For Buyers · Hotels, resorts & country clubs
Banquet-scale consistency with a local story.
Texas Redfish for hotel restaurants, resort food & beverage programs, and country-club dining — standing weekly orders, multi-property P.O.s, and a Texas-story fit for venue branding.
Hotel F&B programs, resort restaurants, and country-club dining rooms all need the same three things: a supplier that can hold a banquet plate count steady, a menu story that fits the venue, and an operations team that doesn't miss a delivery window on a Saturday morning. We farm one species twice a week in Palacios. That's the supply-side story. The brand-side story is that the Texas State Saltwater Fish — Sciaenops ocellatus — is raised right here, which plays cleanly in a Texas-destination venue.
What matters in an F&B program
Scale without losing the story.
01 · Scale
Banquet plate counts, held steady.
A known event date and plate count is a conversation we plan against our grow-out cohorts. Two harvests a week means we can land a consistent-size fillet on a Saturday-morning dock for a Saturday-night banquet, not an apologetic substitution.
02 · Consistency
Standing weekly orders with one supplier.
A single-species farm means your executive chef isn't reconciling three suppliers for a standing menu. Hand-graded at harvest, lot ID per carton, same spec Monday to Monday.
03 · Brand fit
A Texas story for a Texas venue.
The Texas State Saltwater Fish, raised in Palacios, on the menu of a Texas destination. Public reference language for menus and collateral is available on request. Confirm final wording with counsel.
04 · Operations
Multi-property P.O.s, corporate billing.
Corporate P.O.s with per-property drops are supported. Each property receives its own carton-tagged delivery; billing rolls up to corporate on a standard invoice. Weekly standing orders planned against the harvest calendar.
Use cases
Where F&B programs use us.
Standing restaurant menu
On the menu, year-round.
A Texas Redfish entrée that doesn't disappear when wild seasons close. Two harvests a week keeps the dish on the line.
Banquets & events
Planned against the harvest calendar.
Plate counts for weddings, galas, conferences, and tasting dinners planned against our grow-out cohorts. Known-date orders are our favorite kind.
Seasonal & chef-tasting menus
A named-farm line on the seasonal card.
A fish with a story is easier to feature. Public reference language, lot-card provenance, farm visit on request.
The third-party record
"If you buy farm-raised red drum at a supermarket or order it at a restaurant anywhere in the U.S., there's a very good chance that it was produced in Texas."
— Todd Sink, Ph.D., Texas A&M AgriLife Extension (2024)
Hotel & resort FAQ
What F&B directors ask first.
Can you support banquet-scale orders?
Yes. We harvest twice a week and plan against our grow-out cohorts for known event dates. Tell us the event date, expected plate count, and portion spec — banquet volume is a conversation on the phone.
Can you support multi-property corporate P.O.s?
Yes. Corporate P.O.s with per-property drops are supported. Each property receives its own carton-tagged delivery; billing rolls up to corporate on a standard invoice.
Can you guarantee fillet consistency across multiple properties?
Yes. A single-species farm with hand-grading at harvest means banquet-scale fillet specs match across all properties on a given delivery date. Each carton carries a lot ID so property kitchens can cross-reference back to the same harvest cohort — useful for a group menu roll-out or a multi-property tasting event.
Can our F&B director or exec chef tour the farm?
Yes — by appointment. 7474 TX-35 S, Palacios, TX. F&B directors, executive chefs, and banquet chefs are welcome on a harvest day; schedule through your sales contact.
What menu language is defensible for a hotel menu?
"Texas-grown redfish," "farm-raised," "from Palacios, Texas," and "Sciaenops ocellatus, the Texas State Saltwater Fish" are all defensible for fish shipped direct from our farm. We will send you the public reference set on request. Confirm final wording with your counsel.
First inquiry
What to tell us on the first call.
No web form in v1. The fastest path is a phone call. If you'd rather email, here's what to include so we can quote on the first reply.
- Property or group name. Single venue, resort complex, or multi-property corporate.
- Property count and receiving setup. Per-property docks or central receiving.
- Use case. Standing menu, banquet program, seasonal/tasting menu, or all three.
- Expected weekly poundage, per property. Even a rough range.
- Upcoming event dates, if any. Weddings, galas, conferences, tasting dinners — we plan against the harvest calendar.
Call (713) 364-3701
Email Sales@turtlecreek.fish
Hours Daily, 9:00 AM – 5:00 PM Central
Visit 7474 TX-35 S, Palacios, TX 77465 — by appointment
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