Texas 1015 Sweet Onions hosts restaurant week in Rio Grande Valley

The Texas 1015 Sweet Onion (TX1015) marketing campaign wrapped up the inaugural TX1015 Sweet Onion Restaurant week promotion on May 8.

The historic marketing campaign, currently in its second year, was focused directly on Texas consumers to increase awareness of the TX1015 Sweet Onion, according to a news release, 

"Restaurant Week was a great opportunity to bring attention to the TX1015 Sweet Onion, but it also brings a lot of promotional buzz to the restaurants and eateries of a region,” Dante Galeazzi, manager of the South Texas Onion Committee and CEO and president of the Texas International Produce Association, said in the release. “After all, our first and easiest consumers should be the ones who drive past these fields every single day. Sharing the message about the bounty of our local fresh produce.”

The campaign partnered with restaurants in the Rio Grande Valley of South Texas. Each participant was given a 50-pound bag of TX1015 Sweet Onions and tasked with creating a TX1015 Sweet Onion-themed drink or dish to inspire their dining guests. After indulging in those menu inspirations, diners had the power to vote for their favorite dishes helping all participating restaurants boost online promotions, with the top three restaurants receiving a prize package.
The winners of the competition were: 

• 1st Prize - Frankie Flav'z Craft Burgers & BBQ Co. serving a Brisket Blooming Onion
• 2nd Prize - Schneider's German Gasthaus & Beergarden serving a Zwiebelschnitzel a variation of schnitzel topped with a heaping pile of fried TX1015 Sweet Onions
• 3rd Prize - Teddy's BBQ serving smoked onion sausage & burgers mixed with TX1015 Sweet Onions

Restaurant Week brought a lot of attention to the TX1015 Sweet Onion brand, with 2,500 social media engagements reaching 85,956 people, 2,600 new website visitors, and a total of 695 online votes over the 10-day event, according to the release.

 "Restaurant Week allowed us to shine a spotlight on the creativity of the region’s local food scene and tap into the diverse flavors of South Texas,” Galeazzi said in the release. “I'm grateful we were able to partner with so many great businesses, to reach so many people, and happiest of course to see all the creative ways they were able to cook with the TX1015 Sweet Onion."  

For more information about the participants and the details of each dish created, visit https://tx1015.com/2022-restaurant-week/2022-restaurants/.