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Renfro Foods, Inc. Company Chronology

1940 George and Arthurine Renfro co-found George Renfro Food Company in the garage of their north Fort Worth home. They plan to sell packaged spices and sauces.

1948 George Renfro buys Fort Worth syrup manufacturer. Company begins producing Dixieland Syrups.

1950 Approximately 85% of Dallas-Fort Worth restaurants purchase George Renfro Food Company's syrup.

1951 George Renfro Food Company moves to current location at 815 E. Stella, Fort Worth, Texas. Purchases Gold Star Foods formulas. After re-formulation, company begins producing jellies, preserves, vinegars and chow chow.

1954 Sales double over 1951.

1960 Renfros narrow production to only Dixieland Chow Chow due to tremendous demand.

1963 Sales double over 1954.

1972 Renfro Foods, Inc. is created. Company purchases formulas of hot sauce maker, Olé Foods. After reworking recipes, the Renfros begin producing Mexican-style products.

1974 Rapid growth of new Mexican-style products forces the company to double the size and capacity of its production operations.

1975 George Renfro dies, leaving Arthurine and children, Jack and Bill, to run company.

1983 Renfro Foods sales leap 150% over 1978.

1988 Company doubles size of processing plant and cooking capacity.

1990 Renfro Foods starts distributing products to Canada.

1993 Renfro Foods wins Family Values Award from Baylor University, Hankamer School of Business.

1994-1996 Mrs. Renfro's salsas win Food Distribution Magazine "Salsa Shootout".

1995 Company introduces two gourmet Mrs. Renfro's salsas, Black Bean and Habanero.

1996 Renfro Foods starts distributing products to Spain.

1997 Renfro Foods expands warehouse capacity to 60%. Company introduces three new gourmet salsas: Mrs. Renfro's Chipotle Corn Salsa, Mrs. Renfro's Peach Salsa and Mrs. Renfro's Roasted Salsa. Purchases 2.5 acres of land for future growth.

1999 To meet its rapidly growing business, Renfro installs new equipment and increases staff, resulting in 30% increase in line speed.

2000 Renfro Foods celebrates 60th anniversary; starts distributing products to Denmark. After nearly 30 years, Mrs. Renfro's gourmet salsas get a new contemporary look with a label/jar re-design.

2001 Renfro Foods launches Garlic Salsa. Product was introduced into Chile and Mexico. Adds labeling in Spanish and updates labeling in French.

2002 Invests $550,000 in capital improvements.

2003 Begins distributing products to the Caribbean. Renfro Foods launches Raspberry Chipotle Salsa.

2004 Breaks ground in February for 12,000 square foot warehouse expansion.

2005 Renfro Foods begins distribution in the U.K. Inks contract with the Defense Commissary Agency (DeCA), supplying 86 of DeCA's 171 commissaries, which turn over 80% of the volume.

2006 Renfro Foods launches newest gourmet salsa, Mango Habanero, introduced at the Winter Fancy Food Show in San Francisco, Jan. 22-24.

2007 Pink Lid campaign launched. Portion of sales from specially selected salsas for pink lids - Black Bean, Green, Peach, Habanero, Raspberry Chipotle, Mango Habanero - earmarked for Komen Tarrant County and M.D. Anderson Cancer Center in Houston.

2008 Pink Lid campaign enters second year. Komen Tarrant County and Cook Children's Medical Center's Lymphoma-Leukemia Program are beneficiaries.

2009 Pineapple, Pomegranate and Tequila salsas debut at the Winter Fancy Food Show in San Francisco, Jan. 18-20; Pink Lid campaign enters third year. Komen Tarrant County, Cook Children's Medical Center's Lymphoma-Leukemia Program and M.D. Anderson Cancer Center in Houston are beneficiaries; Pineapple salsa takes a first place 2010 Scovie Award for Best Fruit Salsa in the processed salsa category.

2010 Begins re-distribution of products to England and Scotland, introduced its 30th product, Ghost Pepper Salsa at the Summer Fancy Food Show in New York to rave reviews. Also known as Bhut Jolokia, it is the world's hottest chile pepper. Ghost Pepper salsa takes a third place 2010 Scovie Award in the Best Hot Salsa in the processed salsa category; Habanero salsa named among "125 Best Packaged Foods for Women" by Women's Health magazine.

2011 Renfro Foods is named Small Business of the Year (11-50 employee category) by the Fort Worth Chamber of Commerce; Mrs. Renfro's Pineapple Salsa was named a Best Savory Snack in Fitness Magazine's 5th Annual Fitness 2011 Healthy Food Awards; Mrs. Renfro's Ghost Pepper was chosen as a Top Pick by "Good Morning America" Food Editor Sara Moulton in preview segment of the Summer Fancy Food Show.

2012 Renfro Foods is named a Blue Ribbon Award Winner and Finalist for the 2012 Small Business of the Year Award by the U.S. Chamber of Commerce; Renfro Foods introduces its 31st product - Mrs. Renfro's Sweet & Hot Sliced Jalapeno Peppers at the Winter Fancy Food Show; Renfro Foods begins product distribution in Spain.

2013 Renfro Foods debuts two new Nacho Cheese products - Mrs. Renfro's Ghost Pepper Nacho Cheese Sauce and Mrs. Renfro's Chipotle Nacho Cheese Sauce at the Winter Fancy Food Show; after only two years, Mrs. Renfro's Ghost Pepper Salsa becomes its #3 best-seller in the company's third quarter; completed the rigorous Safe Quality Food (SQF) Level 2 – HAACP (Hazard Analysis Critical Control Points) Certification process; supplies "test" order to China.

2014 Receives Texas Treasure Business Award; named Regional Finalist for US Chamber 2014 Small Business of the Year Award; places a second and larger order to Australia; Mrs. Renfro's Pineapple and Ghost Pepper Salsas named two of the top 13 salsas in Woman's Day's June issue; Dixieland Chow Chow lid and label get updated with a more contemporary look.

2015 Introduces two new BBQ sauces at the Winter Fancy Food Show – Chipotle BBQ Sauce and Ghost Pepper BBQ Sauce that is gluten-free and high-fructose corn syrup-free; begins selling Mrs. Renfro's products on Amazon.