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Melting Pot

Top 500 Chains

The Melting Pot

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The fondue chain is changing its format for the first time in 43 years to provide a variety of dining experiences, including shared cocktails.

By studying how heat affects flavors, R&D professionals can be better equipped to create formulas and processes that deliver consistent food products with the desired flavor profile.

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.

A decade ago, Mike Frampton was paying about $35 per pickup to have a rendering company haul away the used cooking oil from his Melting Pot franchise.

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