The fast casual brand operates 20 company-owned locations.
Fast casual band The Melt has launched a national franchise program.
Based in San Francisco, The Melt is known for its signature MeltBurger featuring a blend of 100% all-natural Angus and Wagyu beef, chopped with aged cheddar that melts into the burger during cooking. The brand currently operates 20 company-owned locations in California and Arizona.
Now the brand is looking to expand nationally through franchising after it reached $53.8 million in corporate revenue last year. According to The Melt, locations that were open for more than one year averaged about $3.4 million in annual sales with the top third of its stores hitting $4.5 million in average unit volume. Its Stanford, California restaurant in the Bay area reached sales of more than $6 million.
“In order to be a great restaurant company, you have to run great restaurants,” said Ralph Bower, CEO of The Melt. “When you own and operate every restaurant before franchising, there’s nowhere to hide. You feel every decision in real time, including the labor, food costs and guest experience. That success is what gives us confidence that we’re ready to introduce franchising and prepared to scale the right way.”
In February, The Melt introduced Greg Vojnovic as its new head of franchising. Vojnovic has more than 30 years of experience in restaurant and franchise development. He previously held leadership positions at Popeyes and Arby’s.
“We took a very thoughtful approach to franchising The Melt,” said Greg Vojnovic, Head of Franchising for The Melt. “Our five-year company plan is centered on strong, aggressive growth in California and Arizona, where we see tremendous opportunity ahead. Franchising also enables us to expand beyond our core markets with exceptional operators who believe in the brand and what we’re building. It’s an exciting way to accelerate growth, strengthen our footprint, and introduce The Melt to more guests in more places.”
Vojnovic notes that The Melt is taking a “methodical approach to franchise development.” The company said it plans to focus on a small group of highly-qualified operators who can help shape the system’s foundation.
“Our goal is to be measured in how we go to market and bring in the right franchisees,” Vojnovic said. “We have an incredible brand that is performing at extraordinary levels, and we want to build a team of the best franchise operators in America to help us grow.”
The Melt’s menu offers melted sandwiches, crispy chicken, mac and cheese, fries, and hand-spun shakes, which are all built around 100% all-natural ingredients, according to the brand. The brand also features a customer loyalty rewards program along with its own app.
According to The Melt, locations operate through streamlined kitchens with limited equipment and efficient footprints ranging between 1,900 and 2,300 square feet.
“There’s no over-engineering,” Vojnovic said. “Two clamshell grills, two fryers, two impingers, a shake machine and smart prep. It’s a durable, straightforward operating model designed to support high sales and strong profitability.”
The Melt plans to open eight new locations in Southern California along with its first shop at San Francisco International Airport. The latter is expected to open in May and will be stationed at Harvey Milk Terminal 1.
“We have an incredible brand and a tremendous opportunity ahead,” Vojnovic said. “But we’re going to grow the same way we built the company and that’s thoughtfully, methodically and with the right operators leading the way.”
The Melt was founded in San Francisco in 2011.
For information about franchise opportunities with The Melt, visit https://meltfranchising.com/.
