In the April 22 episode of the “Menu Talk” podcast, hosts Pat Cobe, senior menu editor at Restaurant Business, and Bret Thorn, 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 Bob Johnston, CEO of Melting Pot. The interview, conducted by Cobe, focused on Melting Pot’s 50th anniversary 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 Melting Pot’s 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 Emmi Roth and the “Down to Fondue” happy hour offering 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 Farmingdale, New York, location, 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.

Listen to the original interview on Apple Podcasts.

About Melting Pot

Founded 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 www.meltingpot.com. To learn more about franchise opportunities with Melting Pot, please visit www.meltingpotfranchise.com.