But it was not until he opened P. Chang's China Bistro in Scottsdale, Arizona, in that he began his own, rather unique chain. As president of Fleming Chinese Restaurants Inc. Fleming claimed that his principal motivation was his fondness for Chinese food, which he wanted to make available to all comers at reasonable prices in a less intimidating format than that of most Chinese restaurants.
As Fleming himself noted, the new restaurant chain did not just spring up overnight. Three years went into conceptualizing and planning, and two more into convincing Philip Chiang, chef and owner of the Mandarin, a popular Beverly Hills restaurant, to serve as Fleming's principal collaborator. He needed Chiang's expertise because, although he loved oriental cuisine, he had no experience in the Chinese restaurant market. Chiang's major role was to help create the recipes for the base of about 60 dishes on the restaurant's menu.
His name, less one letter, became the "Chang" of the restaurant's name. The original restaurant quickly caught on. Although it took no reservations, it became a haunt for media and sports celebrities, who were soon helping to attract patrons willing to wait up to two and a half hours just to get seated.
During this time, Fleming had already decided to begin expanding the operation into a chain. He opted to test markets outside Arizona, first taking on the California market, where nouveau cuisine and novelty played well but competition for a market niche could be fierce.
Fleming chose Newport Beach as the locale for his second P. Chang's China Bistro, which opened in Fleming knew that effective management and further planning for future growth would require more time than he could give to the tasks.
Even in , with the opening of the P. Chang's China Bistro in Newport Beach, he had begun thinking about new possibilities. At the time he owned 13 restaurants, located as far apart as Texas and Hawaii, with an array of ethnic cuisines.
His solution to the problem of the company expansion was to hire a team of professional managers. Although he would retain a minority 12 percent ownership of the company, he decided he would step down and let P. Chang's China Bistro become a separate entity outside of his control. History of Tribeca Buildings. Cancel Reply. Medium rectangle 1 top. Subscribe Subscribe to the TC Newsletter. Right column rectangle ads. Mega rectangle. Restaurant guide icon.
Medium rectangle 2 middle slot. Instagram Tribeca Citizen on Instagram grandbanksnyc still going. Thanks, global warming. Shopping Guide icon. Old Tribeca Scrapbook house ad. Legal Terms of Use Privacy Policy. Our recipes are purposefully simple featuring a few clean ingredients selected for their flavor and nutritional benefits.
This means that everything on your plate or in your bowl is meant to be enjoyed. Sure, some restaurants talk the talk. But do they wok the wok? Wok cooking is a 2,year-old tradition known to be one of the purest forms of cooking. One P. We have over locations and counting. Find the closest P. We believe in letting the good times roll.
And roll. Many are surprised by this fact, but our iconic dim sum, wontons, and egg rolls are rolled by hand every day in every restaurant. We wouldn't have it any other way. We're not afraid to add some spice. Chang's was the first national chain to use Sriracha, and now our restaurants go through over , bottles of the famous hot sauce every year.
Chang's introduced the industry's first progressive wine list, which has been recognized with multiple awards over the years. Cheers to that. When cooking with a traditional Chinese wok, an intense flame creates what's known as a "wok hay" or "breath of wok.
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