Penny - Lotus of Siam: The Real Cost of Running a Restaurant... | DSH #1717

Summary

---

Podcast Summary: Digital Social Hour – Penny (Lotus of Siam) on The Real Cost of Running a Restaurant

Host: Sean Kelly
Guest: Penny (Lotus of Siam)
Episode: DSH #1717
Date: December 29, 2025

---

Main Theme

In this episode, Sean Kelly sits down with Penny from the iconic Las Vegas restaurant Lotus of Siam. The conversation delves into the real costs—personal, cultural, and financial—of running a successful restaurant for nearly 30 years. Penny shares candid reflections on her family's journey, the legacy of Lotus of Siam, the importance of staff well-being, expansion plans, and the challenges that come with authenticity and longevity in the restaurant industry.

---

Key Discussion Points & Insights

1. Growing Up in the Restaurant Business

• Family Sacrifices: Penny describes the demanding nature of the restaurant world, particularly from the perspective of a child whose family owned and operated a business (“They were at work 24/7. There was never a time that I thought, growing up, I saw all my friends, like, family parties... I was always stuck at work.” [00:00])
• Retrospective Appreciation: Penny notes that, with maturity, she has come to appreciate the closeness this afforded her family despite the difficulties.
• Relatable Experience: Host Sean shares his own background with a "tiger mom" and echoes the idea that tough love leads to growth:
  “It sucked at the moment. But yeah, I could have been spoiled without it, 100%.” – Sean [01:58]

2. Legacy & Succession

• Earning the Heirship: Lotus of Siam, now almost 30 years old, remains very much the “firstborn” of Penny’s mother. Penny stresses she had to and still has to “earn” the right to inherit the business ([01:35]).
• Cultural Attitudes:
  “My mom is, like, 100% super Asian mom. She treats the restaurant as her firstborn, even though I'm older. But it's like, you. It's not yours yet. You need to learn a lot more.” – Penny [01:40]

3. The Vegas Thai Restaurant Scene

• Pioneer Status: When Lotus opened, there were fewer than five Thai spots in Las Vegas ([02:54]).
• Market Evolution: Vegas now has “plenty” of Thai restaurants, but Lotus has maintained its prominence, in part due to its commitment to quality and staff care.

4. Staff Wellbeing & Management Philosophy

• Putting Staff First: Penny takes pride in being an outlier among restaurateurs for providing robust medical benefits—not just for managers, but also for their children ([05:36], [05:44]).
  • “I pay all my managers full medical benefits. And I pay for their children’s, too.” – Penny [05:42]
• Open Door Policy: She creates a culture where staff have a voice:
  • “Everybody needs to be respected. You have to at least be able to channel your voice... There should be no recourse from upper management.” – Penny [05:15]
• Contrast with Industry Norms: Sean is surprised, stating, “Wow. I’ve never heard of that for a restaurant.” ([05:42])

5. Expansion: Quality over Speed

• Deliberate Growth: Penny wants to “strengthen my team so that we can expand. I want to do it right. I don’t want to be like a lot of places where they just pop up like flowers... but if you don’t water them properly, they all die.” ([06:12])
  • Notable Quote:
    “If you don’t water them properly, they all die.” – Penny [06:20]

6. Hands-On Leadership & Learning the Ropes

• Cooking Every Dish: Penny has mastered all dishes to cover for unexpected absences, a discipline instilled by her parents:
  • “If somebody walked out today, would I be able to stay open? And that’s, like, kind of like the fear that built into me.” – Penny [06:49]
• Understanding Failure: She’s personally experienced sudden walk-outs and has always kept the business running.

7. Culinary Challenges & Margins

• Complexity of Authentic Thai Food:
  • Curries are especially difficult:
    “The final touches is easy, but making the base to get to where it is is hard... If you overburn [the herbs], it becomes bitter. If you don’t, it becomes too sweet.” – Penny [07:17]
  • “Cooking is, like, science.” ([07:40])
• Financial Realities: Penny candidly discusses her struggles with the math behind food costs, the impact of tariffs, and buying strategies (“either buy in bulk first, or we risk raising the cost up if we’re buying, like, small items.” – Penny [08:07])

8. Where to Find Lotus of Siam

• Locations: Sahara location (reopening end of the year) and Flamingo (always open)
• Ordering: Available via Doordash or through their website ([08:24])

---

Notable Quotes & Memorable Moments

• “She treats the restaurant as her firstborn, even though I'm older. But it's like, you, it's not yours yet. You need to learn a lot more.” – Penny [01:40]
• “I pay all my managers full medical benefits. And I pay for their children's, too. So it's like, I want them to be able to come to work with a clean mind.” – Penny [05:42]
• “If you don't water them properly, they all die.” – Penny, on expanding thoughtfully [06:20]
• “Cooking is, like, science.” – Penny [07:40]
• “If somebody walked out today, would I be able to stay open?” – Penny, on preparedness [06:49]
• “It sucked at the moment. But yeah, I could have been spoiled without it, 100%.” – Sean [01:58]

