TMAD’s success in recent months attributed to ramped up technology and marketing tactics!
When COVID-19 struck in March 2020, Teriyaki Madness found itself positioned to continue providing giant, hot and healthy Teriyaki bowls to loyal customers through catering, takeout, delivery and other off-site dining options. Two months later, the marketing tactics and technology that TMAD put in place are continuing to pay off for customers, franchise owners, employees and front line workers.
Much of the success that TMAD has seen is due to the brands exceptional marketing strategies, including the Pay-It-Forward campaign, which provided hot meals to healthcare workers.
CEO Michael Haith said, “We’ve invested in a fantastic marketing strategy that has allowed us to keep Teriyaki Madness top-of-mind both for our most loyal customers and new customers alike. The pay-it-forward campaign has proven to be a major boon to our communities. That includes the healthcare workers who are receiving hot and delicious meals for free, our fans, who have a new way to directly support their local heroes, and each of our restaurants, which have stayed open and busy and allowed team members to stay gainfully employed. It’s been an absolute win-win-win!”
In less than a month, the campaign has proven an enormous success, delivering more than 4,000 meals to healthcare professionals across the country. And it’s not just frontline workers who are benefiting. Customers and employees, too, are cheering the campaign’s success.
Teryaki Madness success during recent months hasn’t gone unnoticed and communities are demanding the Madness!
“As a result, the brand has seen an influx of interest from prospective franchisees and has already signed four new franchise owners in the 60 days since the onset of the crisis. Five shops will have Grand Openings in coming weeks when in-restaurant dining is limited due to the stay at home order.”
For the past four weeks, Teriyaki Madness sales have been on an upward trajectory, on some days even beating same-store sales numbers from last year, long before the coronavirus crisis was keeping customers out of restaurants across the country.
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