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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Melting Pot Wraps Up 2025 With 4 Restaurants Opened, 3 Additional Franchises Awarded and Continued Expansion Momentum

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

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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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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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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.

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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.

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

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