Chicago-based food delivery app launches to serve Houstonians

introducing chowbus

You can order Mala Sichuan to be delivered thanks to newly launched Chowbus. Photo by Isabel Protomartir

A new delivery app wants to make it easier for Houstonians to access the best dishes from Chinatown. Chowbus, a nationwide service that focuses on Asian cuisines, has arrived in Houston.

Among the 80-plus restaurants available at launch, diners may use the app to order dishes from Chinatown favorites such as Mala Sichuan Bistro, Arco Seafood, and Ocean Palace as well as relative newcomers like Chengdu Taste, Chongqing Chicken Pot, and Meet Fresh. Deliveries are available from 11 am to 10 pm to points within the Houston city limits as well as to suburbs such as Pearland, Sugar Land, and Katy.

Customers pay a delivery fee that costs between $2.99 and $4.99 depending on their proximity to the restaurant, but the app does provide a bundling option that allows people to order dishes from multiple restaurants without paying an additional fee. True die-hards can subscribe to Chowbus Plus; for $9.99 per month, all deliveries over $25 are free and deliveries between $15 and $25 cost $1.99.

"We are excited to roll out our service to the Houston community," Chowbus co-founder and CEO Linxin Wen said in a statement. "The city is known for its vibrant culinary scene, which includes tons of great authentic Asian restaurants. We're proud to help Space City discover them."

Beyond helping restaurants expand their reach, Chowbus aims to be a good partner to its restaurants by providing them with analysis of best-selling dishes as well as high quality digital photography. On average, Chowbus claims to boost delivery revenue by 25-percent for restaurants on the platform.

"We're thrilled by the opportunity to partner with Chowbus," said Shanjian Li, the owner of Chongqing Chicken Pot, a Szechuan restaurant in Chinatown's Bellaire Food Street complex. "We hope this will help more Houstonians discover the flavorful dishes that we work so hard to create every day."

Based in Chicago, Chowbus has been a growth spurt. The platform now offers delivery from more than 3,000 restaurants in over 20 cities across North America such as Los Angeles, Seattle, New York, and Boston.

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This article originally ran on CultureMap.

Research has found that 86 percent of consumers are now using off premise services at least monthly. Houston restaurants need to factor in that trend and adapt to the shift in the market. Getty Images

Houston restaurants need to get innovative when it comes to the growth of take-out customers

Guest column

The past year revealed a continued increase in the number of people ordering out at home or in the office, rather than dining in a restaurant.

Independent Market Alliance, a network of independent market share leaders in broadline foodservice distribution with 16 brands, found staggering statistics in their research demonstrating that 86 percent of consumers are now using off premise services at least monthly and a third are using it more than they did a year ago. This trend has driven a dramatic increase in third-party delivery service options, further facilitating growth.

Furthermore, consumers now want to better understand the full lifecycle of single-use packaging from how it was made and impact on the environment. With 24 percent of consumers always or usually considering sustainability when purchasing, sustainability has truly become a competitive focus that cannot be ignored, but not willing to compromise on functionality.

Adapting to consumer habits

Restaurants that have traditionally relied on a delivering an exceptional dine-in experience are now being faced with the challenge of creating that same customer experience through their packaging consumed offsite.

Diners expect to receive the same quality of food when they order delivery or take out as they would receive sitting down at a restaurant – from temperature, crispiness to the utensils needed to consume. Quality and the menu item's ability to travel well is important to consumers in the consumers decision-making process as 90 percent at least sometimes think about how well that particular food will travel, according to a recent study by the Cleveland Research Company Foodservice Council.

To combat this, restaurants operators are looking to new delivery solutions such as switching to temperature-control packaging with proper ventilation and carrying packages that separates different foods to prevent sogginess and loss of texture. This is key to succeeding the age of third-party delivery services, as nearly 60 percent of consumers would see the restaurant at least partially at fault if the delivered food is of reduced quality or took too long to arrive, per the study.

There is still a gap, in many instances, between the customer demand and traditional restaurant operators adapting to advanced packaging either due to cost of packaging or lack of product knowledge. National chains have begun to bring in third-party organizations with the core competencies in off-premise product knowledge for guidance and solutions as to what the offsite dining experience could look like. IMA has become a resource to help provide more understanding between cuisine type and the right packaging.

