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>

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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<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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Franchising is everywhere. Burgers are everywhere. But what’s far less common is a brand that can hold up when the hype fades, labor gets tight, and guests start making real choices.“If you are going to build a great restaurant company, you have to start with great food, but great food is not enough,” said&nbsp;<a href="https://www.linkedin.com/in/ralph-bower-237b475">Ralph Bower</a>, CEO of The Melt. “You have to have a brand that stands out and is differentiated…it must be special for it to be able to expand and grow.&nbsp;<a href="https://www.themelt.com/">The Melt</a> has that and more.”<h2>A Brand Built in Company Stores (On Purpose)</h2>Plenty of brands rush to franchise before they’ve truly tested the model. Bower says The Melt did the opposite. What differentiates The Melt is that every part of the concept, from the menu to the operating rhythm to the culture, has been built, tested and refined entirely in company-owned restaurants.“Our goal was never to build a franchise business; Our goal was to build a great restaurant business,” said Bower. “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. That work is what gives us confidence that we’re ready to introduce franchising and prepared to scale the right way.”The real breakthrough for The Melt came when they launched their signature MeltBurger alongside their amazing melted sandwiches. “Our MeltBurger has changed everything. Guests tell us every day that our burger is the best they’ve ever had. It is special and it is different from anything else you’ve ever tried. Over a third pound of angus and wagyu beef chopped with two slices of aged cheddar that melts into every nook and cranny,” said Bower.&nbsp;That shift gave the brand a clear centerpiece and something customers could build their habits around. Cheese-forward comfort food, crispy fries, and indulgent hand-spun shakes, all made with premium ingredients and no artificial additives.&nbsp;“What wins customers is that it delivers on value without cutting corners,” said&nbsp;<a href="https://www.linkedin.com/in/gregvojnovic">Greg Vojnovic</a>, Head of Franchising for&nbsp;<a href="https://www.themelt.com/">The Melt</a>. “You’re getting a premium burger at a price point that makes sense, and that consistency keeps people coming back.”From a franchising standpoint, that simplicity matters, Vojnovic says. Customers understand the menu instantly and when restaurant brands execute reliably, they tend to scale better than concepts built on complexity.&nbsp;“If you go into a Melt, it is very relaxed,” Vojnovic said. “We are busy, but the execution piece is straightforward. At The Melt, hospitality and friendliness are top-notch. Our teams enjoy being there, and that energy shows up in the guest experience. That culture of hospitality and commitment is what builds loyalty with the customer.”Today, the Melt operates 19 company-owned locations, including one non-traditional food court unit with eight more restaurants either under construction or in development, and plans for more growth. The geographic concentration in the West is intentional. Rather than racing to plant flags nationwide, The Melt has stayed focused on the work that actually determines long-term success.<h2>Corporate Performance Under Real-World Conditions</h2>Because all locations are currently company-owned, The Melt can speak openly about corporate performance.“Our company-owned locations have a $3.4+ million AUV with the top third of locations averaging over $5.0 million,” Vojnovic said. He also points to standout locations, including a 2,100 square foot Stanford-area restaurant doing more than $6 million annually despite being an in-line unit with only a small patio. In our industry, many talk about operators having ‘skin in the game’. Here at The Melt, we’re living that. We are focused on operating successful and profitable restaurants.”These results are backed by a few key operational strengths. Through its “Melt After Dark” strategy, restaurants generate nearly 40% of sales after 8 p.m, which is a daypart most fast-casual brands simply ignore. The Melt realized that when the setup is right, high-quality burgers actually travel very well, and The Melt has fully embraced off-premise instead of fighting it.“There’s no specialized equipment, no over-engineering,” Vojnovic said. “Two clamshell grills, two fryers, two 20-inch impingers, a shake machine, walk-in refrigeration and prep tables. We have a very durable, straightforward operating model. High sales, strong profitability. What’s not to love?”<h2>Leadership That Knows Restaurants and Franchising</h2>For prospective franchisees, leadership and support often matter as much as the menu. Vojnovic is quick to point to the operating and financial discipline behind the brand.<a href="https://www.linkedin.com/in/ralph-bower-237b475">Ralph Bower</a>, for example, brings decades of big-brand operating experience to his role as CEO of The Melt. A seasoned restaurant executive with more than 25 years in senior leadership, Bower previously served as CEO of Pei Wei. Before that, he was president of the U.S. division at Popeyes Louisiana Kitchen and held senior leadership roles with Yum! Brands, KFC and Domino’s Pizza.&nbsp;<a href="https://www.linkedin.com/in/rick-federico-b20384161?original_referer=https%3A%2F%2Fwww.google.com%2F">Rick Federico</a>, a board member of The Melt, is a seasoned restaurant industry executive and board leader with decades of experience scaling and leading national brands. He previously served as chairman and CEO of P.F. Chang’s, where he spent nearly two decades guiding the company’s growth.John Morlock, VP of Operations The Melt, is a seasoned restaurant industry executive with decades of experience in operating leading national brands. He previously served as COO of PotBelly, COO of Sbarro and as an operator and executive of Boston Chicken.<a href="https://www.linkedin.com/in/renaescottmarketing/">Renae Scott</a> is a seasoned Chief Marketing Officer with more than 20 years of experience driving growth for leading franchise restaurant brands including Carl’s Jr., Round Table Pizza, Togo’s, and The Melt. She specializes in building marketing platforms that increase unit-level sales, strengthen franchisee profitability, and support successful new market expansion. Recognized by the Carl’s Jr. franchise organization for her outstanding contribution to franchisee performance and system growth, Renae brings deep expertise in digital strategy, loyalty ecosystems, local store marketing, and brand transformation. She is known for aligning brand vision with operator success and delivering measurable, sustainable results across franchise systemsVojnovic himself brings decades of experience in franchise development and restaurant growth. His career includes leading development efforts at Popeyes Louisiana Kitchen, where he helped reposition the brand and more than double the system size, adding over 1,000 new Popeyes restaurants, as well as serving as chief development officer at Arby’s during a period that returned the brand to net positive unit growth. He later helped create Inspire Brands as employee #6 following Arby’s acquisition of Buffalo Wild Wings.<h2>Why The Melt Looks Ready to Franchise</h2>At this stage of the brand’s evolution, the direction is clear and it’s grounded in purpose as much as performance.“Our goal has always been to deliver an ‘I Love It Here’ experience to every guest,” Bower said. “By staying nimble, innovative, and guest-focused, we’ve grown sales fivefold. Now we’re ready to thoughtfully expand, sharing the world’s meltiest burgers with even more fans.”That mission-led mindset is shaping how The Melt approaches franchising.This article and the information contained on this website are for information purposes only. This is not an offer to sell a franchise. Any offer to sell a franchise will only be made pursuant to a Franchise Disclosure Document and only following registration by Melt Franchising, LLC in any state requiring registration before sale. We are not currently offering franchises for sale, but intend to offer franchises in the&nbsp;future.For more information, visit<a href="http://www.themelt.com">&nbsp;www.themelt.com</a>.

