Melting Pot

In the&nbsp;<a href="https://podcasts.apple.com/us/podcast/chain-chefs-share-menu-insights/id1489992623?i=1000704483085&utm_source=1851franchise.com&utm_medium=article&utm_campaign=melting-pot-50th-anniversary-bob-johnston-interview-menu-talk-2729483" target="_blank" rel="nofollow">April 22 episode of the “Menu Talk” podcast</a>, hosts&nbsp;<a href="https://www.linkedin.com/in/patricia-cobe-035b8b3/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=melting-pot-50th-anniversary-bob-johnston-interview-menu-talk-2729483" target="_blank" rel="nofollow">Pat Cobe</a>, senior menu editor at&nbsp;<a href="https://www.restaurantbusinessonline.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=melting-pot-50th-anniversary-bob-johnston-interview-menu-talk-2729483" target="_blank" rel="nofollow">Restaurant Business</a>, and&nbsp;<a href="https://www.linkedin.com/in/bret-thorn-468b663/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=melting-pot-50th-anniversary-bob-johnston-interview-menu-talk-2729483" target="_blank" rel="nofollow">Bret Thorn</a>, senior food and beverage editor for Nation’s Restaurant News and Restaurant Hospitality, recapped their experience at the 2025 Restaurant Leadership Conference before transitioning to a featured interview with&nbsp;<a href="https://www.linkedin.com/in/bob-johnston-4b6b0a4a/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=melting-pot-50th-anniversary-bob-johnston-interview-menu-talk-2729483" target="_blank" rel="nofollow">Bob Johnston</a>, CEO of&nbsp;<a href="https://meltingpotfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=melting-pot-50th-anniversary-bob-johnston-interview-menu-talk-2729483" target="_blank" rel="nofollow">Melting Pot</a>. The interview, conducted by Cobe, focused on&nbsp;<a href="https://1851franchise.com/meltingpot/melting-pot-50th-anniversary-fondue-celebration-2728979#stories">Melting Pot’s 50th anniversary</a> and how the brand has evolved while remaining true to its roots.Johnston, who began his career with the company as a dishwasher in 1979, reflected on&nbsp;<a href="https://1851franchise.com/meltingpot/info">Melting Pot’s</a> journey from a modest five-item menu to a national franchise known for interactive dining and “eatertainment.” He walked listeners through the brand’s latest innovations, including the Grand Reserve Cheese Fondue featuring award-winning cheeses from&nbsp;<a href="https://www.emmiroth.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=melting-pot-50th-anniversary-bob-johnston-interview-menu-talk-2729483" target="_blank" rel="nofollow">Emmi Roth</a> and the&nbsp;<a href="https://1851franchise.com/meltingpot/melting-pots-down-to-fondue-happy-hour-creates-new-opportunities-for-franchisees-2727100">“Down to Fondue” happy hour offering</a> designed to attract a broader guest base. From vegan and gluten-free options to a growing bar program and at-home fondue kits, Johnston emphasized Melting Pot’s commitment to relevance and connection.A transcript of Johnston’s one-on-one conversation with Cobe is provided below. It has been edited for clarity, brevity and style.Pat Cobe: Tell me about the 50th anniversary.Bob Johnston: Melting Pot’s been around since 1975. We just celebrated the milestone and have yearlong promotions, menu items and events planned.Cobe: How long have you been with Melting Pot?Johnston: Since 1979. I worked for my older brothers, who were among the first franchisees. I started as a 14-year-old dishwasher. No plans to stay in restaurants — but I fell in love with guest service.Cobe: What was the original menu like?Johnston: Five items — Swiss cheese fondue, beef fondue, chicken fondue, a beef and chicken combo, and a chocolate fondue. That’s it. We've expanded a lot.Cobe: Global flavors show up mostly in sauces?Johnston: Partly, but