---

Timestamps for Important Segments

• [00:00–02:14] Penny's childhood in the restaurant business, family sacrifices, Asian parenting
• [02:49–03:34] The early Las Vegas Thai food scene and Lotus’s role
• [03:35–05:46] Staff well-being, medical benefits, and unique management practices
• [06:12–06:35] Future expansion and management philosophy
• [06:38–07:09] Cooking every dish and owner preparedness
• [07:14–07:40] Culinary challenges, especially with curries
• [07:46–08:07] Managing food costs and supply challenges
• [08:24–08:37] Locations and how to support Lotus of Siam

---

Tone & Style

The conversation is candid, spirited, and practical—with Penny’s humility and pride shining through. Sean’s friendly, sometimes irreverent tone brings out relatable, real-world stories from Penny that demystify the restaurant business while highlighting the deep dedication required to succeed.

---

Transcript

[A]

I hated the restaurant business so much just because I saw what my parents went through. Like, they were at work 24 7. There was never a time that I thought, growing up, I saw all my friends, like, family parties and all this other stuff, but I was always stuck at work, like, with that. Which now when I think back, you know, it makes me appreciate it more because I actually got to spend time with my family. Like, even if it wasn't a work setting, I was able to eat, have a meal, like, work, learn all these other things with that.

[B]

Nice. Okay, guys, you might have heard of Lotus of Siam if you're a Vegas local. We got Penny here. We're gonna talk about the growth of the company, and we're at Complex Con. You're outside here serving some food, right? Yes, sir. I'm sure the line's been busy.

[A]

It's been pretty good, especially yesterday. And I think right now, everybody's waiting for merch and stuff like that.

[B]

Yeah.

[A]

After, they'll be super hungry.

[B]

Nice. Has the cow soy been moving here?

[A]

So we didn't bring cow soy.

[B]

Oh, you didn't bring it?

[A]

Yeah, we brought drunken noodle, the garlic prawns.

[B]

Okay. Is cow soy too difficult to make out here?

[A]

No, we did it last year. We did a curry base, but we didn't do the noodles, but we did it with rice instead. And I think it actually moved a lot. But this year, I felt like it was way too hot.

[B]

It is pretty hot. Yeah. I was sweating my ass off yesterday. I brought. I wore a hoodie. Made a huge mistake.

[A]

Yeah.

[B]

That's why I'm in a T shirt today. You look pretty dressed up today.

[A]

Well, when I was work walking earlier, it was, like, way colder.

[B]

Yeah.

[A]

So. But then now I kind of regret this.

[B]

Yeah. Okay. So the restaurant, almost 30 years old now, right?

[A]

Yeah.

[C]

That's a long time.

[B]

And your parents started it?

[A]

Yes.

[B]

And are they passing it down to you?

[A]

Most likely. I had to earn that.

[B]

Oh, yeah. You still have to earn it after 30 years. That's the Asian mentality.

[A]

My mom is, like, 100% super Asian mom. Like, she. She treats the restaurant as her firstborn, even though I'm older. But it's like, you. It's not yours yet. You need to learn a lot more. And I'm like.

[B]

I'm half Asian, so I can relate to that. My mom's Chinese.

[A]

Oh, so you definitely had, like, a tiger mom growing up?

[B]

Yeah, it was. It was tough, but I actually, looking back on it, I believe in tough love facts. It sucked at the moment. But yeah, I. I could have been spoiled without it 100%.

[A]

I feel like in. If my parents weren't as hard on me, I don't think I would have been able to run the business that I am doing now.

[B]

Respect. Were you always destined to run this or did you try doing other stuff?

[A]

Hell no. I hated the restaurant business so much just because I saw what my parents went through. Right. Like they were at work 24 7. There was never a time that I thought, you know, growing up I saw all my friends, like family parties and all this other stuff, but I was always stuck at work life with them. Which now when I think back, you know, it makes me appreciate it more because I actually got to spend time with my family. Like, even if it wasn't a work setting, I was able to, you know, eat, have a meal, like work, learn all these other things with them.

[B]

Nice. When the restaurant was started, were there a lot of Thai restaurants in the.

[A]

Area at all in Vegas? Not as much. I think there was like, if I can count on the top of my hands, probably like less than five.

[C]

Wow.

[A]

For sure.

[B]

So you were very early.

[A]

Yeah.

[B]

But now there's a ton, right?

[A]

Plenty. Plenty.

[B]

And you guys still are number one.

[A]

I mean, I hope so.

[B]

Well, in terms of revenue, I bet you are. In terms of just like quality.

[A]

Yeah, I mean, we. I mean, ever since the takeover from my parents, I would say our quality is a lot different than other Thai restaurants. And the way that we mitigate and manage our staff. Yeah, we definitely put a lot of investments towards our staff and their well being. And I think it also reflects in the business at the end of the day.

[B]

Yeah, I did see you talk about that on other interviews. You really take pride in treating your staff well, which for restaurant owners, I don't really see them talk about that too often.

