The Melting Pot’s Plan to Modernize Fondue | Eater
"A fondue-centered chain founded in 1975 that built its reputation as a special-occasion, romantic spot where diners cook cheese, broth and chocolate at the table, it remains best known for its rich Alpine cheese blend (Gruyere, raclette and fontina with garlic and white wine) and molten chocolate dessert. In recent years the brand has been pursuing a twofold evolution: modernizing dining rooms (bright, open spaces with large group tables, exposed brick, canary banquettes and tabletop outlets) and expanding the menu and tabletop offerings (cast-iron grill pans for searing meats, rosemary-scented fries, Buffalo cauliflower, fried green tomatoes and teriyaki-drizzled potstickers). Because it is franchised, updates vary by location—some outposts retain the older, cozier booths and patterned 1990s décor that loyalists prefer—yet franchisees who invested in renovations have seen significant sales gains. The company has also pushed to make the experience more everyday by selling fondue mixes through grocery channels and offering incentives for new franchise openings, even as the pandemic underscored how uniquely experiential the dine-in fondue format is. Despite the brand’s attempts to broaden appeal, the core product endures: the table-side fondue and chocolate pots remain the delicious, theatrical centerpiece that keeps customers coming back." - Amy McCarthy