With corporate restaurants averaging around $3.4 million in annual sales, a streamlined kitchen and a hospitality-first culture, The Melt is crafting a franchise model designed for serious operators.

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LOS ANGELES —&nbsp;<a href="https://www.themelt.com/">The Melt</a>, the fast-casual brand known for its signature MeltBurger and home to the “World's Meltiest Burger”, has named&nbsp;<a href="https://www.linkedin.com/in/gregvojnovic">Greg Vojnovic</a> as head of franchising as it expands beyond its current company-owned footprint in California and Arizona.Vojnovic brings over 30 years of experience in restaurant and franchise development to the role. A third-generation restaurateur, gold medalist in the U.S. Chef’s Open and former “Hot Concept of the Year” operator, he has held senior leadership roles across some of the industry’s most recognizable brands. His career includes leading development efforts at Popeyes Louisiana Kitchen, where he helped reposition the brand and double its size by adding more than 1,000 restaurants. He also served as Chief Development Officer at Arby’s during a period when the brand returned to net-positive unit growth. Following Arby’s acquisition of Buffalo Wild Wings, he helped in the creation of Inspire Brands as the sixth employee hired.&nbsp;Most recently, Vojnovic served as a restaurant operator and consultant, advising brands on growth strategy and acquiring and operating multi-unit restaurant portfolios across multiple brands and states.Vojnovic joined The Melt following a strategic consulting engagement that began in the fall, during which he worked closely with the leadership team to assess the brand’s readiness for franchising. That process led to the creation of a new franchising entity and Vojnovic’s transition into a full-time leadership role.“There was no assumption that franchising was the next step,” said&nbsp;<a href="http://linkedin.com/in/ralph-bower-237b475">Ralph Bower</a>, CEO of The Melt. “The real question was whether The Melt had all the pieces that make a concept durable and appealing over the long term. Great food alone is not enough. After going through the business, the operations, the culture and the economics, we concluded that offering a franchising opportunity in addition to our company expansion would be an attractive and responsible next move for this brand.”Unlike many emerging concepts, The Melt has historically operated entirely through company-owned restaurants, an approach Bower believes gives the brand a meaningful advantage as it enters franchising.“Everything here has been built, tested, and refined in company stores,” Bower said. “The operating model is tight. The culture is authentic. And the food delivers every single time.”At the center of the menu is the MeltBurger, the brand’s signature offering and the foundation of its identity. Each MeltBurger features a craveable blend of 100% all-natural Angus and Wagyu beef, cooked on the grill and smothered in aged cheddar, with the brand’s house-made pickle-jalapeño mix.&nbsp;“You walk into a Melt and it’s busy, but it’s also relaxed,” said Vojnovic. “Execution is straightforward. There’s no specialized equipment, no over-engineering. Two clamshell grills, two fryers, two impingers, a shake machine, and smart prep. It’s a durable kitchen designed to support high volume, strong profitability, and a reasonable investment. That combination is hard to find.”Today, the brand boasts average unit volumes of approximately $3.4 million across its corporate locations open for more than 12 months and over $5 million for the top third of company restaurants open for more than a year. Those results are supported by a streamlined kitchen design, a strong late-night and delivery business, and a culture centered on delivering an “I Love It Here” experience to every guest.At the heart of that momentum is a leadership team deeply rooted in restaurant operations.“Ralph Bower is a proven, operator-first leader,” Vojnovic said. “From his time as President of Popeyes and CEO of Pei Wei, he understands how to build brands that last. Rick Federico brings decades of experience scaling iconic restaurant concepts as the former Chairman and Chief Executive Officer of P.F. Chang's China Bistro, Inc., and Norman Award recipient. This is a team with a real, battle-tested perspective and that matters when you’re building for long-term growth.”As Head of Franchising, Vojnovic will oversee the development of The Melt’s franchise platform, including franchisee recruitment, market strategy and long-term system growth.&nbsp;“Our mission at The Melt is to deliver an ‘I Love It Here’ experience to every guest,” said Vojnovic. “By staying nimble and relentlessly guest-focused, we’ve grown sales fivefold. Now, we’re ready to thoughtfully expand beyond California and share the world’s meltiest burgers with even more fans.”Vojnovic emphasized that franchising will follow the same disciplined, operator-first mindset that has guided the brand’s turnaround and growth.“This is not about selling out the map,” said Bower. “We’re taking a disciplined, operator-first approach to franchising, and bringing Greg on full-time is a critical part of that strategy. He understands what it takes to build restaurant brands and scalable franchise systems. Our responsibility is to protect the brand, support our franchise partners and make sure this opportunity is built for long-term success. Greg is the right leader to help us do that.”Now, with its franchising infrastructure in place, The Melt is excited to start welcoming experienced operators who align with the brand’s culture and operational standards.&nbsp;“The Melt is being handcrafted to be one of the best franchise brands in America,” Vojnovic said. “And we’re going to take the time to do it right.”About The MeltFounded 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, CA. 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;

