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What Now Los Angeles: The Melt Heads to Del Amo Fashion Center in Torrance

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The Melt Is Building a High-Volume Burger Brand in Company Stores and Franchising the Right Way

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With a model built through years of operating company-owned restaurants and a strong focus on unit-level performance, the fast-growing burger franchise&nbsp;<a href="https://meltfranchising.com/">The Melt</a> offers a compelling fast-casual franchise opportunity, though it requires a meaningful upfront investment. For experienced operators, the brand’s refined system, flexible real estate approach, strong average unit volumes, and, perhaps most importantly, its philosophy of delivering an "I Love It Here" experience to every guest help frame the potential return. “We have an incredible brand that is performing at very strong levels, and we are building a team of the best franchise operators in America to help us grow,” said&nbsp;<a href="https://www.linkedin.com/in/gregvojnovic/">Greg Vojnovic</a>, head of franchising for The Melt. “There’s no over-engineering. Two clamshell grills, two fryers, two impingers, a shake machine and smart prep. It’s a durable, straightforward operating model designed to support high sales and strong profitability.” So, how much does it cost to get started with&nbsp;<a href="https://1851franchise.com/the-melt">The Melt</a>?<h2>Breaking Down the Initial Investment</h2>Here’s how those startup costs break down based on Item 7 of the FDD:<figure class="table"><table><tbody><tr><td>Type of Expenditure</td><td>Investment Range (Low–High)</td></tr><tr><td>Initial Franchise Fee</td><td>$40,000</td></tr><tr><td>Rent</td><td>$15,000 – $60,000</td></tr><tr><td>Security Deposit</td><td>$5,000 – $100,000</td></tr><tr><td>Real Estate and Improvements</td><td>$650,000 – $1,700,000</td></tr><tr><td>Travel and Living Expenses (Training)</td><td>$2,000 – $8,000</td></tr><tr><td>Furnishings, Fixtures, Equipment &amp; Decorating</td><td>$300,000 – $500,000</td></tr><tr><td>Signage</td><td>$45,000 – $120,000</td></tr><tr><td>Opening Inventory</td><td>$25,000 – $35,000</td></tr><tr><td>IT/Computer Hardware/Software (Set 1)</td><td>$2,250 – $7,200</td></tr><tr><td>IT/Computer Hardware/Software (Set 2)</td><td>$47,750 – $62,800</td></tr><tr><td>POS/Technology Fee (Franchisor)</td><td>$1,500 upfront + $500/month</td></tr><tr><td>POS/Technology Fees (Vendors)</td><td>$4,869 – $4,959 + $1,623–$1,653/month</td></tr><tr><td>MarTech Fees</td><td>$1,797 + $599/month</td></tr><tr><td>Grand Opening</td><td>$15,000</td></tr><tr><td>Professional Fees/Soft Costs</td><td>$110,000 – $250,000</td></tr><tr><td>Insurance</td><td>$9,000 – $15,000</td></tr><tr><td>Miscellaneous Opening Costs</td><td>$3,000 – $14,000</td></tr><tr><td>Additional Funds (3 months)</td><td>$75,000 – $100,000</td></tr><tr><td>Smallwares</td><td>$25,000 – $35,000</td></tr><tr><td>Total Estimated Initial Investment</td><td>$1,377,166 – $3,070,256</td></tr></tbody></table></figure><h2>Ongoing Fees</h2>Once open, franchisees can expect the following ongoing costs:<ul><li>Royalty Fee: 5% of weekly gross sales</li><li>Brand Fund Contribution: Up to 4% of weekly gross sales, currently 2.5% of gross sales</li><li>Advertising Cooperative: Up to 2% of weekly gross sales</li><li>Technology Fees: Approximately $500/month (plus vendor costs)</li></ul><h2>Built With Real-World Cost Experience</h2>One defining aspect of The Melt’s investment structure is that it has been shaped by years of company-owned development, particularly in high-cost markets like California.“Our range is wide because we opened in a state where costs are very high and there is significant complexity to many projects,” said Vojnovic. “It is a very clean and efficient layout — we fit into a smaller space of around 1,900 to 2,300 square feet. Operationally, it all fits under the 12-foot hood. We’ve designed this model based on our understanding of what it takes to build restaurants and get them constructed and up and running — all with that in mind. We’ve done this with our own money, opening nearly 20 locations before franchising, making mistakes and figuring out what the final execution looks like.”<h2>Real Estate Strategy and Revenue Potential</h2>The Melt’s site strategy is closely tied to both cost control and revenue generation. The brand prioritizes&nbsp;<a href="https://1851franchise.com/the-melt/expansion-del-amo-fashion-center-torrance-2731571#featured">high-visibility, high-traffic locations</a> that support demand throughout the day.“Our goal is to find high-profile end caps and in dense areas we will use inline spaces,” Vojnovic said. “One of the big advantages for us is that almost 40% of our sales come after 8 p.m. and almost 40% are from delivery. We are working every daypart. We like to be in markets where consumers are active all the time. That is why we do very well in dense urban areas, near schools, universities, sporting [venues], etc.”This multi-channel approach, which combines dine-in, takeout and delivery, allows franchisees to capture revenue across multiple occasions, which can help maximize returns on the initial investment.<h2>How Much Can You Make?</h2>According to the FDD, the average annual gross sales across reporting units reached&nbsp;<a href="https://1851franchise.com/the-melt/the-melt-delivered-record-high-financial-performance-in-2025-fueling-system-growth-and-expansion-2731784#featured">approximately $3.45 million, with top-performing locations exceeding $6 million</a>.That level of performance is supported by a focused menu built around its signature MeltBurger, Melted Classics, fries and handspun milkshakes, along with a system designed for consistent execution.Looking ahead, The Melt is targeting&nbsp;<a href="https://1851franchise.com/the-melt/the-melt-launches-national-franchising-initiative-with-enticing-opportunity-for-multi-unit-operators-2731939#featured">experienced, multi-unit restaurant operators</a> who understand how to scale and manage teams across locations.&nbsp;“I like to say we’re building a team of the best operators in America. And as ground-floor franchisees, they will have the opportunity to determine what their territory looks like without having to pay a lot of fees,” Vojnovic said. “We built this brand in California, which is one of the most difficult and competitive marketplaces in America. That means every other franchisee will likely have a smoother market to enter. And based on our experience, we plan for them to be well prepared.”To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/themelt">https://1851franchise.com/themelt</a>.

