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Radio MD- Traveling? You Can Still Make Healthy Food Choices

Thursday, 12 January 2017 by Teriyaki Madness

Finding healthy food choices when on the road can be very confusing.

Stopping to buy fresh, organic foods might not always be feasible, and restaurants have yummy foods but not always healthy options.

How do you pick and choose what to eat to stay healthy on vacation?

Tim Johnson joins host Jay Cardiello to help you navigate through fast food menus and over-crowded rest stops. He shares his tips on how to eat healthy on the road.

Cardiello and Johnson offer you safe passages away from edibles that masquerade as healthy choices, while helping you make quality selections… even from a fast food menu.

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Franchise Gator- Top Emerging Franchises in 2015, 2016, 2017

Thursday, 12 January 2017 by Teriyaki Madness

Teriyaki Madness was featured in Franchise Gator’s Top Emerging Franchises in 2015! Highlighting 100 franchises, Teriyaki Madness made # 17 on the list!

…

With 10 years of testing and development and now three consecutive years of double digit AUV same store sales growth, Teriyaki Madness has proven that Asian fast casual is the next big thing!

T-Mad Franchise Owners enjoy raving fans, who enjoy fast, fresh and healthy food served in a hip and casual atmosphere. It’s no surprise that an increasing number of entrepreneurs are now flocking to t-mad, anxious to learn how they can bring the madness to their own communities!

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Teriyaki Madness Brings On Mature Operations Team to Support Young Brand

Sunday, 23 October 2016 by Teriyaki Madness

Teriyaki Madness Brings On Mature Operations Team to Support Young Brand

By: Teriyaki Madness |  0 Shares     55 Reads

Fast-Casual Asian Food Concept Implements Network of Highly Skilled Team Members to Support Organic Growth

March 08, 2016 // Franchising.com // DENVER – In an effort to support organic growth through its current strong franchisee base, Teriyaki Madness, a Denver-based Asian food concept, has recruited a network of highly skilled operations support staff. The new team, which boasts extensive franchising experience, has been put in place to coach owners through the company’s launch process, a robust and holistic approach to training and supporting new franchisees, as well as supporting mature owners in similar ways.

Teriyaki Madness has experienced double-digit same store sales increases for six of the last seven years through supporting organic system growth. The new, focused team will help continue this trend by supporting the healthy and growing franchise base already in place, of which 49 percent is comprised by multi-unit owners and owners looking to open additional units in 2016.

“This is by far the most experienced group of people I’ve ever worked with, and by capitalizing on each of their individual strengths, Teriyaki Madness continues to offer unprecedented franchisee support that you just can’t find anywhere else in the industry,” said Michael Haith, Chief Executive Officer of Teriyaki Madness. “Although we are a relatively young brand, our mature systems and executive staff ensures that our franchisees see a rapid return on investment and encourages them to continue to grow with our brand.”

The new operations team places an emphasis on strong pre and post-opening support, and with six new Teriyaki Madness locations already opening in Q1 of 2016, the team has their work cut out for them. During an owner’s launch program, they will interact with every facet of the home office support team, from real estate and construction to training and marketing. In addition to on-site operations training that occurs prior to opening, the operations team will re-visit the new location within the first 30 days to ensure that the franchisee is fully equipped with all of the tools and guidance they need to be successful, followed by quarterly business reviews to discuss goals and daily operations for the location. The program is completely personalized and guarantees that each franchisee receives the individual attention they need.

“The Teriyaki Madness corporate support team is extremely knowledgeable and well-versed in the fast casual dining industry, and they provided me with the highest quality training and operational direction I needed to get my business off the ground,” said Kevin Gordon, owner of Teriyaki Madness of Indianapolis. “From the initial business review to the continuous check-in process, I was given encouraging and positive feedback on how to go above and beyond to be successful in my community.”

