Melting Pot


Melting Pot dips into the direct-to-consumer market

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


Looking for experiences, consumers flock to polished casual restaurants

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

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

Menu news of the week: 3.2.20

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.

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.

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.”

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.

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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