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FAT Brands buying Nestle Toll House Cafe by Chip

Los Angeles-based FAT Brands Inc., which owns Fatburger, Fazoli s and several other brands, has agreed to acquire the franchised chain of stores known as Nestle Toll House Cafe by Chip from Crest Foods Inc. and rebrand them as Great American Cookies.

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Nestlé Toll House Café franchise to get new owner through acquisition deal

Franchise dessert shop Nestlé Toll House Café by Chip will be acquired by FAT Brands Inc. – a global multi-brand restaurant company. Growth plans have already been announced.

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FAT Brands (FAT) Acquires Nestle Toll House Cafe by Chip Franchise Business

FAT Brands (FAT) Acquires Nestle Toll House Cafe by Chip Franchise Business
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Andy wiederhornCrest foods incTasty brands incService divisionWall streetCrest foodsGreat americanGreat american cookiesMarble slab creameryQuick service division

Celebrate National Chocolate Chip Day The Nestlé Toll House Café by Chip Way

The invention of the renowned Toll House Cookie dates back to 1939 with Ruth Wakefield running the successful Toll House restaurant in Whitman, Massachusetts. While Wakefield was experimenting one day, she chopped up a bar of Nestlé ® Semi-Sweet Chocolate into tiny bits and added them to her cookie dough. And then, voilà! Instead of melting through the cookie as she expected, the chocolate bits retained their shape, softening to a delicately creamy texture. From there, the Chocolate Chip Cookie was born. Wakefield’s “Toll House Crunch Cookie” recipe was then published in a Boston newspaper and quickly became the trending cookie recipe. Which is exactly why Nestlé

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Celebrate National Chocolate Chip Day at Nestlé Toll House Café

Get ready for a National Chocolate Chip Day celebration unlike any other at Nestlé Toll House Café by Chip. In honor of National Chocolate Chip Day on May 15, Nestlé Toll House Café by Chip fans can get 12 fresh-baked Nestle Toll House Chocolate Chip cookies for just $5. The invention of the renowned Toll House Cookie dates back to 1939 with Ruth Wakefield running the successful Toll House restaurant in Whitman, Massachusetts. While Wakefield was experimenting one day, she chopped up a bar of Nestlé Semi-Sweet Chocolate into tiny bits and added them to her cookie dough. And then, voilà! Instead of melting through the cookie as she expected, the chocolate bits retained their shape, softening to a delicately creamy texture.

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