The Melt

In the restaurant game, some brands get obsessed with chasing the next big fad, while others just focus on getting as big as possible. But&nbsp;<a href="https://www.themelt.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=the-melt-franchise-customer-loyalty-repeat-visits-2731492" target="_blank" rel="nofollow">The Melt</a>, the rapidly expanding West Coast burger spot, has staked its entire success on a different approach: delivering an “I love it here” experience to every guest.&nbsp;“Great food alone doesn’t build a great brand,” said&nbsp;<a href="https://www.linkedin.com/in/ralph-bower-237b475/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=the-melt-franchise-customer-loyalty-repeat-visits-2731492" target="_blank" rel="nofollow">Ralph Bower</a>, CEO of The Melt. “What matters is having a concept that’s operationally sound, financially strong, and built to perform at scale. The Melt combines craveable food with a proven operating model and a team that knows how to grow the right way.”<h2>A Menu Designed for Craveability and Repeat Visits</h2>The Melt’s menu is the result of deliberate focus. Over time, leadership sharpened the lineup around one core question:&nbsp;How do you make food so incredible that every guest can say “I Love It Here!”?The answer became a menu centered on bold, melty comfort food and familiar favorites elevated through premium ingredients and signature execution. Every item earns its place by delivering flavor, consistency, and repeat appeal.At the core of the lineup are the brand’s signature MeltBurgers. Each features a juicy 1/3-pound blend of 100% all-natural Angus and Wagyu beef, chopped and cooked on the grill and smothered in two slices of aged cheddar melted directly into the meat. Finished with the brand’s house-made pickle-jalapeño mix and signature sauces, guest favorites include the BBQ Bacon MeltBurger and the Spicy Mission MeltBurger.In addition to burgers, The Melt offers a full range of indulgent, comfort-driven favorites designed to round out the experience. “Melted Classics” include toasty grilled sandwiches like the Three Cheese Classic, a savory Patty Melt, and the Mac Daddy, which is layered with creamy mac and cheese for guests looking to lean all the way in.The menu also features crispy buttermilk-brined chicken sandwiches, fresh salads and soups for lighter occasions, skin-on fries seasoned with signature Melt Spice, and thick, hand-spun milkshakes made to finish the meal on a high note.“We focus on craveability, quality, and consistency,” Bower said. “When guests find something they love here, they feel confident coming back and ordering it again. That’s how real brands are built.”The result is a menu that feels indulgent yet approachable, delivering premium quality at a price point that supports frequent visits and long-term loyalty.“From the beginning, we’ve believed that how people feel in our restaurants matters just as much as what’s in their order,” said&nbsp;<a href="https://www.linkedin.com/in/gregvojnovic?utm_source=1851franchise.com&utm_medium=article&utm_campaign=the-melt-franchise-customer-loyalty-repeat-visits-2731492" target="_blank" rel="nofollow">Greg Vojnovic</a>, Head of Franchising at The Melt. “If guests walk out thinking, ‘I love it here,’ they’ll come back. That mindset shapes everything — from menu design to how we hire and train our teams, and how to support our franchise partners.”<h2>Hospitality That Feels Genuine and Not Scripted</h2>The Melt’s atmosphere is relaxed and welcoming, but its operations are built with discipline and intention.“If you walk into a Melt, the atmosphere is relaxed,” said Vojnovic. “Behind the scenes, the operations are straightforward and disciplined. Whether it’s a busy Friday night or a slower weekday, the model is built to run consistently and deliver the same great experience every time.”Of course, guests don’t think about systems or workflows. They just notice that food comes out hot, orders are right, and the restaurant doesn’t feel stressed.&nbsp;The Melt delivers bold, comfort-driven food that feels intentional and high-quality, while remaining approachable enough to earn repeat visits. Instead, the experience is designed to feel welcoming, consistent, and easy to say yes to, whether it’s a first visit or a weekly habit.“Even with a value-forward menu, hospitality has to be top-notch,” Vojnovic said. “When teams enjoy being there, that energy carries into the guest experience. That’s what builds loyalty.”<h2>Why Guest Loyalty Translates Into Franchise Growth</h2>Guests return to The Melt for a few consistent reasons. The menu delivers familiar comfort food with enough lift to feel special, the atmosphere stays relaxed even during peak hours, and team members are trained to be genuinely welcoming.&nbsp;“Great food brings people in once,” Bower said. “Delivering an 'I Love It Here Experience’&nbsp; is what keeps them coming back more frequently and telling all their friends.”That repeat behavior is what has turned a strong restaurant brand into a scalable franchise brand. And that is why The Melt is ready to expand to new communities all across the country.&nbsp;For more information, visit:&nbsp;<a href="https://www.themelt.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=the-melt-franchise-customer-loyalty-repeat-visits-2731492" target="_blank" rel="nofollow">https://www.themelt.com/</a>

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The Melt Franchise: Secret to High Repeat Visits & Growth

1851 Franchise

A craveable menu, simple execution and an "I Love it Here" culture have turned guest loyalty into one of The Melt's strongest growth engines and a foundation for scalable franchise economics.