Led by Executive Vice President of Teriyaki Madness, Erin Hicks, the new Teriyaki Madness operations support team will consist of:

  • Rusty Schaffer, Director of Supply Chain: Prior to joining Teriyaki Madness, Schaffer built his career working with companies like Sysco, Einstein Bros. Bagels, and Noodles & Company. As part of the team Schaffer has been tasked with a critical responsibility in the growth of Teriyaki Madness: streamlining national distribution channels. With the growth happening across the U.S., Schaffer will help achieve cost effectiveness on supplies and will make the distribution process as efficient as possible. Schaffer is also instrumental in overseeing Teriyaki Madness’ vendor quality assurance programs.
  • Bobbi Capps, Support Manager: Capps’ experience comes from working as operations training support with organizations like Noodles & Company and Old Chicago Through the launch program, Capps supports the owners through one-on-one coaching pre and post opening, including hands on training prior to open, and business coaching during the revisit process. This side-by-side training helps ensure a positive customer experience, menu items are consistently and deliciously prepared and each owner is set up for success and profitability.
  • Shanlee Kasson, Corporate Training Manager: Kasson has a focused career experience in training support through her positions at both Starbucks and Champps Kitchen & Bar. She brings her expertise in restaurant operations to the on-site team training process conducted prior to opening a Teriyaki Madness for business as part of the launch process. This training system supports all Teriyaki Madness owners and helps ensure a consistent Teriyaki Madness food and service experience is delivered to every customer.
  • Eric Richardson, Construction Manager: Richardson brings a wealth of experience garnered as Construction Manager at Maui Wowi to assist in the process of finding ways to accelerate the construction timeline and is helping all franchisees that join Teriyaki Madness reduce construction cost where possible and facilitate brand consistency of all locations.
  • Tyler Antikainen, Communications Manager: After excelling in multiple student government communication positions at Metropolitan State University of Denver, Antikainen brings extensive contemporary experience to the task of developing the multiple channels of company communications. Antikainen is responsible for managing and developing new and existing internal communication processes. Moving forward, he will create content and develop new channels for delivering messages to every level of Teriyaki Madness.

Teriyaki Madness appeals to customers seeking an alternative to traditional fast-casual opportunities such as pizza, burgers and subs. With made-to-order entrees featuring homemade sauces, fresh vegetables and natural ingredients, this fresh Asian grill serves healthier, heartier, customized meals in seven minutes that leave guests fully satisfied. For more information on Teriyaki Madness, visit www.TeriyakiMadness.com. For more information regarding the restaurant ownership opportunity, visit:www.franchise.teriyakimadness.com.

About Teriyaki Madness

Teriyaki Madness, a fast-casual, Asian restaurant concept featuring a Seattle Teriyaki menu was founded in 2003 and began franchising the brand in 2005. Teriyaki Madness is committed to unconditionally satisfying guests by offering delicious, made-to-order Teriyaki dishes prepared with all natural, fresh ingredients that are served quickly, at a reasonable price in a fun and relaxed atmosphere. The “Fresh, Fulfilling, and Fits your Life” concept was recently recognized by QSR Magazine as one of the Best Franchise Deals for 2014 and 2015, as well as the Franchise Business Review for their Top 50 Franchise Satisfaction award for 2015 and 2016 . The brand is dedicated to “Spreading the Madness” so that everyone can experience the best teriyaki on earth.

SOURCE Teriyaki Madness

Contact:

Alissa Stevens
Fishman Public Relations
847-945-1300
astevens@fishmanpr.com

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Foodbeast

Sunday, 23 October 2016 by Teriyaki Madness
Spicy chicken teriyaki from @teriyakimadness 🙌🙏😭 Tag a hot sauce FIEND and we'll pick 5 random winners to each receive gift cards for 3 bowls from Teriyaki Madness!! II 📷  by @christianbphotos #foodbeast #ad
2,651 likes
  • foodbeast Spicy chicken teriyaki from @teriyakimadness 🙌🙏😭 Tag a hot sauce FIEND and we’ll pick 5 random winners to each receive gift cards for 3 bowls from Teriyaki Madness!! II 📷  by @christianbphotos #foodbeast #ad

