The Melting Pot Restaurant Franchise: Where Fondue is Flourishing

by Patricia Schaefer

In case you haven't heard, fondue has been making a big comeback in recent years. Headlines abound with titles like these: "Fondue: It's ba-ack!," "Dipping into Fondue Revival," and "Fondue is New Again." For those of you who haven't been around long enough to remember, fondue first became a big hit in the U.S. in the 60's and 70's; just as popular then as hot pants, flower power and the word "groovy."

From fondre, the French word for melt, fondue generally means a hot sauce-like melted cheese or chocolate into which pieces of bread or fruits are dipped, or cubes of meat or seafood cooked in hot oil and then dipped in a variety of sauces. As The Melting Pot website states in its Expert History of Fondue, "By all accounts, eating the melted-cheese dish of fondue is a Swiss tradition."

Some say fondue became a forgotten fad in the 80's and 90's, but for The Melting Pot restaurant franchise, fondue has been alive and well and thriving in their restaurants since they first opened in 1975. Franchising since 1984, there are now 101 Melting Pot restaurants nationwide. They have carved out a unique dining niche in the restaurant community and they are this niche's unequivocal leader.

Melting Pot representative David Sieg views their concept -- and fondue in general -- as a trend: "Trends, in our eyes, are good. Fads bad. Trends have longevity and avoid the quick in-and-out that is typical for fads, and the trend of fondue at The Melting Pot is only getting stronger. Over the past three decades, The Melting Pot has grown steadily and organically."

The first Melting Pot opened in Maitland, Florida, just outside of Orlando. The early menu consisted of just three items: Swiss Cheese fondue, beef fondue and a chocolate fondue dessert. Today, guests can enjoy a four-course dining experience including creamy cheese fondues, salads, signature entrees, and mouthwatering chocolate fondue desserts. The restaurant also serves signature drinks and an impressive array of fine wines.

Entrees include duck, blackened chicken breast, lobster, filet mignon, and shrimp. They can be cooked in any of their four flavorful fondue cooking styles, and are accompanied by a variety of vegetable pieces and featured dipping sauces. The current menu also offers nine decadent chocolate fondue desserts, accompanied by dipping-size pieces of various fruit, cheesecake, marshmallows, pound cake and brownies. "Cookies 'n Cream Marshmallow Dream" combines dark chocolate topped with marshmallow cream, flambéed to toast the marshmallow, swirled together and garnished with crushed Oreo cookies.

Sieg shared what he says sets The Melting Pot apart from other fondue restaurants. "First and foremost ... we know fondue. We've been serving guests with great fondue and wonderful memories for 30 years, and we've been the leader in this dining niche since 1975. Our menu is also a differentiator. Our feature is called "The Big Night Out," and it's our number one menu item offering four full courses -- from creamy cheese fondue to lively salads with homemade dressings to unique entrees and, of course, our famous chocolate fondue desserts."

As far as the Melting Pot's tremendous success, Sieg says, "As the franchisor, The Melting Pot takes great care and time in selecting new franchise partners. We need our owners to be present; to work in their restaurants. We focus intently on providing superior customer service levels and feel active owners/operators contribute to this mission. As of late, we've also noticed that as our national footprint has expanded, so has our brand awareness. It's a matter of size, and with 101 restaurants across the country more guests and potential guests recognize The Melting Pot brand as the leading fondue restaurant."

Sieg says The Melting Pot is seeking prospective franchisees whose "top attribute has to be their willingness to play an active role in their restaurant. We don't sell to large conglomerates. Our restaurants are independently owned and operated, and we look for each owner to serve as the face of their location. That's really important to us."

And just what does The Melting Pot have to offer prospective franchisees: "For those considering a restaurant franchise, The Melting Pot offers a spot in a truly unique dining niche. And no restaurant experience is needed. From an operational standpoint, The Melting Pot restaurants have no need for chefs, fryers or grills. This makes the concept attractive to a wide variety of individuals from a wide variety of backgrounds. In addition, we provide very thorough training for all owners and their new GMs (General Managers). Each must pass a 7-week training program before they can open -- and we're with them all the way. The Melting Pot provides a very open line of communication between all departments at the corporate office and each licensee across the country. We're accessible and responsive to their needs."

Copyright 2006, Attard Communications, Inc.