MARIETTA, GA – Teriyaki Madness is giving select Cobb County residents free bowls for a year as part of its grand opening on Monday.
The Denver-based chain is opening its first location in Georgia on 2960 Shallowford Road in Marietta.
Joe Cleveland, who lives in Cobb, said the Sandy Plains Road corridor is experiencing a dining renaissance. The area has several eateries catering to families, but nothing like the fast-casual Teriyaki Madness, he said.
“Cobb County is a good launch for this area because it’s getting several new restaurants,” co-owner Joe Cleveland, who owns the franchise with his wife Robin, told Patch.
The restaurant features several grilled chicken items on the menu along with nine sauces and an assortment of noodle dishes.
Need a tasty, quick meal in the Cordelia area featuring homemade sauces and fresh goods?
Teriyaki Madness may be for you.
Featuring lean meats cut in-house, fresh vegetables, white and brown rice (and fried rice) as well as noodles and tofu, there’s something for everything.
Just off Interstate 80 at 251 Pittman Road, about a hop, skip and a jump from Solano Community College, Teriyaki Madness is conveniently located near a tap room and Jersey Mike’s.
The Colorado-based Asian grill is just one of two in the Bay Area, the other located in Hayward.
Food here is customizable — pick a bowl or a plate, a foundation (white, fried or brown rice; vegetables; or noodles), a protein (chicken, beef or tofu) and veggies already come with the meal. Plates come with a choice of veggies, green salad or macaroni salad.
There’s appetizers including chicken potstickers and eggrolls, edamame and rangoons.
And don’t forget the sauces — there’s nine kinds, all made in-house.
On a recent day, local media outlets were allowed the opportunity to taste the goodies.
Our favorites included the spicy chicken, which includes 6-8 ounces of chicken depending on whether you order a plate or bowl, and an amazing, thick sauce that’s slightly sweet and spicy at the same time.
The beef teriyaki was also amazing, as the meat is marinated at least 12 hours before cooking, spokespeople said.
The chicken teriyaki was also tasty and the yakisoba noodles cooked just right.
The accompanying vegetables were crisp, the edamame nicely salted, the eggroll huge and filling, and the potstickers crisp and soft at the same time.
Owner Jaspreet Singh, a Solano resident who graduated from Napa Valley College, California State University, Sacramento and Brandman University, expressed pride in the eatery.
“This is my first business,” he said.
A former employee at Popeye’s and the food department at Kaiser Permanente, Singh said he knows the importance of good food.
“Nothing is sitting under the lamp,” he emphasized. “We make it fresh, when it’s ordered.”
Prices range from $7.99-$8.49 for a bowl and $9.79-$10.49 for a plate.
Appetizers range from $1.99-$4.69.
A soft opening is planned for Monday, with the grand opening on Tuesday. On that day, the first five customers will receive free bowls for a year, which equates to vouchers for 24 bowls.
The next 20 customers will receive free bowls for a month, or four bowl vouchers.
There will also be giveaways and prizes all day.
Other specials include $5 chicken teriyaki bowls on Tuesday and Wednesday. Thursday is Fundraiser Day, with $1 from every adult entree donated to the Rodriguez High School Mustang Sports.
Hours of operation will be 10:30 a.m. to 9 p.m. Monday through Saturday and 10:30 a.m. to 8 p.m. Sunday.
I am holding out hope that my experience at an exclusive media event last week at Teriyaki Madness, a new fast-casual Asian grill at 251 Pittman Road, Suite B, will lead to other similar ones. The email invite I received described all the wonderfulness I would experience, but honestly, they had me at “FREE FOOD” in the subject line. Jaspreet and Mona Singh are the owners of the franchise that will have its grand opening Tuesday. We were given ample samples of their all-natural chicken and beef teriyaki bowls, fresh-cut vegetables and seven house-made sauces. The food was slap-yo-mama good. It was fresh, tasty and presented very well. The goody bag with several branded items was nice (including a squatting figure of a sumo wrestler), but the coolest thing was their eating utensil. It combines chopsticks and a fork and is called . . . wait for it . . . a chork.
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The sheer volume of eateries makes Marina Dunes one of the biggest food stories of the year. (Check out No. 6 on “The next five biggest Monterey County food stories of 2016.”)
The fact that it’s happening in a place starved for choices makes it a godsend for residents and shoppers. (Like one Marina colleague told me, “It’s been weird there haven’t been eating options there. It was a glaring absence for a long time.”)
The style and format of essentially each of the restaurants make it a telling local reflection of a nationwide trend. (That’s the thrust of “Fast Forward: Monterey County’s fast-casual food boom gets ready to explode.”)
And all the anticipation makes me hungry.
Smashburger—one of a half-dozen plus debuts coming in the space of a few weeks (see below for date estimates)—starts dropping its classic smashes and truffle-mushroom burgers Wednesday, Dec. 7.
The cult hit introduces a burger exclusive to each of its increasingly numerous outposts. Here it will be the “Bay Burger” with baby arugula, sautéed crimini mushrooms, aged Swiss & truffle mayo on a ciabatta bun
A day later Teriyaki Madness throws doors open (Thursday, Dec. 8).
The Denver, Colorado-based “fresh Asian grill” is owned by local franchisees Jon, Lisa, David and Susan Marsh, who also own Oxi Fresh Carpet Cleaning.
Lisa Marsh has an idea what makes the madness happen.
