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.

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New Menu Items at BD’s Mongolian Grill

BD’s Mongolian Grill New Items:


  • Coconut Shrimp Tacos: Popcorn coconut shrimp, grilled pineapple chunks, hoisin sauce, mayonnaise and cilantro in a corn tortilla, $2.25 each
  • S’mores Quesadilla: Graham cracker, marshmallow and Hershey’s chocolate melted in a flower tortilla and topped with powdered sugar, $6
  • The Painkiller: coconut, pineapple and orange flavors blended with Original Royal Navy Pusser’s Rum, price varies by location

Availability: Through March 31, 2017

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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

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BD’s Mongolian Grill New Items:


  • Cherry Glazed Pork: Carrots, water chestnuts, bean sprouts, green onions, Litehouse Cherry Vinaigrette and cherry glazed pork
  • Sesame Ginger White Fish: Pea pods, bok choy, carrots, green onions, Litehouse Sesame Ginger Sauce and white fish
  • Honey Lime Chicken: Green peppers, onions, green onions, Litehouse Honey Lime Sauce and chicken; 
  • Cherry Glazed White Fish: Choice of noodles, bean sprouts, carrots, spinach, green peppers, Litehouse Cherry Sauce and white fish
  • Sesame Ginger Chicken: Yakisoba noodles, celery, pea pods, cilantro, green peppers, white onions, ginger, Litehouse Sesame Ginger Sauce and chicken
  • Honey Lime Infused Crawfish (pictured): Choice of noodles, green beans, spinach, carrots, green onions, baby corn, Litehouse Honey Lime Sauce and crawfish
  • Spicy Cherry Sauced Grilled Tofu: Choice of noodles, spinach, cabbage, carrots, celery, green onions, green beans, Litehouse Cherry Vinaigrette, Sriracha and tofu
  • Sesame Ginger Sauced Beef: Zucchini, yellow squash, green peppers, onions, carrots, cilantro, tomatoes, Litehouse Sesame Ginger Sauce and beef
  • Honey Lime Sauced Chicken and Tofu: Choice of noodles, cabbage, spinach, green peppers, green onions, Litehouse Honey Lime Sauce, chicken and tofu

Availability: Through the end of September 2015

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