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eric vargas Entrepreneur
- Spanish
- English
What I need help with
My background as an entrepreneur
My current challenges
Where to begin? I would like some orientation on forming an LLC and securing a MicroLoan as well as the permits my establishment will require since it essentially is not a mobile food vendor.
Actions I’ve taken so far
I have tested my product, established a primary customer base, and roughly mapped my expenses. I have drawn up a potential vendor list and calculated my monthly break-even point.
My future goals
Be operational by Q1-Q2 2023
My motivations to work with a mentor
My desire to own, run and grow my own business into part of the local culture.
About my venture
HUMO ATX
HUMO ATX is an "al carbon" container kitchen concept that brings the natural taste of open fire cooking with charcoal and wood to create smoked/ grilled entrees. Our focus is to recreate the northern Mexican "carne asada" cuisine composed of grilled vegetables, chicken, pork, and beef. My experience while living and working in multiple northern regions of Mexico (Chihuahua, Tamaulipas, Nuevo Leon, and Coahuila)has given me 1st hand insight into what makes a genuine "carne asada". In addition to international and local Texas culture, I would like to create an urban space, constructed of modified shipping containers to bring a unique "Norteño" Mexican experience.
Countries of operation: United States of America