Holiday Q&A with Bistro to Go Owner Nikki Heckman: “Food conveys love and value.”

Everyone is significant and welcome at our table. Its an honor they invited us to care for their food. This is the beginning of relationship. Walks our talk, Matches with our culture and what we want to promote. We are better together.

One thing I love about Bistro to Go is obviously the food. For 17+ years, they have offered delicious meals and catering services. My personal favorite is the gumbo. My other favorite is their turkey Thanksgiving meal. They cater and serve individual plates. Given the proximity to Thanksgiving, I reached out to talk with Nikki about the other things so awesome about Bistro – the culture, the people, and the community.

I’ve noticed that media coverage of the East Ohio Street economy often downplays or disregards Nikki in favor of men. That’s inaccurate. She started with two staff 17 years ago and now employs nearly 150, many local. She’s expanded into multiple properties, bringing them back online as valuable contributors to East Ohio Street. She holds entrepreneurship as an essential tool to economic and community development. She’s a very kind person, but anyone who underestimates her business savvy is a fool.

I should be transparent that Nikki is a very good friend of mine so my admiration for her professional accomplishments is tinged with my deep appreciation for her whole person.

And you should definitely get that turkey dinner ordered …

Name: Nikki Heckman

Pronouns: she her

Founder of Bistro to Go

How do you describe your identity? Entrepreneur chef

You’ve lived all over the world as a culinary artist and businesswoman. Why did you choose Pittsburgh to launch Bistro? East Ohio Street and the Northside of Pittsburgh needed a place where all people were welcome and could gather for conversation and good food

Briefly tell us about Bistro services. When were you founded? Bistro opened October of 2007 as a café serving meals made from scratch, sandwich and salads. In 2010 we ventured on our first catered event and today our catering comprises 95% of our sales.

From the onset food was art. We are known for extraordinary displays and food that tastes good! We serve a variety of multi cultural foods along with dietary features like vegan and gluten free. We do not own a fryer.

I have always struggled with my relationship to food and I think its important for me and our customers to have real food that aligns with good health. This is one way I can help not just myself but others. Our oven crispy chicken might taste fried, but its baked in an oven! Food conveys love and value. Its also important that there are flavors that each customer feels were prepared just for them

We offer a pay far above minimum wage and most staff create a long-term career. We pay for parking, vacation and meals. We handle all the stressors and distractions so our staff can focus on their work and our client. We hire for our culture, often kindness cannot be taught. We have self-taught chefs and culinary trained chefs. It’s a collaborative team concept with high expectations.

What was your first Bistro catering job? An Indian wedding. I knew nothing about Indian food. We had a small pick up truck and we loaded it to the brim. we served 120 people for $2900!

How many events do you cater each year? (month?) ????

Please give some examples of the types of events you cater, especially events that people might not think to use a caterer.

Corporate, personal celebrations and non-profit events. We never thought of being a wedding caterer. One day we advertised on a wedding site and it seemed like the next day we were doing 5 weddings every Saturday. My favorite experiences were serving an intimate elevated party on the water limousine and in a tree house!

What size events can you cater?

We cater large events up to 2000 however daily people gather in much smaller groups. Specifically, what is the smallest amount of people? Special dinner for two or pick up meals

You started with the Bistro To Go cafe on one floor of one building. How have you expanded in terms of space over the years?

I think of Bistro as an old house, The Hollander building which houses the café, was built in 1886. We added the basement cold kitchen in 2010 and our catering kitchen in 2012 adjacent to the café with a connecting urban courtyard. Outside dining in the summer is the best. Most recently we built a separate kitchen for creating all of the bistro artistry displays! The Best day I remember as a Bistro event was the 100 year anniversary of the titanic. We replicated the final meal and all the guest wore period attire.

You also started with a very modest staff. How many people does Bistro employ now, FT and PT? A lot of our staff is from the local neighborhoods. During the summer months we employ 135 staff /40 full time and 95 part time.

What is your philosophy with regard to living wages for food service workers?