Third-party delivery and packaging innovation

While traditional sit-down restaurants and even their fast-casual counterparts haven't always had the at-home or offsite experience in mind, the rise of third-party delivery systems has led to additional considerations across all operators. In fact, the Cleveland Research Council's Online Food Consumer Survey (Gojak, et al., 2019) shows that 50% of U.S. consumers surveyed have used a restaurant delivery service at least once.

Customers who see that their food provider understands that safety is a priority have increased loyalty to establishment. As a result, the rise of tamper-free packaging has become a staple in food service within the past 18 months albeit providing the security through a label, a stapled bag or even more advanced with plastic seals

Tamper-free food packaging is taking on a higher profile as consumers fret about the possibility of delivery passing through hands of "touchy" third-party workers. Through simple innovations such as seals and button-top lids, tamper-free packaging goes a long way to give consumers peace of mind and demonstrate that operators are concerned about their well-being.

Bottom line, delivery demand is growing given structural tailwinds from shifting consumer demand for convenience and off-site consumption, and operators for both fast casual and traditionally dine-in restaurants must adapt.

Factoring in sustainability

Sustainability is a frequently used buzzword in the foodservice industry that many do not fully understand. While sustainable and biodegradable are often used interchangeably in the foodservice industry, the word "biodegradable" has been greenwashed and actually means the package will degrade sometime in the next 500 years not what most consumers assume as compostable meaning it will biodegrade between 90 and 120 days

IMA and other industry leaders typically define sustainability of products by items that can be broken down within 90 and 120 days and are made of substrates that can be easily recycled by the average consumer. Many are now looking for ways now to develop these products to be truly sustainable in a way that is cost efficient enough to appeal to operators and help stop this greenwashing

Because operators don't always see the added value of innovative packaging, the additional price tag that comes with also ensuring that packaging is sustainable prevents wider use of sustainable materials in today's take out landscape. For that reason, most operators are just beginning to truly explore the cross over between sustainability and customer experience.

In 2020, operators will still find the greatest success from targeting the customer experience, but as researchers invest in affordable solutions, sustainability in single-use packaging will continue to gain importance.

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Stephanie Nicholson is the senior director of business development and national accounts for Independent Marketing Alliance, a network of independent market share leaders in foodservice distribution with 16 brands.

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Houston scientist wins prestigious Pew Scholar award for brain cancer research

standout scholar

Christina Tringides, an assistant professor of materials science and nanoengineering at Rice University, is one of 21 scientists to win a prestigious Pew Biomedical Scholar award.

She is the first faculty member from Rice to win the distinction, which provides $300,000 over four years for advances in biomedicine, according to the university. The awards are granted to researchers who are in the first few years at the assistant professor level.

In Tringides’ case, the funding will support her innovative new method of modeling glioblastoma, a common and extremely aggressive form of brain cancer. Thanks to producing its own blood supply, glioblastoma spreads quickly, weaving tendrils of blighted tissue throughout the brain. Because of this, surgery is difficult and conventional therapies ineffective.

Understanding the way glioblastoma spreads is crucial to the search for a cure. Tringides is using hydrogels that mimic the brain’s extracellular matrix. Using cultures and a microscopic labyrinth, her team can see how the cancer spreads, bonds with neurons and changes cell wall activity. Essentially, Tringides has devised an intelligence test for tumors in hopes of learning how to outsmart them.

“As cancer crawls through the maze, we can look at how it is interacting with the neurons more and more, and measure how electrical activity is changing as a result,” she said in a news release from Rice.

Examining how cancer cells grow can reveal which conditional changes slow them down. Finding ways to alter the structure of brain matter in a way that makes it inhospitable to the cancer could lead to therapies that would impede growth or even reverse it. Using her custom-made ersatz brain maze makes it easier to observe changes than it would be in a patient’s brain.

“Imaging synapses is time-intensive ⎯ it can involve large data files that are hard to visualize, but if we know that the only place where we might have a synapse is this tiny 1-by-4-by-10 micron channel, it makes it much faster and reliable to image them,” Tringides said.

Born in Ames, Iowa, Tringides received her doctorate in biophysics from Harvard before joining Rice in 2024 through a Cancer Prevention and Research Institute of Texas (CPRIT) recruitment award.

Her research was also one of the first four projects to receive research awards through the Rice Brain Institute and TMC Neuro Collaboration Seed Grant Program.

Texas residents earn 11th highest income in U.S., says 2026 study

Money Matters

A new WalletHub study comparing income disparities across America has ranked Texas residents No. 11 on the list of states with the highest earning residents in the nation.

