DIRECTORIES / VENUES
Answer the six questions once, instead of on the phone every week.
Power, water, grease, insurance limits, load-in, who signs. Every food vendor asks a venue the same six things, and the answers decide whether they can work your ground at all. The venue directory opens with those answers on the page. Draft yours below — it becomes your listing.
WHY THE SHEET, NOT A PROFILE
The damage happens when nobody asked.
A venue rarely gets burned by a bad vendor. It gets burned by a vendor who assumed — assumed there was a drain, assumed the breaker held, assumed somebody else was hauling the oil out.
THE BREAKER
Three trucks on one 20A run, and the row goes dark halfway through service. Everyone remembers the venue, not the extension cord.
THE OIL
Used fryer oil goes somewhere. If the sheet doesn't say where, it goes in the storm drain or the dumpster, and the bill lands on you.
THE CERTIFICATE
Naming the exact entity to list as additional insured turns a three-day email chain into one upload from the vendor's phone.
THE OTHER HALF
You can already check a vendor before they park on your ground.
TXFVA members keep permits, insurance, and inspection reports on file, and their standing is public. Search by region, then confirm the four checks in about ten seconds — before you hand over a gate code.