The economics of insuring quality and consistency in a Chinese restaurant

Different as they are, the sundry Chang restaurants, including NiHao in Baltimore and Mama Chang in Fairfax, share a common thread: consistency. I figure part of this is explained in the training cooks get from The Man Himself at the upscale Q by Peter Chang in Bethesda, the owner’s home base. Lydia Chang, the star chef’s daughter and spokesperson, says her family also “always over-staffs” in preparation for future restaurants and as a way to advance loyal employees. A case in point is Yabin He, who has known Peter Chang since the 1990s, when they cooked together in their native China on Yangtze River cruises. I’ve never seen the owner here, but He makes it taste as if the leader were ever-present.

Here is more from the Tom Sietsema Washington Post review of the new Peter Chang restaurant in Columbia, MD.


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