Last month, The Melting Pot was honored with an industry award for product innovation, commemorating the nationwide launch of one of its most innovative campaigns, the “Dip into Summer” promotion. The Melting Pot will receive a 2016 Nation’s Restaurant News MenuMasters Award in the category of Best Limited-Time Offer, and Nation’s Restaurant News (NRN) will present the award at its 19th annual event at The Drake Hotel in Chicago on May 21.
These prestigious awards are given to those who enhance the value of foodservice to consumers with exciting, industry-building innovations and breakthrough ideas. The winners, selected by the editorial board of NRN, created menu items that had a significant impact on the industry.
Here at The Melting Pot, our franchisees are always catering to their customers. Each location offers craveable menu items that play into seasonal tastes, which was an integral part of the brand winning the recent honor from Nation’s Restaurant News.
Created by Executive Chef Jason Miller, The Melting Pot's “Dip into Summer” promotion launched in May 2015 and took guests on a unique dining experience making them nostalgic for summertime getaways with family and friends. The menu featured warm weather favorites such as the “BBQ Brisket Cheddar Cheese Fondue,” “Summer Seafood Catch” and a “Banana Split Milk Chocolate Fondue.” To complement these flavors, the brand featured a refreshing handcrafted “Summertime Sipper” as well as Samuel Adams® Summer Ale lemonade shandies.
Mike Lester, president of The Melting Pot Restaurants Inc., was recently interviewed by Nation’s Restaurant News on what made the program such a success. You can view the full story here.
According to Mike Lester, The Melting Pot wanted to find a way to bring back happy memories associated with summertime while tying in our fondue style in a different way. For example, our seafood boil is a meal often associated with happy times with the family over the warm summer, and our customers loved it. Even loyalists who dine with us regularly felt inspired and came to our restaurants week after week during the short, limited-time offer period.