FSR Magazine Celebrates the Versatility of Cheese

Full Service Restaurant (FSR) Magazine, an industry publication dedicated to sharing the latest news and trends with restaurant professionals, published an article in its February 2020 issue on a topic near and dear to our hearts: cheese. “Cheese Isn’t Slowing Down on Restaurant Menus,” written by Leigh Kunkel, extolls the virtues of the crowd-pleasing ingredient, focusing especially on versatility, profitability, and guest satisfaction. The Melting Pot is featured in the article, with insights from corporate chef Jason Miller and cheesemaker Emmi Roth®, plus a mouthwatering spotlight image of our signature cheese fondue.

Cheese Is a Winner on Any Menu

With its ability to go from appetizer to main course to dessert, cheese offers big value for restaurants. As we know, and the FSR Magazine article points out, cheese can provide the backbone of a lucrative business. Matt Caputo, owner of Caputo’s Market and certified cheese professional, adds that cheese encourages alcohol purchases far more than most other menu items. For franchise owners of The Melting Pot, this can be useful to keep in mind—make sure staff are trained to suggest drink pairings, and keep a well-stocked bar.

Our fondue franchise concept received praise as a cheese-centric brand with 40 years of proven staying power. Corporate chef Jason Miller explained how fondue creates an experience that goes beyond a simple meal and, in fact, brings people together. To allow more guests to share in the experience, The Melting Pot now offers gluten-free cheese fondues and dipper plates, as well as vegan cheese fondue in several locations.

Cheesemaker Emmi Roth® provided insight into creating the perfect cheese blends for the purpose—in our case, melty yet stretchy fondue—something other chefs in the article talked about, as well. The cheesemaker also boosted awareness of our sustainability efforts, mentioning our dairy partner Kindred Creamery (of which Emmi Roth® is the parent company) and its Cows First™ program, which prioritizes the welfare of the cows producing the milk that will ultimately become our beloved cheese fondue.

Read more about this celebration of cheese in FSR Magazine.

Our Legacy of Cheese Fondue Franchise Restaurants

From the conception of The Melting Pot in 1975 to launching our franchise 10 years later and growing to more than 120 locations across North America, our fondue franchise concept honors a culinary tradition cherished the world over. Cheese fondue is at the core of our menu and remains a well-loved favorite. As our brand has evolved, we’ve expanded our cheese options to include a variety of flavors, as well as gluten-free and vegan blends. Rounding out our menu are salads, fondue-style entrees, drinks, and desserts.

The Melting Pot offers passionate entrepreneurs an enticing investment opportunity. Our easy-to-operate restaurant franchise has a 95% renewal rate because franchise owners enjoy unparalleled support and exceptional brand awareness. Our experience is designed to be shared—learn more about how you can become a part of our franchise family.

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