their own business.“Women, historically, are seen as abrasive when we lean in, but I’m okay with being perceived that way if I need to for the sake of my business,” Hickerson said. “But there are also times when I don’t want to do that. I’m very empathetic. I think that this does have a lot of benefits. Staff are happy and comfortable knowing they can go to a woman in leadership if they need to.”For other women entering the business world, Hickerson and Bonnett recommend balancing your own identity with the realities of business ownership. With a strong sense of self, you can stay consistent and steady while operating with your values in mind. However, it’s also important to be confident enough to admit when you’re not sure or own a mistake for the long-term health of the team and business.“One of the hardest things for me has been owning my mistakes or not responding when I don’t know the answer to something rather than responding emotionally,” Bonnett said. “But the more you do it, the better manager and owner you become.”To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/meltingpot">https://1851franchise.com/meltingpot</a>.

Photo of Melting Pot franchise owners Candice and Chad Hickerson and Diana Bonnett

Diana Bonnett and Candice Hickerson, co-owners of the Bentonville fondue franchise location, have a partnership fueled by trust, vision and shared entrepreneurial values.

How The Melting Pot is Blazing a Trail in the White-Hot Fondue Segment

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