Panda Express is definitely the biggest Chinese fast food restaurant chain in the usa. Famous for its orange chicken and chow mein, it has over 1800 locations and 27,000 workforce all over the world.
In 1973, Chinese immigrant Andrew Cherng and his father Ming-Tsai Cherng used that loan from the Business Administration to open a Chinese restaurant in Pasadena, California. Called Panda Inn, the restaurant was so popular it expanded to four more locations in los angeles. The Panda Express food menu, a speedy-food version of Panda Inn, opened in 1983 at 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, and the company owns and operates each of the Panda Express stores (aside from the stores inside universities, which are usually licensed to the university).
Andrew and Peggy met at Baker University in Kansas, plus they later got advanced degrees (Andrew in Applied Mathematics and Peggy in Electrical Engineering) in the University of Missouri in the 1970s. They got married in 1975, almost 10 years ahead of 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 popular item on the menu undoubtedly. First created in 1987, the orange chicken recipe is a closely guarded secret. What we do know is that each batch starts off with frozen, breaded, boneless chicken nuggets that are deep fried prior to being dipped inside 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. Inside the 1980s, the business was an earlier adopter of employing computers to help make ordering in stores easier and also to collect data regarding the highest selling items at each store.
Andrew and Peggy’s daughter Andrea, Panda’s Chief Marketing Officer, helps oversee Panda’s Innovation Kitchen in Pasadena, California. The objective of the kitchen would be to test out new dishes, design, and décor. Ready to accept people, the Innovation Kitchen offers intriguing menu items like a honey walnut shrimp wrap with papaya slaw, orange chicken salad, and scallion pancake wraps.
Andrew and Peggy take an unusual strategy to 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 developed a mandatory program for employees, The https://www.pandaexpress.com/menu, requiring a proper lifestyle, continuous learning, and interpersonal relationship skills.
Panda Express has come out with a brand new tool which 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, in accordance with a tweet from Lisa Jennings, the West Coast bureau chief for Nation’s Restaurant News. The tool seems to be made from plastic. Using one end, it has the prongs of a fork and on the other, it serves as chopsticks. Panda Express did not immediately reply to a request for comment.