The Melt

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/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=the-top-10-reasons-to-invest-in-the-melt-franchise-2732139" target="_blank" rel="nofollow">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/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=the-top-10-reasons-to-invest-in-the-melt-franchise-2732139" target="_blank" rel="nofollow">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/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=the-top-10-reasons-to-invest-in-the-melt-franchise-2732139" target="_blank" rel="nofollow">$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/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=the-top-10-reasons-to-invest-in-the-melt-franchise-2732139" target="_blank" rel="nofollow">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: Fast-Casual Turnaround Built for Profitable Franchise Growth

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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.

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

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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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>.

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

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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.

the-melt-long-beach-bixby-village-expansion

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.

the-melt-franchise-opportunity-coming-soon

<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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