Digital Social Hour
Penny - Lotus of Siam: The Real Cost of Running a Restaurant... | DSH #1717
29 Dec 2025
Chapter 1: What was it like growing up in a family restaurant?
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 them.
Chapter 2: Why did Penny initially hate the restaurant business?
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 them.
Chapter 3: How did Penny earn the responsibility to take over the restaurant?
Nice. Okay, guys, you might have heard of Lotus of Siam if you're a Vegas local. We got Penny here. We're going to talk about the growth of the company and we're at Complex Con.
Chapter 4: What makes Lotus of Siam stand out in the Las Vegas Thai scene?
You're outside here serving some food, right?
Yes, sir.
I'm sure the line's been busy.
Chapter 5: How does staff treatment influence restaurant quality?
It's been pretty good, especially yesterday. And I think right now everybody's waiting for merch and stuff like that. So hopefully after they'll be super hungry.
Nice. Has the cow soy been moving here?
So we didn't bring Khao Soi. Oh, you didn't bring it? Yeah, we brought drunken noodle and the garlic prawns.
Chapter 6: Why is offering medical benefits crucial in the restaurant industry?
Okay. Is Khao Soi too difficult to make out here?
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.
It is pretty hot.
Chapter 7: What challenges come with restaurant expansion?
Yeah. I was sweating my ass off yesterday. I brought, I wore a hoodie, made a huge mistake.
Yeah.
That's why I'm in a t-shirt today.
Chapter 8: How does understanding every role benefit restaurant ownership?
You look pretty dressed up today.
Well, when I was working or walking earlier, it was like way colder.
Yeah.
So now I kind of regret this.
Yeah. Okay. So the restaurant almost 30 years old now, right?
Yeah.
That's a long time. And your parents started it.
Yes.
And are they passing it down to you?
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