This brand page has been paid for by THE MELT. Content within this page that is paid will showcase a Sponsored icon. This means the brand has engaged 1851 FRANCHISE to write the content. Content without the Sponsored Icon is aggregated media placements the brand earned. Questions can be sent to editorial@1851franchise.com

How The Melt Found the Magic that Keeps Guests Coming Back

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

Hoodline: The Melt Targets Long Beach Growth With New Bixby Village Plaza Location

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

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<a href="https://meltfranchising.com/">The Melt</a>, the tech-forward, fast-casual sensation known for its innovative take on melted comfort food, has hired&nbsp;<a href="https://www.linkedin.com/in/gregvojnovic/">Greg Vojnovic</a> as head of franchising to lead its next phase of growth, according to a&nbsp;<a href="https://www.fastcasual.com/news/greg-vojnovic-leading-franchise-expansion-at-the-melt/">recent article from Fast Casual</a>. Previously, the brand has only operated company-owned locations across California and Arizona. Vojnovic, a restaurant industry veteran, will help the brand expand beyond the West Coast.&nbsp;The third-generation restaurateur is joining the team following a consulting engagement of several months that evaluated&nbsp;<a href="https://1851franchise.com/the-melt/info">The Melt’s</a> readiness to franchise.&nbsp;"There was no assumption that franchising was the next step,"&nbsp;<a href="https://www.linkedin.com/in/ralph-bower-237b475">Ralph Bower</a>, CEO of The Melt, said in a&nbsp;<a href="https://www.prnewswire.com/news-releases/the-melt-welcomes-greg-vojnovic-as-head-of-franchising-to-lead-its-national-expansion-302694038.html">company press release</a>. "After going through the business, the operations, the culture and the economics, we concluded that offering a franchising opportunity ... would be an attractive and responsible next move."Vojnovic has over 30 years of franchise development experience. Previously, he served in senior leadership roles at brands including Popeyes Louisiana Kitchen and Arby’s. Founded in San Francisco in 2011, The Melt specializes in comfort food made with natural ingredients, including its signature MeltBurger, made with a blend of Angus and Wagyu beef.The brand will take a "disciplined, operator-first approach" to growth, according to Bower. Vojnovic will oversee franchisee recruitment and market strategy as the brand expands.&nbsp;Read the original article&nbsp;<a href="https://www.fastcasual.com/news/greg-vojnovic-leading-franchise-expansion-at-the-melt/">here</a>.&nbsp;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>.&nbsp;

Fast Casual: Greg Vojnovic Joins the Melt as Head of Franchising

The restaurant industry veteran will lead the fast-casual brand into its next phase of growth beyond its corporate-owned West Coast locations. 

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For restaurant brands, growth headlines can be easy to generate. Sustainable financial performance is much harder to achieve. In 2025, West Coast fast casual premium burger brand&nbsp;<a href="https://meltfranchising.com/">The Melt</a> proved that its operating model works - not in theory, but in real restaurants, under real market conditions.&nbsp; “Our goal was never to build a franchise business; our goal was to build a great restaurant business,” said CEO<a href="https://www.linkedin.com/in/ralph-bower-237b475/">&nbsp;Ralph Bower</a>. “When you own and operate every restaurant, there’s nowhere to hide. You feel every decision in real time... the labor, food costs and guest experience. Our success is what gives us confidence that we’re ready to introduce franchising and prepared to scale the right way.”With record revenue, strong unit-level profitability and strategic system expansion, the brand enters 2026 positioned not as a concept chasing growth, but as a company scaling with discipline.<h2>Record Corporate Revenue and Profitability Validate the Model</h2>In 2025, The Melt generated record revenue of $58,280,558. Operational performance improved meaningfully in 2025. Cost of goods sold (COGS) was 29.6% on average, remaining stable despite a difficult beef and commodities environment. Total unit-level labor was 25.5%, reflecting disciplined scheduling and streamlined kitchen execution.Because all locations are company-owned, the leadership team feels the same cost pressures as any operator, from commodity volatility to labor challenges, and must perform in real time.“Our operations performance improved with continuing stable COGS in a difficult beef and commodities environment,” Bower said. “We continue to provide leading operational performance.”For a premium burger concept built around Angus and Wagyu beef, holding COGS under 30% while delivering strong profitability speaks to purchasing strength, menu engineering and kitchen simplicity.<h2>High AUVs Demonstrate Consumer Demand and Scalability</h2>The Melt’s financial strength is further validated by its unit volumes. In 2025, the AUV for restaurants open more than one year (14 units) was more than $3.4M and the top third of mature locations (7 units) generated more than $4.5M in average sales.&nbsp;The Stanford location generated more than $6.1M in sales from just 2,100 square feet. That Stanford restaurant performance is especially notable. A compact inline footprint generating over $6 million demonstrates how the brand’s format can produce high volumes without oversized boxes or excessive buildout requirements. The ability to generate strong sales in relatively efficient footprints reinforces The Melt’s long-term scalability. These results are not isolated spikes. They are tied to a repeatable formula built around craveable menu items like the MeltBurger, late-night strength and a hospitality-first culture the company calls “I Love It Here.” “I read a review from our Stanford location that simply said, ‘I just love it here,’” Bower said. “The ‘I Love It Here’ philosophy became our mission. Every guest. Every visit. Every team member. That’s not a tagline and it’s much more than a filter. It’s how we conduct business every day.”&nbsp;<h2>System Growth That Reflects Discipline, Not Speculation</h2>While many brands pursue rapid expansion, The Melt’s 2025 growth was measured.The company opened three new restaurants in 2025, representing approximately 20% system growth and&nbsp;<a href="https://www.themelt.com/locations">expanding from 15 to 18 units</a>. Most notably, 2025 marked the brand’s expansion beyond California into a new state. The Melt opened its first Arizona restaurants in Paradise Valley and Tempe. Entering Arizona signals the beginning of a new growth phase, but leadership emphasizes that expansion will remain grounded in operational readiness and market fit.<h2>Financial Discipline as the Foundation for 2026</h2>As The Melt positions itself for larger expansion ahead, leadership remains anchored to the same principles that drove 2025 performance: operational simplicity, financial discipline and a culture built around both team members and guests.“As we continue to position ourselves for larger growth, we are excited for the future,” Bower said. “We continue to produce record-breaking results based on the foundation of our ‘I Love It Here’ culture. This is unique to The Melt and our teams and our customers. Our goal is to have everyone happy.”Heading into 2026, The Melt is not chasing momentum. It is building on validated performance.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>.

