The Melt Shop grew from a concept serving best-of-class grilled cheese sandwiches and melts to offer fried chicken, mac and cheese, and wings. Throughout the brand’s growth, new menu extensions had to fit founder and CEO Spencer Rubin’s basic criteria: How do we “Melt Shopify” it with big, bold flavors and other points of differentiation?
Listen as Rubin talks about The Melt Shop’s evolution and how he is growing and positioning the concept for a post-pandemic world.
How craveability, sustainability and the guest experience drive Avi Szapiro's menu mission
How Starbird's recipe for perfect fried chicken is powering the fast casual for growth
How food hall pioneer Anna Castellani is transforming community dining
How Jared Galbut turned his Florida-born taqueria into a dining and nightlife destination
How 3 chain restaurant execs put menu innovation front and center
Qdoba chef Katy Velazquez taps her travels in Mexico to innovate the menu—but will never touch the chain's signature queso
How Aaron Taylor and Atlas Restaurant Group are revitalizing fine dining in Baltimore
How Rush Bowls stands out from the crowd with a scratch-made menu and local vibe
At Planta, Steven Salm harnesses the power of plants
How Adenah Bayoh is positioning Cornbread Farm to Soul for fast-casual expansion
How Chef Ron Yan transformed the menu at Parcelle Wine Bar from popup to brick-and-mortar restaurant
How Panda Express’ Jimmy Wang spreads Chinese culture through food
How STATE Grill & Bar’s menu honors its location in the Empire State Building
How Gavin Kaysen defines his role as chef-CEO as he expands his restaurant company in new directions
How Sonic’s Mackenzie Gibson integrates culinary and marketing to drive innovation
How Amy Alarcon gave Popeyes the edge in the chicken sandwich wars
How Scott Randolph is elevating IHOP’s status as the breakfast leader while innovating across the menu
How Rick Petralia is pushing the envelope on flavor at Freddy’s
How Arthur & Sons is the culmination of Joe Isidori’s family legacy and culinary journey
How climate change is impacting your menu
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