RISE - Menu Monitor

Expansion Plans |
P.F. Chang’s China Bistro will open a new restaurant in Charlotte, NC, in June. The unit will be located at the Northlake Mall.
(Company Release 12/20/06)
Pei Wei Asian Diner opened its first Michigan outlet in Sterling Heights. The chain is a faster and cheaper version of its sister
restaurant, P.F. Chang’s China Bistro. Meals at Pei Wei are cooked to order in 600-degree woks in an exhibition kitchen.
There are currently more than 77 Pei Wei units nationwide. (Detroit Free Press 1/08/07)
P.F. Chang’s China Bistro will slow expansion of its P.F. Chang’s China Bistro and Pei Wei concepts, and will not expand its
Taneko Japanese Tavern concept. The company plans to add 19 new P.F. Chang’s China Bistro restaurants and 37 Pei Wei
restaurants in 2007. Three expansion deals for 2008 have been scrapped and two opening that were planned for 2008 might
move to late 2007. (Globest.com 7/26/07)
Menu Development |
P.F. Chang’s China Bistro has added to its menu Lucky 8, a dessert prepared with crisp-fried won ton cigars filled with
chocolate crème and accompanied by sweet, creamy sauce and crunchy almond toffee. (Restaurants & Institutions 09/15/06
p20)
P.F. Chang’s China Bistro Inc. introduced its new “The Flavors of Yunnan” menu. The menu introduces new dishes that
highlight the diversity of Chinese cooking such as Yunnan Wontons, Wok Charred Beef, Zodiac Noodles and Dali Chicken.
The items will be available from February 18 until September. (Company Release 1/31/07)
P.F. Chang’s China Bistro debuted new selections, including Chengdu Spiced Lamb, spiced marinated lamb which is wokcaramelized
and then mixed with cumin, mint, tomatoes and yellow onions; Shrimp with Candied Walnuts, shrimp tossed in a
creamy sauce with honeydew melon; and Tam’s Noodles with Savory Beef and Shrimp, gnocchi-style noodles stir-fried with
shrimp, chili peppers and sliced beef in abalone sauce. (Company Menu)
Shrimp has gown in popularity in recent years, leading operators to add more shrimp dishes to meet the demand. This
summer, several operators are rolling out shrimp salads. At The Beacon in Sag Harbor, NY, guests can dine on Chef Sam
McCleland’s chopped salad with romaine and radicchio with crispy shrimp and a peanut-ginger dressing. In Blue Bell, PA, at
Alison at Blue Bell, Chef Alison Barshak prepares a shrimp salad with salsa fresca of diced white onion, plum tomatoes,
Serrano peppers, tomato juice, cilantro, lime juice, black beans and salt. P.F. Chang’s China Bistro menus a shrimp salad with
marinated and wok-fried shrimp mixed with seasonal greens, candied papaya, grape tomatoes, red bell pepper, herbs and
pine nuts and tossed in a spicy creamy dressing prepared with spicy Sriracha sauce. Pei Wei Asian Diner offered for a limited
time a Thai Dynamite Shrimp Salad, with sweet soy, Sriracha and fresh lime-flavored shrimp mixed with baby greens, long
beans, Japanese cucumbers and Thai basil. (Nation’s Restaurant News Online 6/18/07)
Personnel |
Bob Tam, Executive Culinary Chef
Richard Federico, CEO
Mark Mumford, CFO
Gary Schwartz, V.P. of Purchasing
Tim McDougal, V.P. of Marketing
News & Other |
P.F. Chang’s China Bistro reported for the fourth quarter ended December 31 same-store sales declined 0.9%. (Company
Release 1/4/07)
P.F. Chang’s China Bistro Inc. reported for the first quarter ended April 1, revenues increased 16% to $264.4 million from
$228.6 million for the same period last year. Same-store sales decreased 2.5% at the Bistro and increased 0.5% at Pei Wei.
(Company Release 4/4/07)
Gluten-free menu items are becoming more common in restaurants as the foodservice industry becomes increasingly aware of
special dietary needs. Eat’n Park, Outback Steakhouse and P.F. Chang’s China Bistro all have expanded their menus to
include wheat-free, vegetarian and vegan options. (Pittsburgh Post-Gazette Online 7/19/07)
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