also in entrees. Our teriyaki sirloin, for example, is incredibly popular — a secret marinade recipe.Cobe: It’s still about cooking at the table, right?Johnston: Exactly. The action is at the table. We call it “eatertainment.” It’s as much about your company as the food.Cobe: How many items now?Johnston: I don’t know the exact number, but it’s a lot. Locations have core items and regional favorites. We even have vegan and gluten-free fondue options.Cobe: You’re doing a Golden Anniversary Grand Reserve Cheese Fondue?Johnston: Yes. It features award-winning cheeses from Emmi Roth — Grand Cru Emmentaler and Gruyère. It’s a throwback to our original Swiss fondue. You can add bacon, too.Cobe: Do you offer gluten-free bread?Johnston: Yes, plus veggies like celery and carrots. But who doesn’t love dipping bread into cheese?Cobe: Talk about your LTO strategy.Johnston: Our chef Jason Miller and marketing team work closely to time launches. We want to stay fresh and relevant. Our newest is “Down to Fondue” — half-off cheese and chocolate during happy hour. Same portions. It lets people satisfy cravings without a full four-course meal.Cobe: Do you have a cocktail program?Johnston: Yes, big evolution. We started with just Michelob Light and Heineken, no draft. Now we offer creative cocktails, beer, wine and spirit-free options. I had a Bee’s Tea mocktail recently that was great.Cobe: Are you seeing younger guests drawn to the experience?Johnston: Yes, but we appeal to all ages. At our&nbsp;<a href="https://www.meltingpot.com/farmingdale-ny/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=melting-pot-50th-anniversary-bob-johnston-interview-menu-talk-2729483" target="_blank" rel="nofollow">Farmingdale, New York, location</a>, you’ll see up to four generations around a pot. Kids love it. We’re popular for proms, graduations, anniversaries — even engagements.Cobe: Valentine’s must be busy.Johnston: Very. We celebrate all February. Also busy on New Year’s Eve, Mother’s Day, Easter. But we want people to visit for any occasion — or no occasion. We aim to provide a perfect night out.Cobe: What marketing tools help drive traffic?Johnston: The Fondue Club — our email list — is super effective. Digital marketing is big, too. Half our reservations are made via our website.Cobe: You’re also doing takeout fondue now?Johnston: Yes, we’re testing retail and online fondue kits. We piloted in Colorado. It drove reservations and tapped into the at-home dining trend.Cobe: What’s next on the menu?Johnston: We’ll bring back our summertime “endless fondue” for Father’s Day. More LTOs are coming, but we’re keeping them under wraps. Expect new cheese, entree and chocolate fondue options.<a href="https://podcasts.apple.com/us/podcast/chain-chefs-share-menu-insights/id1489992623?i=1000704483085&utm_source=1851franchise.com&utm_medium=article&utm_campaign=melting-pot-50th-anniversary-bob-johnston-interview-menu-talk-2729483" target="_blank" rel="nofollow">Listen to the original interview on Apple Podcasts</a>.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 90 restaurants in 30 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. Melting Pot is an affiliate of The Melting Pot Inc. (TMPRI), a restaurant management company headquartered in Tampa, Florida. For more information, visit&nbsp;<a href="https://www.meltingpot.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=melting-pot-50th-anniversary-bob-johnston-interview-menu-talk-2729483" target="_blank" rel="nofollow">www.meltingpot.com</a>. To learn more about franchise opportunities with Melting Pot, please visit&nbsp;<a href="https://www.meltingpotfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=melting-pot-50th-anniversary-bob-johnston-interview-menu-talk-2729483" target="_blank" rel="nofollow">www.meltingpotfranchise.com</a>.

