Panda Management Company, Inc. (PMC), based in Southern California, has grown dynamically ever since 1983 when it opened its first Panda Express, its most successful operation. As that name suggests, Panda Express units are fast-service Chinese restaurants, now found in over 34 states, the District of Columbia, Puerto Rico, and Japan. Altogether, PMC manages over 300 Panda Express Restaurants, six Panda Inn Restaurants, eight Hibachi-San Restaurants, and seven Panda Panda locations. Panda Inns, the first of which opened in 1973, are all located in Southern California, as are the Panda Pandas, upscale, gourmet Chinese food restaurants. The Hibachi-San Restaurants, featuring Japanese cuisine, are located in shopping mall food courts, about half of which are at select sites outside California. The much more ubiquitous Panda Express Restaurants are located in five basic operating environments: mall food courts; supermarkets and retail chains; shopping centers and key intersections; university and college campuses; and airports, casinos, and sports arenas.



New Menu Items at BD’s Mongolian Grill

BD’s Mongolian Grill New Items:

  • Thai Peanut Curry (pictured): Yakisoba noodles, chicken, red onions, broccoli, Asian slaw (red and green cabbage, matchstick carrots and cilantro) and jalapeños mixed with peanut soy sauce and finished with garlic, peanuts, curry ginger and Sriracha sauce
  • Paella: Chicken, shrimp, sausage, onions, snap peas, garlic and crushed red pepper tossed in marinara sauce, “Yum Yum” sauce (tomato puree, mayonnaise, margarine, garlic, paprika and cayenne sugar) and chile garlic sauce
  • Everything Green: Spinach, tofu, rice noodles, green bell pepper, edamame, Asian slaw and broccoli with shiitake mushroom sauce, Mongolian ginger sauce, Asian black bean sauce, sesame seeds and garlic
  • Louisiana Boil: Chicken, shrimp, red skinned potatoes, red onions, baby corn and green bell peppers with Buffalo sauce, marinara sauce and “Yum Yum” sauce
  • Spicy Asian Pork Lettuce Wraps: Pork, rice noodles, red onions, green bell peppers, carrots and green onions with fajita sauce, soy sauce, chile garlic sauce and Mongolian ginger sauce

Availability: Through March 27, 2016

New Menu Items at Pei Wei Asian Diner

Pei Wei Asian Diner New Items:

  • Ahi Tuna Bowl: Ahi tuna, Sriracha aïoli, sesame seeds, scallions, Asian slaw and crispy wonton chips
  • Thai Mango Chicken Salad (pictured): Chicken, mango, assorted lettuce, carrots, cucumber, onion, red pepper, cilantro, Thai basil, peanuts, tempura flakes, rice sticks, chile flakes, Thai peanut sauce and vinaigrette

Availability: Through March 2016

New Menu Items at Gengis Grill

Genghis Grill Debuts New Fresh Casual Menu Experience 

The new “We Built It” lineup features “chef crafted” dishes, according to the wording on the menu. Those items are:

Pan Asian Chopped Salad: Choice of protein tossed with spring mix, cucumbers, onions, red bell peppers, baby tomatoes, Thai basil, toasted sesame seeds and choice of dressing

Korean BBQ Steak Tacos: Seared steak in Korean barbecue sauce topped with cabbage, carrots, green onions and spicy Korean pepper sauce

Tandoori Butter Chicken Tacos: Natural chicken breast marinated in an Indian-spiced butter sauce, topped with cabbage, carrots, cucumbers, onions, cilantro and cucumber cilantro mint cream

Thai Basil Chicken Tacos: Natural chicken breast marinated in honey and soy, topped with cabbage, carrots, cucumbers, Thai basil and Thai basil ranch sauce

Drunken Noodles: Choice of protein tossed with noodles, carrots, red bell peppers, cabbage, baby tomatoes and mushrooms in “drunken noodle sauce,”

Thai Street Noodles: Choice of protein tossed with noodles, carrots, snow peas, cabbage, Thai basil and sliced almonds, stir fried in cashew almond sauce

Honey Walnut Chicken: Natural chicken breast, broccoli, red bell pepper, snow peas and onions in honey walnut sauce

Mandarin Orange Chicken: Natural chicken breast, red bell peppers, carrots, broccoli and green onions in mandarin orange sauce

Mongolian Steak: Steak grilled with green beans, baby tomatoes, mushrooms and green onions tossed in sweet and spicy Mongolian sauce

Bombay Chicken: Natural chicken breast, onions, green beans, carrots and potatoes tossed in Indian spiced butter sauce

Gourmet Fried Rice: Fried rice with choice of protein in seasoned soy sauce with onions, carrots, snow peas, broccoli, cabbage, baby tomatoes, scrambled eggs and sesame oil

Customers who want to build their own bowl still go through the buffet line to assemble their meal, but with the new items, “We know the consumer’s not going to make a mistake,” Bhakta said.
Genghis Grill operates about 70 locations and franchises 40 units.

Wok Roasted Vegetable Salad

Another new menu addition is Pei Wei’s Wok Roasted Vegetable Salad, a flavorful combination of wok roasted cauliflower, zucchini, carrots, green beans, scallions, assorted lettuce, Napa cabbage, cucumbers and tomatoes topped with toasted sesame seeds, curry salt and tossed in a miso vinaigrette.

Miso Vinaigrette
1 1/2 tablespoons miso paste
2 tablespoons rice vinegar
1 1/4 tablespoons honey
1 tablespoon minced fresh ginger root
1 tablespoon sesame oil
1 1/2 teaspoons lime juice
1 teaspoon toasted sesame seeds

Whisk miso paste into rice vinegar in a bowl until smooth. Stir honey, ginger, sesame oil, lime juice, and sesame seeds into the vinegar mixture.

Thai Pepper Steak Salad

The Thai Pepper Steak Salad at Mama Fu’s Asian House has pan seared sirloin with Thai chilies, ginger and fresh lime. Served on a bed of spinach, cucumber, carrots and red bell with peanut lime dressing.

Peanut Lime Dressing

Makes 1/2 cup

1/4 cup canola or vegetable oil
1 tablespoon brown sugar
1 medium lime
2 tablespoons natural peanut butter
2 teaspoons soy sauce
1-2 cloves garlic

Add the canola oil, brown sugar, juice from the lime (about 2 tablespoons), peanut butter, and soy sauce to a blender. Mince the garlic and then add it to the blender with the rest of the ingredients. Blend until the dressing is smooth. Serve immediately or refrigerate for up to one week.