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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TAMPA, Fla.&nbsp;—&nbsp;<a href="http://meltingpotfranchise.com">Melting Pot</a>, the iconic 94-unit fondue franchise, closed its 50th year with achievements in both unit-level success and franchise development momentum. In addition to opening four restaurants in New Haven, Connecticut; Syracuse, New York; Rogers, Arkansas; and St. Petersburg, Florida; the team awarded three more development agreements, drove franchisee success with continued&nbsp;<a href="https://1851franchise.com/meltingpot/evolution-design-2731008">Melting Pot Evolution</a> remodels and supported a growing retail presence with the launch of Melting Pot at Home across over 2,500 grocery locations.“Last year was a milestone year for&nbsp;<a href="https://1851franchise.com/meltingpot/info">Melting Pot</a>,” said CEO&nbsp;<a href="https://www.linkedin.com/in/john-r-crawford-784a0810/">John “JC” Crawford</a>. “Our 50th anniversary was one to remember. Melting Pot continued to deliver the atmosphere and unique menu that guests know and love, driving our sales performance and maintaining our status as the go-to fondue concept. We saw a surge in franchise development with multiple signings and openings, setting the stage for another great year of growth and partnership with entrepreneurs committed to their communities and delivering the Perfect Night Out.”As the brand celebrated its Golden Anniversary, the team continued to support systemwide remodeling efforts, updating long-standing locations in line with new, modern brand standards. The Melting Pot Evolution remodel, while embracing a new look and feel, has proven to be a strategic driver of business, as well. The new St. Petersburg location, which launched with the new design, reported a per-person check average of over $70, outpacing the national average of $61. The Rogers location, which opened in November, had the third-highest weekly sales of the entire system in the first week of December.In addition to meaningful change throughout the system, Melting Pot drove community change with its ongoing commitment to&nbsp;<a href="https://www.stjude.org/">St. Jude Children’s Research Hospital</a>. After raising $1.17 million in 2024, the system raised a record-breaking $1.23 million with its&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/">2025 Thanks and Giving® campaign</a>. To date, Melting Pot has raised over $18 million for the organization and stands alongside global giants like Target and Microsoft in its level of contribution.Looking forward to a strong 2026, Melting Pot is targeting expansion in Las Vegas; South Florida; San Jose, California; Providence, Rhode Island; Provo, Utah; Greensboro, North Carolina; Eugene, Oregon; Lancaster, Pennsylvania; and Houston and The Woodlands, Texas. The brand’s continuing Golden Anniversary Incentive will support franchisees looking to develop in these markets.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. With two new-construction development agreements already signed, there are just three slots remaining. The incentive applies exclusively to new builds.Melting Pot’s continued success is only bolstered by strides made in the retail space in 2025, with Melting Pot at Home cheese and chocolate fondue now made available in over 2,500 grocers nationwide and cheese fondue available in select Publix locations during the holiday season.“As a legacy brand, Melting Pot is not a concept that needs to open dozens of new restaurants per year to represent success,” Crawford said. “Last year, we focused on intentional growth with high-quality partners, brand growth through Melting Pot Evolution, and increased awareness through our retail channels. These successes, in combination with our four new openings, signal strong momentum and a bright future for Melting Pot in 2026.”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 94 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 Pot, please visit&nbsp;<a href="http://www.meltingpotfranchise.com">www.meltingpotfranchise.com</a>.&nbsp;

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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;

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

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