Teriyaki Madness, one of America’s fastest growing fresh Asian fast casual concepts, is targeting Los Angeles for expansion. With five existing units in the area, the company has announced plans to open 20–25 additional locations through franchise partnerships and strategic development over the next five years. The new locations will create approximately 500 new jobs in the Los Angeles community.
Teriyaki Madness’ California development is led by VP of Development, Brooks Speirs, formerly of Moe’s Southwest Grill. With a huge customer fan base and craveable recipes, Teriyaki Madness has a restaurant model with industry-leading, proven franchisee profitability and plans to open more than 100 locations across the United States in the next two years. Los Angeles, in particular, is a target market for Teriyaki Madness’ growth, as it already has an emergent presence in the market and customers are excited for more. “The Asian food trend has continuously grown over the past decade, and because we are increasingly receiving positive feedback from our Los Angeles customers, we are thrilled to expand here” says Speirs.
Teriyaki Madness shops are individually owned and operated by people with diverse sets of backgrounds that turn their operations into successful establishments. Teriyaki Madness includes an Item 19, which shows every Profit & Loss statement for each of the Teriyaki shops open 2-plus years. Each shop has the opportunity for outsized profits on an average unit volume of $1,096,047—a major reason why the company is ranked on Entrepreneur Magazine’s prestigious annual Franchise 500 list for a second year in a row and is featured as a member of the Inc. 5000.
Speirs is actively seeking qualified franchisee partners to open their own shops in the region. “Those who want a business with profits up to 26 percent* and are passionate about really flavorful food that happens to be healthy, would fare well with the ‘madness’ of the brand,” Speirs adds.
Teriyaki Madness successfully operates by utilizing two of the strongest growth segments in the market: fast casual dining and Asian food. Each unit serves big bowls of bold, flavorful food made to order with fresh ingredients. Dishes use all-natural meats that are marinated and grilled and served with noodles or rice and fresh steamed vegetables, served with a variety of made-in-house sauces.
Customers can choose a big bowl or huge plate and then load it with teriyaki chicken, beef or tofu and add yakisoba noodles, brown, white or fried rice. They can then customize the bowls or plates with fresh-cut veggies and house-made gluten-free sauces. With fresh-cut veggies and natural sauces, the bowls are customized as low-carb and gluten-free, with the average price per bowl around $8.
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