According to the 2026 Franchise Disclosure Document (FDD), the total investment to open a The Melt franchise ranges from $1,377,166 to $3,070,256.

How Much Does It Cost to Open a Franchise With The Melt?

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<a href="https://meltfranchising.com/">The Melt</a> has officially opened its 20th location with a new restaurant in San Marcos, California, continuing a growth run that has accelerated over the last several years. The opening was&nbsp;<a href="https://www.qsrmagazine.com/news/the-melt-opens-20th-location-in-san-marcos-california/">first reported by QSR</a> and comes as the fast-casual brand pushes through what company leadership describes as its largest expansion year to date.The San Marcos restaurant adds to a growing footprint that already includes locations in Brea and Torrance, with seven more units expected to open this year. The company is also preparing to open its first airport location at San Francisco International Airport’s Harvey Milk Terminal 1.The company is also coming off a record sales year. In 2025,&nbsp;<a href="https://1851franchise.com/the-melt/info">The Melt</a> reported more than $58.2 million in revenue, while same-store sales continued climbing, driven largely by more guests visiting its restaurants.“It’s simple,” said&nbsp;<a href="https://www.linkedin.com/in/ralph-bower-237b475/">Ralph Bower</a>, CEO of The Melt. “To be a truly great restaurant company, you have to start with great food. At The Melt, the food is the star — everything else follows from that.”The menu centers around the company’s MeltBurger, which features Angus and Wagyu beef topped with aged cheddar cheese. The chain also serves melted classics, crispy chicken, mac and cheese and handspun shakes.According to Bower, the company’s recent growth has been fueled by repeat traffic and strong customer response across its existing restaurants.“Our passion is to have the absolute best burgers and melted sandwiches in the restaurant industry, and we believe we have done that, with guest feedback on Yelp and Google among the very best in North America,” he said. “The energy around The Melt right now is unlike anything we’ve seen. Guests keep coming back, we keep opening doors, and this year we’re doing it faster than ever.”The San Marcos opening marks another step forward for the California-based chain as it prepares for broader expansion, including its expansion into franchising this year.Read the original article&nbsp;<a href="https://www.qsrmagazine.com/news/the-melt-opens-20th-location-in-san-marcos-california/">here</a>.To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://1851franchise.com/the-melt">https://1851franchise.com/the-melt</a>.

