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    What's Eric Eating Episodes 404 and 405

    Bobby Heugel gets candid about the future of restaurants in Houston

    CultureMap Staff
    Sep 6, 2024 | 5:01 pm
    Bobby Heugel headshot

    Bobby Heugel is this week's guest.

    Courtesy of Through Fare Hospitality.

    On this week's episode of "What's Eric Eating," hospitality veteran Bobby Heugel joins CultureMap editor Eric Sandler to discuss the current state of the restaurant industry. One of the founders of Anvil. Heugel is a co-owner of Thorough Fare Hospitality, the company behind Refuge, Squable, Better Luck Tomorrow, Theodore Rex, and Catbirds.



    While those places have achieved considerable fame and financial success, Heugel is concerned about the future prospects of independently-owned restaurants and bars. He and Sandler discuss the increased costs for materials, labor, and real estate that make it more expensive than ever to operate a business. They also look at some of the behind-the-scenes requirements of leasing real estate that didn't exist when he opened Anvil in 2009.

    It has him concerned that quirky, ambitious establishments won't be able to call Houston home.

    "I hear more about the struggles than I did in the past. If you compare this era to 2010, 2012, which I know was a big boom for independent restaurants in the city, I know there was a lot of optimism at that time. We opened Anvil in 2009. I did Underbelly, Hay Merchant, and Blacksmith after that," he says.

    "That optimism is not here anymore. There's so many more financial barriers. There's no way that we open Underbelly today. It's not possible. WE don't get approved as tenants. We can't afford to open the restaurant. It never exists. That building gets sold to a developer who wants to turn it into an AT&T store."

    Listen to the full episode to hear Heugel's thoughts on the kind of concepts he thinks are still viable. He also provides a brief update on the first year of operations at Catbirds.



    On this week's other episde, Chelsea Thomas, staff writer for The Infatuation Houston, joins Sandler to discuss the news of the week. Their topics consist of Shake Shack closing two Houston locations and the extension of Houston Restaurant Weeks.

    In the restaurants of the week segment, Thomas and Sandler share first impressions of Thai Tail, the fast casual restaurant from the owner of Kin Dee, and Ramen Moto, the new izakaya from Tiger Den chef and founder Mike Tran.

    -----

    Subscribe to "What's Eric Eating" on Apple podcasts, Spotify, or wherever you listen to podcasts. Hear it Sunday at 10 am on ESPN 97.5.

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    H-E-B names 3 innovative Houston food companies among 'Texas Best'

    Brandon Watson
    Sep 18, 2026 | 4:00 pm
    H-E-B Quest for Texas Best Hive Food Co.
    Photo courtesy of H-E-B
    Hive Food Co. is known for its infused honey.

    After months of pouring over video submissions, H-E-B is entering the final leg of its annual grocery games. The San Antonio-based supermarket chain has narrowed down the finalists for its annual Quest for Texas Best competition, including three from Houston.

    Ten innovative Texas entrepreneurs were chosen from a record-breaking 978 entries representing more than 500 companies spread across the Lone Star State.

    Now in its 13th year, the contest asks Texas small businesses to put their best foot forward for the chance to win a combined $100,000 in cash prizes and the opportunity to be stocked on H-E-B shelves. Since the competition's beginning, the grocer has discovered more than 1,000 unique products, many of which have become literal household names.

    “Quest for Texas Best is more than a competition; it is a launchpad for Texas entrepreneurs,” said James Harris, senior director of diversity & inclusion and supplier diversity for H‑E‑B, in a release. “H‑E‑B began as a small business, and we know firsthand how powerful the right opportunity can be.”

    This year, the San Antonio and Houston regions were at the head of the pack with three finalist nods each. But the entrepreneurs hailed from all over the state — from border town Roma to Fort Worth suburb Haltom City. The top 10 hopefuls include:

    • Boerne — Coley’s Foods Inc., a frozen cookie dough company
    • Floresville — Dean & Peeler Meats, a beef producer known for its smoked Gouda sausage and Angus tallow
    • San Antonio — WFN Foods, maker of heat-and-serve taco fillings like beef barbacoa, pork carnitas, and carne guisada
    • Roma — In Your Smokin' Face, a spice company specializing in bold chile piquín and carne asada blends
    • Haltom City — Sol Dias, a gourmet paleta and Mexican ice cream company
    • Glenn Heights — Uncle Marc’s, a manufacturer of barbecue seasonings, rubs, and sauces
    • Houston — Doggie Express, a small-batch maker of decorated treats for canine celebrations
    • Houston — Big Bayou Cocktail Sauce, a saucy supplier branching out to Bloody Mary and margarita mixes
    • Houston — Hive Food Co., beekeepers known for gourmet infused honey
    • Bastrop — La Fregona, creators of a chile sauce for elotes and esquites

    The final contenders will pitch their products on October 8 at H-E-B's headquarters in San Antonio, where judges will determine the top four winning products and award $50,000 to the Grand Prize winner and the "Texas Best" title — an honor that guarantees placement on H-E-B store shelves.

    The first-place winner will receive $25,000, the second-place winner will receive $15,000, and the third-place winner will receive $10,000.

    Since 2014, H-E-B has handed out nearly $2.75 million in prize money to Texas entrepreneurs. But Quest for Texas Best isn’t just about capital: the winners receive marketing, mentoring, and supplemental support to grow their brands. Fifty-five Texas small businesses that took part in the contest have achieved $1 million in sales and earned a commemorative H-E-B Million Dollar Club belt buckle.

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