[A]

It's very hard. You know, I feel like being in the position that I was and then growing up and I also ventured out to other places, it was more so of like, see, seeing what I don't want to be. And if I don't like it, I don't want to implement it because.

[C]

Shout out to today's sponsor, Quince. As the weather cools, I'm swapping in the pieces that actually gets the job done. That are warm, durable, and built to last. Quince delivers every time with wardrobe staples. They'll carry you through the season. They have fall staples that you'll actually want to wear, like the 100 Mongolian cashmere for just $60. They also got Classic fit denim and real leather and wool outerwear that looks sharp and holds up. By partnering directly with ethical factories and top art sins, Quince cuts out the middleman to deliver premium quality at half the cost of similar brands. They've really become a go to across the board. You guys know how I love linen and how I've talked about it on previous episodes. I picked up some linen pants and they feel incredible. The quality is definitely noticeable compared to other brands. Layer up this fall with pieces that feel as good as they look. Go to quince.comdsh for free shipping on your order and 365 day returns. They're also available in Canada too.

[A]

You know, everybody that works here, you know, you have a family, you have feelings, everybody has emotions. It's like, I want to be able to hone down onto that, but we still have structure.

[B]

Yeah.

[A]

Like, at the end of the day, everybody needs to be respected. You have to at least be able to channel your voice. And on the same time, like, if you have a concern, bring it up. Like, there should be no recourse from upper management. You know what I'm saying?

[B]

Yeah. Respect. What do you feel like you guys do that you don't see at other restaurants?

[A]

Dude, Like, I take care of my staff.

[B]

Yeah.

[A]

I've had managers that I used to pay there. Well, actually, I still pay all my managers full medical benefits.

[B]

Wow. I've never heard of that for a restaurant.

[A]

Yeah. And I pay for their children's, too.

[B]

Wow.

[A]

So it's like, I want them to be able to come to work with a clean mind. Like, I don't have to worry about my kids. I don't have to worry about, like, you know, if they're going to get sick or what if they can get health insurance. Like, this is what my goal is. I want to be able to showcase what restaurants can achieve because a lot of people say it's not attainable. Yeah, it is.

[B]

Respect. That's awesome. Wow. Any plans on other locations in Vegas or anywhere else? Are you going to stick with the two you got now?

[A]

We're definitely expanding. So my goal is to at least strengthen my team so that we can expand. I want to do it right. I don't want to be like a lot of places where they just pop up like flowers, you know what I'm saying? But if you don't water them properly, they all die. So for me, I want to be able to challenge my team. I want them to be able to learn it. I want them to be able to be Confident in expanding, and then we can start from there.

[B]

Okay. Do you. Do you know how to cook every dish at the restaurant?

[A]

Oh, I had to.

[B]

Oh, you had to.

[A]

I hate doing it, but if I have to, like, go in and sub for somebody, I will do it.

[B]

Wow. Yeah, I don't think a lot of owners can say they could do that, right?

[A]

No. I think the way that my parents taught me was that if somebody walked out today, would I be able to stay open? And that's, like, kind of like the fear that built into me was because if somebody did leave, how would I. Would I be able to handle it?

[B]

Yeah.

[A]

Like, yeah. I've had people left with no notice at all. And look, I'm still running shit.

[B]

Wow. Respect. What's the hardest, most difficult dish to make at the restaurant?

[A]

Do anything with curry.

[B]

Curry.

[A]

Like, the final touches is easy, but making the base to get to where it is is hard. Like, you gotta blend, you gotta roast. You gotta, like, make sure the temperature is correct when you're grilling. Like, roasting your vegetables, but. And the herbs, like, if you overburn them, it becomes bitter.

[B]

Wow.

[A]

If you don't, it becomes too sweet.

[B]

Dang. So timing's very important, dude.

[A]

Cooking is, like, science.

[B]

Yeah. And if you mess up, there goes your margin. Right. You probably lost money on that dish 100%.

[A]

And, like, our food costs, you know, I'm teaching my team, like, it sucks because I was a terrible agent. Like, math was not my thing. And so trying to do all the mathematic equations for myself and my staff to see, like, hey, you know, like, this is where our cost should be. This is where we're at. We need to, like, dial it down.

[B]

Yeah. And I'm sure with all the tariffs, the costs have been everywhere lately, right?

[A]

Yeah. But it's like, for me, it's like, you know, we either buy in bulk first, or we risk raising the cost up if we're buying, like, small items.

[B]

Yeah, that makes sense. Well, I can't wait to come back.

[A]

Where.

[B]

Where can people find you guys and. And support and everything?

[A]

You guys can always find me at Sahara or Flamingo. Sarah is going to reopen by the end of the year.

[B]

Okay.

[A]

And Flamingo is always open. I mean, where you guys can find us on Doordash, and you guys can actually order through our web.

[B]

Perfect. Check them out, guys. See you next time.

[A]

Thank you.

[C]

I hope you guys are enjoying the show. Please don't forget to like and subscribe.

[B]

It helps the show a lot with the algorithm. Thank you.