Continue to Site >>>
Food

How Melt Shop evolves its menu in sync with today’s tastes

CEO Spencer Rubin continues to focus on big, bold flavors and craveable formats as the concept grows. By Patricia Cobe on May 20, 2021

The Melt Shop grew from a concept serving best-of-class grilled cheese sandwiches and melts to offer fried chicken, mac and cheese, and wings. Throughout the brand’s growth, new menu extensions had to fit founder and CEO Spencer Rubin’s basic criteria: How do we “Melt Shopify” it with big, bold flavors and other points of differentiation?

Listen as Rubin talks about The Melt Shop’s evolution and how he is growing and positioning the concept for a post-pandemic world. 

Spencer Rubin
Spencer Rubin

Find more episodes of this podcast on Spotify.

 

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.

Menu Feed 
Pat plans and executes the menu sections of Restaurant Business and FoodService Director and hosts the weekly Menu Feed podcast. She provides in-depth coverage of chefs, trends and menu innovation.
View All Articles by This Author

Multimedia

High-end apartment pop-up dinners, Dan Barber breeds flavor into squash, and how Muchacho infuses salsas with unique personalities

Lettuce Entertain You shares new initiatives, Eggs Up Grill makes menu moves, and the dish on pizza styles and Brooklyn food

Menu trends at RLC, how a St. Louis chef is elevating sushi, and hot sauces and LTOs in the spotlight

An inside look at the James Beard Awards, McAlister's menu expansion and creamsicle drinks

The Latest

Financing

Dutch Bros sales and profits took off last quarter

Operations

Restaurant consultancy The Culinary Edge sold to CORE Foodservice

Operations

Portillo's sees consumers reaching boiling point on pricing

Listen to your daily news: RB PodcastsNew episodes weekdays
RB Daily
A Deeper Dive
Menu Talk
Restaurant Rewind
Working Lunch

More on this Topic

Food

Sweetgreen's Caramelized Garlic Steak earns a spot on the permanent menu

Food

High-end apartment pop-up dinners, Dan Barber breeds flavor into squash, and how Muchacho infuses salsas with unique personalities

Food

Popeyes introduces its latest riff on the fried chicken sandwich

Food

LTOs at Cinnabon, &pizza and Ruby Slipper explode with flavor

Food

Pizza serves as a blank canvas for culinary innovation—in the U.S. at least

Food

Eating your way around Chicago

Exclusive Content

Financing

Why social media, and not price, is behind Starbucks' sales problems

The Bottom Line: The coffee shop chain lost momentum quickly in November. That was too fast to be explained by consumer reaction over the prices of its beverages.

Financing

Franchisors who want faster remodels should reach into their pocketbooks

The Bottom Line: Burger King is spending $550 million to get more of its restaurants remodeled, not counting its own upgraded restaurants. More brands should do this.

Leadership

Meet the restaurant fixer who now owns Etta

Tech entrepreneur Johann Moonesinghe suddenly finds himself leading a growing group of restaurants. His secret? He doesn't expect to make a profit.

Trending

Financing

Dutch Bros sales and profits took off last quarter

Operations

Restaurant consultancy The Culinary Edge sold to CORE Foodservice

Operations

Portillo's sees consumers reaching boiling point on pricing

More from our partners

How restaurants can set themselves apart as banquet venues

How to use the plus-one strategy to build unique LTOs

How restaurants can make margin improvements that improve the bottom line

Ensuring Food Safety: How Better Equipment Helps

Investing in beverage programs without maxing labor: Why innovative products matter more than ever