Veteran restaurant executive brings decades of franchise experience as the World's Meltiest Burger brand launches its franchising platform.

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

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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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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.

The Melt Launches National Franchising Initiative With Enticing Opportunity for Multi-Unit Operators

the-melt-launches-national-franchising-initiative-with-enticing-opportunity-for-multi-unit-operators

<a href="https://www.themelt.com/">The Melt</a>, the tech-forward, fast-casual sensation known for its innovative take on melted comfort food, is further building its Southern California presence via a new Torrance location at the Del Amo Fashion Center, according to a report by&nbsp;<a href="https://whatnow.com/los-angeles/restaurants/the-melt-planning-slated-to-join-del-amo-fashion-center-in-torrance/">What Now Los Angeles</a>. This marks another strategic win for the chain as it brings its signature "I Love It Here" culture to one of the largest shopping malls in the United States.The Torrance move signifies a disciplined growth strategy. It’s also one that reflects a calculated move into high-traffic retail. Founded in California’s Bay Area in 2011,&nbsp;<a href="https://1851franchise.com/the-melt/info">The Melt</a> has grown from a California favorite into a powerhouse with a broader presence. With 11 locations in Northern California, six in Southern California and two in Arizona, the brand is leveraging its popularity to bridge the gap between regional cult favorite and national contender. The new announcement follows previously reported plans for upcoming California locations in Long Beach and Hollywood Park, signaling a concerted effort to embrace the Los Angeles metro area and beyond.&nbsp;What sets The Melt apart in an increasingly crowded fast-casual sector, and what makes the Del Amo expansion particularly noteworthy, is the brand’s commitment to quality and technology. The Melt has built a loyal following through its specialized "MeltBurger," which features a high-quality blend of Angus and Wagyu beef. And, by combining premium ingredients with a seamless ordering experience, The Melt has created a model that thrives in high-traffic retail environments based on the concepts of speed and quality. That operational efficiency has helped it succeed in premier, high-volume shopping destinations.The Melt is part of a larger expansion trend in Southern California, highlighting a shift in the fast-casual landscape. Today, specialized single-concept brands like The Melt are gaining ground on larger competitors. By securing the new Del Amo Fashion Center location, the brand is doing more than opening another restaurant. It is positioning itself alongside larger national brands and signaling that a tech-enabled, guest-focused model is ready for bigger stages.Read the original article&nbsp;<a href="https://whatnow.com/los-angeles/restaurants/the-melt-planning-slated-to-join-del-amo-fashion-center-in-torrance/">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 expansion, The Melt California

The new Torrance restaurant marks the brand’s latest move deeper into Southern California, pairing its MeltBurger menu with a tech-forward ordering model.

How The Melt Found the Magic that Keeps Guests Coming Back

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