The Seattle-style Asian cuisine fast-casual chain, Teriyaki Madness, is making its Saint Johns debut this summer, co-franchisee Dave Patrick confirms.
This will be one of three locations anticipated to come to the area within the next two years. What Now Jacksonville previously reported that these locations would open earlier, however Patrick says the team has experienced setbacks throughout the build out process. The fast-casual chain currently has 10 locations throughout Florida. Patrick says he is particularly excited to bring teriyaki to the area because its only perceived revival is the fast-casual chain Panda Express.
“There’s no competition for teriyaki down here,” Patrick, a 63-year-old multi-hyphenate, says. “I like that.”
Born in 2003, Teriyaki Madness now has over 150 locations in the country. It serves its signature teriyaki bowls, yakisoba-style noodles as well as other popular pan-Asian dishes like egg rolls, edamame, potstickers, stir-fried rice and more. It also has its own line of seven signature in-house sauces including its trademark teriyaki sauce.
Patrick has a uniquely wide-ranging resume. Not only is he an experienced franchise owner but he is also an air force veteran and American Airlines pilot. He has 31 years of military service under his belt, including a year-and-a-half-long tour in Iraq. He says he always had an affinity for flying jets, which jolted him to join the Air Force.
After his service he became a pilot for American Airlines, formerly U.S. Airways, and he did so while juggling a Jimmy Johns in Illinois.
“People think I’m nuts but it worked,” he jokes. “They were so totally different that it was easy. You just changed uniforms. No, but, really if you have good people around you it’s easy to do. I learned a lot about that as a fighter pilot in the Air Force.”
When he made the move to the Jacksonville area, he initially tried to open a Jimmy Johns joint with his partner Rob Jarnecki but it didn’t land because of logistical reasons. You could say Teriyaki Madness has less baggage because it requires less staff to run.
Based on his prior franchise experience, Patrick believes the most important factor for success is having an authentic connection to the chain.
“You have to believe in what you’re selling and trust their systems,” he says. “I’ve never made teriyaki before, but I’m familiar with how franchises work. You don’t have to reinvent the wheel, and I’m confident that their systems are tried and tested.”
He believes that their biggest obstacle is brand recognition, but he hopes to partner with nearby schools and companies to get locals sampling their food and build a loyal customer base.
“Once people try it, I think we will sell,” he says. “We will get the word out.”
