Built From Real Kitchen Experience
In 2004, Tre Thomas, a former University of Texas football player who would go on to the Detroit Lions, Jacksonville Jaguars, and New York Giants, opened a fourteen-foot concession trailer on the corner of Almeda and Wheeler in Houston's historic Third Ward.
He called it Catfish Station.
Hand-battered seafood, made to order, with homemade batter and house sauces that quickly built a loyal following. The lines stretched down the block during the day and again late into the night after the clubs let out.
What started as a single trailer grew into one of Houston's recognizable seafood concepts, expanding into drive-thru and brick-and-mortar locations across the city. At its peak, the operation grew to more than a dozen locations built around speed, flavor, and consistency.
But growth brought operational challenges.
Recipes like Creole-style red beans required multiple preparation steps, hands-on labor, and constant oversight to maintain consistency across every kitchen. What worked in one location became increasingly difficult to execute across many.
Then the pandemic changed the restaurant industry forever.
Like many operators, we were forced to rethink labor, efficiency, food costs, and long-term sustainability. That moment led to a new direction and ultimately the creation of The Station Wholesale Co.
Today, The Station Wholesale Co. develops foodservice products designed to help operators simplify execution without sacrificing flavor.
Built from real restaurant experience, our product line focuses on consistency, operational efficiency, and bold Southern-inspired flavor profiles that work in real kitchens under real service conditions.