The Melt Franchise Reaches 20 Locations With San Marcos Opening - 1851 Franchise

With more locations on the way and its first airport restaurant set to open later this year, The Melt is continuing to build momentum across California.

QSR: The Melt Opens 20th Location in San Marcos, California

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Following&nbsp;<a href="https://meltfranchising.com/">The Melts</a>' inception in 2009 and the opening of its first location in 2011,&nbsp;<a href="https://www.linkedin.com/in/ralph-bower-237b475">CEO Ralph Bower</a> and his restaurant-veteran leadership team are now breaking into the franchise space for the first time. With 20 company-owned locations across two states, the team’s growth goals include more than 80 company-owned restaurants and over 200 franchise locations by 2030, according to the&nbsp;<a href="https://www.bizjournals.com/sanfrancisco/news/2026/05/08/melt-burger-franchising-national-expansion.html">San Francisco Business Times</a>.This push comes after years of proof of concept, with the top third of stores exceeding a $4.5 million average unit volume and $58.3 million in corporate revenue in 2025. Now, with eight to 10 additional locations opening in 2026 throughout Southern California, that number will only continue to grow.Since joining&nbsp;<a href="https://1851franchise.com/the-melt/info">The Melt</a> in 2016, Bower, who has worked for brands like Pei Wei, Popeyes Louisiana Kitchen, and Yum! Brands, has shifted the company to a “more traditional hospitality mindset” that focuses on operations, efficiency, and development of the key menu item, an Angus- and Wagyu-blended burger.He has continued to fortify that same idea by developing a team of restaurant- and franchising experts to lead the drive into franchising by adding&nbsp;<a href="https://www.linkedin.com/in/gregvojnovic?trk=public_post_feed-actor-name">Greg Vojnovic</a> as head of franchising who has over three decades of restaurant experience at companies such as Popeyes Louisiana Kitchen, Denny’s, and Arby’s.&nbsp;Vojnovic is leaning on his expertise to lead recruitment, targeting franchisees based on multiunit experience, knowledge of their local market, and a keen eye for “maniacal focus on restaurant operations.”Bower is leading with a defined strategy to grow a brand poised to take off, built on a franchise model that requires only 1,900-2,300 square feet. Under his leadership, average unit volumes have quintupled over the last decade from $700K to $3.4 million for locations open at least one year, and will continue to increase.Read the full article&nbsp;<a href="https://www.bizjournals.com/sanfrancisco/news/2026/05/08/melt-burger-franchising-national-expansion.html">here</a>.To find out more information on costs to buy this franchise, please visit&nbsp;<a href="https://meltfranchising.com/">https://meltfranchising.com/</a> or&nbsp;<a href="https://1851franchise.com/the-melt/info">https://1851franchise.com/the-melt/info</a>.

San Francisco Burger Chain The Melt Seeks First Franchisees for Nationwide Push

After two decades of a proven concept, the “meltiest” San Francisco-based burger brand is launching its franchise opportunity nationwide.

San Francisco Business Times: San Francisco Burger Chain The Melt Seeks First Franchisees for Nationwide Push

