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Cantina Laredo is a Mexican restaurant chain headquartered in Dallas, Texas, [1] that is owned by Consolidated Restaurant Operations, Inc. The company was founded in 1984. [ 2 ] The main training restaurant is located in Frisco, Texas.
The former location in Columbus, Ohio, which opened in 1978, was the largest both in seating capacity and in sales. The original Columbus location seated approximately 800 people. Spaghetti Warehouse, Inc., was acquired in 1998 by Consolidated Restaurant Cos. (a holding company of the private equity firm Cracken, Harkey & Co. L.L.C.). [1]
Another group of about 460 locations were listed for sale by Gordon Brothers last month on the sale site. That list was updated recently with more than 200 more Big Lots locations, with the leases ...
Big Lots Stores, Inc. (stylized as Big Lots!) is an American discount retail chain, specializing in the sale of closeout and overstock merchandise. Founded in 1967 as Consolidated Stores, the chain is headquartered in Columbus, Ohio, and includes over 900 locations across the United States.
The bid sizes for the content within the closed Dairy Queen restaurants vary, with smaller locations going for $500-$2,000, while larger locations have bids between $2,000-$6,000, according to ...
The current Chicken Delight operation is a descendant of a much larger chain. Founded in Illinois in 1952, the chain grew during the 1960s to over 1,000 locations. [3] It was purchased in 1964 by Consolidated Foods. The jingle "Don't cook tonight, call Chicken Delight," emphasizing their delivery and take-out services, was widely advertised on ...
A&P. Perhaps one of the best-known defunct grocery store chains, A&P, or the Great Atlantic & Pacific Tea Company, traces its roots back to 1859, beginning as a mail-order tea business in New York ...
Introducing Mexican food to America was not El Chico's only notable feat: It was also one of the early chain restaurants, with multiple locations at a time when mom-and-pop single-location restaurants ruled. [2] Joe V. Carvajal was an integral part of the success of many of the El Chico restaurants in the 1960s and '70s.