Menu Talk: Melting Pot CEO Bob Johnston Reflects on 50 Years of Fondue and Innovation

Melting Pot 50th Anniversary | Bob Johnston Interview on Menu Talk

1851 Franchise

In a special interview with “Menu Talk” podcast host Pat Cobe, Johnston shares how the Melting Pot brand is evolving with new menu offerings, expanded guest experiences and a focus on connection.

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As&nbsp;<a href="http://meltingpotfranchise.com">Melting Pot</a>, the iconic fondue franchise, celebrates its landmark 50th anniversary, the system is celebrating major progress in its&nbsp;<a href="https://1851franchise.com/meltingpot/melting-pot-evolution-the-future-of-the-melting-pot-franchise-2728124#stories">Melting Pot Evolution</a> redesign program. The systemwide initiative, which encompasses both new and existing locations, is a push to modernize the design of the brand, streamline operations and revolutionize the guest experience.&nbsp;While all new&nbsp;<a href="https://1851franchise.com/meltingpot/info">Melting Pot</a> locations are built with the Melting Pot Evolution design, existing locations have been remodeled in waves, and this effort is expected to be complete by summer 2026. This evolution is more than aesthetic, though that is a major facet. The new design also represents a strategic pivot designed to broaden Melting Pot’s appeal with increased dining options and flexibility for the evolving consumer, and the results are already validating the strategy.New locations in St. Petersburg, Florida, New Haven, Connecticut, and Rogers, Arkansas, are shattering national averages in select key performance metrics, driven by a design that puts the bar front and center and invites guests to dine on their own terms, and remodeled locations are receiving enthusiastic approval from guests and team members alike as they reopen post-renovation.<h2>Proof in the Numbers</h2>The financial impact of the Melting Pot Evolution design is undeniable. The new St. Petersburg location, which opened in April, reports a per-person average of $70.50, which is significantly higher than the national year-to-date average of $61. Similarly, New Haven, which opened in May, boasts a PPA of $64.18. In the first week of December, Rogers, which opened in November, had the third-highest sales week in the system.A key driver of this growth is the reimagined bar experience.&nbsp;In the past, Melting Pot bars were often tucked away or inactive. The Melting Pot Evolution design places them as focal points, leading to a surge in alcohol sales. St. Pete’s alcohol product mix sits at 23.7% (the highest in the system) while New Haven follows closely at 17.1%. Both are well above the national average of 12.1%, proving that the new design successfully captures the high-margin "happy hour" and casual dining crowd.<h2>A New Era in St. Pete</h2>For&nbsp;<a href="https://www.linkedin.com/in/celinda-norton-347a1bb">Celinda Norton</a>, general manager of the St. Pete location, the new design represents a necessary leap forward. Having operated nine Melting Pot locations over her career, she views the move to the vibrant Central Avenue district as a game-changer."We are at the beginning of the next 50 years," Norton said. "Fifty years ago, people wanted to dine for the whole evening. Now, we still have those guests, but we also have generations with busy lives who want to come, eat, have fun and leave."In addition to the bar being more of a focal point in St. Pete than it was in previous locations, a unique garage-style door that opens to the street further integrates the bar and overall restaurant with the bustling city.”<img src="https://1851-prod.s3.amazonaws.com/story/editor/1765976491_image.png">"A Melting Pot bar is not the type of place where you’d go for happy hour if it were buried in the back," Norton said. "Here, the bar is front and center, and it’s a huge draw. We have guests who come for a reservation and ask to sit at the bar instead, and we have guests who visit just for a drink and quick chocolate fondue at the bar."