The report, "States Where People Have the Highest Income (2026)," analyzed U.S. Census Bureau income data in all 50 states and the District of Columbia. The report evaluated the average annual income of the top five percent, the median annual household income, and the average annual income of the bottom 20 percent of residents in every state, all adjusted for the cost of living.

The report's data revealed the top five percent of Texans, the highest earners, make $520,378 on average yearly after adjusting for the cost of living. That's the seventh-highest income among the top five percent of earners nationwide.

Meanwhile, the median annual income of a Texas household is just under $76,000. The bottom 20 percent of Texas residents make $17,651 a year, the report found.

For additional context, the latest data from the Federal Reserve shows an American household's median yearly income is about $83,700. WalletHub analyst Chip Lupo also found that the highest earning 10 percent of individuals in the U.S. earn over 12 times more than those in the lowest-earning 10 percent, based on the latest Census data.

"By measuring the income of various percentiles against a state's median income, we can better identify where income disparities are more prevalent, which could help us better understand why residents of certain states struggle more to make ends meet," said Lupo.

Virginia is the state where residents earn the highest income in the U.S., WalletHub said. Based on the report's findings, the top five percent of Virginians make $545,097 on average per year after adjusting for the cost of living. The median annual income of a Virginia household comes out to $95,339, and the bottom 20 percent of residents make $19,671 annually on average.

Conversely, West Virginia is the state where people have the lowest income in the U.S. A West Virginia household makes a median annual income of $56,610, the third-lowest nationally, and the bottom 20 percent of residents make $13,260 on average per year, which is the fifth-lowest in the nation. The top five percent of West Virginians make $372,218 on average per year.

The top 10 states where residents have the highest income are:

No. 1 – Virginia
No. 2 – New York
No. 3 – New Jersey
No. 4 – Washington
No. 5 – Connecticut
No. 6 – Utah
No. 7 – Colorado
No. 8 – Minnesota
No. 9 – Illinois
No. 10 – Massachusetts

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This article originally appeared on CultureMap.com.

23 Houston companies rank among America’s most future-ready businesses

future focused

By one measure, Spring-based tech giant Hewlett Packard Enterprises reigns as the most future-ready Houston-area company on the S&P 500 stock index.

HPE sits at No. 72 in a first-time ranking of the best S&P 500 companies for the future. Including HPE, 23 Houston-area companies appear on the list.

Published by The Wall Street Journal, the ranking was created by Bendable Labs for the WSJ Leadership Institute. It evaluates how S&P 500 companies stack up in six areas: AI readiness, innovation, talent readiness, financial fitness, resilience and agility. To be ranked, a company had to be part of the S&P 500 as of Dec. 31.

Among the six categories, HPE ranked highest for innovation (No. 30) among local companies. The WSJ didn’t say why HPE scored so well for innovation. However, the company stands out in this category thanks to:

Creation of the El Capitan and Frontier supercomputing systems
Research into photonic computing and quantum networking
Last year’s $14 billion acquisition of Juniper Networks, giving HPE an edge in AI-native networking
Establishment of the everything-as-a-service GreenLake hybrid cloud platform for data centers, colocation facilities and edge computing environments

In an interview with the Six Five podcast at HPE Discover 2025 in Las Vegas, CEO Antonio Neri said the company’s strategy is “basically founded on innovation, and that innovation drives shareholder value over the long term.”

While HPE fared well in the innovation category, it ranked toward the bottom for financial fitness. What’s behind the No. 430 ranking in the financial category? HPE’s low score likely reflects a debt-heavy acquisition strategy coupled with a historically low-margin hardware business.

Here’s the full list of the 23 Houston-area companies included in the ranking of the best companies for the future:

No. 72 Hewlett Packard Enterprise
No. 105 SLB
No. 120 Baker Hughes
No. 125 ConocoPhillips
No. 158 NRG Energy
No. 176 Targa Resources
No. 185 Chevron
No. 195 Halliburton
No. 223 Coterra Energy
No. 229 Waste Management
No. 235 Exxon Mobil
No. 250 Kinder Morgan
No. 257 Quanta Services
No. 276 CenterPoint Energy
No. 285 Sysco
No. 313 Occidental Petroleum
No. 318 Camden Property Trust
No. 333 EOG Resources
No. 365 LyondellBasell Industries
No. 373 Comfort Systems USA
No. 401 Crown Castle
No. 408 Phillips 66
No. 500 APA

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