Andrew Cherng

“I wanted to be successful. I definitely didn't want to be poor.”

“You have to grow! You grow as a person, and then you will grow in business.”

“We opened Panda Inn on June 8, 1973. The whole family - my parents, a brother and sister - all worked at the restaurant for free. We lived in a two-bedroom apartment in San Gabriel and didn't have any money.”

“When you do life a certain way, it's bound to give you a higher level of probability to succeed, and that's what we preach.”

“It is an honor to open in New York City and to have the opportunity to serve and share our family's version of American Chinese food and hospitality. New York City deeply influenced my passion for food and service, and it feels good to be back.”

“My father was a chef but hadn't owned his own business. I didn't like that. In my heart of hearts, I knew I wanted to be in business.”

“I became very attentive to customers because I was desperate not to have people leave and never come back.”

“Panda - We're not really selling Chinese food, you know. Our real purpose is about developing people.”

“When you are healthy mentally, physically, emotionally, spiritually - when you're doing well, you're likely to do good things in life.”

“The Panda mission really speaks to our philosophy. It is, 'Deliver exceptional Asian dining experiences by building an organization where people are inspired to better their lives.' I'm talking about everyone who works at Panda. They're inspired to better their own lives.”

“My favorite way to do business is the Landmark Education Forum.”

“When you have the right habits, okay, certain good things will come to you, and that's what life is about.”

“Success is not an accident. When you put yourself in the right place at the right time, then you're likely to be more successful because of how you prepare yourself on a daily basis.”

“Having spent many years working in New York's Chinatown restaurants early in my career, I have the utmost respect for the history and connection New Yorkers have with Chinese cuisine.”

“This is our 40th year in business. We don't have a single penny from outside investors, and we never borrowed heavily from the banks. We have a healthy balance sheet and more credit than we can use.”

“Business is where you practice your human skills. It's where you grow.”

“I was born in Yangzhou, China, two years after World War II ended. I was 5 when my family escaped to Taiwan. Eight years later, we moved to Japan.”