Never did I imagine when my oldest daughter began working for the Melting Pot Fondue Restaurant in Kendall, FL while enrolled at University of Miami that I would be hiring her to write non-recipe copy for a Melting Pot cookbook a few years later. With several clients in the area, I consider myself pretty knowledgeable about Tampa, FL. However, I was surprised to find out through one of my associates that Melting Pot Restaurant’s corporate offices are located Tampa.
Having found that news out, I quickly did a little homework and found that the VP of Brand Development was Kendra Sartor (now Shier—congratulations, Kendra). I called Kendra to introduce myself and she indicated that the company was currently talking about publishing a cookbook as their consumer base had requested it. I flew down to meet with her and quickly learned that her parents had lived in the same neighborhood as Robin and I for several years—what a small world.
The decision was made for them to publish the book on their own rather than work through a trade publisher and off we went. What a great decision that turned out to be for them (as well as us) because they got to control the look and feel of the book plus have made 10 times the profit than if they had trade published.
Having found that news out, I quickly did a little homework and found that the VP of Brand Development was Kendra Sartor (now Shier—congratulations, Kendra). I called Kendra to introduce myself and she indicated that the company was currently talking about publishing a cookbook as their consumer base had requested it. I flew down to meet with her and quickly learned that her parents had lived in the same neighborhood as Robin and I for several years—what a small world.
The decision was made for them to publish the book on their own rather than work through a trade publisher and off we went. What a great decision that turned out to be for them (as well as us) because they got to control the look and feel of the book plus have made 10 times the profit than if they had trade published. If you have ever eaten at a Melting Pot restaurant, you know the quality—with that in mind we felt that the quality of the cookbook had to be equal to or greater. Everyone who has purchased or seen the finished product will attest to its quality, down to the use of recycled paper and agri-inks. Consumers also love the coupons bound into the back of the book which, when redeemed, covers the cost of the book--Kendra knows how to market a brand!
The props were assembled and flown into Nashville along with the recipes and we held the photo shoot for the book in Mike Rutherford’s studio. The shoot itself took several days, and along the way we discovered that some of the recipes needed to be added to for volume—the Melting Pot Executive Chef Shane Schaibly quickly fixed those and Dip Into Something Different was finalized. The amazing thing about this book is not only how great the recipes are and how beautiful it is, but how popular it is. The first 15,000 copies sold out in only a few months and there have been 3 additional printings since and a 4th is scheduled for later this fall—the total number of books sold so far is approximately 35,000 copies!
Along the way Kendra Shier has become a good friend, and it is always good to catch up when I visit Tampa. Here is what Kendra had to say about the project.
The props were assembled and flown into Nashville along with the recipes and we held the photo shoot for the book in Mike Rutherford’s studio. The shoot itself took several days, and along the way we discovered that some of the recipes needed to be added to for volume—the Melting Pot Executive Chef Shane Schaibly quickly fixed those and Dip Into Something Different was finalized. The amazing thing about this book is not only how great the recipes are and how beautiful it is, but how popular it is. The first 15,000 copies sold out in only a few months and there have been 3 additional printings since and a 4th is scheduled for later this fall—the total number of books sold so far is approximately 35,000 copies!
Along the way Kendra Shier has become a good friend, and it is always good to catch up when I visit Tampa. Here is what Kendra had to say about the project.
Dave,
Wanted to just take a moment to share with your blog followers how incredible this process has been for our organization. When the COO of my company came to me with the dream of having a Melting Pot cookbook, I had NO idea how to proceed. FRP was such a Godsend…the beauty of this relationship is that after we decided to work together, your team guided me step by step through the process. I am amazed at how simple this process was and how much help your team offered. Having just received another royalty check, I can tell you also that this project exceeded our financial expectations as well. Aside from the business side of things, we have formed some lasting friendships and look so forward to our next project with FRP. I encourage anyone even considering this path to ensure their success by partnering with your team. It was the best retail decision we have ever made. Looking forward to the next project!
Fonduely,
Kendra Shier
Vice President of Branding
The Melting Pot Restaurants, Inc.
If you want to try a fun meal or just a desert that gets all of your guests “into it” try Dip into Something Different. Here's one of my personal favorite recipes:
Wanted to just take a moment to share with your blog followers how incredible this process has been for our organization. When the COO of my company came to me with the dream of having a Melting Pot cookbook, I had NO idea how to proceed. FRP was such a Godsend…the beauty of this relationship is that after we decided to work together, your team guided me step by step through the process. I am amazed at how simple this process was and how much help your team offered. Having just received another royalty check, I can tell you also that this project exceeded our financial expectations as well. Aside from the business side of things, we have formed some lasting friendships and look so forward to our next project with FRP. I encourage anyone even considering this path to ensure their success by partnering with your team. It was the best retail decision we have ever made. Looking forward to the next project!
Fonduely,
Kendra Shier
Vice President of Branding
The Melting Pot Restaurants, Inc.
If you want to try a fun meal or just a desert that gets all of your guests “into it” try Dip into Something Different. Here's one of my personal favorite recipes:
The Flaming Turtle
12 ounces milk chocolate, finely chopped
2 tablespoons heavy cream
1/4 cup caramel ice cream topping
1 tablespoon 151 rum
3 tablespoons chopped pecans
Combine the chocolate and cream in the top of a double boiler set over simmering water. Heat until the chocolate is melted, stirring constantly; or combine the chocolate and cream in a microwave-safe bowl and microwave until melted, stirring every 30 to 45 seconds. Be careful not to let the chocolate burn. Pour into a warm fondue pot. Pour the caramel into the center of the chocolate mixture. Do not stir. Add the run to the pot and ignite carefully, using a long wooden match o lighter. Allow the flame to burn out and stir gently to combine. Sprinkle with the pecans. Keep fondue warm over low heat.
best cookbook ever!
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