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All the Ragian: P.F. Chang’s

May 19th, 2009 | 0 comments | Posted by Jen

Fake Chinese food is all the ragian during this recession, according to a recent story in Slate. While other higher-end chain restaurants are suffering closings and profit losses, P.F. Chang’s, the first Chinese (using the term loosely) food-chain to net $1 billion, has not closed a single one of its 350 restaurants (the Pei Wei Asian Diner chain–more pan-Asian and fast foodie–is also part of its empire), profits have increased by 38 percent since the first quarter in 2008, and its stock, incredibly, has doubled in the last six months.

So what is P.F. Chang’s–the “P.F.” is for founder Paul Fleming, the “Chang’s” is for Philip Chiang, the chef who designed the menu–ancient Chinese secret?

Running its businesses more efficiently without hurting the product, cross-training kitchen staff to perform multiple tasks (like prepping and cooking), and offering discounted lunch specials and prix-fixe dinner menus.

Hmm, let’s see…working more efficiently, multi-tasking, and discounting…in other words…P.F. CHANG’S IS FINALLY BECOMING ASIAN?

It’s about damn time its ka-ching-chongery added up to more than just lanterns and corny Xi’an terracotta soldier knockoffs scattered all over the place. Now, if only they could find a way to make their food Asian, too.

[Slate: The Secrets of Chang]

Thanks, Huong!

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