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Fuzion Food Group

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Andy Revella Joins Fuzion Food Group

Renowned Executive Chef joins Fuzion Food Group. Creator of many national and international restaurant and foodservice solutions.

Indianapolis, IN, April 08, 2007 --( Renowned Menu Development Executive Chef Andy Revella has joined Fuzion Food Group as Executive Vice President of Technical Services and Executive Chef, announced Chairman Gene Okerlund. Andy has over thirty years in the F&B industry. He was responsible for the menu development and operations for some of the most well known and respected restaurants in the Country including The Rain Forest Café, Bennigan’s, Steak & Ale and B.B. Kings. While V.P. of F&B for Harrah’s Entertainment, Andy developed over nine core branded concepts resulting in over 45 new units. Andy is a sought after F&B consultant and has done projects for Ruth’s Chris Steak House, Coca Cola, Jimmy Dean, Sara Lee, Opryland and others. Andy was the founder and past President of the American Beverage Institute. He has won multiple industry awards and honors and is a regular speaker and trainer at industry events.

The Fuzion business model offers operators the comprehensive support of a chain restaurant operating system but without the typical fee.

Fuzion Food Group has retained Tom Coyle of MZD Restaurant and Retail Development to direct national expansion.

Fuzion Food Group founded in Sioux Falls, SD offers an array of 8 brands via Area Developers offering food service solutions in a variety of targeted channels including: Entertainment, Lodging, Education, Healthcare, Military, Gaming and Free Standing.

Contact Information
Fuzion Food Group
Tom Coyle
317 554 6360

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