<h2>Balancing Tradition and Modernity in New Haven</h2>In New Haven, franchisees&nbsp;<a href="https://www.linkedin.com/in/jonathan-reeve-5a62271">Jonathan</a> and&nbsp;<a href="https://www.linkedin.com/in/dainasenatore">Daina Reeve</a>, long-time guests who decided to open a Melting Pot after they learned their favorite local unit would be closing, noted that the new look initially shocked some loyalists, but even the most traditional guests have come to love the Melting Pot Evolution look."We underestimated how many people missed Melting Pot," Daina said. "People walk in, and there is an immediate reaction. The modern feel shocks them at first because they are used to the traditional, dark, secluded booths. But after experiencing it, they see it as an evolution. They see Melting Pot making changes to stay with the times."The Reeves emphasized that, while the design is open and airy with quartz finishes and modern lighting, the soul of the brand remains."We shouldn’t lose sight of what makes Melting Pot what it is," Jonathan said. "For example, Lovers' Lane is still there. It’s the only place where you can have an intimate dinner for two and feel secluded. It’s nice to mix the old with the new."While the new design does “mix the old with the new,” Daina pointed out that the modern aesthetic has been carefully curated and still aligns with the warm, welcoming atmosphere guests expect from Melting Pot. The spaces don’t feel “cold” like some modern designs can."I personally think that the new design has amazing textures," she said. "For such a modern space, it feels like you're kind of in your living room. We have a fireplace, candle walls and really well-done focal points that make the restaurant super special."<h2>Building From the Ground Up in Arkansas</h2>For&nbsp;<a href="https://www.linkedin.com/in/chad-r-hickerson-69880923/">Chad Hickerson</a> and Candice Bright, the owners of the newly opened Rogers, Arkansas, location, the Melting Pot Evolution design offered a clean slate. Unlike retrofits, their location was built from the ground up with the new aesthetic in mind."It’s just really a clean restaurant," Candice said. “The focal features, like the bar and the ADA seating, are really beautiful. I’m really proud of the design.”<figure class="media"><div data-oembed-url="https://www.instagram.com/themeltingpotnwa/reel/DQ9WkPIEVyk/"><div class="iframely-embed"><div class="iframely-responsive"><iframe src="//cdn.iframe.ly/api/iframe?app=1&amp;api_key=fd3b6b3731f34f55ba1fe3&amp;url=https%3A%2F%2Fwww.instagram.com%2Fthemeltingpotnwa%2Freel%2FDQ9WkPIEVyk%2F" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen=""></iframe></div></div></div></figure>"I had struggled with feeling like I was walking into a 1970s home in the old designs," Chad said. "The modernization fits a whole lot better. It’s much more open.”The Rogers location features distinct design elements like an aquifer water-vapor fireplace and sunk-in booths. And, thanks to the diversity in design, with anything from booths to high-top tables and bar seating, the restaurant has the perfect seating option for any occasion. Chad describes the different areas like different “neighborhoods” within the space.“You can come six times, sit in six different places and feel like you’ve gone to six different restaurants," he said.<h2>What Melting Pot Evolution Means for the Future of the Brand</h2>With the Melting Pot Evolution project close to wrapping up, the brand is set up well for what comes next. Early results from St. Pete and New Haven show that the move to a more open, bar-forward design is not only bringing in new guests but also giving longtime regulars a fresh reason to come back.As the franchise moves past its 50th year, the modern design serves as a physical signal that Melting Pot is evolving alongside its guests and franchise owners, all to the benefit of the brand and guest experience."We have seen the reaction of those who haven't been to a newly remodeled Melting Pot before or in some time," said Franchise Growth Strategist&nbsp;<a href="https://www.linkedin.com/in/collin-benyo-1bb36a248">Collin Benyo</a>. “From prospects to vendors to previous guests, the reaction is overwhelmingly positive.”To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/meltingpot/info.">https://1851franchise.com/meltingpot/info.</a>&nbsp;

