Sponsored By

The Melting Pot launches cocktail competitionThe Melting Pot launches cocktail competition

Winning drink to land permanent spot on menu

Bret Thorn, Senior Food Editor

June 25, 2014

2 Min Read
Nation's Restaurant News logo in a gray background | Nation's Restaurant News

The Melting Pot has introduced a line of cocktails for the summer, and is asking guests to vote on one to be added to the permanent menu.

The 135-unit casual-dining fondue chain’s “Top Cocktail” promotion taps into the popularity of televised cooking competitions. It calls each of the five cocktails a “competitor,” and gives each one a personality. They are:  

• Tiki Girl: Hendrick’s Gin, Monin South Seas Blend and pineapple juice, topped with ginger ale. This drink is described as an “island native” that is “free spirited, beachy and mellow.”

• The Baller: Muddled cherry and orange with Fireball Cinnamon whiskey and ginger ale, described as young, bold and adventurous. “This cocktail will take you out for a night you’ll never forget,” according to promotional materials.

RELATED
New Melting Pot menu puts focus on flexibility
Executives reveal sales-driving beverage strategies
Beverage Trends at NRN.com

• Zen Master: Muddled cucumber and lemon and Stoli Razberi topped with Sprite. “This new age guru will put you on the path to enlightenment as he captures your mind, body and spirit.”

• Sophisticated Sailor: Sailor Jerry Spiced Rum, Stoli Vanil, Monin Blackberry and cranberry juice topped with ginger beer and Angostura bitters, described as a “sea dog” that will take guests on a voyage to “discover fruits and spices from across the globe.”

• Sassy Señorita: Avión Silver Tequila, pomegranate juice, lime juice and muddled blueberries topped with Sprite. “This Latin lady is feisty, upbeat and full of energy.”

Each drink is around $8, though prices vary by location. All of the drinks are available through July 31.

During that time, guests can vote on their favorite at www.meltingpottopcocktail.com or by texting “Vote” to 68255. To encourage voting, guests are entered for a chance to win a $250 gift card for the chain. The winning cocktail will be added to the chain’s core beverage menu.

The Melting Pot is among a handful of chains heeding customer demands, whether solicited or not.

Wendy’s this month said it will bring back its popular Pretzel Bacon Cheeseburger and Pretzel Pub Chicken menu items as of the Fourth of July weekend. The move is directly related to the viral social media buzz generated when Wendy’s dropped the items. The chain has not said yet whether it will become a permanent item on the menu.

And Wingstop, after getting social media pushback when it removed its limited-time mango habanero sauce, in December launched a “Flavor Fight” that invited guests to vote for their favorite flavor via social media. Contestants could win gift cards for a WWE2K14 video game, as well as a grand prize of free wings for a year.

Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

Subscribe Nation's Restaurant News Newsletters
Get the latest breaking news in the industry, analysis, research, recipes, consumer trends, the latest products and more.