The Melt’s turnaround was fueled by input from team members and customers, CEO Ralph Bower tells Bloomberg Intelligence, fueling a 400% jump in average unit volume (AUV) since 2017. In this episode of the Choppin’ It Up podcast, Bower sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss the chain’s approach to hospitality, restaurant development, price hikes and third-party delivery. He also comments on supply chain and permitting issues, as well as the challenges of doing business in California.

<p>The Melt’s turnaround was fueled by input from team members and customers, CEO Ralph Bower tells Bloomberg Intelligence, fueling a 400% jump in average unit volume (AUV) since 2017. In this episode of the Choppin’ It Up podcast, Bower sits down with BI’s senior restaurant and foodservice analyst Michael Halen to discuss the chain’s approach to hospitality, restaurant development, price hikes and third-party delivery. He also comments on supply chain and permitting issues, as well as the challenges of doing business in California.</p>

“Choppin’ It Up” by Bloomberg Intelligence features conversations with analysts, executives and entrepreneurs that are shaping the future of the restaurant industry. Topics include human capital, ghost kitchens, menu pricing, the FAST Act and everything in between. The podcast is hosted by Senior Restaurant and Foodservice Analyst Michael Halen.

<p>“Choppin’ It Up” by Bloomberg Intelligence features conversations with analysts, executives and entrepreneurs that are shaping the future of the restaurant industry. Topics include human capital, ghost kitchens, menu pricing, the FAST Act and everything in between. The podcast is hosted by Senior Restaurant and Foodservice Analyst Michael Halen.</p>

Choppin’ It Up by Bloomberg Intelligence

The Melt’s Employees Help Serve Up 400% AUV Jump

https://api.omny.fm/orgs/e73c998e-6e60-432f-8610-ae210140c5b1/clips/b0555d3f-f4a9-4be1-aa02-b05f000caedc/transcript

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