General Info

Terry Hunt was working in an Atlanta grocery store when he decided to open a restaurant. In 1980, Hunt opened Kabobs and served skewered meat and vegetable brochettes. In 1985, the company had five restaurants and a commissary, and started supplying hotels with hors d oeuvres. Kabobs sold the restaurants in 1990 and focused on supplying hors d'oeuvre to the hotel industry. The company provides several types of kabobs that include beef, chicken, vegetable, seafood lamb and pork. Kabobs has a 65,000 square foot plant consisting of USDA inspected and refrigerated production space, inventory freezers and refrigerated docks.