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Melting Pot Evolution Sets the Stage for the Next 50 Years

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For five decades,&nbsp;<a href="http://meltingpotfranchise.com">Melting Pot</a> — the 90-plus unit fondue franchise — has been a leader in the fondue space, consistently delivering the Perfect Night Out for its guests. Its foundation is built on providing unforgettable in-restaurant experiences, and offering a combination of both classic fondue flavors and seasonal and limited-time offers that keep things fresh and exciting for new and established guests alike.&nbsp;Now,&nbsp;<a href="http://1851franchise.com/meltingpot/info">Melting Pot</a> is extending its magic beyond the four walls with Melting Pot At Home, a complementary line of retail products designed to keep the brand top of mind for guests between their visits.“The foundation of Melting Pot is and always will be its restaurants,” said&nbsp;<a href="https://www.linkedin.com/in/jenniferlukasbourgeois/">Jennifer Lukas-Bourgeois</a>, retail business unit director. “It’s all about the Perfect Night Out, celebrating an occasion and having that communal experience. Our retail line is a powerful tool to reinforce that experience, offering a chance to bring a taste of Melting Pot home. That way, our brand is always a part of our guests’ lives.”<h2>A Cohesive Strategy: In-Restaurant and At-Home Innovation</h2>This fall, Melting Pot is bringing the season’s favorite flavor to life in two delicious ways. In participating restaurants, guests can enjoy the&nbsp;Pumpkin Spice Chocolate Fondue&nbsp;— a limited-time, in-restaurant experience that captures the cozy flavors of fall.Meanwhile, online fans can indulge at home with the&nbsp;Pumpkin Pie Chocolate Fondue, available exclusively for a limited time through Melting Pot’s retail channel.Together, these two offerings work in harmony — bridging the in-restaurant experience with at-home fondue moments. Melting Pot is leveraging this synergy to deepen brand connection and make it easier than ever for guests to enjoy the magic of fondue wherever they are.“Everyone is so passionate about pumpkin spice and pumpkin pie, and we wanted to deliver that flavor to our guests,” Lukas-Bourgeois said. “This year our innovation available online is the Pumpkin Pie Chocolate Fondue: an irresistible blend of velvety white chocolate wafers, warm pumpkin pie spice, silky pumpkin puree and a crunchy graham cracker topping. Our guests can also savor the season with us in-restaurant with our Pumpkin Spice Chocolate Fondue: a creamy white chocolate blended with spiced pumpkin purée and caramel, topped with autumn-spiced graham cracker crunch and a swirl of whipped topping. Both available for a limited time.”The Melting Pot system is intentional about its innovations, watching trends and keeping seasonal favorites in mind as they develop new products for both retail and in-restaurant offerings. Maintaining a focus on the consumers’ desires ensures the team is innovating in a way that will truly speak to the guests and keep Melting Pot fresh in their minds.<h2>Innovation of All Kinds Supports Franchisee Growth</h2>As Melting Pot launches limited-time in-restaurant and retail offerings, the emphasis remains on reinforcing what the brand stands for: quality, flavor and a sense of togetherness.Melting Pot’s retail presence in over 2,500 locations this fall will act as a powerful marketing tool, creating millions of brand impressions that keep Melting Pot top of mind and remind guests to book their next Perfect Night Out at their local restaurant.The seasonal retail flavors also echo the special, seasonal restaurant menus that drive repeat visits and buzz. Seeing a unique product in a retail environment reminds consumers of the novelty and culinary experience Melting Pot offers, reinforcing excitement for the brand — in restaurants and beyond.“All of these efforts, from limited-time e-commerce offers and curated in-restaurant menu items to our digital and social presence, serve the same purpose,” Lukas-Bourgeois said. “Keeping the Melting Pot quality and experience consistent across multiple settings and making it available in additional contexts supports consistent brand awareness and drives guests back to our dining rooms.”To find out more information on costs to buy this franchise, please visit&nbsp;<a href="http://meltingpotfranchise.com">meltingpotfranchise.com</a>.&nbsp;

