They’re made with just flour and water, but mixing these simple ingredients has created one of the world’s most popular foods. Noodles, from Italian pasta to all-American macaroni and cheese, and from Asian wheat or rice flour versions to those used for chicken noodle soup, are on the menus at about half of American limited-service restaurants.
As part of its reFRESHed dining experience, Pei Wei Asian Diner guests in Albuquerque, New Mexico, will be able to experience a unique variety of fresh, affordable menu options, including hand-rolled sushi, made-to-order entrée salads, and wok-fresh entrées for on-the-go lunches and lighter dine-in options.
“We are excited for Albuquerque to be among the first to experience the next phase of Pei Wei reFRESH,” says KC Moylan, president of Pei Wei Asian Diner. “Whether you stop in or take it on the go, we always roll it out fresh and fast.”
As individuals across the country make New Year’s resolutions, Pei Wei Asian Diner has resolved to reFRESH nationwide with a new year full of new options. The fast-casual concept by P.F. Chang’s is unveiling a fresh look, fresh new menu items, and the addition of a lighter, small size entrée. Now at all 192 restaurants across 25 states, guests can enjoy the bold and fresh flavors of any of their Pei Wei favorites in a size that’s just right for them, starting at just $6.39.
Beef, pork, poultry, and seafood may be the staples of the limited-service restaurant industry, but non-meat items aren’t taking a back seat on the menu these days. Although vegetarians make up a small percentage of the American dining population, an increasing number of consumers are deciding to eat less meat.
“Ten years ago, it might have seemed like a fad, with just a small population, but it’s been constantly increasing,” says Jesse Gideon, corporate chef and chief operating officer for Fresh To Order, a 10-unit fast-casual chain based in Atlanta.
To celebrate the bold, fresh tastes of fall, Pei Wei Asian Diner is introducing a new limited-time menu offering, Sriracha Pineapple Pork Lettuce Wraps. Available now through December, the Sriracha Pineapple Pork Lettuce Wraps build on the popularity of PeiWei’s variety of favorite lettuce wraps, which include Thai Chicken, Korean Steak, and Traditional Chicken.
To celebrate the fresh, lighter tastes of summer, Pei Wei Asian Diner is introducing two new lettuce wraps: Thai Chicken and Korean Steak. These limited-time offerings will be available from June 3 until the end of August, providing a great summertime complement to the Traditional Chicken Lettuce Wraps, an all-time favorite on the Pei Wei menu.
Small portions are very big these days.
Many 2013 trend predictions determined that small plates and snacking are expected to be popular among chefs and restaurant operators this year. While diners are still eating during the traditional meal times—breakfast, lunch, and dinner—they are eating less at those times, opting instead to have five or more smaller meals a day.
Pei Wei Asian Diner, the fast-casual restaurant concept by P.F. Chang’s, is challenging fans to get creative with Asian flavors by hosting a photo contest on Instagram, the popular social photo network.
Pei Wei will be giving away one $500 gift card every day from January 28 until February 3, 2013, to the person who submits the most creative photo each day, featuring the ingredients that create the bold flavors found in the upcoming new Black Pepper Chicken, a dish that will be available beginning February 4, 2013.
Fast-casual restaurant Pei Wei Asian Diner kicked off a charitable promotion this month as part of #GivingTuesday, a global movement to create a day of giving during the holiday spending season.
Pei Wei is donating $1 (up to $20,000) toward fighting hunger in the U.S. for every fan that participates on the Pei Wei Facebook page from now through Wednesday, November 21.
Each participant will receive a 20-percent-off offer, plus an additional 20-percent-off offer if the $20,000 goal is met.
Pei Wei has a once-in-a-lifetime job opportunity for an aspiring videographer to travel to Asia on a culinary research and development tour.
This year’s trip, called InspirAsia, will explore the marketplaces, local restaurants, and signature cuisine of Thailand, Vietnam, and Singapore. The research conducted in Asia will be brought to life this fall in Pei Wei Asian diner restaurants around the country, and the footage will be featured in future marketing campaigns.