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5 results for "Sauce industry--Winston-Salem"
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Record #:
5447
Abstract:
Tony Golding's career in sauces began in 1972 when he purchased Mrs. Campbell's Chow-Chow. Today the Winston-Salem-based Golding Farms Food produces 250 products, including steak sauces and relishes. The company recently doubled the size of its bottling plant, due to a 30 percent sales increase in 2001. The company expects a 70 percent rise in sales in 2002.
Record #:
6943
Author(s):
Abstract:
T. W. Garner Food Co. is BUSINESS NORTH CAROLINA magazine's 2004 North Carolina Small Business of the Year. The company, founded by Thad W. Garner in Winston-Salem in 1929, makes and sells sauces, jams, jellies, and preserves. Texas Pete, the best-selling hot sauce in the South and No. 3 in the country, is one of Garner Food's most-recognized products. The family-owned company employs about sixty-five and projects revenues of $20 million in 2004.
Source:
Business North Carolina (NoCar HF 5001 B8x), Vol. 24 Issue 12, Dec 2004, p34-36, 38, 40, 42-43, il, por Periodical Website
Record #:
10416
Author(s):
Abstract:
T.W. Garner Food Company was founded by Thad W. Garner in Winston-Salem in 1929. Sauces, jams, jellies, and preserves make up its line of twenty-nine products. Texas Pete hot sauce is probably the best-known one.
Source:
We the People of North Carolina (NoCar F 251 W4), Vol. 19 Issue 6, Nov 1961, p102-103, 162-163, il, por
Record #:
13308
Author(s):
Abstract:
Thad W. Garner founded T.W. Garner Food Company in Winston-Salem in 1929. Sauces, jams, jellies, and preserves make up its line of twenty-nine products. Texas Pete hot sauce is probably the best-known one.
Record #:
32968
Author(s):
Abstract:
Thad Garner, president of T. W. Garner Food Company in Winston-Salem, began his company in 1929 selling barbecue sauce. As the business began to expand, his barbecue sauce evolved into a hot sauce called Texas Pete. Today, the company produces a line of forty different products.
Source:
We the People of North Carolina (NoCar F 251 W4), Vol. 42 Issue 11, Nov 1984, p98-99, il, por