Hey there, welcome to Takeaway with Sam Ocas, a podcast from Nation's Restaurant News.

I am Sam Ocas, editor-in-chief here at NRN, and this is the show where I offer you an all-access pass

to the restaurant industry's most influential decision-makers.

This week I'm talking with Jody Boyce, the chief marketing officer for Terriaki Madness,

this 155 unit fast casual serving made-to-order bowls is quickly growing around the country,

and it recently launched a new curbside pickup platform called Mad Dash

that's designed to boost guest frequency through a more efficient customer experience.

Jody joined the podcast to talk about the

newfound potential in curbside pickup and how it's helping Terriaki Madness avoid discounting

as it looks to drive more traffic to stores. In this interview, you will learn more about why

curbside pickup is a perfectly suitable alternative to drive-through, how technology makes

curbside far faster and more efficient than drive-through, and why frequency not discounting is the

right tool to help you weather economic woes. Jumping now into my interview with Terriaki Madness's

Jodi Boyce. Also, don't forget to stick around after the interview, as I will share my six takeaways

from this discussion, actionable insights that you can take with you on the go.

Okay, I'm sitting down with Jody Boyce, the chief marketing officer for Terriaki Madness.

Jody, thanks for joining me today.

Thank you for having me.

So, Jody, I think probably, I believe I've spoken with Michael on this podcast before,

but for the sake of anybody who maybe isn't familiar with Terriaki Madness,

what's the 30-second pitch on this brand and what it's all about.

Yeah, we are a fast casual brand, we serve huge bowls of fresh, marinated, grilled, chicken, steak, tofu, and salmon, and then it's over rice, noodles, and always stretch veggie.

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