With beefed up bowls comes a beefed up support team ready to conquer 2019. Our team consists of eight individuals with a combined 184+ years of restaurant management experience which gives the expertise for the company to double in size in 2019!
Because of our impressive support squad, we pride ourselves in knowing that our franchisees don’t need prior restaurant experience to open an Asian food franchise. We have the support in place to guide all of our franchisees to success as they are taught the ins and outs of the restaurant industry.
According to RestaurantNews, “For some brands, having this many teriyaki cooks in the kitchen might result in disharmony. TMAD isn’t one of those brands. Each executive’s area of expertise perfectly complements that of the others, creating a synergistic operation that is propelling the brand to new heights thanks to a shared vision for the future.”
Although we boast that Restaurant experience isn’t required, we don’t look down upon anyone who has prior restaurant experience. In fact, our support team sculpts the support around what each franchisee needs for their Asian food franchise.
“The team we’ve assembled brings so much to the table. Each member’s unique skills make us efficient, nimble and capable of supporting our franchisees as we continue to scale in 2019 and beyond,” said Michael Haith.
Want to know more about the team and how they can help you? Check out the team page! >>
Teriyaki Madness in Daytona Beach was featured in The Daytona Beach News Journal with an awesome review of the location. A loyal Teriyaki Madness lover frequents the Daytona Beach location and they loved the food! See what they had to say about the Asian food franchise below!
LUNCH BUNCH: Teriyaki Madness offers ‘Asian fusion’ cuisine served Seattle style
Teriyaki Madness describes itself as a Denver-based fast-casual “Asian fusion” chain inspired by the ubiquitous teriyaki joints in Seattle, where the chain’s founders went to college.
As a native Seattleite, News-Journal Business Editor Clayton Park, and his wife Diane, recently ate lunch at the Teriyaki Madness in Daytona Beach to see just how authentic the food actually is.
What did you order?
Clayton ordered the Beef Teriyaki Bowl, which came with fresh stir-fried veggies (also available steamed), on a bed of brown rice.
The bowls can be customized to be served on either white, brown or fried rice, or on yakisoba noodles, or on an additional serving of veggies.
Diane ordered the Orange Chicken Bowl, with stir-fried veggies and yakisoba (Japanese buckwheat) noodles.
We also ordered a bowl of Chicken Katsu, a Japanese version of fried chicken.
The bowls come in either small, regular and large sizes.
We ordered the small size for all three dishes and shared them.
How was the food?
We loved it.
Read the full article here! >>
Entrepreneur.com Shows Regular Folk How to Fund A Franchise!
Want to own your own business but not sure where to get the cash? You’re not alone! A passionate, qualified, hard working person like yourself who wants to jump into franchising shouldn’t let money hold you back!
There are many great ways to pull together the resources you need to follow your dreams and Entreprenuer.com does a great job at weighing the pros and cons of each. The article outlines how five successful multi-unit franchisees paid for their franchise opportunity.
“There are many options — from straightforward friends-and family loans to complicated 401(k) investment techniques. Each comes with its own benefits and pitfalls, and, financial experts say, the best one for each person depends on their earning potential, current asset position, how much they have saved, their creditworthiness, and most important, their risk tolerance.”
– Daniel Bortz, Magazine Contributor – Entrepreneur.com
Read the article on Entrepreneur.com >>
Nation’s Restaurant News
Teriyaki Madness was featured in Nation’s Restaurant News in the April 2nd issue. Reporter Nora Caley wrote a franchise feature on succession planning and featured David Marsh, TMAD owner in Marina, California. The piece focused on how the next generation will need to take over franchises after the current generation retires.
Caley wrote that Baby boomers are retiring, or at least thinking about retiring, so someone will have to take over mechanisms for the eventual handover, franchise owners find that they also have to take care of a practical matter, which is training their successor to take over the franchise. For many, that means making sure their adult children are not only willing to take over the location but are prepared.
David Marsh discusses the best way to have the next generation take over a franchise location is to include them from day one. “The other way to have the next generation take over a franchise location is to have them in place from day one. David Marsh, a Teriyaki Madness franchisee who opened his location in Marina, Calif., said the unit is his son and daughter-in-law’s business, and he helps them when needed. “I provide a lot of support;’ he said. “They are basically managing, but I give advice from time to time.”
Check out the full PDF, here!
Session to focus on cost reduction strategies for revenue – RLC
Consolidated Concepts is hosting a breakout session during this year’s Restaurant Leadership Conference (RLC) that includes executive speakers from the industry’s hottest concepts. This year’s RLC is being held April 15-18 in Scottsdale, Ariz.
The session, Lean & Mean: Run Your Restaurant for Explosive Growth, will be held April 17 from 12:45 pm. – 1:30 p.m. in the Grand Sonoran E ballroom and features panelists Jason Morgan from Bellagreen and Original ChopShop, JJ Pledger of Twisted Root, Michael Haith of Teriyaki Madness, and JB Edwards of Abacus. It also includes Consolidated Concepts and Dining Alliance founder John Davie as moderator.
“We chose these speakers because they represent the hottest concepts in the industry right now,” Davie said. “Each of these operators have proven track records for growth success and have well-positioned their concepts for national development. We look forward to hosting this panel conversation and believe attendees will walk away with growth tactics they can quickly and easily implement.”
The conversation will focus on the current strategies successful multi-unit operators are using to minimize costs and maximize revenue. In addition, attendees will be given a list of the top three crucial technology tools that operators can use to help guide organizational structure. Specific areas of discussion include staffing, procurement, menus, pricing, marketing, and capital/financing.
Teriyaki Madness has been named to national lists as a hot concept for growth. In April, QSR Magazine also named Teriyaki Madness one of the 11 Restaurant Franchises on the Cusp of Greatness.
Read the Restaurant News story, here!