Panda Express is the biggest Chinese fast food restaurant chain in the United States. Famous for the orange chicken and chow mein, it has over 1800 locations and 27,000 workers around the world.
In 1973, Chinese immigrant Andrew Cherng and his father Ming-Tsai Cherng used that loan from your Small Business Administration to open a Chinese restaurant in Pasadena, California. Called Panda Inn, the restaurant was popular which it expanded to four more locations in los angeles. The PandaExpress menu, a speedy-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, and also the company owns and operates each of the Panda Express stores (aside from the stores inside universities, that 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) in the University of Missouri inside 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 famous item on the menu by far. First created in 1987, the orange chicken recipe is actually a closely guarded secret. What we should know is the fact each batch starts with frozen, breaded, boneless chicken nuggets that are deep fried prior to being dipped in the orange sauce.
PANDA EXPRESS WAS A Young 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 early adopter of using computers to make ordering in shops easier as well as 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 the kitchen is always to experiment with new dishes, design, and décor. Open to people, 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 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 perform Zumba, hear motivational speeches, and learn self-defense skills. He uzlvyt created a mandatory program for workers, The Panda Express food menu, 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, based on a tweet from Lisa Jennings, the West Coast bureau chief for Nation’s Restaurant News. The tool is apparently manufactured from plastic. On a single end, it has the prongs of a fork and on the other, it may serve as chopsticks. Panda Express did not immediately respond to a request comment.