Bringing people together to talk about joy has been our family’s inspiration since opening the first Panda Express restaurant in 1983 in Glendale, California. As we continue to open restaurants everywhere and round the world, the bold flavors of Chinese cuisine inspire our cooking, while our extended family of guests and associates remains in the middle of what we do Welcome to our family’s Chinese Kitchen.
1983 – Andrew Cherng opens the very first Panda Express in the Glendale Galleria in Glendale, California. Peggy Cherng customizes the restaurant’s os to make sure the most effective food and repair.
1987 – Chef Andy Kao develops The Original Orange Chicken® entree for Panda Express. Inspired through the flavors of Hunan Province, the dish features crispy chicken bites in a sweet and spicy orange sauce. Since 2016, we now have served 80 million pounds from the Original Orange Chicken.
We celebrate our 10th anniversary by opening our 100th location on the UCLA campus. Our initial two airport outlets open at Denver International to give the appetites of hungry travelers. We open our first drive-thru restaurant in Hesperia, California, rendering it possible for Panda fans on the visit order and receive their food without ever leaving their cars.
We open our first stadium location at Angel Stadium, home of the Los Angeles Angels of Anaheim. Because the song goes, ‘Buy me some peanuts and Orange Chicken!’. Dedicated to serving the communities by which we operate, we proudly launch Panda Cares. Our philanthropic arm is dedicated to providing food, funding and volunteer services to underserved children and disaster relief efforts.
We open our first amusement park location at Six Flags Magic Mountain in Valencia, California, allowing thrill-seekers to treat themselves to Panda favorites in between roller coaster rides. We introduce the Panda Kids Meal, offering guests with smaller appetites an entree, collection of noodles, rice or mixed veggies, a drink as well as a cookie.
Our founders Andrew and Peggy Cherng are inducted to the California Restaurant Association Hall of Fame. We open our first military location at Edwards Air Force Base in Lancaster, California, in addition to our 888th restaurant in Sacramento, California. Eight is the luckiest number in Chinese culture.
Guest love and enthusiasm propels us to open our 1,000th location in Pasadena, California and achieve $1 billion in revenue the first time. Beijing Beef® arrives since we celebrate our 25th anniversary. This dish brings together crispy strips of marinated beef, bell peppers and onions in a tangy-sweet sauce.
We introduce health-minded Wok Smart™ selections, menu items which are 300 calories or less and have a minimum of 8 grams of protein. Eating well at Panda Express menu with prices has never been so easy. Honey Walnut Shrimp makes its debut. Our sweet and crispy creation is produced with tempura shrimp wok-tossed in a honey sauce and topped with candied walnuts. It receives the MenuMasters Award for optimum pncpew Menu Item of year.
We open our first international restaurant in Mexico City, Mexico. Since that time, we now have expanded to Guam, Puerto Rico, Canada, South Korea and Dubai. We launch our Innovation Kitchen in Pasadena, California to work as a living laboratory for exploring new menu items, new decor and new methods for serving our guests. We debut our online ordering system and mobile app, to be able to place orders at the touch of the mouse or even the swipe of any screen.
Our first Family Day helps you to provide ten million meals to Americans in need of assistance and celebrates our family-owned heritage. We introduced the planet for the Chork, a united states Chinese original. The chopstick-fork-hybrid symbolized “a bridge between two cultures, an admission that chopstick mastery is perfect for some, but rice needs to be for everyone,” said Jeremy Gordon, GQ.