Most sizable American cities have an independently-owned Asian restaurant that locals rave about. The downside? Consistency—the dishes someone may love at their neighborhood takeout spot can be a very different recipe than what they’d find elsewhere. This, combined with the rising popularity of off-premises dining, means more diners are looking for branded Asian takeout options.
“These days, people want comfort and convenience,” says Michael Haith, CEO of Teriyaki Madness. “Asian food travels better than almost any other food category, but there aren’t a lot of branded Asian delivery options.”
Enter: Teriyaki Madness, which offers a curated selection of made-to-order teriyaki bowls—what Haith calls “huge bowls of awesomeness”—featuring marinated grilled chicken, steak, salmon or tofu, fresh veggies, noodles and rice, and house-made sauces. “We serve people who want delicious food that happens to be healthier,” Haith says.
The franchise had a heavy focus on takeout and delivery well before the pandemic. In fact, Haith describes the concept as “neighborhood shops” with a rocket engine of a tech stack that puts the brand ahead of the pack. Teriyaki Madness made a large investment that relies heavily on solutions such as Olo, Punchh, and integrated third-party delivery to provide a variety of dining solutions for its customers.
“We focus on being able to operate in small footprints—most shops are 1,200-1,600 square feet,” Haith says. “We provide lots of pickup, third-party delivery, and catering—but we don’t get into expensive real estate. We don’t have drive thru, but we address that with curbside pickup that is second to none.”
On average, store sales are more than $1 million annually, and initial investment ranges from $327,200 to $678,260. The brand now has more than 105 stores in the U.S., Mexico, and Canada and another 40 that are scheduled to open in 2022.
Teriyaki Madness wants to partner with local business people throughout North America, and Haith emphasizes that he’s not focused as much on specific regions as he is on finding the right partners. “We connect deeply, as franchisees are members of the neighborhoods and the community,” he says.
Many Teriyaki Madness franchisees have no previous experience in the restaurant industry, something that’s possible thanks to a focus on training and support that begins with a crash course in the company’s culture.
Ultimately, what separates Teriyaki Madness’s support from other franchises, Haith explains, is full focus in reviewing P&L statements each month and a focus on franchise profitability. As more diners seek branded Asian food options, it’s an optimal time for franchisees to take advantage of the company’s strong positioning and growth plans.
“As a franchise organization, we help people accomplish the American dream,” Haith says. “Our organization is built to provide opportunities to first-time franchisees, while at the same time supporting those who do have the experience to partner with us to grow quickly.”
For more on franchising with Teriyaki Madness, visit franchise.teriyakimadness.com.
