Panda Restaurant Group is applying the auto industry’s concept-car theory to innovate in the American-Chinese fast-casual landscape. In July, the company introduced the Innovation Kitchen store in Pasadena, California, to test new menu items that, given positive customer reception, may claim a spot on the mainstream Panda Express menu.
Panda Express debuted online ordering across more than 1,700 Panda Express locations. The platform was developed to bring convenience to the traditional experience of Chinese takeout, where individual orders are shared in a family-style setting.
To celebrate the grand openings of two Panda Express Canada locations in Mississauga, Ontario, and Sherwood Park, Alberta, Panda Express is partnering with local non-profit organizations to help raise money. In return for any monetary donation, these two Panda Express locations will be offering guests a two-entrée plate and a small drink. Proceeds will benefit the SickKids Foundation and Stollery Children’s Hospital respectively.
Bailey Lauerman launched new advertising work for Panda Express, the agency’s first campaign since being awarded the account following a review in January 2014.
The work, which introduces the brand’s new positioning and promotes two limited-time menu items, includes television, outdoor, radio, online, social media, and in-store support.
Panda Express introduced its new Orange Chicken with Bacon and Shiitake Kale Chicken Breast. The new entrées, which appeal to those seeking both indulgent and healthful choices, are available at Panda Express locations nationwide for a limited time.
“At Panda, guests really can have the best of both woks,” says Andy Kao, executive chef at Panda Express. “Whether it’s a light and savory entrée like our Shiitake Kale Chicken Breast, or a sweet and robust dish like Orange Chicken with Bacon, Panda offers menu choices that will fuel your body and feed your soul.”
Panda Restaurant Group Inc., parent company of Panda Express, is collecting donations in 69 stores in Washington and nearby locations to assist victims of the Washington mudslide, which recently devastated the rural town of Oso, Washington, in Snohomish County.
Forget April Fools’ Day—Panda Express is instead hosting a nationwide April Fish Day on Tuesday, April 1, with guests receiving a complimentary serving of its newest entrée, Golden Szechuan Fish, with any purchase.
Made with wild-caught North Pacific Cod and inspired by the culinary flavors of central China, Golden Szechuan Fish combines lightly battered cod fillets, sugar peas, and red bell peppers, wok-tossed in a Szechuan sauce. To take advantage of the one-day-only offer, guests can visit the Panda Express website and print the coupon or save it to their smartphone.
Marketing departments spend months planning major promotional events, but when a natural disaster strikes, taking action is all that matters. Time becomes an enemy when moments mean the difference between lives saved and lost, and some quick-serve restaurants have found ways to make an immediate impact in the time of crisis.
Panda Express debuted its newest entrée, Golden Szechuan Fish. Made with wild-caught North Pacific Cod and inspired by the culinary flavors of central China, Golden Szechuan Fish combines lightly battered cod fillets, sugar peas, and red bell peppers wok-tossed in a Szechuan sauce.
Some like it hot. And some like it even hotter. Fiery dishes are heating up limited-service menus as operators increasingly recognize consumers’ growing interest in spicy, hot entrées.
A 2013 Consumer Flavor Trend Report by Chicago-based restaurant market research firm Technomic found that a majority of Americans (54 percent) now prefer hot or spicy foods, sauces, dips, and condiments. That’s up from 48 percent in 2011 and 46 percent in 2009.