Panda Express is the biggest Chinese fast food restaurant chain in the United States. Famous for its orange chicken and chow mein, it has over 1800 locations and 27,000 workforce around the globe.
In 1973, Chinese immigrant Andrew Cherng along with his father Ming-Tsai Cherng used that loan from your Business Administration to open 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, a quick-food version of Panda Inn, opened in 1983 on 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 all 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 also later got advanced degrees (Andrew in Applied Mathematics and Peggy in Electrical Engineering) on the University of Missouri inside the 1970s. They got married in 1975, almost a decade 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 certainly. First created in 1987, the orange chicken recipe is actually a closely guarded secret. Whatever we know is that each batch starts off with frozen, breaded, boneless chicken nuggets which can be deep fried prior to being dipped within 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. Within the 1980s, the company was a young adopter of using computers to create ordering in shops easier as well as collect data about 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 purpose of your kitchen is always to experiment with 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 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 enroll in “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 created a mandatory program for workers, The Panda Express menu prices, requiring a healthy lifestyle, continuous learning, and interpersonal relationship skills.
Panda Express has come out with a whole new tool that may 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 appears to be made from plastic. On a single end, it provides the prongs of any fork and on the other, it serves as chopsticks. Panda Express failed to immediately respond to a request comment.