The story of Kabobs is somewhat of a fairy tale but with a lot more hard work and sweat than most fairy tales! Terry Hunt the founder of Kabobs was working in the produce department of a local Atlanta grocery store chain when he decided he wanted to open his own business... a restaurant.

1980 - Terry Hunt opened his first restaurant, Sticks, in a mall South of Atlanta. Four years later he changed the name to Kabobs and the concept took off! He was serving skewered meat and vegetable brochettes and consumers couldn't get enough.

1985 - We had opened five stores and a central commissary to supply those stores with brochettes when we took a call from the Westin Peachtree Plaza with a request of 1.5 oz Chicken & Vegetable Kabobs which grew into requests for Beef Kabobs, then Bacon Wrapped Scallops, then more hotels called for more hors d'oeuvres.... More hotels meant a larger commissary, Kabobs expanded from 1,000 square feet to 8,000 square feet in a very short period of time.

1990 - Kabobs sold its' restaurants and focused on becoming The Hors d'oeuvre Specialists for the hotel industry. We spent our days producing and shipping products and our nights formulating new recipes to expand our line (Research and Development of new items was done in our home kitchens, much to the dismay of our wives). Soon we began supplying our products through distributors in the Atlanta area.

1994 -When Kabobs was first introduced to Will Rece, now Executive Chef and President of Kabobs, Will was initially brought on to do Research and Development, but as Terry Hunt says, "we got much more from Will than we had anticipated...." Will has become the culinary genius behind the recipes. He is a graduate of the Culinary Institute of America in New York and has an exceptional palate.

1995 - Kabobs, purchased 10.5 acres of land and built a new 20,000 square foot facility. This addition would allow growing room for many years to come. Regularly, additional expansions were added to the existing facility for the growing demand of handmade hors d'oeuvres. What had began as 30 varieties of hors d'oeuvres was now over 600 recipes in what seemed to be just a few years.

TODAY - Kabobs has grown into a 65,000 square foot plant consisting of USDA inspected and refrigerated production space, highly organized and efficiently rotated inventory freezers and refrigerated docks to ensure quality. By far our most beneficial asset is a production, sales, and management staff with our original philosophy in mind: "First Lets Be Best....Then We'll Be First."