Building Chicago's Thattu with Chef Margaret Pak | Episode 49

The Pre-Shift

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Great teams make great restaurants. On The Pre-Shift, restaurant operators and industry experts dive into building great restaurant teams. We explore their stories, their strategies, and valuable lessons on running restaurant teams. Hosted by D.J. Costantino. Presented by 7shifts.
In the latest episode of the Preshift Podcast, host D.J. Costantino chats with Margaret Pak, chef and co-owner of Thattu in Chicago. Pak shares her inspiring transition from corporate life to culinary arts, detailing her journey from selling spicy ketchup to opening a successful food stall and finally establishing an award-winning restaurant. The episode delves into her passion for Kerala cuisine, her experience with food pop-ups, and her innovative no-tip service model. Pak also discusses the significance of transparent menu pricing, equitable staff wages, and her future plans, including participating in prestigious culinary events and creating retail condiments.
00:00 Welcome to the Preshift Podcast
00:17 Meet Margaret Pak: Chef and Co-Owner of Thattu
01:13 From Corporate to Culinary: Margaret's Journey
02:38 Falling in Love with Kerala Cuisine
03:41 From Prep Cook to Pop-Up Success
07:23 The Birth of Thattu: From Food Stall to Restaurant
10:41 Navigating the Pandemic and Reassessing Plans
11:59 Reopening and Expanding Through Pop-Ups
17:15 Innovative Business Model: No Tips, No Service Charge
27:19 Building a Collaborative and Equitable Team
31:06 Advice for Aspiring Restaurateurs
36:42 What's Next for Thattu?
38:21 Closing Remarks and Thank You

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Credits
Host & Producer: D. J. Costantino
Producer: Samantha Fung
Editor: Fina Charleston
About 7shifts
7shifts is a scheduling, payroll, and employee retention app designed to help restaurants thrive. With an easy-to-use app and industry-specific solutions, 7shifts saves time, reduces errors, and helps keep costs in check for more than 50,000 restaurants.

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1. Building Chicago's Thattu with Chef Margaret Pak | Episode 49 (00:00:00)

2. Journey From Corporate to Kerala Cuisine (00:00:04)

3. Reflecting on Restaurant Journey (00:10:41)

4. Innovative Wage Model in Restaurants (00:21:33)

5. Making Adjustments and Looking Ahead (00:33:52)