Mandolin Competitors

With more than 250 menu items and more than 50 signature cheesecakes and desserts, there is truly “Something for everyone” at The Cheesecake Factory.

Melting Pot, the world’s largest fondue franchise, was founded in 1975 in Maitland, Florida. Today, the brand has 94 locations in 32 U.S. states and Canada. Additionally, there are more locations in development. Best known for its one-of-a-kind fondue dining experience, Melting Pot, which is an affiliate of the Tampa-based restaurant management company Front Burner Brands, offers a variety of cheese fondues, unique entrées, salads and unforgettable chocolate fondue desserts for every occasion. Fondue fans can join Melting Pot’s Club Fondue for exclusive promotions, special events and advance holiday reservation privileges. Franchising since 1985, the brand has distinguished its franchise opportunity with strong unit economics; an innovative and differentiated menu; operational simplicity; and attractive food costs. For more information about Melting Pot’s franchise opportunities, visit https://www.meltingpotfranchise.com.

Originally started as an artisan bread bakery in 1977, Neomonde has expanded into a globally distributed wholesale production bakery, and developed an award-winning restuarant concept with three locations in North Carolina. For over 35 years, Neomonde has served authentic Mediterranean and Lebanese cuisine throughout the Triangle (Raleigh, Durham, and Chapel Hill, North Carolina). Our traditional family recipes are prepared with all natural ingredients and have been passed down from generation to generation. = = = = == = = = = = = = = = OUR HISTORY = = = = = = = = = = = = = = = Founded in 1977 by brothers who came to America from the mountainous region of northern Lebanon, Neomonde has a spirit all its own. That's because the Saleh brothers Samir ("Sam"), Joseph ("Joe"), Mounir, and DeGaulle decided long ago that anything they sell must be good enough to serve their own family. They consider it their responsibility as ambassadors of their country and their culture to provide nothing less than the best. Their dedication to excellence and authenticity began when the brothers were just boys, growing up in Lebanon. They tended the family's wheat fields, harvesting grain and taking it to be ground at the town mill. They watched their mother, Cecilia, mix dough and bake bread in the communal kiln. In the evening, when the family gathered together to eat, the texture and delicious taste of bread was satisfying as well as symbolic. In a village that could remember times of famine, bread meant celebration. Pita, this native bread, is much more than a culinary or even cultural tradition. It is health. It is passion. It is life itself.