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 employees around the globe.
In 1973, Chinese immigrant Andrew Cherng and his awesome father Ming-Tsai Cherng used a loan through the Small Business Administration to open up a Chinese restaurant in Pasadena, California. Called Panda Inn, the restaurant was popular which it expanded to four more locations in los angeles. The Panda Express prices, a fast-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 all of the Panda Express stores (except for the stores inside universities, that are usually licensed for 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) at the University of Missouri in the 1970s. They got married in 1975, almost ten years prior to the first Panda Express location opened for business.
Last year, 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 by far. First created in 1987, the orange chicken recipe is really a closely guarded secret. Whatever we do know is that each batch begins with frozen, breaded, boneless chicken nuggets which 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. Inside the 1980s, the company was an early adopter of utilizing computers to make ordering in shops easier and also to collect data regarding 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 test out new dishes, design, and décor. Available 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 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 perform Zumba, hear motivational speeches, and learn self-defense skills. He uzlvyt created a mandatory program for employees, The Panda Express delivery menu, requiring a wholesome lifestyle, continuous learning, and interpersonal relationship skills.
Panda Express has created 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, according to 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 offers the prongs of any fork and on the other, it serves as chopsticks. Panda Express failed to immediately reply to a request comment.