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.
Eggs in purgatory, happy hour bargains and too much spice
A mushroom feast, cast-iron Korean cooking, and the new Central Park Boathouse
Fresh dates, pawpaws and new restaurant Rokusho in Los Angeles
Turkish food, chicken curry and Jean-Georges Vongerichten’s Tin Building
US Open chefs, Lebanese wines and khachapuri variations
Pumpkin spice season, New York's month-long 'restaurant week' and summer menu pricing
Kaiseki menus, Detroit-style pizza and a West African chef's pop-up
Thousand-hole pancakes, Alex Stupak's state of mind, family dining and fries
The value of inviting loyal customers for a menu preview
Food holidays, restaurant weeks and the magic of long-standing operators
Hop water, matcha and prix fixe menus
Fieldtrip, potato cakes, restaurant merch and rice
Roast pig, ancient grains and Perkins' menu mission
Mushrooms, Malaysian food and Pizza Hut's new pie
Low-alcohol beer, prix fixe steak and Laurent Tourondel's latest moves
Dan Kluger's newest restaurant, port pairings and Cheez-Its
Saucy nuggets, steak and sticker shock
Cardamom, caviar and other trends from the National Restaurant Show
An insiders' look at the 2024 MenuMasters Awards
Korean fried chicken goes glam, Rocco DiSpirito's star power and Mooyah's from-scratch mentality
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