Adding Heart to the Franchise Business Model

Many restaurants suffered big blows during the pandemic, but
not Teriyaki Madness. It experienced growth and expansion.
So, what’s their secret recipe for success? Host Barbara
Castiglia spoke with CEO Michael Haith to learn how they’re doing
it.


Haith has been franchising his entire career, and buying Teriyaki
Madness checked all the boxes. “It’s good, fresh food that’s
healthy. We consider our shops to be neighborhood joints that
offer customers the chance to make a meal the way they want it.”


The company’s growth is also because of its franchising business
model, which they call “Franchising with a Soul.” Haith
explained, “It means it’s not a cookie-cutter concept. There are
commonalities, but franchisees have the opportunity to put in
their own personality.”


The strong business model also sustained them in the pandemic.
“We didn’t really pivot because technology has always been a
cornerstone for us. With a good model, people processes, and
systems, technology allows for execution. We let the customer
choose how to interact. It may be the perfect pandemic business
model,” Haith explained.


The recipe for winning with people, process, and technology also
serves the customer. The company already had a strong off-premise
program, offering convenience to the customer with freshly made,
high-quality food.


For the industry itself, Haith believes COVID forced evolution in
the industry. His company was just ahead of the curve, opening
numerous new locations in the last year with more to come.