Adding Heart to the Franchise Business Model

March 18, 2021

Food is serious business. Now, on The Main Course, host Barbara Castiglia will invite insiders on the front lines of food to share their expertise, strategies, and forecasts for navigating the ever-changing restaurant industry.


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.

“Franchising with a Soul means it’s not a cookie-cutter concept. There are commonalities, but franchisees have the opportunity to put in their own personality.” – Michael Haith

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.

A New Episode is Served Up Every Tuesday and Thursday!

Follow us on social media for the latest updates in B2B!

Twitter – @MarketScale
Facebook –
LinkedIn –

Recent Episodes

Industrial Process
View episode

We focus on the importance of regulating humidity and temperatures in the food industry to protect perishable products from farm to table. Excess moisture and heat can lead to health and safety concerns by promoting the growth of microbes and contaminants, making food unsafe to consume. Polygon is highlighted as a global provider with the […]

View episode

We focus on the challenges faced by food manufacturers in meeting the growing demand for processed food while maintaining quality and safety. The video highlights the need for reengineering facilities and investing in machinery to increase productivity. However, it also emphasizes the strain placed on existing infrastructure, particularly HVAC and ventilation systems, leading to issues […]

industrial food plant
View episode

Nick Kline addresses the questions and concerns regarding the placement of carbon dioxide and moisture in industrial food plants. He explains that the answer lies in the force of gravity. Air, composed mainly of nitrogen, oxygen, carbon dioxide, and trace gases, also contains moisture as part of the trace gases, despite their relatively low percentage […]