MarketScale Company
Request a demo
Subscribe
Services
Subscribe
Saturday, December 2, 2023
Go Back

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.

MarketScale

Food & Beverage

Adding Heart to the Franchise Business Model

March 18, 2021
Barbara Castiglia
business model
COVID
fast casual
+more
Barbara Castiglia

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 – facebook.com/marketscale
LinkedIn – linkedin.com/company/marketscale

Recent Episodes

View episode

FBD Frozen’s 77X Frozen Cocktail Series Expands and Prepares Beverage Ready at the Call

  The art of cocktail-making has evolved with technology at its side and it’s shaping a new frontier in mixology. Gone are the days of cumbersome processes and the labor-intensive nature of preparing exquisite frozen cocktails. The world is in a modern age where efficiency meets innovation. Businesses now have the opportunity to elevate their […]

77X Series
View episode

77X Frozen Cocktail Series

What makes 77X Series a good fit for your business? You can pour a wide range of frozen beverages and maximize your cocktail menu options all from a minimal footprint! The close sealed system with BIB technology eliminates daily cleaning and product preparation. You don’t even need a water line input! Compared to many competitors, […]

food traceability
View episode

The FDA is Updating its Food Traceability Rules. AI Food Tracking Technology Can Help Companies Prepare.

  Thanks to new regulations in Europe and the United States, a spotlight on food traceability is intensifying. Food traceability systems track food products throughout the supply chain, which reduces waste and helps authorities respond swiftly to safety incidents. How should companies invest in food tracing technology to build consumer trust? The new regulations out […]