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The fast-casual burger space is one of the most competitive segments in the restaurant industry, but it’s also one of the most resilient. For operators looking to invest in a concept that blends strong unit economics with operational discipline,&nbsp;<a href="https://meltfranchising.com/">The Melt</a> is emerging as a brand built not on hype, but on performance.After more than a decade of refining its model in nearly 20 company-owned restaurants,&nbsp;<a href="https://1851franchise.com/the-melt/info">The Melt</a> is now officially franchising and doing so with a clear focus on experienced operators, thoughtful growth and long-term sustainability.“We have an incredible brand that is performing at very strong levels, and we are going to be building a team of the best franchise operators in America to help us grow,” said&nbsp;<a href="https://www.linkedin.com/in/gregvojnovic/">Greg Vojnovic</a>, head of franchising for The Melt.Here are 10 reasons why entrepreneurs and multi-unit operators are taking a closer look.<h2>1. Proven Unit Economics in Real-World Conditions</h2>The Melt isn’t selling a theoretical model. It’s offering one that has been tested and refined in company-owned restaurants. In 2025, the brand&nbsp;<a href="https://1851franchise.com/the-melt/the-melt-delivered-record-high-financial-performance-in-2025-fueling-system-growth-and-expansion-2731784#featured">reported $58.3 million in corporate revenue</a>, with average unit volume around $3.4 million, and the top-performing location exceeded $6 million. The Melt provides one of the most comprehensive and detailed Item 19’s so candidates can make an informed decision.For franchisees, that level of transparency provides a strong foundation for decision-making. “When you are considering a franchise, the first thing candidates should be looking at is Item 19, for example,” Vojnovic said. “I honestly believe we have one of the most comprehensive Item 19s in the industry. We want owners to make an informed decision.”<h2>2. A Brand Built in Company-Owned Restaurants First</h2>Unlike many emerging concepts,&nbsp;<a href="https://1851franchise.com/the-melt/how-the-melt-engineered-fast-casual-turnaround-franchise-growth-2731495">The Melt spent 15 years refining its systems at nearly 20 locations before franchising</a>. Every element, from kitchen flow to labor models, has been tested under real operating conditions.That foundation gives franchisees a playbook rooted in the realities of day-to-day operational ownership, rather than assumptions from a corporate team.<h2>3. An Operator-Friendly Kitchen Model</h2>Operational simplicity is another key differentiator. The Melt’s kitchens are intentionally designed with limited equipment and easy workflows so that teams can execute at a high level without unnecessary complexity, reducing costs and investment.“There’s no over-engineering,” Vojnovic said. “Two clamshell grills, two fryers, two impingers, a shake machine and smart prep. It’s a durable, straightforward operating model designed to support high sales and strong profitability.”<h2>4. Differentiated, Premium Menu That Stands Out</h2>In a crowded burger category, The Melt has&nbsp;<a href="https://1851franchise.com/the-melt/the-melt-franchise-customer-loyalty-repeat-visits-2731492">carved out a distinct position with its MeltBurger</a> — a blend of Angus and Wagyu beef with melted cheddar cooked directly into the patty.“We are not a burger concept. We are the only brand that sells Angus &amp; Wagyu burgers,” Vojnovic said. “We use all-natural products… these are chef-inspired recipes. Celebrity chefs helped start this brand. This is foodie driven. No one else competes with us on that.”That premium positioning allows the brand to deliver value without competing solely on price.<h2>5. Strong Consumer Demand for Elevated Comfort Food</h2>The Melt sits at the intersection of indulgence and quality in the&nbsp;<a href="https://www.verdictfoodservice.com/data-insights/the-us-burgers-category-price-trends/">$173.6 billion burger category</a>, offering craveable comfort food made with all-natural ingredients and no artificial additives.