Meet Brooks Bassler of BB’s in Katy, Cypress and Pearland

Today we’d like to introduce you to Brooks Bassler.

So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
I started waiting tables in college and fell in love with the business when I was young (19-20 years old). After college I continued to work in the industry as a waiter and bartender. The owner of the company approached me about needing a sales oriented person to help jump start his catering program. I jumped on this opportunity and from here I never really looked back. After working in the catering business for 5 years out of college I decided it was time to try my own thing. I was 26 at the time. Going into the Cajun sector was a no brainer. I have a lot of family scattered throughout South Louisiana and grew up eating Cajun style foods. I always loved the food, culture, people of South Louisiana. Also, New Orleans has always been my favorite City so my love affair with NOLA was imminent. After deciding on the Cajun sector it was time to research and develop recipes and concepts. My now wife, Maricela who was in the PR and Marketing industry, and I took off to NOLA for a two week research period and really studied the mom and pop poor boys shops, art, architecture, bars and all things NOLA culture. From here the menu was developed! We started with a small one page 12 item menu that consisted primarily of NOLA po’boys with a Texas Twist, Gumbo’s and a few appetizers. As the years went by we grew into and developed the unique Tex-Orleans niche. We now have a 54 item scratch made menu, full bar, unique and innovative decor and 8 operating locations. The rest is history but we will never forget (or underestimate) the work it took to arrive where we are today and how much work still lies ahead.

Has it been a smooth road?
Anything but smooth! It’s always been an amazing ride but a tough one at that. The problems are no larger today having over 800 employees as they were 10 years ago when we had 7. Anytime you are managing, motivating, developing and relying on people there will be problem after problem. Our problems always center around people. They are our greatest asset and developing them is the most gratifying part of this business. It is also key to our success. The notion of people problems is the underlying root of larger problems; food inconsistency, poor guest experiences and all the other HR issues that come with it.

We’d love to hear more about your business.
We are a family owned and operated local restaurant chain that specializes in Tex-Orleans Cooking. We add a unique Texas twist to Cajun and New Orleans style cuisines. NOLA style po’boys, seafood and hot and spicy boiled crawfish are our specialty. I am the most proud of creating opportunity for my fellow Tex-Orleanians (employees). Watching them grow personally, professionally and financially are the most proud moments for me. Our unique menu, culture and decor separates us from our competition.

Is our city a good place to do what you do?
Absolutely! I have always said, and stand by that Houston is the best culinary city in the world. It’s a great place to get started but it’s also incredibly competitive. It seems that more and more folks are opening restaurants every year so the competition is endless. You have to bring your A game every day, if not, there are too many good options to go elsewhere. I would recommend it but you better be ready to work, be different so that you can stand out and be secure in that you can’t give up too easily. Concepts take time to develop and the good ones last.

Pricing:

• Lunch under $11-$15
• Dinner $11-$25

Contact Info:

• Website: www.bbscafe.com/locations
• Instagram: @bbscafe
• Facebook: @bbscafe
• Twitter: @bbs_cafe

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