Teriyaki Madness has ranked on the elite 2018 Inc. 5000 list of the fastest-growing private companies in America!
Ranking in at number 3723, this achievement puts TMAD in rarefied company and we are included with top companies such as Microsoft, Timberland, Vizio, Intuit, Chobani, Oracle, and Zappos.com.
According to the website, “The fastest-growing companies in America are a force, notching collective revenue of more than $206.2 billion in 2017 and three-year revenue growth rates that top out at 75,661 percent.” – Inc. 5000
The Inc. 5000 award ranks companies according to percentage revenue growth over a three-year period. To qualify for the list, each private company had to have been founded and generating revenue by the first week of the year, and are able to show three full years of sales. Each company on the list has to be U.S.-based, privately held, and independent.
“If entrepreneurs are the lifeblood of an economy, consider Inc.’s ranking of 5,000 companies America’s circulatory system. Our annual report looks at these fast-growing innovators–and how they made our list.” – Inc. 5000
Visit Inc. 5000 to view the entire list of fastest growing companies in America, but we’d suggest jumping to #3723 to see our ranking!
The Woodlands.com released a story about TMAD coming to The Woodlands (near Houston) in Texas! Franchisee, Kevin Jennings, will be opening his first shop in the upcoming months in Waterway Square. Read what the news has to say!
Woodlands.com – Teriyaki Madness as the Newest Tenant Coming to The Woodlands Waterway Square
The Howard Hughes Corporation® announces Teriyaki Madness as the newest restaurant in The Woodlands® Waterway Square® at 1501 Lake Robbins Drive. Teriyaki Madness will occupy 1,549 square feet of space. With the new addition, 1501 Lake Robbins is now 100% leased.
Teriyaki Madness brings an authentic Seattle Teriyaki House experience to The Woodlands as the fastest growing Asian restaurant concept in the nation. Big, bold bowls are what Teriyaki Madness is famous for, as guests can customize their made-to-order entrees, built with delicious flavors and ingredients starting with made-from-scratch sauces and various rice and noodle options. Entrées include fresh, stir-fried vegetables and quality proteins like all natural, fresh chicken, beef or tofu.
“We are excited to announce the new addition of the popular Teriyaki Madness at 1501 Lake Robbins in The Woodlands Waterway Square District,” said Rip Reynolds, Vice President of Retail and Commercial Land for The Howard Hughes Corporation. “This unique concept is set to open this fall and will certainly be a diverse and welcome addition to the eatery options surrounding The Woodlands Waterway®.”
Teriyaki Madness joins BurgerFi, Dance with Me, Ferrari, Texas Children’s Hospital and Xfinity at 1501 Lake Robbins Drive.
Teriyaki Madness is in 16 states across the U.S. including Texas. This is the franchise’s first location to open in The Woodlands. For more information, visit www.teriyakimadness.com/locations/woodlands
Teriyaki Madness has made the list for Restaurant Business’ ‘The Future 50’. Ranking in at number 23, TMAD is being recognized for our system wide sales and our impressive growth. Read what Restaurant Business had to say, below!
The Future 50
There’s perhaps no better method of detecting bankable trends than examining the country’s fastest-growing small chains. These concepts earned their spots on Restaurant Business’annual Future 50 ranking by posting impressive sales growth while also differentiating their menu, format and operation, signaling that innovation is in.
#23 Teriyaki Madness
Teriyaki Madness describes its menu as “Seattle teriyaki,” a reference to the Asian-bowl joints that dot the progressive Pacific Northwest city. The fast-casual concept has grown from its first location in 2003 to about 50 stores nationwide, but it talks a much bigger story. It has signed deals for 140 new franchise stores and also expects to have 100 units open within a decade in Mexico, where its first international outpost is slated to open later this year.
Check out the full list of Future 50 winners!
Teriyaki Madness was featured in FastCasual for our LTO Sesame Asian Yakisoba Salad. Michael Haith discusses customer experience and how TMAD incorporated a summer salad into the mix! Read the full story below!
How can a summer salad keep your brand relevant?
Most people tend to think of (or define) a traditional salad as a bowl of leafy greens and veggies like tomatoes and cucumbers with their favorite bottled dressing drizzled on top. From leafy green garden salads, to toasted croutons in Caesar salad and juicy olives in a Mediterranean Greek salad, to creamy potato and macaroni salad; from healthy to not so healthy, salads can come in all different shapes and sizes and over the years have become a whole trend on their own.
Constructing a salad allows for creativity to run wild in any kitchen, and that’s exactly how the summer LTO Yakisoba Salad at Teriyaki Madness was created. Summer salads provide refreshing and healthy choices at all types of restaurants, whether they’re five-star sit downs or fast casual concepts, during a season that has great opportunity to add to and switch up items on the menu.
