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Melting Pot

Marketing

Melting Pot dips into the direct-to-consumer market

 By Peter Romeo on Jan. 19, 2024

The fondue chain is selling do-it-yourself meal kits through a partnership with Omaha Steaks.

Financing

Looking for experiences, consumers flock to polished casual restaurants

 By Jonathan Maze on Mar. 24, 2022

The Bottom Line: The Melting Pot had its best year in a decade last year. One reason is consumer demand for get-togethers.

Emerging Brands

The Melting Pot bets experiential dining makes a strong comeback

By Peter Romeo on Jun. 07, 2021

The fondue concept says table traffic is soaring as consumers embrace the opportunity to socialize in a post-pandemic environment.

Food

Signs of spring start to emerge on menus

By Patricia Cobe on Mar. 03, 2020

Menu news of the week: 3.2.20

Top 500 Chains

The Melting Pot

May 03, 2019

Get Top 500 data: sales, units and YOY change, average unit volume, and company/franchise units, as well as Technomic’s analysis, growth forecast and more.

Top 500 Chains

The Melting Pot

Jun. 19, 2018

Training Your Staff to Pair Food & Wine

By Restaurant Business Staff on Mar. 07, 2008

Wine and food pairing, at its best, is when you put them together in such a way that the guest is happy with the flavor combinations, the selection process and, in the end, the entire experience.

Financing

Brazilian: Carnivore spoken here

By Restaurant Business Staff on Apr. 01, 2010

Brazil is a polyglot nation,” stated Jessica Harris, director of New Orleans’ Institute for the Study of Culinary Cultures at Dillard University, at the CIA’s 2009 Worlds of Flavor Conference. “Adaptiveness and creativity are its hallmarks.”

James Beard awards night

By Restaurant Business Staff on May 10, 2011

The restaurant community came out in force on Monday night, May 9th, for the James Beard Foundation’s annual awards gala honoring the industry’s best. Big name chefs Tom Colicchio, Ming Tsai and Traci Des Jardins—with a little help from Emeril Lagasse—hosted the event at Lincoln Center’s Avery Fisher Hall in New York City.

Technology

Menu it digitally

By Restaurant Business Staff on Aug. 01, 2012

Digital menu boards provide virtually limitless opportunities for merchandising menu items. Additions or revisions—to accommodate nutritional postings or price changes—can be made quickly. And for multi-unit operations, centralized control of the menu is especially important.

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