Teriyaki Madness, a Denver, Colorado-based fresh Asian grill, will soon open its first location in Miami. Local entrepreneur, Ty Latham, is opening the new Teriyaki Madness restaurant on January 14, located at 9025 Southwest 72 Place in Miami. Though Hurricane Irma threatened to prevent its opening, which was once set for mid-September, Latham persevered. Now residents of the Magic City will have access to big, satisfying bowls filled with high-quality ingredients and mouthwatering flavors.
Come get a taste for yourself at their Grand Opening events beginning on January 15, where they will be giving away free bowls for a year to the first 5 customers who order an entrée and free bowls for a month to the next 20 customers who order an entrée. They will also be offering their famous chicken teriyaki bowls for just $5 on January 14 through January 16. Then, on January 17, $1 from every adult bowl purchased will be donated to St. Jude Children’s Research Hospital. Other prizes and giveaways will be given all week.
Latham joins the fresh Asian fast-casual restaurant chain after earning a Bachelor’s degree in International Business and a Master’s in Finance from Florida International University. Since moving to the Miami area from Aruba, Latham has always had a passion for entrepreneurship and possessed a strong desire to own his own restaurant. This passion fueled the determination he needed to follow through with his shop opening after Hurricane Irma hit southern Florida the week before Latham’s location was to open, delaying his grand opening immensely.
“My first thought was that months and months of work were ahead of me. From removing damages, to rebuilding, to hiring employees who may or may not have a place to call home after the storm. I convinced myself that all the initial work I had done was about to go all down the drain,” Latham says. “But I’m extremely passionate about this business and our customers. Seeing the community come together and support each other really just reinvigorated my desire to support the community and provide healthy, satisfying food and a venue for families and friends to sit down and share meals together.”
Latham is also extremely pleased with the location of his store and is eager to bring the first Teriyaki Madness to Miami, serving locals and tourists alike.
“Teriyaki Madness offers a welcoming, warm environment bringing fresh ingredients to customers that we feel will resonate to residents of Miami. We’re confident it will be a hot new option because we have such a unique concept, serving food unlike anything else out there—big bowls of fresh chicken, beef or tofu with rice or noodles and stir-fried veggies—all in our house-made teriyaki sauces. This is not franchised pizza, burgers or subs, but instead large, filling meals that are completely customizable.” Latham says. “We’re excited to now be a part of this wonderful city and start serving Miami’s community.”
“We are inspired by Ty’s perseverance and his drive to stay on track with the opening despite Hurricane Irma. All of our owners are a part of the Teriyaki Madness family, and seeing him materialize his goals during such an adverse time really reminds us of the talent and hard work in our franchisees,” says Michael Haith, chief executive officer of Teriyaki Madness. “Our main priority is supporting each of our owners to achieve success, but this opening wouldn’t have happened without his ambition to serve and his eagerness to join the Miami residents. We feel that the Miami market is perfect for Teriyaki Madness and we couldn’t be happier to have an owner as perseverant as Ty. We are looking forward to the expansion and feel strongly that residents will love our food.”
Teriyaki Madness brings an authentic Seattle Teriyaki House experience to the Miami market as the fastest growing Asian restaurant concept in the nation. Big, bold, bowls are what Teriyaki Madness is famous for, as guests customize their made-to-order entrees. Building a customers’ own bowl of delicious flavor and ingredients starts with scratch-made sauces and lots of rice and noodle options, add fresh-cut, stir-fried vegetables and quality proteins like all-natural, fresh chicken, beef or tofu. Rarely can a customer finish their meal in one sitting.
The 1,242-square-foot restaurant will seat 16 people indoors and 25 people outdoors, while creating 15-20 jobs for the community.
