Chang’s has more than 18,000 employees and 300 restaurants in 25 countries and territories. Chang’s chefs hand-roll dim sum, hand chop and slice all vegetables and meats, and cook every sauce from scratch, according to a company press release. Chang’s celebrates the 2,000-year-old tradition of wok cooking as the center of the guest experience. ![]() “We open today at 5 p.m., and we’ll be open all year except for Thanksgiving and Christmas,” he said.įounded in 1993 by Philip Chiang and Paul Fleming, P.F. He added that the restaurant recently added a couple of new items to the menu: Dynamite Shrimp Lettuce Wraps and Asian Mac’n’ cheese. The Farmington location has a newer design, with vibrant colors, McCrory noted. He is from Salt Lake City, and his wife and her family were raised in the Kaysville area, “so it’s close to friends and family.” He has worked in the Salt Lake City location, and was most recently executive chef at the Orem location. Currently there are two other locations in Utah - Salt Lake City and Orem.Ĭhef Ryan McCrory, who helped cut the ribbon with giant scissors, said he’s happy to be at the helm of the Farmington kitchen. Getting a location in Farmington is “a real coup,” said Farmington City mayor, Jim Talbot. Known for a variety of Asian/Chinese dishes from miso salmon to lettuce wraps to sushi to bulgogi, the restaurant chain operates more than 300 restaurants in 25 countries and territories. After a ribbon cutting Monday afternoon, the restaurant opened its doors at Station Park in Farmington. Chang's they recirculate an average of 30.4 percent of revenue. Chang’s executive chef Ryan McCrory, restaurant management and local officials cut the ribbon to officially open the Farmington P.F. level.31 These findings mirror research looking at Salt Lake City, Utah.
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