Panda Express is definitely the biggest Chinese fast food restaurant chain in america. Famous for the orange chicken and chow mein, it has over 1800 locations and 27,000 workers all over the world.
In 1973, Chinese immigrant Andrew Cherng and his awesome father Ming-Tsai Cherng used a loan through the Business Administration to open up a Chinese restaurant in Pasadena, California. Called Panda Inn, the restaurant was popular that it expanded to four more locations in los angeles. The Panda Express menu prices, a quick-food version of Panda Inn, opened in 1983 in the Glendale Galleria in Glendale, California.
Husband and wife co-founders Andrew and Peggy Cherng still own and run their privately-held company, The Panda Restaurant Group. No franchising is allowed, as well as the company owns and operates each of the Panda Express stores (except for the stores inside universities, which are usually licensed to the university).
Andrew and Peggy met at Baker University in Kansas, and they later got advanced degrees (Andrew in Applied Mathematics and Peggy in Electrical Engineering) at the University of Missouri within the 1970s. They got married in 1975, almost ten years before the first Panda Express location opened for business.
A year ago, customers bought 67.9 million pounds of orange chicken from Panda Express, making the sweet and tangy chicken dish the most common item on the menu undoubtedly. First created in 1987, the orange chicken recipe is a closely guarded secret. What we do know is the fact each batch starts with frozen, breaded, boneless chicken nuggets which can be deep fried before being dipped within the orange sauce.
PANDA EXPRESS WAS AN EARLY ADOPTER OF RESTAURANT-BASED TECHNOLOGY.
Peggy’s background in engineering and software design gave Panda Express a technological advantage. In the 1980s, the company was an earlier adopter of utilizing computers to make ordering in stores easier and to collect data concerning the highest selling items at every store.
Andrew and Peggy’s daughter Andrea, Panda’s Chief Marketing Officer, helps oversee Panda’s Innovation Kitchen in Pasadena, California. The goal of your kitchen is always to try out new dishes, design, and décor. Ready to accept the public, the Innovation Kitchen offers intriguing menu stuff like a honey walnut shrimp wrap with papaya slaw, orange chicken salad, and scallion pancake wraps.
Andrew and Peggy take an unusual method of managing their employees. Panda Restaurant Group’s headquarters has motivational posters on the walls and Stephen Covey books on the desks, and also the company gives its workers discounts on self-help and leadership books. Strongly encouraging everyone to join “human potential seminars” like Dale Carnegie, Life Academy, and Landmark Education, Andrew hosts programs for his employees to accomplish Zumba, hear motivational speeches, and learn self-defense skills. He uzlvyt made a mandatory program for employees, The Panda Express menu prices, requiring a wholesome lifestyle, continuous learning, and interpersonal relationship skills.
Panda Express has come forth with a brand new tool that could forever change how Americans eat Chinese food. The American Chinese chain may soon be introducing the “chork,” or chopsticks-fork hybrid, to the restaurants, according to a tweet from Lisa Jennings, the West Coast bureau chief for Nation’s Restaurant News. The tool seems to be made of plastic. On a single end, it offers the prongs of the fork and on the other, it may serve as chopsticks. Panda Express did not immediately reply to a request for comment.