  • mcnabbster@hhsing90
  • jordothegordo@theconco
  • shaniqua_vs_shaniqua@homage_themodel….lol
  • amendaaa@bryanna_n
  • annemphan@huntdaddy4 lol oops
  • pkespradit@logankriete
  • toddyyyyy@nievessnowflake tag me lol
  • nievessnowflake@toddyyyyy 🙂
  • hellojonathan@chrisyu__
  • anthonygayed@verenaa_g did u do this bc you want a gift card or want to show me this?
  • verenaa_gGift card lol and it looks good @anthonygayed
  • jessicaltaylor1This hottie @kevinmtaylor 🔥🔥
  • chris_s_ray@erna_ray
  • chris_s_ray@geoffreylang_
  • ruleoftumI am THE sauce fiend
  • pandayna@beingjac
  • smashasaur@littlenurselili
  • sufferinstyle@kikitachu @mufc1905@r.o.s.e_m
  • bunny_17@thamited
  • xinlei_li@danshum_ wow dat glisten
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THE SLOW AND SAD DEATH OF SEATTLE’S ICONIC TERIYAKI SCENE

Friday, 23 September 2016 by Teriyaki Madness

THE SLOW AND SAD DEATH OF SEATTLE’S ICONIC TERIYAKI SCENE

By NAOMI TOMKYPublished On 08/23/2016

Mr. & Mrs. Wok
MR. & MRS. WOK | NAOMI BISHOP
Teriyaki, the dish that the New York Times called Seattle’s version of the Chicago dog, is fading from the collective food brain of the city, as the residents who remember its heyday get priced out of their neighborhoods — along with the restaurants that served it. For the newly arrived inhabitants taking over, teriyaki holds none of the worldly authenticity of phở nor the trendy uber-local appeal of foraged mushrooms. As the city continues to grow at one of the fastest rates in the nation, its signature dish is getting left behind: there are a third fewer teriyaki restaurants in Seattle today than there were a decade ago. What happened?

Sweet and sticky with sauce, all Seattle-style teriyaki stems from the basic formula Toshihiro Kasahara developed when he opened his first shop, Toshi’s Teriyaki, in 1976. The meat, traditionally chicken thighs slippery and brown from marinade, gets slapped on a hot grill. The high heat caramelizes the sugars, crisping the meat and leaving it with a crunch of barely burnt soy on the outside. Sliced into bite-size pieces, it’s served fanned out across a molded mound of white-as-snow rice, the sauce seeping down between the grains. The salad, like the meat, is sweet and crunchy, the iceberg lettuce and slivers of carrot and cabbage reminiscent of coleslaw, with only the rice vinaigrette separating it from old-school American picnic fare.

THERE ARE A THIRD FEWER TERIYAKI RESTAURANTS IN SEATTLE TODAY THAN THERE WERE A DECADE AGO

Toshi’s Teriyaki opened its doors on Roy St in 1976 to almost no fanfare. Business started off slow for the transplant. After graduating from Portland State University, Kasahara had moved to Seattle from Portland, looking for better opportunities. He attended school as a competitive wrestler, but wanted to become an interpreter. However, that’s not exactly how things turned out. “All of my friends had restaurants,” says Kasahara, so he figured why not follow suit. While his pals ran traditional Japanese restaurants, Kasahara wanted to specialize. Specifically, he wanted to find something he could operate without depending on other people, “so when they quit, I could still manage it.”

“I wish I could say it’s from my ancestors,” Kasahara remarks of the recipe he developed. He always liked cooking growing up, but the closest he can come to defining the origins is to say that what he makes is similar to the Japanese version of teriyaki — a light finishing of soy sauce, sake, and mirin (rice wine) brushed onto grilled or broiled proteins, often seafood.

