---
title: "The Melt Franchise: San Francisco Burger Chain Launches Nationwide Expansion"
url: https://burnaze.com/article/ac9a2ffd-ab4f-4eec-a16a-a9e899323384
source: "1851 Franchise"
original_url: https://1851franchise.com/the-melt/nationwide-franchise-expansion-2732379
category: "Burger"
industry: "Restaurants"
segment: "Burger"
topics: ["Development & multi-unit"]
published: 2026-06-08T22:17:23.000Z
modified: 2026-10-31T21:43:52.622Z
image: https://newimage.1851franchise.com/cdn-cgi/image/quality=85,format=webp,width=1280,height=720/story/featureImage/1780955844_2732379.png
---

# The Melt Franchise: San Francisco Burger Chain Launches Nationwide Expansion

**TL;DR:** The Melt burger chain is expanding nationwide with plans for over 200 franchise locations by 2030, following years of proof of concept in two states. The chain, led by CEO Ralph Bower, aims to grow to more than 80 company-owned restaurants and over 200 franchise locations by 2030.

*originally published in 1851 Franchise on 2026-06-08. [Read the original](https://1851franchise.com/the-melt/nationwide-franchise-expansion-2732379).*

## Story

Following The Melts' inception in 2009 and the opening of its first location in 2011, CEO Ralph Bower and his restaurant-veteran leadership team are now breaking into the franchise space for the first time. With 20 company-owned locations across two states, the team’s growth goals include more than 80 company-owned restaurants and over 200 franchise locations by 2030, according to the San Francisco Business Times.

This push comes after years of proof of concept, with the top third of stores exceeding a $4.5 million average unit volume and $58.3 million in corporate revenue in 2025. Now, with eight to 10 additional locations opening in 2026 throughout Southern California, that number will only continue to grow.

Since joining The Melt in 2016, Bower, who has worked for brands like Pei Wei, Popeyes Louisiana Kitchen, and Yum! Brands, has shifted the company to a “more traditional hospitality mindset” that focuses on operations, efficiency, and development of the key menu item, an Angus- and Wagyu-blended burger.

He has continued to fortify that same idea by developing a team of restaurant- and franchising experts to lead the drive into franchising by adding Greg Vojnovic as head of franchising who has over three decades of restaurant experience at companies such as Popeyes Louisiana Kitchen, Denny’s, and Arby’s.

Vojnovic is leaning on his expertise to lead recruitment, targeting franchisees based on multiunit experience, knowledge of their local market, and a keen eye for “maniacal focus on restaurant operations.”

Bower is leading with a defined strategy to grow a brand poised to take off, built on a franchise model that requires only 1,900-2,300 square feet. Under his leadership, average unit volumes have quintupled over the last decade from $700K to $3.4 million for locations open at least one year, and will continue to increase.

## Entities

- 1851 Franchise (publication)
- unit expansion (topic)
- QSR (sector)
- franchise growth (topic)
- Yum Brands (company)
- restaurant operations (topic)
- Arby's (company)
- Denny's (company)
- menu development (topic)
- Popeyes Louisiana Kitchen (company)
- The Melt (company)
- Greg Vojnovic (person)

---
Originally reported by 1851 Franchise (https://1851franchise.com/the-melt/nationwide-franchise-expansion-2732379). Summarized by Burnaze (https://burnaze.com/article/ac9a2ffd-ab4f-4eec-a16a-a9e899323384).