Added: Taneka Downey - Date: 27.10.2021 21:54 - Views: 25652 - Clicks: 1629
It all started inwhen the California Gold Rush was in full swing and the first Chinese restaurant in America opened its doors in San Francisco.
Since that day almost years ago, the Asian foodservice segment has exploded, with more than 45, Chinese restaurants operating across the country today, according to the Chinese American Restaurant Association. InPanda Express operated just over 2, stores across the U.
And with its new Innovation Kitchen concept under testing in Pasadena, California—featuring an elevated menu cooked in small batches and displayed in woks, rather than the typical steam-table setup—Panda is looking to dominate the Asian foodservice market by an even wider margin. The brand is also messaging its value, attempting to rid consumers of the perception that its items are too pricy. In May, the Dallas-based brand unveiled a new store prototype with an open kitchen de and to-go section where online customers can pick up their pre-paid orders—all in an effort to directly compete with Panda.
But if the rest of the Asian segment has anything to say about it, this will be nowhere close to a two-horse race to the top, thanks to a slew of small-but-innovative Asian concepts that are making themselves known around the country. Mama Fu's serves made-to-order options with a range of Asian influences, from lettuce wraps and kimchi to pad Thai and pho.
Concentrated primarily in Central Texas, the year-old brand serves made-to-order options with a range of Asian influences, from lettuce wraps and kimchi to pad Thai and pho. And although the Asian population in America continues to grow—making up 5.
As more Americans travel abroad and food culture becomes increasingly pervasive, the demand for more exotic flavors back home is higher than ever. This ability to fit into a healthier lifestyle and diet is something many Asian operators think set the segment up for future growth.
A majority of these concepts use recipes that require a higher level of skill or specialization than those used by burger, pizza, sandwich, and even Mexican concepts. These things have a lot of techniques to them that are very hard to execute on scale. But as wages rise for many Asian-American and Asian immigrant workers, finding the labor needed at a low price tag has become almost impossible. And with the skill level and pay required to staff Asian concepts, brands become harder to replicate and remain consistent as they scale.
The brand plans to grow at a rate of about 8—10 percent each year, clustering its units in smaller markets to help gain more traction. Junzi, however, has dreams of limited-service domination, hoping to eventually rival Panda Express with 2, units across the country. As for the burning question of whether these—or any other—Asian concepts can actually do the seemingly impossible and knock Panda Express from its No.
Maybe, brands and experts agree—but not in the near future. Who Can Beat Panda Express? New and innovative Asian concepts are vying for more market share, giving Panda a run for its money as the segment expands. Emerging Concepts August Mary Avant. Junzi Kitchen. Junzi Kitchen hopes its menu of bings, bowls, and other Chinese specialties will propel it to becoming a national chain. Pei Wei hasn't been afraid to go directly after Panda Express. Fast Casual. What Wellness Means Now for Restaurants.
A Missed Opportunity for Burger King? Best Practices for Restaurant Text Marketers. Emerging Concepts. Customer Experience. Inside the Rise of the Game-Changing 'Chipotlane'. Menu Innovations. The Hidden Goldmine in Your Restaurant.
Consumer Trends. Drive Thru. Drive-Thru and the Evolution of Fast Casual. Business Advice. The Next Frontier of Restaurant Franchising.
Restaurant Operations. Fast Food. Employee Management.Panda express drive through
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