Corporate store results, systemwide sales growth and disciplined unit expansion highlight momentum for the fast-casual brand heading into 2026.

The Melt Delivered Record-High Financial Performance in 2025, Fueling System Growth and Expansion

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The Melt’s Fast Casual Turnaround Built for Franchise Growth

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The Melt Welcomes Greg Vojnovic as Head of Franchising to Lead its National Expansion

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The former CVS at Seventh Street and Bellflower Boulevard won’t sit empty much longer. California-based fast-casual burger chain&nbsp;<a href="https://meltfranchising.com/">The Melt</a> is moving into the space as part of the ongoing redevelopment at Bixby Village Plaza,&nbsp;<a href="https://hoodline.com/2026/02/goodbye-cvs-hello-grilled-cheese-chain-wave-hits-east-long-beach-corner/">Hoodline recently reported</a>, and will occupy one of four restaurant spaces carved out of the larger retail footprint near California State University, Long Beach. The opening represents the first location in Long Beach for the chain, which operates 20+ units in California and Arizona.<a href="https://lbpost.com/esd/eat-see-do-2/eat/the-melt-luna-grill-urbane-cafe-coming-to-new-restaurant-space-in-east-long-beach/">According to The Long Beach Post</a>, developer&nbsp;<a href="https://westarassociates.com/">Westar Associates</a> has finished construction on the new retail dining space, and&nbsp;<a href="https://1851franchise.com/the-melt/info">The Melt</a> is completing interior construction work. The plaza location draws steady daytime traffic from the university as well as the nearby Tibor Rubin VA Medical Center in one of the area’s more active commercial corridors.The Long Beach expansion is a significant part of the brand’s broader Southern California expansion efforts. Earlier this year, The Melt announced plans to open&nbsp;<a href="https://whatnow.com/los-angeles/restaurants/the-melt-planning-major-socal-expansion-this-year/">eight new locations</a> across the area, nearly doubling its SoCal footprint. It’s an aggressive growth strategy. And it follows a successful brand pivot led by CEO&nbsp;<a href="https://www.linkedin.com/in/ralph-bower-237b475/">Ralph Bower</a>, who continues to shift brand focus toward enhanced quality, including a proprietary burger blend of Angus and Wagyu beef and a melt-heavy menu that encourages high-frequency visits.This redevelopment is a textbook case of how modern fast-casual brands are salvaging otherwise functionally obsolete big-box retailers. By carving out a specialized space, The Melt can focus on its "I Love It Here" service philosophy without the overhead or operational drag of a massive standalone building.With signage already visible and kitchen equipment being moved in, the Bixby Village Plaza location is on track for its late summer debut. For Long Beach residents, it’s the arrival of a long-awaited comfort food staple. For the brand, it’s a major milestone in its journey to dominate the Southern California fast-casual landscape.Read the full article&nbsp;<a href="https://hoodline.com/2026/02/goodbye-cvs-hello-grilled-cheese-chain-wave-hits-east-long-beach-corner/">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 brings its signature MeltBurgers and tech-driven fast-casual dining to a strategic new restaurant hub, marking the brand’s first expansion into the high-traffic East Long Beach market.

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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.

How The Melt Found the Magic that Keeps Guests Coming Back

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