Food Vendor Memorandum of Understanding (MOU)

What a good one includes

• Explicit load-in, load-out, setup, and teardown windows to prevent logistical bottlenecks at the venue.
• Specific details on footprint dimensions, electrical voltage requirements, water access, and grease disposal responsibilities.
• Clear breakdowns of rent, commission, deposit structures, payment deadlines, and point-of-sale tracking methods.
• Required proof of local health department permits, food handler certifications, and general liability insurance limits.
• Clauses specifying approved menu items to avoid duplicate offerings and protect vendor sales.
• Clear procedures for event cancellations, extreme weather plans, and associated refund or rescheduling policies.

Common mistakes to avoid

• Assuming the venue has the correct electrical hookups or water access without documenting exact amp requirements, which often leads to blown fuses on event day.
• Failing to define who handles trash removal, gray water disposal, and grease traps, resulting in hefty venue fines and health department violations.
• Neglecting to define food category exclusivity, which can lead to multiple vendors unexpectedly selling the exact same item and hurting everyone's profits.
• Forgetting that a collaborative agreement should build trust, and writing a one-sided document that offers zero flexibility for unexpected operational hiccups.

Frequently asked questions