Understanding Bua's Bistro Owner Michele Bua and How She is Thriving During the Pandemic

Houston catering veteran Michele Bua, owner of Bua’s Bistro, has successfully evaded the devastating economic effects of COVID-19 on the Houston food industry. She wasn’t forced to downsize or miss out on business opportunities. Ms. Bua didn’t even have to furlough a single employee! To be fair, she is a relatively small brand that is only based in Houston. However, this is still miraculous considering that even billion dollar corporations like Tilman Fertitta’s restaurant group are suffering heavy casualties. Fertitta had to shut down 200 locations and furlough 70% of his employees, according to an interview that Texas Monthly did with the one and only ‘Billion Dollar Buyer’ Mr. Fertitta. Ms. Bua has made quite a name for herself and her brand, climbing from a word-of-mouth neighborhood caterer to working events for huge Houston Corporations, exclusive events, and funerals such as the funeral for Vanessa Guillén.

I wanted to get to know Michele Bua a little more and find out what’s all going into her success in the midst of the restaurant industry’s worst case scenario - so, I did just that. Fortunately, she worked me into her schedule and I was able to chat with her over a glass of wine. 

[This interview has been slightly edited for clarity.]

Connor Phillips: What was it like growing up with your family owning restaurants and grocery stores?

Michele Bua: It was absolutely fabulous. It was like being around mentors and getting on-the-job training 24/7. It was pretty much like going to school to be an entrepreneur while learning the ropes along the way. What made it exciting was doing this work with people you care about. I love my family to death. I’m truly grateful for that experience, I learned a lot. I learned how to deal with people. I learned how to handle particular situations. I was able to see my parents, aunts, uncles, and everyone all in action.

CP: Can you tell me about some of the craziest events you’ve worked?

MB: I was hired to cater on a ranch for a family reunion. What they failed to tell me was that there was no kitchen out there. When we got there, we had to act quickly and find a solution. So, instead of being in a kitchen, we ended up cooking over a campfire. The second craziest event I would have to say was Super Bowl 2017 right here in Houston, Texas. We cooked for an event with 4 other caterers for 20,000 people. It was bizarre because we didn’t have access to kitchens. We were on the back docks with makeshift kitchens and using huge refrigerated 18 wheelers. It was one of the largest parties I have ever worked. That event was really fabulous because the people hosting it were entertainers. It was the football commissioner's party. It was an outstanding achievement for me because It took over a year to interview and get accepted to cater. It was awesome, there were special VIP sections and bands. The décor was fabulous. It was an event planner’s and chef’s dream.

CP: What makes you special or different from all other big name caterers?

MB: I really do my best to offer a lot of personal touches. I’m really good at listening to the client and understanding their needs. I love to customize each event. I don’t like to be a cookie cutter caterer. I make my client have that sense of relief and joy as they’re confident that I’m going to deliver. I do what I say and I do what I do. Plus, my food is fabulous.

CP: I think one of the strongest points in your business strategy is your word-of-mouth marketing. How did you establish such a good reputation?

MB: Occasionally, I’ll spend thousands of dollars worth of advertising on billboards and magazines. It’s good but it's just a picture and it’s just a name, you know? I’m more than just that. The word-of-mouth aspect is essential to driving my business and my brand. There's nothing like when someone opens a container of your food and all you hear is ‘Oh my Gosh’ or ‘Mmm’. I’m a relationship developer. That really solidifies the deal. It’s all about trust. It's fun whenever I attend one of my events. People get really excited to ask me questions and know more about me or where the recipe and the techniques and all that came from. My good reputation with clients and peers precedes me.

CP: How have you been staying afloat during the pandemic?

MB: A good attitude, flexibility, and pivoting. I have to reach deep to create what fits in our current situation. There’s been a lot of new rules that create challenges due to ‘the vid’. It's about taking all necessary precautions. Long established peeps and even clients that I haven't heard from in 5 to 10 years trust me from my performance in the past. They know I meet the new standards. That’s why I’m booking things up and getting a lot of businesses. It’s all about being adaptable in the way I’m thinking and moving. 

CP: What’s the next for Bua’s Bistro?

MB: A little miniature storefront where I can promote my favorite things and serve specials of the day in a good location with a lot of foot traffic and drive-by's. I want it to be a business where people can pick up fresh food and get on with their day quickly. I plan on conquering Houston, Texas one bite at a time. “Love at first bite” - Bua’s Bistro. I’m really pivoting in the digital marketing area as well. I’m starting a YouTube channel where I'm showcasing some of my favorite top selling recipes and featuring 100 year old family recipes. This is really gonna help me with launching my new products. I’m planning on shifting to more online sales. I’ve already started ‘Bua’s chef boxes’ which are all the ingredients you need along with the recipe. In addition, there is an optional $150 fee. With that, I’ll do an hour long zoom meeting where I teach you and your family or corporation how to prepare what’s in that box. As for product launching, I’m going to sell my rubs, vinaigrettes, and Italian fig cookies. I am meeting with SEO411 this Friday to start launching all this. I’m super excited.

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For some of the best catering in Houston, visit Bua's Bistro!