“What wins customers is that The Melt delivers on value without cutting corners,” Vojnovic said. “You’re getting a premium burger at a price point that makes sense, and that consistency keeps people coming back.”<h2>6. Multi-Channel Revenue Streams Including Late Night</h2>The Melt’s model is built to capture demand across dine-in, takeout and delivery. It also capitalizes on a key underutilized daypart: late night.That is because nearly 40% of all sales at The Melt occur after 8 p.m., Vojnovic says, creating incremental revenue that many fast-casual brands aren’t able to execute on.<h2>7. Flexible Real Estate and Smaller Footprint</h2>With typical footprints between 1,900 and 2,300 square feet, The Melt offers flexibility in site selection, including inline and endcap locations.This smaller footprint can help operators access more real estate opportunities while maintaining strong sales volumes, as demonstrated by a 2,100-square-foot location generating over $6 million annually.<h2>8. Leadership Team with Deep Franchise and Restaurant Experience</h2>The Melt’s leadership team brings decades of experience from some of the largest restaurant brands in the world, and importantly, many have been franchisees themselves.“Franchisees are going to get hand-built support as we grow,” Vojnovic said. “Our CEO is an operator, our VP of operations has been a large franchisee, I was one of the largest franchisees for Bojangles and was a franchisee with Jersey Mike’s. As a leadership team, we all agree that we actually like franchisees and we know what franchisees need to be successful and we want them to be successful.”That operator-first perspective shapes how the brand supports its franchise partners.&nbsp;<h2>9. Thoughtful, Territory-Driven Growth Strategy</h2>Rather than rushing to scale,&nbsp;<a href="https://1851franchise.com/the-melt/the-melt-franchise-opportunity-coming-soon-2731491">The Melt is taking a measured approach to expansion</a>, prioritizing strong operators and strategic market development.“I like to say we’re building a team of the best operators in America.&nbsp; And as ground-floor franchisees, they will have the opportunity to determine what their territory looks like without having to pay a lot of fees,” Vojnovic said. “We are going to be very conservative about where we are going to market, and that is the way we are approaching it.”This approach gives early franchisees the opportunity to secure meaningful territory and grow alongside the brand.<h2>10. A Culture Built Around “I Love It Here.”</h2>At the core of The Melt’s model is a hospitality-driven culture designed to create repeat customers and strong team engagement. The “I Love it Here” culture is one of the core secrets to the brand that makes The Melt work.“I’m fanatical about guest feedback,” said founder and CEO&nbsp;<a href="https://www.linkedin.com/in/ralph-bower-237b475/">Ralph Bower</a>. “One day, a guest review at one of our highest-volume restaurants said, ‘I love it here.’ I started thinking about what would happen if every guest felt that way. Within weeks, we ripped up every mission and vision statement and replaced them with one goal: deliver an ‘I Love It Here’ experience to every guest. We don’t tell our teams how to do it. Twice a day we rally and ask team members what ‘I Love It Here’ means to them. And then we say, ‘Just do that.’”<h2>Built for Operators, Designed to Scale</h2>The Melt is entering franchising from a position of strength. For experienced operators, the opportunity lies in joining early, securing territory and growing with a brand that has already done the hard work of refining its model.“We built this brand in California, which is one of the most difficult and competitive marketplaces in America,” Vojnovic said. “That means every other franchisee will likely have a smoother market to enter. And based on our experience, we plan for them to&nbsp; be well prepared.”With a clear strategy, strong fundamentals and a focus on thoughtful expansion, The Melt is positioning itself as one of the more compelling fast-casual franchise opportunities in today’s market.For more information on franchising with The Melt visit:&nbsp;<a href="https://1851franchise.com/the-melt/info">https://1851franchise.com/the-melt/info</a>.

