In The News
A taste for business
by John Laidler, The Boston Globe
July 8, 2007
When he was working as a seafood buyer in the 1990s, Greg Bukuras would often bring home crab rangoon from a local Chinese restaurant. His wife, Jeanette, had a taste for the crispy appetizer. Inspired by the thought that he could make and sell an even tastier crab rangoon than what he was buying, Bukuras began experimenting in the kitchen of the couple's Norwell home...
The things you need to know about BBQ foods
by Phil Lempert, TODAYShow.com
June 18, 2007
It's summertime and the backyard cooking is fun and easy! Just get out that BBQ and get ready for the next few months of outdoor grilling and eating at the picnic table! According to the Hearth, Patio and Barbecue Association about 89 million Americans BBQ — and the typical BBQ household grills outdoors 25 times from mid-May to mid-September.
...if you are looking to make your BBQing a little fancier, try The Original Rangoon Company Ready-to-grill skewers of tender, juicy filet mignon wrapped in black peppered bacon or all natural scallops wrapped in slices of premium lean bacon. The 8 oz. package of Scallops Wrapped in Premium Lean Bacon and a 6 oz. package of Filet Mignon Wrapped in Bacon retail at just $5.99 per package...
The Original Rangoon Co. Inc.: Breaking out of its shell
by Sean McFadden, The Boston Business Journal
March 3, 2007
More than a decade after Gregory and Jeanette Bukuras first uncovered a market niche for frozen crab rangoon, their food-manufacturing business is coming out of its shell.
That's not to say that the husband-and-wife team hasn't already tasted considerable success with their Norwell-based operation, The Original Rangoon Co. Inc.: With $23.9 million in sales last year and $35 million projected for this year, the 185-employee company continues to grow rapidly...