“Our food is an exciting and much-needed addition to the less-healthy fast food establishments,” she says. “We wanted to give our community a restaurant that serves up fresh meats and vegetables that are not only better for you but also delicious.”
Holding a capacity of 49 people, the “Seattle Teriyaki house-style” spot enjoys 1,600 square feet; hours are 11am–9pm Monday through Saturday, until 8pm Sundays.
Then comes Blaze Pizza soft-opening Wednesday night, Dec. 14, with pies like the Veg Out (zucchini, mushrooms, red onion, mozzarella, gorgonzola, red sauce dollops) and Link In (Italian sausage, roasted red peppers, sautéed onions, mozzarella, red sauce).
There’s more where that came from.
Below appears a reckoning on what happens and (roughly) when:
Blaze Pizza • A self-described fast-fired artisanal pizza like the “white top” includes white cream sauce with mozzarella, applewood bacon, chopped garlic, oregano, arugula.
Estimated open date: Within the next two weeks, probably around Dec. 7-10
Other cool details: At Blaze Pizza customers can order from the “signature pizzas” menu or opt to eat a pizza totally of their own creation. Toppings and sauces are laid out in an assembly fashion, with everything ranging from the classic tomato sauce to artichokes and goat cheese. NBA champion LeBron James also happens to be a huge fan.
Chipotle • You may have heard of this Mexican joint too. Despite the recent E. coli outbreak associated with the chain, it remains the stalwart of the fast casual sector.
Estimated open date: Sometime in early January
Other cool details: Running for over 20 years, the Chipotle chain strives to deliver freshly made food from local produce at a reasonable price. Chipotle also recently added “brand spicing new chorizo” to the menu. Guac is still $2 extra.
Deli Delicious • Central Valley-born specialty sandwich chain with hot and cold subs – including the 29 with albacore tuna, sprouts, avocado and cream cheese – salads and sides.
Estimated open date: Sometime in early January
Other cool details: Exclusive to California, the Deli Delicious chain was voted People’s Choice – Best Sandwiches from 2009-2015. Customers pick between a variety of cold and hot made-to-order sandwiches. And depending on your apetite, customers also choose the sandwich size, ranging from a four-inch sub to a footlong hero.
Jaffa Mediterranean Grill • The small San Luis Obispo-based chain offers a wide range of Mediterranean dishes and when it opens next year, will have an outdoor patio and 20 beers on tap.
Estimated open date: Sometime in Spring 2017 (The building for this restaurant has not been constructed yet).
Other cool details: This will be one of only four locations along with its own customized menu. Winners of the New Times “Best of SLO County – Mediterranean Food” for the past eight consecutive years, Jaffa serves “typical” Greek cuisine like gyros and hummus along with some slightly unusual options like “pita pizza.”
Menchie’s Frozen Yogurt • High-grade frozen yogurt with “real ingredients” and all sorts of cartoon characters like Mookie and the Cowabungaz to help pitch it.
Estimated open date: Sometime in early January
Other cool details: Menchie’s Frozen Yogurt pride themselves for using only fresh, hormone free California cow milk in their “custom blend of flavors.” Like Pinkberry, Menchie’s serves a wide array of toppings—from the healthy fruit options to boba pearls, cheesecake pieces, caramel turtles and marshmallow sauce. Menchie’s also provides nonfat and no-sugar yogurt options, and made-to-order cakes, too.
Smashburger • As opposed to grilling, Smashburger’s mantra is “smashing is better.” Angus beef patties, and every franchise has a menu customized for the area.
Estimated open date: Within the next two weeks, probably around Dec. 7 – 10
Other cool details: Smashburger offers age-old classics along with premium burgers like the Bay Burger, served on ciabatta with truffle mayo and sauteed crimini mushrooms. Smashburger also provides vegetarian burgers and gluten-free buns, and like all great burger chains, includes a secret menu with options like the Sin City Burger or PB&J Shake.
Starbucks • This little coffee franchise you may have heard of.
Estimated open date: Currently open
Other cool details: The red cups are back. Starbucks is offering seasonal classics like the Eggnog and Gingerbread Lattes, along with some new holiday concoctions like the Chestnut Praline Latte and Honey and Almond Hot Chocolate. Of course, just like all other locations, customers are welcome to order drinks of their own creation as well, like an iced caramel macchiato with white mocha, four shots, and a couple inches of chocolate drizzle.
Teriyaki Madness • What appears to be a fresher version of Panda Express, with noodle bowls, rice dishes and orange chicken.
Estimated open date: Dec. 8
Other cool details: These people are mad about serving fresh, all-natural and homemade teriyaki plates. All entrees are customizable, and while they pride themselves on delivering huge portions of meat, Teriyaki Madness offers vegetarian options as well.
Gabriela Joseph contributed to this report.
A fast casual Asian chain is set to open its first Georgia location in Marietta early this year.
Teriyaki Madness will debut at Sandy Plains Centre at 2960 Shallowford Road, Ste. 112 at 11 a.m. Jan. 16.
The menu features a variety of appetizers, salads, bowls with a choice of protein including beef, chicken and tofu teriyaki with a choice of base and side, yakisoba noodles and kids bowls.
In addition to Georgia, Teriyaki Madness also has locations in several others states including Florida, North Carolina, Indiana, Texas and Virginia.
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.
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!
Teriyaki Madness Brings On Mature Operations Team to Support Young Brand
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
Fishman Public Relations
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THE SLOW AND SAD DEATH OF SEATTLE’S ICONIC TERIYAKI SCENE
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.