WHO ARE WE? WHAT DO WE WANT? The current MFU ordinance has been in existence since 1999, with only minor changes occurring over the last 8 years.
Mobile vending initiatives have swept the nation over the last several years, capturing the attention of hungry food fans and setting exciting culinary or retail trends and experiences along the way. In recent years, the number of mobile food vendors across the nation has grown exponentially, with approximately 3 million food trucks and more than 5 million food carts operating in 2011. A Mobile Fo
od Unit (MFU) is defined here in the city of Houston as “a food service establishment that is vehicle-mounted or wheeled and is capable of being readily moveable.” As a food service establishment, MFUs are regulated by city ordinances that are enforced by city agencies, such as the Health and Human Services and Houston Fire departments. We are a collection of micro-entrepreneurs looking to add value to our city through our unique and affordable food options and mobile vending businesses. In order to compete in this unique sector of the food service industry, Houston’s current Mobile Food Ordinance would need an update to allow for continued business existence and controlled growth. If this changes, we can foster even more growth and entrepreneurship in our city through our work. HOW CAN YOU HELP? Become familiar with Houston Mobile Food Units or Mobile Vending businesses and the models behind them. Visit your favorite truck and sign our petition. Spread the word on Twitter: “I support the proposed ordinance changes @houstontxdotgov!” Stand up for these small businesses; Support the Ordinance changes today! FACTS
Food Safety
Education- Truck owners are required to have at least 1 certified Food Handler Manager on board at all times. Easy to Find- The Houston Department of Health and Human Services (HDHHS) department has notarized records of where the mobile food units are at all times. Easily Exposed- Mobile Food Units are required to visit a commissary daily, after the day’s service, these visits are monitored and tracked by the HDHHS. Equal Risk- Mobile Food Units must face the same food health and safety regulations and standards as area restaurants, are subjected to routine inspections yearly, and follow the same safety procedures as is expected of local restaurants. Liquid Propane Gas
Popularity- There are approximately 1,040,000 commercial users of propane gas nationally. Puncture-proof- Propane tanks are 20 times more puncture-proof than conventional gasoline tanks. Perceived Danger- LP gas has the lowest flammability rating of any alternative fuel. Ignition at 940°F, compared to gasoline at 430 to 500°F. Preventative Measures- Safety devices and mechanisms are in place to prevent explosions, accidents and ruptures. Mobile Food Business
Affordable Entry- Average start-up costs to open a mobile food business: $30,000 - $80,000. Annual Revenues- food cart annual revenues range from $10,000 - $50,000. Accountability- Houston Mobile Food vendors are required to hold a Sales Tax permit and file accordingly, just as all Texas businesses are
Appropriate Overhead-Vendors are responsible for regular overhead costs, such as parking and storage rent, kitchen space, and service spots around town. Attention- Restaurateurs who have opened a secondary mobile food truck have found that they serve better to increase brand presence, rather than relied upon to increase bottom lines.
Want your business to be the top-listed Furniture Store in Houston?
