Fast-casual teriyaki concept Teriyaki Madness opened a new corporate-owned location near Denver’s Union Station and its own headquarters.
Teriyaki Madness’ business has shifted away from dine-in over the past few years to the point where takeout and delivery accounts for 65 percent to 80 percent of its traffic, according to a release. The chain developed the Union Station shop’s kitchen layout and store design to reflect this evolution. With delivery poised to become an even more integral part of the restaurant landscape in 2020 and beyond, Teriyaki Madness plans to take the learnings from this shop and implement updates systemwide to ensure its franchisees keep pace with changing customer preferences.
“By implementing these strategic changes to improve shop flow in our corporate location first, we’re better able to test the effectiveness and measure results more closely to ensure our methods spell success for our franchise partners,” says Jodi Boyce, vice president of marketing for Teriyaki Madness.
The chain also plans to use the new home market store as its main training site for new franchisees. The new store brings with it an even better opportunity to help incoming franchisees understand operations within the confines of the layout in which they’ll be doing business on a day-to-day basis, according to Janice Branam, vice president of training. “Getting franchisees into the shop to observe during initial training will give them a better understanding of kitchen flow and design before their shop schematics are generated,” she says.