Student input heavily favored a pan-Asian concept, according to Korz, but the team didn’t want to create a generic mall-type restaurant.
“We wanted to have a unit that could provide the pan-Asian experience, but it had to do more than just stir-fry,” Korz says. “So we designed a unit that was based on stir-frys and curries but that also offered a dim sum table that allows customers to mix and match flavors. We also put in traditional Asian beverages. We work with our local Asian vendors to bring in all sorts of things from China, Thailand and Japan, and they fly out of the case.”