When it comes to developing a quick-service concept, Wingstop CEO Charlie Morrison understands that the economic model remains a large piece of the puzzle. In creating a strong franchise deal that fosters company growth, however, Morrison and many other quick-service leaders know that many other tiles complete the mosaic, including corporate support, marketplace differentiation, and sales momentum.
Teriyaki Madness, a fast-casual Asian concept, announced the addition of Heather Winslett as the company’s director of operations.
After partnering with a development company that invests in potential high-growth franchise concepts, Teriyaki Madness is in the midst of a growth spurt that will expand the brand outside of its Las Vegas home-base, including agreements for 24 new locations in California and several more units to open in Colorado, Arkansas, and Texas in early 2014.
Teriyaki Madness is looking to bring its Asian-inspired dishes to Southern California through four franchise agreements, which will result in the opening of seven locations in Southern California, including Los Angeles, Orange County, and Pasadena.
Spearheading the regional franchise development in Southern California, Teriyaki Madness welcomes:
Two years ago, fast-casual Asian concept Teriyaki Madness set a goal to open 25 units by 2014. But nearly a year ahead of schedule, the brand has already “blown that forecast out of the water,” says cofounder and CEO Rod Arreola.
Thanks to an explosion of grow over the last three months—including franchise agreements for 20 new locations throughout California, Texas, Colorado, and Nevada—the brand is also set to beat its five-year goal of having more than 100 stores up and running, likely accomplishing that goal a year early, too.
Rod Arreola, along with his brother Alan and cousin Eric Garma, grew up in Seattle, where teriyaki restaurants are commonplace. When they learned the rest of America didn’t have the same access to the Japanese flavors they loved, they decided to bring teriyaki to the masses, starting in Las Vegas.
“The teriyaki concept is very mature in Seattle,” says Rod Arreola, president of Teriyaki Madness. “There are a lot of mom and pop shops. We grew up on it. All of the recipes for Teriyaki Madness were developed with the help of a friend who owned a teriyaki restaurant in Seattle.”