The Melt, led by an operator-CEO, offers a premium MeltBurger (Angus & Wagyu) and a flexible footprint with $3.4M+ average annual sales, making it a compelling franchise investment.

The Top 10 Reasons to Invest in The Melt Franchise

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The Melt Franchise - Deep Dive - 1851 Franchise

Franchise Opportunity Deep Dive: The Melt is a polished fast-casual burger concept known for its MeltBurgers, with an operating approach that holds up as franchisees grow beyond a single location.

The Melt Franchise Costs, Fees, Profit and Data for 2026

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LOS ANGELES —&nbsp;<a href="https://meltfranchising.com/">The Melt</a>, the San Francisco-founded fast-casual brand known for its signature MeltBurger, has officially launched its national franchising efforts. After years of building and refining the concept through more than 20 company-owned restaurants, the brand is now inviting a select group of experienced operators to join its next phase of growth.The decision follows a period of strong financial performance and stability. In 2025,&nbsp;<a href="https://1851franchise.com/the-melt/info">The Melt</a> generated $58.3 million in corporate revenue. Locations open for more than 1 year averaged $3.4 million in annual sales, with the top third exceeding $4.5 million in average unit volume. The brand’s Stanford restaurant saw more than $6 million in annual sales from just 1,900 square feet.“In order to be a great restaurant company, you have to run great restaurants,” said&nbsp;<a href="https://www.linkedin.com/in/ralph-bower-237b475">Ralph Bower</a>, CEO of The Melt. “When you own and operate every restaurant before franchising, there’s nowhere to hide. You feel every decision in real time, including the labor, food costs and guest experience. That success is what gives us confidence that we’re ready to introduce franchising and prepared to scale the right way.”The Melt’s leadership team emphasized that franchising is being approached with the same discipline that guided the brand’s growth over the past decade.“We took a very thoughtful approach to franchising The Melt,” said&nbsp;<a href="https://www.linkedin.com/in/gregvojnovic">Greg Vojnovic</a>, Head of Franchising for The Melt. “Our five-year company plan is centered on strong, aggressive growth in California and Arizona, where we see tremendous opportunity ahead. Franchising also enables us to expand beyond our core markets with exceptional operators who believe in the brand and what we’re building. It’s an exciting way to accelerate growth, strengthen our footprint, and introduce The Melt to more guests in more places.”&nbsp;According to Vojnovic, the company is taking a methodical approach to franchise development, focusing first on a small group of highly qualified operators who can help shape the system’s foundation.“Our goal is to be measured in how we go to market and bring in the right franchisees,” Vojnovic said. “We have an incredible brand that is performing at extraordinary levels, and we want to build a team of the best franchise operators in America to help us grow.”Unlike many emerging restaurant brands that begin franchising early in their lifecycle, The Melt spent 15 years building and perfecting its operating model in company-owned restaurants. Today, the brand operates more than 20 locations, primarily in California, with additional restaurants in Arizona.&nbsp;The concept’s menu centers on the MeltBurger, a signature offering featuring a blend of 100% all-natural Angus and Wagyu beef, chopped with aged cheddar that melts into the burger during cooking. The menu also includes melted sandwiches, crispy chicken, mac &amp; cheese, fries and hand-spun shakes, which are all built around 100% all natural ingredients and a thoughtful, consistent approach in the kitchen.Operational efficiency has been a focus of the brand’s design. Restaurants run with streamlined kitchen systems, limited equipment and efficient footprints, often between 1,900 and 2,300 square feet, while still producing high sales volumes.“There’s no over-engineering,” Vojnovic said. “Two clamshell grills, two fryers, two impingers, a shake machine and smart prep. It’s a durable, straightforward operating model designed to support high sales and strong profitability.”As the franchising platform launches, The Melt is prioritizing experienced operators who already understand how to run high-performing restaurant businesses. “What’s most important to us is building a team of great operators with our first three to five franchisees,” Vojnovic said. “We want people who are already multi-unit operators, who have been successful in their systems, who have won system awards, served on franchise advisory councils and are actively involved in their business.”At the heart of The Melt’s expansion strategy is the company’s defining philosophy: “I Love It Here.” The phrase originated from a guest review and has since become the guiding principle behind the brand’s hospitality culture.“I read a review from our Stanford location that simply said, ‘I just love it here,’” Bower said. “That became our mission. Every guest. Every visit. Every team member.”Looking ahead, leadership believes the combination of strong unit economics, a differentiated menu and a culture-driven operating approach positions The Melt for sustainable expansion.“We’re not trying to be the biggest brand out there,” Bower said. “We’re building something that lasts. Something people love.”With its franchising infrastructure now in place, The Melt plans to begin expanding into select markets across the United States through experienced multi-unit franchise partners.“We have an incredible brand and a tremendous opportunity ahead,” Vojnovic said. “But we’re going to grow the same way we built the company and that's thoughtfully, methodically and with the right operators leading the way.”For information about franchising with The Melt, visit&nbsp;<a href="http://www.meltfranchising.com">www.meltfranchising.com</a>.&nbsp;ABOUT THE MELT Founded in San Francisco in 2011, The Melt is on a mission to serve the world’s meltiest, most craveable comfort food—made entirely with 100% all-natural ingredients and no artificial additives, ever. Best known for its signature MeltBurger—a bold blend of premium Angus and Wagyu beef, topped with aged cheddar, house-made pickle-jalapeño mix and served on a toasted artisan bun—The MeltBurger delivers unforgettable flavor in every bite. The menu features juicy MeltBurgers, toasty grilled melts, crispy buttermilk-brined chicken, creamy mac &amp; cheese, skin-on fries seasoned with custom Melt Spice and thick, hand-spun shakes. Every item on the menu is made with real, high-quality ingredients you can feel good about. Recognized as one of the Top 20 Fast Casual Restaurants for Guest Satisfaction by Nation’s Restaurant News and a Top 50 Brand in Fast Casual’s 2025 Top 100 Movers &amp; Shakers, The Melt is rapidly becoming a standout in the fast casual space. With industry-leading sales comps and double-digit year-over-year growth, the brand is expanding quickly—including recent openings in Arizona and Davis, California. Whether it’s your first visit or your fiftieth, The Melt delivers bold flavors, feel-good vibes and warm hospitality that keeps guests saying, “I love it here.” Learn more at&nbsp;<a href="http://www.themelt.com">www.themelt.com</a> or follow @TheMelt on social media.&nbsp;

Following nearly a decade of record performance and operational refinement in more than 20 company-owned restaurants, the premium fast-casual burger brand begins franchise expansion.