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TAMPA, Fla. —&nbsp;<a href="https://meltingpotfranchise.com/">Melting Pot</a>, the nation’s premier fondue franchise, continues to celebrate its 50th anniversary year with strong third-quarter performance, new restaurant openings and brand innovations designed to elevate the guest experience and support franchise growth.“This year has been an incredible one for Melting Pot,” said CEO&nbsp;<a href="https://www.linkedin.com/in/john-r-crawford-784a0810/">John “JC” Crawford</a>. “The 50th anniversary offerings have gone extremely well and have been really well received by our guests and it’s also moving the needle from a sales standpoint.” <a href="https://1851franchise.com/meltingpot/melting-pot-50th-anniversary-fondue-celebration-2728979">Melting Pot’s 50th anniversary celebration</a> featured limited-time menu items such as the Grand Reserve Cheese Fondue and a renewed emphasis on the brand’s core identity as the destination for the Perfect Night Out.As part of its 50th anniversary celebration, the brand is also offering a Golden Anniversary Incentive: The first five new-construction franchise agreements signed beginning July 1, 2025, will receive 50% off the Initial Franchise Fee — a savings of $22,500. This special offer is available through March 31, 2026, or until five qualifying agreements are signed, whichever comes first. The incentive applies exclusively to new builds and cannot be combined with other programs, such as the IFA’s VetFran or DiversityFran initiatives.The brand’s Q3 momentum included several exciting milestones, including new restaurant openings in Syracuse, New York, and Rogers, Arkansas, preparing to open this fall. The new locations reflect Melting Pot’s growing national footprint and continued demand for its unique experiential dining model.In September, the brand also hosted its annual MPX franchise conference in Reno, Nevada, where attendees commemorated the 50th anniversary alongside the brand’s founders. The celebration continued by announcing the $1.6 million fundraising goal across the system over the next year, which will make the brand’s largest annual contribution over the 22 year partnership with St. Jude. “It was a big moment for all of our attendees and made me incredibly proud to celebrate the passion that has fueled this brand for five decades,” Crawford said.According to Crawford, menu innovation and guest experience remain top priorities as the brand evolves. “Our new menu, which we rolled out in May, is performing very well,” he said. “We made some changes to make it easier for guests to understand and improved the layout and readability. Those refinements have really paid off.”In addition to menu innovation, Melting Pot launched a new innovation team focused on enhancing operations and service standards. “We’ve created an innovation team that is going to help support and continue to elevate our already phenomenal service,” said Crawford. “We’re also focused on delivering an exceptional experience for large parties. That initiative is making a big impact for both our guests and our franchisees.”Crawford credits Melting Pot’s strong franchise support system as a key factor in driving growth and attracting new owners. “We bring in a small group and really invest time in them — they meet every single person in the office and see all the support we provide, from finance to accounting,” he said. “I truly believe that makes a big difference. Our existing franchisees are also incredible partners, and having such a strong, connected system continues to be one of our greatest strengths.”And as Melting Pot closes out its 50th anniversary year, Crawford says the brand is gearing up for a record-breaking holiday season. “We’re really looking forward to the fourth quarter — the holidays are our Super Bowl,” he said. “We’re focused on supporting our guests and franchisees to host unforgettable holiday experiences and large parties across the country.”With more than 90 locations nationwide, Melting Pot remains the go-to destination for the Perfect Night Out, pairing a one-of-a-kind fondue dining experience with strong franchisee support and steady growth as it moves into its next 50 years.To learn more about franchising with Melting Pot, visit:&nbsp;<a href="https://www.meltingpotfranchise.com">www.meltingpotfranchise.com</a>.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 31 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. Melting Pot is an affiliate of The Melting Pot Inc. (TMPRI), a restaurant management company headquartered in Tampa, Florida. For more information, visit&nbsp;<a href="https://www.meltingpot.com">www.meltingpot.com</a>. To learn more about franchise opportunities with Melting Pot, please visit&nbsp;<a href="https://www.meltingpotfranchise.com">www.meltingpotfranchise.com</a>.

Melting Pot's Q3 2025 Features New Openings and Milestones

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NRN: Melting Pot Welcomes First Successor CEO as Brand Marks 50th Anniversary

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Menu Talk: Melting Pot CEO Bob Johnston Reflects on 50 Years of Fondue and Innovation

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