Busboy Works His Way Up: Restaurateur Finally Becomes Franchisee with Teriyaki Madness

Rick Henriksen, along with his wife Wendy, has become a franchisee with Teriyaki Madness, the fast casual teriyaki restaurant in Reno, Nevada. They have acquired three license locations, the first of which will have its grand opening on January 12, 2024.

Henriksen spent 10 years working in the restaurant industry through his early years, taking on every role from busboy to sous chef. Understanding that breaking into the industry was risky, he decided to pursue other career goals and generate the capital required before making the leap. As a serial entrepreneur, Rick has been involved in four startups spanning the last 25 years in the oral health tech sector. After exiting his most recent endeavor, he has decided the time is right to achieve his restaurant ownership dreams.

Henriksen is motivated and his upbringing has taught him that big goals accompanied by hard work and dedication leads to success. His father was a musician; the first six years of his life were spent on the road as his father performed in different cities every week. It was from this experience that he learned that in difficult industries, whether it’s music, food and beverage or otherwise, you have to be completely committed if there’s any chance of carving out a successful career. That is exactly what he plans to do as a business owner with Teriyaki Madness. 

1851 Franchise spoke with Henriksen about his journey into franchising and his plans for the future. 

PROFILE QUESTIONS

1851 Franchise: Frame your personal story for us. What did you do before franchising, and how did you decide franchising made sense for you?

Henriksen: I had a career when I was young with United Parcel Service. That lasted about 10 years. I made a move when I was recruited to a career in technology sales providing cutting edge innovations for the oral health community. It was my first company in dental where I met my wife Wendy–what a gift–and the rest is history! 

Eventually, we became equity partners in that business. Wendy took responsibility for hiring, training and developing our team of sales executives, and I ran the commercial side of the business. I held multiple roles while climbing the ladder and ultimately was appointed president post sale of the company in 2005 to Danaher. I stayed on for several years during an earn out period and then left to try my hand at other startups.

Currently, I still hold positions in several businesses: an animated software company that develops patient education applications, a digital x-ray company capturing intra-oral x-rays by eliminating film and an AI company, which uses AI software to help diagnose from 3D head scans. 

When I was young, however, and before I started a career at UPS, I was in the food and beverage industry. I did it all; I was a busboy, prep cook, line cook, sous chef and then into bartending. Something I have always discussed with Wendy is that I wanted to get back into the food industry. I love the culture and the connection it creates between friends and family. However, everyone knows restaurants are difficult to own and it is even harder to make money! I decided to go make money somewhere else and then come back to my first love. 

For the past 25 years, Wendy and I had careers that kept us outside of our local communities. Our businesses operate both nationally and internationally. For some time we had wanted to do something local.

We are big Teriyaki Madness fans! There's one shop here in town, and it has become our go-to place. Wendy had been chasing the idea of franchise ownership for some time and when she saw Teriyaki Madness had opportunities, she did her research, and we were impressed with the franchise performance, so we decided to pursue the opportunity. 

1851: What was your perception of franchising prior to becoming a franchisee, and what do you want people to know about franchising now that you are in it?

Henriksen: I was somewhat neutral to the idea of franchising. 

When it comes to franchising, it really depends on the franchise you’re choosing. We believe you have to start with a great product. Beyond that, a quality brand makes sales easier, as do support mechanisms and team members. 

The balance comes in wanting your independence and at the same time maintaining your responsibility to the franchisor, as well as the other franchisees.

1851: What made you pick this brand? What excites you most about this company?

Henriksen: I love the food. I would never serve food I didn’t want to eat and Teriyaki Madness’s food has great flavor as well as nutritional value. It's the kind of food that you can eat every week because it’s clean, healthy and you don’t get tired of it. 

There also is not a lot of competition. There are so many pizza restaurants and burger joints but very few teriyaki options. 

1851: What do you hope to achieve with your business? What are your plans for growth? 

Henriksen: At first, Wendy suggested we invest in one store and see how it goes. However, I suggested we just make a big move now and get at least three locations with Teriyaki Madness.

Our first shop's grand opening is on January 12, and we've completed the lease for our second shop right next to the university, with architects currently designing the concept and a construction completion target date of July. It's a fantastic location. As for our third shop, we're still looking for the right property.

Our two adult sons will be joining and each taking on a new store. We will add our third shop and determine if we want to continue down this path adding more of the same or move in a different direction.

We have 18 family members here in the area, so I've already got a full crew of employees! I told everybody that they need to come in and work off their “bill” from the last 35 years!

1851: What is the one thing about your story you want us to know?

Henriksen: I am 59 years old. I am at a place in life where I’ve realized that family and the people that you surround yourself with are what matters most. For some, work can just be work. I believe you should try to find purpose and meaning where you spend your time and work is one of those places. If it means something, I find it significantly more fulfilling. It’s the people in your life that matter most.

1851: What advice do you have for other people thinking about becoming a franchise owner?

Henriksen: It will take a lot more time and money than you initially think. 

My father was a musician and I grew up on the road. For the first six years of my life, I lived every week in a different city. Music can be a brutal career, because you’re always on the road and working tirelessly to get yourself off the ground. Only those who are obsessed and passionate about what they choose to call a career do what it takes to stick with it at almost any cost. I think business ownership is similar in that respect. 

If you can work for someone else and be happy, you might want to do that. But if you’re someone who wants to spread your wings, chase some big dreams and goals, just be aware it takes time, effort and money, but in the end it’s worth it.

ABOUT TERIYAKI MADNESS 

Teriyaki Madness is making big moves. Named the #1 Fastest-Growing Big Restaurant Chain in the U.S. by Restaurant Business, TMAD’s secret sauce lies in creating value for franchisees, guests and employees alike. More than 135 shops across three countries deliver big, heaping bowls of fresh, natural ingredients to their communities, creating a cult-like following with customers, employment opportunities for neighborhoods, and profitable margins for the franchisees. Backed by world-class technology including delivery and loyalty innovations and an all-star executive team, Teriyaki Madness’ focus is on sustainable growth and exceptional experiences. Visit franchise.teriyakimadness.com for single and multi-unit opportunities, and join the Teriyaki Takeover.