We offer a pay far above minimum wage and most staff create a long-term career. We pay for parking, vacation and meals. We handle all the stressors and distractions so our staff can focus on their work and our client. We hire for our culture, often kindness cannot be taught. We have self-taught chefs and culinary trained chefs. It’s a collaborative team concept with high expectations. We find as a foundational principle-a quality staff rises up a quality staff

You are a woman owned business with a diverse staff. What challenges do those realities present for Bistro?

I think our natural response is to be with people ‘like us’ We may perceive that as easier. Bistro mission statement is creating extraordinary relationships through food. This starts foundationally with equipping our staff to work through conflict with each other. Many organizations aren’t faithful through interpersonal conflict.

We pay an good wage we create an expectation of good behavior. We also have very stressful ever changing daily work. People have ‘fox hole’ experiences where they need to draw on each others skill. We work very closely together creating united success. Differences and conflicts quickly fade away when you are working toward common goals. What strengths do they bring? We hire for differences. So everyone can bring their own strength to the table. Each person brings a special dynamic. It is our leadership goal to develop individual and team spirit, high performance and confidence. It’s a very empowering and freeing way to work.

Your cafe and kitchens are located on the Northside, specifically on East Ohio Street in East Allegheny. How has Bistro contributed to the very local community? Most recently we have helped restart our local merchant group hoping to fuel continued growth in our business district. We provide discounted event catering to support like minded organizations.

When a new customer calls about catering, what can they expect? Walk us through the steps from start to finish.

There are multiple ways to order at Bistro To Go. Our café for an everyday café counter experience. There are seats inside and out. Catering customers can place a pick up, delivery or staffed full service event.

Clients reach us by stopping in, on phone, in an email, or through ordering on our on line platform. We also offer an inquiry form on our web site. We confirm all orders within 24 hours and guide you through aligning your budget with your vision. We work with amazing vendors that provide complimentary services, like bar or rental china and equipment. We also provide staffing so you can enjoy your event!

What is the most popular r item requested by catering customers? Our seafood and chicken gumbo, cranberry almond chicken salad, Strawberry sugared pecan salad and chicken dumpling soup! Our displays are our main catering signature. Chef Ashley and Chef Kate create the most amazing mile high Artisan displays all customized to your specifications.

If a catering customer has a special request or a family recipe they’d like you to prepare, how would you respond? My favorite story is the couple whose mom was coming in from the Philippines and couldn’t cook for their wedding. She transcribed her Lumpia recipe and came in the night prior to help us prepare!

You work with LGBTQ+ events, vegetarian and vegan events, religious events with dietary requirements, and can offer dietary alternatives with traditional catering. Why do you go these extra miles? Everyone is significant and welcome at our table. Its an honor they invited us to care for their food. This is the beginning of relationship. Walks our talk, Matches with our culture and what we want to promote. We are better together.

Tell us about the tastings for weddings. Over the top memory box experience that will resemble their wedding. We provide a personal tasting for every couple. A couple is nervous- and they need to feel their day. Once this happens the pressure dissipates and the fun begins. We hold a couples date until after the tasting without a deposit. We want to be the right choice and how would you make a decision without tasting the food!

What a business or event planner considers hiring Bistro to cater, what does that investment mean in terms of the staff, the business, and the community? The planner is our first customer. We are caring for their customer. They become our partner in creating a successful outcome.

Food conveys love and value. Its also important that there are flavors that each customer feels were prepared just for them

Thanksgiving is right around the corner. What is Bistro offering for individuals and groups?

We are open 11-6 Tuesday and Wednesday along with 10-2 on Thanksgiving day. Every year Bistro offers preordered pick up pans of all of Sue’s favorites! The turkey stuffing etc. Even the pies! Our last order day is Tuesday at 2 pm, however We are serving traditional thanksgiving foor all week in the café with pick up individual dinners hot or cold ready to heat. No preorder needed.

What’s next for Bistro and for you? Lots of exciting happenings in the work. You will have to stay tuned to our face book posts!

Where can our readers find you on social media or to contact you for a catering inquiry

I don’t know how to list the sites…..

*Sue says – I do.