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Pf Changs

In: Business and Management

Submitted By rlfarrel
Words 479
Pages 2
I. Overview of P.F. Chang’s China Bistro
P.F. Chang’s China Bistro Inc. is a contemporary restaurant chain that owns and operates two Asian restaurants, P.F. Chang’s China Bistro and Pei Wei Asian Diner. According to the annual report, as of January 2, 2011, the company owned and operated 369 full service restaurants, or bistros. This includes 201 P.F. Chang locations throughout the United States. P.F. Chang’s China Bistro is a chain of full service upscale casual dining restaurant that features a blend of high-quality, traditional Chinese cuisine and attentive service. In 1993 Paul Fleming and Philip Chiang founded the first P.F. Chang restaurant in Scottsdale, Arizona. The company’s home office is still located in Scottsdale. P.F. Chang’s China Bistro, operating in over 30 states, owes much of its success to founder Paul Fleming’s unique idea of paring oriental cuisine with American style service.
The restaurant business is very competitive. It is important for a restaurant to have high quality food, understand price versus value relationships, pick great locations and provide excellent services. P.F. Chang’s has competition in almost every location with other existing restaurants. It is vital for P.F. Chang’s restaurants to master key factors in the restaurant industry. Quality and value of food, quality service, price, dining experience and ambiance of the restaurant are all important factor to be a competitive restaurant. P.F. Chang’s has to compete with a number of well-established restaurants within the same market. To remain a step ahead of other restaurant P.F. Chang’s offers an extensive gluten free menu with a traditional Chinese cuisine. In 2010, P.F. Chang’s also began to offer a at home version of several menu items available in its restaurant locations.
P.F. Chang’s tries to create a wonderful dining experience through careful hiring and training of both staff and management. The staff of a typical P.F. Chang’s location consists of an Operating Partner, three or four managers, a Culinary Partner, several sous chefs and hourly employees, 125 on average. The day to day operations are handles by the Operating partner. This includes handling the individual restaurants accounts payables, hiring of hourly employees and maintaining training programs for staff.. The Culinary Partner is responsible for purchasing the highest quality products while maintaining the lowest food cost. The culinary Partner is also responsible for kitchen labor cost.
According to the annual report, the Bistro has a comprehensive eight-week management development program. This program consists of four weeks of culinary training, including both culinary job functions and culinary management, with the remaining four weeks focused on service strategies, guest relations and administration. All salaried hospitality and culinary management personnel are required to successfully complete all sections of the program. Upon the completion of each four-week section, each trainee must successfully complete a comprehensive certification.

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