 |
Senior management from Atlanta Airport, P.F. Chang’s and HBF open the new outlet |
USA. The first P. F. Chang’s airport restaurant opened on Monday at Hartsfield-Jackson Atlanta International Airport. Officials from Atlanta Airport, P. F. Chang’s and Hojeij Branded Foods (HBF) officially opened the 5,000sq ft Asian restaurant with seating for up to 190 guests in the upper mezzanine of Concourse A. HBF partnered with P. F. Chang’s for this location in the airport. HBF manages around 30 locations at Atlanta and has operations at ten major US airports.
P. F. Chang’s will offer a breakfast menu at the airport in addition to lunch and dinner items including gluten-free options. Prices vary between US$14.25 and US$27.50.
“We’re excited to welcome a new member to the family of high-quality restaurants and concessionaires who make the world’s busiest passenger airport a more comfortable, flavourful place,” said Hartsfield-Jackson General Manager Louis Miller. “P. F. Chang’s China Bistro has a strong reputation for top-notch food and service, and we believe its menu is a great addition to the airport’s diverse mix of cuisines.”
 |
P.F. Chang’s is well established in the USA but this is its first airport unit |
Speaking on location to The Moodie Report, P. F. Chang Chief Operating Officer Larry Ryback said: “We are excited to be open at Hartsfield-Jackson Atlanta International Airport. This is the beginning of a different exploration for P. F. Chang’s into airports worldwide even though the brand is 20 years young.”
Ryback said the move to enter the airport market was a timely one. “When I think about the dining options from five years ago, they are completely different. There is a lot of competition for the dollar. Airports have the benefit of high foot traffic. With the strong brand equity P. F. Chang’s has, the brand is known in airports.”
He added that there is an opportunity to expand the brand overseas, with the goal of establishing at least six restaurants a year outside the USA. Latin America and the Middle East could be regions of opportunity.
Ryback said: “The airport dining environment is getting more sophisticated and I think this is the first of many to come.”
 |  |
 | |
Philip Chiang (right) and some of his signature dishes | |
HBF owner Carol Hojeij noted that P. F. Chang’s is present in 40 US states with over 200 outlets. She said: “We are very pleased to have partnered with P. F. Chang’s to provide this unique Asian dining experience to the 95 million travellers that will visit Atlanta Airport each year.”
P. F. Chang’s background
P.F. Chang’s Founder Philip Chiang was born in Shanghai, but grew up in San Francisco with his mother, Cecilia Chiang. In the 1960s she brought non-Cantonese Chinese food to America through her restaurant, the Mandarin in San Francisco, followed by a further outlet in Beverly Hills.
Philip Chiang opened his own outlet, Manderette, before moving to open his first P.F Chang’s in Scottsdale, Arizona in 1993, with partner Paul Fleming.
P. F. Chang’s cooks use the traditional Asian method of using a cleaver to chop each item and use high (up to 700 degree Fahrenheit) temperatures to cook dishes quickly. Food can be prepared in 8 to 12 minutes.
The signature restaurant design carries red, gold and bronze, with murals, horses and terracotta soldiers among the themed art used.
 |
Atlanta Airport Deputy Director Miguel Southwell hails the opening |
 |
P.F. Chang’s Chief Operating Officer Larry Ryback greets guests |