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Colorado-based teriyaki chain opens first Charlotte location Sept. 4

Friday, 23 September 2016 by Teriyaki Madness

Colorado-based teriyaki chain opens first Charlotte location Sept. 4

What’s In Store

Surveying the retail landscape in the Charlotte region and beyond

Teriyaki Madness Facebook page
Teriyaki Madness Facebook page

BY KATHERINE PERALTA

kperalta@charlotteobserver.com

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An Asian grill called Teriyaki Madness is opening its first Charlotte location Sept. 4 in the Mallard Creek area.

Teriyaki Madness is a chain based out of Denver that specializes in made-to-order rice and noodle bowls with homemade sauces and fresh-cut vegetables. Franchisee Stephen Deutsch signed an agreement in December to open five Teriyaki Madness restaurants in Charlotte, according to a statement from the restaurant.

“With a neighborhood feel and fresh, quality ingredients, our food is a welcome change to franchised pizza, burgers or sub sandwiches,” Deutsch said.

The new Charlotte location is at 2700 West Mallard Creek Church Road, Suite 200, in the Cochran Commons Shopping Center.

The restaurant will be open from 10:30 a.m.-9 p.m. Monday through Thursday, 10:30 a.m.-10 p.m. Friday and Saturday and 11 a.m.-8 p.m. on Sundays.

WHAT’S IN STORE
Read more here: http://www.charlotteobserver.com/news/business/biz-columns-blogs/whats-in-store/article98547137.html#storylink=cpy
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Food with Charles: Deep Fried Meatballs; Teriyaki Madness

Friday, 23 September 2016 by Teriyaki Madness
http://teriyakimadness.com/wp-content/uploads/2017/03/Food-for-Thought-9.29.16.mp3

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Unique 2 Colorado Products

Saturday, 23 July 2016 by Teriyaki Madness

 

 

 

 

 

 

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Teriyaki Madness Announces First Denver-Area Store — Only It’s Not the First

Monday, 23 May 2016 by Teriyaki Madness

Teriyaki Madness Announces First Denver-Area Store — Only It’s Not the First

WEDNESDAY, JUNE 29, 2016 AT 1:40 P.M.
BY MARK ANTONATION

The madness ended at Denver's first Teriyaki Madness in 2015.

The madness ended at Denver’s first Teriyaki Madness in 2015.
Lori Midson

We get hit with an avalanche of announcements every day, promising everything from new shake flavors at popular burger bars to products from national food manufacturers who don’t even sell their products in the Denver area. The one that particularly caught our eye this morning had this subject line: “Teriyaki Madness to Open First Denver Area Restaurant.” The name of the fast-casual Japanese eatery jogged a memory — not because the name harks back to ’80s food-court rice bowls, but because it seemed a little too familiar to be new to Colorado.

A search through our archives proved that this summer’s margarita consumption hasn’t dulled our memory (yet): Teriyaki Madness came and went at 2720 South Colorado Boulevard in less than a year, opening in May 2014 and calling it quits in early 2015.

Not only that, but Teriyaki Madness recently (yes, we can still recall large parts of 2014) moved its corporate headquarters to Denver from its original home in Las Vegas, where the company got its start making “Seattle-style” teriyaki in 2003.

The new franchise, owned by Qing Hammell, is set to open on July 11 at 8547 East Arapahoe Road in Greenwood Village. We certainly wish Hammell, a native of China who chose Denver as home after earning an MBA and pursuing a career in financial investments for more than twenty years, the best as she launches Teriyaki Madness in the fertile lunchtime fields of the Denver Tech Center’s southern tip.

But if the folks at TMAD (as they like to be called) corporate headquarters want us to forget the madness of their concept’s recent past, we suggest sending over a few rounds of margaritas (rocks, with salt, please).

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Teriyaki Madness Recruits Experienced Ops Leaders

Wednesday, 23 March 2016 by Teriyaki Madness

Teriyaki Madness Recruits Experienced Ops Leaders

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Human Resources, Operations, Teriyaki Madness

In an effort to support organic growth through its current strong franchisee base, Teriyaki Madness, a Denver-based Asian food concept, recruited a network of highly skilled operations support staff. The new team, which boasts extensive franchising experience, has been put in place to coach owners through the company’s launch process, a robust and holistic approach to training, and supporting new franchisees, as well as supporting mature owners in similar ways.