Contrary to a typical crunchy, leafy green summer salad, our summer LTO provides yakisoba noodles as the base element, yet similar to a typical salad, it’s packed with all kinds of fresh veggies. The Yakisoba noodle salad gives customers a new healthy option that fits right in with what they’re already familiar with at our shops. Just like the big Teriyaki bowls that have kept customers coming back time and time again, the Yakisoba salad is a large, protein packed bowl with a signature house-made Asian Sesame Dressing mixed in.
While the Yakisoba Salad is a brand-new item with a brand-new sauce, we strategically crafted the menu item so franchisees don’t have to order or stock their stores with any new ingredients. They already have everything in their kitchens, meaning employees and owners already have a basic familiarity with the ingredients in the salad. The Yakisoba Salad is a lower food cost option that is also profitable as an LTO item.
We also recognize that customer experience is just as important as what’s being served and how it tastes. In addition to the summer LTO, the company also launched an app and online ordering system. Technology has become a crucial part of any business or service in today’s market; bringing brands and putting products directly into the consumer’s hands is necessary to engage with customers outside of the store.
The app allows customers to order food for pickup (or delivery in available markets) and save their favorite orders and purchasing information, which makes future mobile orders super easy. The app also has a map and location information for all its restaurants, news about products, offers and promotions, a customer referral program, a link to jobs at Teriyaki Madness and even a link to buy a franchise.
Throughout the summer, customers will have access to exclusive offers and redeemables that can be used on the app and in-store. Incentives to download and use the app will be available to customers who place their first orders and refer others to the app, as well.
It’s important to try new things, such as adding a Yakisoba Salad to your menu, and stay relevant with trends and competition by launching an app, but it’s crucial to recognize your brand and maintain efforts that align with it. Part of this involves honest evaluation of what is and isn’t working, adapting to new trends and customer feedback and staying relevant.
A strong brand is succinct, memorable and consistent. It represents who you are, what you believe in and how you want to be perceived. Teriyaki Madness values bold flavors, big portions and trying new things. Summer 2018 is all about new adventures and honoring what makes the brand so unique.
We’re excited that reporter Joel Gorthy interviewed franchisee, Farhan Khan for a story featured in the “Entertainment and Life” section of The Register-Guard. Joel shared detailed information about the delicious food offered at Teriyaki Madness, as well as a brief background about Farhan and details of the opening in Eugene. Read the story below!
Register-Guard: Franchise’s first Oregon restaurant opens in Santa Clara Square
I have a cousin whose childhood palate was so picky and plain, she took her pancakes dry without a drop of syrup or even a dollop of butter. Then through her young adult years, she ordered only teriyaki chicken at every restaurant she ever went to; she knew she could rely on most kitchens for a safe, straightforward, unsurprising treatment of the once-ubiquitous entree.
I hear that her tastes have matured over the years and she now welcomes new flavor experiences, at least within reason. Given that and her history with teriyaki, I think she would enjoy experimenting with the customizable Asian bowl-based meals available at Eugene’s new Teriyaki Madness location at 45 Division Ave., Suite J.
Local entrepreneur Farhan Khan opened the fast-casual grill — part of a fast-growing chain based in Denver — in north Eugene’s Santa Clara Square on June 17. It’s the first Oregon location for the franchised Seattle-style teriyaki house concept, which allows guests to tailor bowls to their own tastes with various rice and noodle options; protein choices including all-natural chicken, beef and tofu; more or less spice heat; and with or without stir-fried vegetables.
“With the Asian food trend continuously growing over the past decade, we’re thrilled to be giving residents of Eugene access to big, satisfying bowls filled with high-quality ingredients and mouthwatering flavors,” says Khan, a Northwest Christian University alumnus who also owns two Eugene 7-11 stores and Wayback Burgers just a few storefronts from Teriyaki Madness. “This is not your typical franchised food,” he adds of his newest venture.
Teriyaki Madness’ sauces and dressings are made from scratch in-house. Chicken potstickers and eggrolls, crab rangoon and edamame are available starters; sides include green salad and macaroni salad, the latter a staple of popular Hawaiian plate lunches that often feature chicken prepared with sweet, teriyaki-like “huli-huli” marinade and sauce.
Khan shared a couple of useful tips during my first visit to Teriyaki Madness. First, if you order the edamame, he wants you to actually enjoy the lightly steamed and salted soybeans served in the pod. The trick, he says, is to hold one end of a pod and pull it between your front teeth to dislodge the plump, tender, slightly sweet beans right into your mouth. The pods themselves are too fibrous to eat, yet Khan has noticed many first-timers gnawing on them with grim determination before realizing that they are nothing like sugar snap peas, which are best when crunched whole, crisp pod and all.
And if you get a green salad to go, it comes in a cardboard container, like Chinese food takeout, with the housemade dressing in a small plastic tub. Khan says the idea is to pour the dressing right into the box, then close it, shake it good, and reopen to reveal a perfectly, evenly dressed salad. There was a time when that cousin of mine would have skipped this step and munched, rabbit-like, from her little box of dry salad, but now I think even she would appreciate this flavor-enhancing hack.