Tidbits and Samplings from the Texas Restaurant Association Marketplace 

The Texas Restaurant Association hosts an enormous tradeshow every year, alternating between Dallas and Houston. This past weekend, TRA held the annual event at the George R. Brown Convention Center. Newly rebranded as the Texas Restaurant Association Marketplace (#TRAmarketplace), it is designed for professionals in the food and hospitality industry to showcase their products, network with other professionals and learn more about technology relating to their specific niche. Here are a few observations:

Q: WHAT TRENDS ARE YOU SEEING?

Erin Shotwell, co-owner, Goodseed, goodseedburger.com: “Everyone’s looking for more plant-based, gluten-free and allergen-free options.”

Mark Mahoney, regional sales manager, Neil Jones Food Company, www.njfco.com: “We have more people interested in buying our pouches rather than canned products because it reduces waste and is therefore better for the environment.”

Jonny Etheredge, regional manager, Girard’s Food Service and Single Service Dressings, www.girardsdressings.com: “Entrée salads are definitely growing in popularity because people are looking for more nutritional value. Salad dressings are being used for things other than salads, like as marinades.”

Kenny Gracner, regional manager of manufacturing, Dawn Food Products, Inc., www.dawnfoods.com: “High-end desserts are in right now.”

Susi Thompson, owner, Red Mud Barbecue Sauce, www.redmudbbq.com: “Barbecue is pretty stable in Texas. It’s always trending.”

Joan Griffith, owner, Wild Wood Bakehouse, www.wildwoodbakehouse.com: “As a gluten-free restaurant, we’ve noticed that gluten-free diets have gotten more popular. However, we’re not doing this because it’s popular; we’re doing it because people need these options.”

Neha Thakkar, owner, Green Sapling, www.green-sapling.com: “People are tired of using Styrofoam and paper-based products for dinnerware. They want something chemical-free and organic.” (Photo below).

Q: WHAT HAS BEEN A HIGHLIGHT OF THE SHOW FOR YOU?

Oliver Ponce, co-owner, Goodseed: “We’re from Austin, so we love food trucks. It’s exciting to see the number of food trucks here and in Houston.”

Mark Mahoney: “I noticed beverage machines that track beverage consumption and use portion control tools for beer.”

Cody Conner, regional sales manager, Texas Hill Country Olive Company, www.texashillcountryoliveco.com: “I met with some packaging companies and mailers here that I’m interested in working with in the future.” (Photo below).

Roy Robinson, sales manager, Dawn Food Products Inc.: “Just the variety of equipment and products available for restaurants is surprising.”

Susi Thompson: “It’s my first time here, so I feel like a kid at a playground. There’s a green chili booth, free bacon samples and cold green tea being served that I love.”

Joan Griffith: “I tried some of the other gluten-free items available, but they were still too processed for me.”