Teriyaki Madness has experienced double-digit same store sales increases for six of the last seven years through supporting organic system growth. The new, focused team will help continue this trend by supporting the healthy and growing franchise base already in place, of which 49 percent is comprised by multiunit owners and owners looking to open additional units in 2016.

“This is by far the most experienced group of people I’ve ever worked with, and by capitalizing on each of their individual strengths, Teriyaki Madness continues to offer unprecedented franchisee support that you just can’t find anywhere else in the industry,” says CEO Michael Haith. “Although we are a relatively young brand, our mature systems and executive staff ensures that our franchisees see a rapid return on investment and encourages them to continue to grow with our brand.”

The new operations team places an emphasis on strong pre and post-opening support, and with six new Teriyaki Madness locations already opening in Q1 of 2016, the team has their work cut out for them. During an owner’s launch program, they will interact with every facet of the home office support team, from real estate and construction to training and marketing. In addition to on-site operations training that occurs prior to opening, the operations team will revisit the new location within the first 30 days to ensure that the franchisee is fully equipped with all of the tools and guidance they need to be successful, followed by quarterly business reviews to discuss goals and daily operations for the location. The program is completely personalized and guarantees that each franchisee receives the individual attention they need.

“The Teriyaki Madness corporate support team is extremely knowledgeable and well-versed in the fast-casual dining industry, and they provided me with the highest quality training and operational direction I needed to get my business off the ground,” says Kevin Gordon, owner of Teriyaki Madness of Indianapolis. “From the initial business review to the continuous check-in process, I was given encouraging and positive feedback on how to go above and beyond to be successful in my community.”

Led by executive vice president of Teriyaki Madness, Erin Hicks, the new Teriyaki Madness operations support team will consist of:

  • Rusty Schaffer, director of supply chain: Prior to joining Teriyaki Madness, Schaffer built his career working with companies like Sysco, Einstein Bros. Bagels, and Noodles & Company. As part of the team Schaffer has been tasked with a critical responsibility in the growth of Teriyaki Madness: streamlining national distribution channels. With the growth happening across the U.S., Schaffer will help achieve cost effectiveness on supplies and will make the distribution process as efficient as possible. Schaffer is also instrumental in overseeing Teriyaki Madness’ vendor quality assurance programs.
  • Bobbi Capps, Support Manager: Capps’ experience comes from working as operations training support with organizations like Noodles & Company and Old Chicago through the launch program, Capps supports the owners through one-on-one coaching pre and post opening, including hands-on training prior to open and business coaching during the revisit process.  This side-by-side training helps ensure a positive customer experience, menu items are consistently and deliciously prepared and each owner is set up for success and profitability.
  • Shanlee Kasson, corporate training manager: Kasson has a focused career experience in training support through her positions at both Starbucks and Champps Kitchen & Bar. She brings her expertise in restaurant operations to the on-site team training process conducted prior to opening a Teriyaki Madness for business as part of the launch process. This training system supports all Teriyaki Madness owners and helps ensure a consistent Teriyaki Madness food and service experience is delivered to every customer.
  • Eric Richardson, construction manager: Richardson brings a wealth of experience garnered as construction manager at Maui Wowi to assist in the process of finding ways to accelerate the construction timeline and is helping all franchisees that join Teriyaki Madness reduce construction cost where possible and facilitate brand consistency of all locations.
  • Tyler Antikainen, communications manager: After excelling in multiple student government communication positions at Metropolitan State University of Denver, Antikainen brings extensive contemporary experience to the task of developing the multiple channels of company communications. Antikainen is responsible for managing and developing new and existing internal communication processes. Moving forward, he will create content and develop new channels for delivering messages to every level of Teriyaki Madness.
News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.
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