Texas Restaurant Show Exhibitor List

The Texas Restaurant Show focuses on the food and beverage industry, with a strong restaurant and foodservice angle. Exhibitors present food products, drinks, kitchen equipment, packaging, and software. You will also find suppliers for catering, sanitation, and back-of-house operations. The event includes live cooking and equipment demonstrations. Educational sessions cover topics like cost control and menu trends. The show floor is organized for easy browsing, with zones for different product types. It suits restaurant owners, chefs, purchasing managers, and distributors. The 2026 edition is scheduled for May 21–23 at the Kay Bailey Hutchison Convention Center in Dallas. Use the exhibitor list to spot companies that match your needs and plan a focused route.

• Food and drink products
• Kitchen and restaurant equipment
• Technology and business services

The exhibitor list is a practical planning tool. It shows which companies are expected to attend and what they offer. You can filter by category, brand, or booth size. This helps you decide which booths to visit first and which to skip. For sourcing, the list is a shortcut to finding new suppliers without walking the entire floor. For sales teams, it helps identify potential partners and competitors. For researchers, it provides a snapshot of the market landscape. The list includes notable names as examples, not a promise of who will be there. Always check the official event directory for the latest updates. A little prep with the list can save hours on site.

• Plan your booth visits
• Find new suppliers fast
• Study market players

Start by defining what you need: a specific ingredient, a type of equipment, or a service. Then scan the exhibitor list for matches. Note company names and booth numbers. Check their websites for product specs and pricing models. Prepare a short list of questions for each. At the show, visit those booths first. Compare samples, ask about lead times, and discuss volume pricing. If a supplier is not a fit, move on. The list also helps you discover alternatives you might not have considered. After the show, use your notes to follow up. This approach turns a large event into a targeted sourcing trip. It works for both small restaurants and large chains.

• Define your needs first
• Compare suppliers side by side
• Follow up after the show

For exhibitors and sales teams, the list is a lead source. It shows which buyers and decision-makers are likely to attend. You can research companies in advance and tailor your pitch. At the show, focus on quality conversations rather than quantity. The list also reveals potential partners for distribution or co-marketing. If you sell to restaurants, look for distributors and equipment dealers. If you offer technology, find integrators and service providers. The event brings together different parts of the supply chain, so cross-industry partnerships are possible. Remember that not every contact will be available or interested. Use the list to prioritize, but stay flexible. The goal is to build relationships that last beyond the show.

• Identify potential buyers
• Find distribution partners
• Prepare tailored pitches

The exhibitor list is a useful dataset for market research. You can analyze which categories are growing, which brands are expanding, and where new entrants are appearing. For example, a rise in plant-based exhibitors may signal a trend. You can also track companies over multiple editions to see changes. This helps with competitive analysis and investment decisions. The list includes company names and sometimes booth locations, which you can map to see clustering. Combine this with educational sessions and news from the show for a fuller picture. Always verify details with primary sources. The list is a starting point, not the final word. It gives you a structured way to observe the food and beverage market.

• Spot emerging trends
• Track competitor presence
• Map market segments

Plan your day with the exhibitor list and show floor map. Set a few clear goals: find a supplier, learn about a product, or meet a specific company. Wear comfortable shoes and bring a way to take notes. Use the show app if available. Attend a few educational sessions to add context. Take breaks to avoid burnout. When you meet an exhibitor, ask open-ended questions and listen. Collect business cards or scan badges. After the event, sort your notes and follow up within a week. The Texas Restaurant Show 2026 is scheduled for May 21–23 in Dallas. With good preparation, you can turn the exhibitor list into real value for your business.

• Set clear goals
• Use the show app
• Follow up promptly