DENVER--(BUSINESS WIRE)--With 37 stores open throughout the country following 13 new openings in 2016 and five more planned before the end of the year, Teriyaki Madness, a Denver-based Asian-inspired fast casual restaurant, has announced it will be expanding its training staff to help up and coming franchisees better acclimate themselves to the brand and surrounding neighborhood.
The announcement comes less than a month after the company hired former Qdoba and Pepsico development veteran Todd Owen as its new Vice President for Development.
“Teriyaki Madness is quickly becoming a leader in the Asian fast casual segment and high quality fast casual executives are contacting us,” said Teriyaki Madness CEO Michael Haith. “It’s our job to make sure each franchisee has the proper training and support to ensure he or she is set up for success.”
The new, highly-skilled members of the training staff have already begun supporting Teriyaki Madness locations in Charlotte, North Carolina, and Carmel, Indiana. The new hires include:
- Jodi Boyce: Boyce is an 18-year veteran in the brand marketing industry and will serve as the new VP of Marketing for Teriyaki Madness. Her extensive career includes stints with Smashburger, Einstein Bros Bagels, Quizno’s and various marketing agencies, but her claim to fame was driving the Oscar Mayer Wienermobile around the country doing marketing, PR and promotions right out of college. Boyce’s role at Teriyaki Madness will include overseeing anything related to the brand, including overall national evolution efforts, brand voice, personality and supporting programs.
- Eli Hensley: Hensley will work as a Regional Support Manager for Teriyaki Madness after humble beginnings, starting his career as a dishwasher at an Italian restaurant in Virginia Beach. From there, Hensley worked as a server and bartender at several establishments before joining an Asian fusion and wine bar called Salt as a house manager. He earned his undergraduate degree in Psychology and will utilize his extended knowledge of customer service in his new role at Teriyaki Madness.
- Anthony Roberts: Roberts comes to Teriyaki Madness with more than 20 years of experience in the restaurant industry, including stints at Max & Erma’s, Red Robin, Houlihan’s and Pies & Pints Company. At Houlihan’s and Pies & Pints, Roberts facilitated new restaurant openings and directed all pre-opening operations including hiring, training and development, building and safety inspections and beverage program parameters – a role he’ll continue with Teriyaki Madness.
- Jonelle Scarl: Scarl comes to Teriyaki Madness with 30 years of experience in the restaurant and hospitality industry, most recently working as an executive manager at Big Boy’s Burgers and Shakes in Northeast Ohio. She began as an assistant general manager at her last position and was promoted to general manager within one year after increasing bar revenue by 50 percent, building customer relationships and putting together a talented staff. Scarl has experience in organizing and serving for charity, company and sporting events, as well as weddings. She will now serve as a Regional Support Manager for Teriyaki Madness.
- Jorie Sherepita: Sherepita was hired by Teriyaki Madness following an extensive career as a restaurant manager that includes more than nine years of experience in the fast casual industry at Noodles & Company. While with the national noodle chain, Sherepita began as a worker at the company’s Littleton, Colorado location before moving up to shift manager, assistant manager and eventually general manager. She managed several teams at Noodles & Company and oversaw the development of two general managers.
- Taylor Smith: Smith is a graduate of Colorado Mesa University (CMU) and will work as the new visual and user experience designer for Teriyaki Madness. Smith graduated with a degree in visual and user experience design, led the CMU design consulting department and worked as a graphic designer, UX/UI web designer and visual designer. She will aim to elevate the Teriyaki Madness brand by offering consistent design messaging for all existing franchisees and new franchisees.
“We are excited to have our new, talented employees aboard and are already seeing the immediate impact they are making on our restaurant and franchisees,” Haith said. “We are thrilled to have them on the team helping with our global expansion.”
Teriyaki Madness is known for its Seattle-style teriyaki, serving big bowls of bold, flavorful food made to order with fresh, never frozen ingredients. Dishes use all-natural meats that are marinated and grilled with noodles or three kinds of rice and fresh, steamed vegetables, served with a variety of sauces made in-house. Customers can choose a bowl or plate and then load it with teriyaki chicken, steak or tofu and add yakisoba noodles, white, brown or fried rice. With fresh-cut veggies, the bowls are customized as low-carb and gluten-friendly, with the average price per meal around $8.
A staple in local communities, no two Teriyaki Madness locations look the same and are locally owned and operated. The ‘sincere-franchise’ model allows for Teriyaki Madness business owners to customize his or her store to better suit the community and their personalities.
About Teriyaki Madness
Teriyaki Madness, a fast-casual, Asian restaurant concept featuring a Seattle-style 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.