Golden Krust Caribbean Restaurant

Employee Size

11-50

Headquarters

Roosevelt, NY

Golden Krust Caribbean Restaurant brings Jamaican cooking and bakery traditions to restaurants and retail shelves, from its signature patties to family-recipe jerk chicken. Founded in the Bronx in 1989 by Lowell Hawthorne, his wife Lorna, four siblings and their spouses, the company grew from a pooled family venture into a North American chain with more than 125 restaurants and a South Bronx manufacturing plant. Its roots reach back to Hawthorne & Sons Bakery in Jamaica, where the founder’s parents built a family baking business beginning in 1949.

• Royal Caribbean BakeryFounded in 1978 by Jamaican-born Vincent and Jeanette HoSang, Royal Caribbean Bakery makes Jamaican breads, buns and cakes for New York-area retail and wholesale customers. Its original 3,000-square-foot Bronx bakery remains a retail location, while production and distribution operate from a 20,000-square-foot facility in Mount Vernon. The bakery is also an official distributor of Caribbean Food Delights Jamaican-style patties.MOUNT VERNON, NY
• Tastee LtdTastee Ltd is a Jamaican institution founded in Kingston in 1966 by Vincent and Valerie Chang as a family-owned bakery. Six decades later, its original patty recipe remains at the heart of a homegrown brand serving communities across Jamaica through more than 15 locations.BROOKLYN, NY
• Caribbean Food DelightsFounded in the Bronx in 1978 by Jamaican immigrants Vincent and Jeanette HoSang, Caribbean Food Delights remains a privately owned, second-generation HoSang family company. Its Tappan operation has grown from those humble beginnings into a 103,000-square-foot manufacturing facility serving customers with frozen Jamaican-style patties. The company employs about 150 people and holds SQF Food Safety and Food Quality certification.TAPPAN, NY
• Caribbean Food DelightsFounded in the Bronx in 1978 by Jamaican immigrants Vincent and Jeanette HoSang, Caribbean Food Delights makes Jamaican-style frozen patties, including its signature beef, chicken and plant-based varieties. The privately owned, second-generation HoSang family company now operates a 103,000-square-foot Tappan facility with approximately 150 employees and capacity for more than 40,000 patties per hour. Its focus on food safety is reflected in USDA supervision, HACCP training and SQF Food Safety + Food Quality certification.TAPPAN, NY