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.




Genghis Grill Mongo BBQ Sauce

Genghis Grill Restaurant Copycat Recipe

1 cup corn syrup
1/2 cup water
1/4 cup tomato paste
2 tablespoons hot sauce
1 teaspoon salt
1/8 cup vinegar
1/8 cup diced Chipotle peppers
2 tablespoons flour
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon oregano
1/8 teaspoon red pepper
1/8 teaspoon white pepper
1/4 cup orange juice concentrate
1/4 cup pineapple juice
1 tablespoon chili powder
2 tablespoons chili oil
1/2 teaspoon mustard flour
1 teaspoon orange peel
1/4 teaspoon ginger
1/8 teaspoon turmeric

Measure and combine corn syrup, water, hot sauce, vinegar, orange juice, pineapple juice and chili oil and place into a large mixing bowl. Stir well to mix ingredients. Add all the remaining ingredients one by one, stirring in between each addition.

Start with the tomato paste, then add the, salt, diced Chipotle peppers, flour, garlic powder, onion powder, paprika, oregano, red pepper, white pepper, chili powder, mustard flour, orange peel, ginger and then tumeric.

Allow the mixture to sit for 30 minutes.Return and stir the mixture again. If you have problems with the flour lumping, use a hand mixer to incorporate the flour and minimize any lumps in the sauce.

1 comment:

  1. Only downsides here was that I’m not sure if they were expecting such a crowd as they did not have nearly enough servers and sometimes it would take a really long time for service guy to come. But at New York Event Venues they tried to keep a smiles on their face.