National Restaurant Franchise Encourages Individual Flavor

Restaurant design is anything but standard at The Melting Pot fondue restaurants, where individual owners have the freedom to personalize each restaurant while staying true to the franchise's signature dining experience.

'While there are some required elements that each restaurant must have, we work hand in hand with the owners to create a unique space,' says Chad Greer, AIA, director of construction and design for The Melting Pot. 'Everything from the colors and fabric to the wine display and table set up is a reflection of the franchisee's taste and style.'

Each restaurant has its own distinct flair that is combined with national branding elements. On the exterior, most restaurants feature a combination of a decorative awning, popped out vestibule, sculptural design features and contrasting paint, but no two restaurants look alike. For example, an Austin, Texas, location sports a sophisticated modern appearance, while one in Larkspur, Calif., has a more traditional brick interior and exterior. The Melting Pot has developed restaurants in all types of locations - from basements in historic buildings to spaces in new lifestyle centers.

'We enjoy the challenge of transforming existing conditions into an expressive feature for the space when the opportunity presents itself,' says Greer.

On the interior, the restaurants are required to have certain design elements like granite tabletops with cooktops imbedded and wainscot wood wall paneling. Owners also receive guidance on the color palette, furniture, fabrics, artwork and other decorative elements, but each owner ultimately has the final say. They have control over the layout as well, and can request a larger bar area or more tables in 'Lover's Lane' (a secluded seating area for couples). If a franchisee wants to carry a large wine selection, he or she may opt for a conditioned wine display room. For a smaller selection, wine cabinets may be installed.

Some owners line the restaurant's walls with artwork and choose high-priced fabrics and finishes. However, franchisees who prefer to be a bit more frugal when it comes to designing their restaurant can choose less expensive options such as decorative painting treatments or using less expensive fabrics and standard ceilings to reduce costs without compromising brand identity.

'We work with owners creatively to stay within their budgets and still get the look and feel they want,' says Greer. 'They will be in this space for 10 or more years, so we want to make sure they are proud of the design and happy with the final result.'

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