HAPPI HOUSE TEST MARKETS THREE NEW GOURMET SALADS
San Jose, CA, Sept 8, 2008 – Happi House Restaurants Director of Marketing, Kevyn Johnston, announced today that the company is test marketing three new Asian style entrée salads.
The addition of entree salads to the menu is just one of numerous changes for Happi House, which is a 32-year-old teriyaki fast-casual concept preparing its system for a return to franchising later this year. The chain, which is most celebrated for its teriyaki chicken and tempura dishes, is test marketing three entrée salads in two of its Bay Area locations as part of an overall strategy of expanding the brand’s appeal while focusing on younger and particularly health conscious demographics. The three new salads, including the Crunchy Thai Chicken Salad and Grilled Salmon Salad, are prepared to order with fresh gourmet lettuces, premium ingredients, and homemade dressings capped with the chain’s exclusive teriyaki offerings.
“We’ve put a lot of thought into developing these delicious new entrée salads and they are an excellent answer to our Guests requests, and also advance Happi House’s universal objectives,” said Joshua V. Richman, CEO, “I’ve participated in face-to-face Guest interviews as the salads were introduced, and the response has been overwhelmingly positive thus far.” Richman sites marketplace trends towards more exciting and lighter quick service offerings and added, “We’ve made a pledge to put our Guests first and be forward-looking as we prepare our brand for expansion and develop our franchise system, I think these three new salads achieve both.”
Kristine Besio, Chief Operations Officer, oversaw the development of the salads and is monitoring the tests for Guest satisfaction and operational effectiveness. “Our chief concern is that the salads are on par with the rest of our menu - but we are also serious about appropriate employee training and preparation procedures. We’re working hard to uphold the quality and consistency of the entrée salads while minimizing or eliminating any disruption to our kitchen operations,” said Besio. After an eight-week test and evaluation period is completed, the chain expects to rollout the salads to the rest of its locations later this quarter.
Additionally, one of the two test locations is scheduled to be the chain’s first complete remodel next month. The “atmosphere make-over,” said Kevyn Johnston, will be introduced at the chain’s Almaden Plaza San Jose location, and includes welcoming new front-of-house furnishings, textures, and colors with stylish yet comfortable warmth. “The environment we create for our Guests must extend beyond serving great food with ‘happi’ service; our appealing new dining rooms will reflect Happi House’s unique California-Asian personality and be a step-up from other quick service restaurants.”
Established in 1976, Happi House has long been a Bay Area culinary institution and regional favorite. The quick service California teriyaki restaurant first opened in San Jose’s Japantown as a result of demand for a casual, value-oriented neighborhood restaurant. Happi House integrates fresh California teriyaki flavors with a streamlined cooking system that provides top quality products, speed of service, and cost efficiencies. Happi House Restaurants, Inc. owns and operates Happi House Teriyaki restaurants throughout the San Francisco Bay Area and plans to open several more company owned and franchise locations during the next year. Happi House is an exciting opprortunity as a Chicken Franchise, a Teriyaki Franchise, and a one-of-a-kind Quick Service Franchise. For more information contact Kevyn Johnston at 408.866.5966 or visit http://www.HappiHouse.com