CONCEPT MOCKUP · footcourt.madamepuffs.com
Hoodless · Handheld · Hot

The Thai Puff,
built for the food hall.

Folded fresh at our Western Ave. kitchen, finished crisp at the counter — no hood, no fryer line, no wait. Hot in your hand in thirty seconds.

30sto served
The case for the puff

A food-hall tenant that pays its rent in throughput.

Most halls fight over the same grilled, fried, made-to-order formats — and the ventilation bill that comes with them. The puff sidesteps all of it.

01

No hood, lower fit-out

Product is par-fried at our commissary and only finished on-site in ventless equipment. That removes the Type I hood — the single most expensive, permit-heavy line item in a food-hall build-out.

02

Thirty-second service

Nothing is cooked to order. Puffs are held hot and handed over, so a lunch rush clears fast — the metric a Loop landlord actually cares about during the noon hour.

03

Two ways to earn the space

Grab-and-go puffs draw foot traffic every day; hot Thai entrées add a full-lunch ticket on the busiest midweek days. One counter, two revenue lines — from a kitchen rated 4.9★.

From kitchen to counter

One central kitchen. Many small, simple counters.

The hard work happens once, in one place. The stall stays light, ventless, and easy to staff.

1

Fold & par-fry

Puffs are made, filled, and par-fried at the licensed commissary on N. Western Avenue, then flash-frozen for consistency.

Commissary
2

Deliver daily

Ready-to-finish puffs arrive each morning. On Tuesday through Thursday, prepared hot entrées come too — in chafing trays, ready to serve.

Logistics
3

Finish & serve

A ventless rapid-cook oven crisps each puff to golden in under three minutes — no hood, no open flame, no fryer. Entrées hold hot and plate to order.

Stall · ventless
~58%Blended gross margin
2Revenue lines: puffs + plates
0Exhaust hoods needed
4.9★Source-kitchen rating
For operators & landlords

Bring the puff to your food hall.

We're scouting Loop and River North office food halls for a pilot counter, then two to three more across the city center. A light, ventless footprint that runs grab-and-go puffs every day and adds hot Thai lunch plates on your busiest midweek days.

Pilot footprint: ~120 sq ft · ventless finishing only · 2 staff at peak · daily commissary supply · entrées Tue–Thu.
@

Leasing & partnerships

Richard Cross · (773) 457-7238

Email

madamepuffsthaibistro@gmail.com

Source kitchen

4825 N Western Ave, Unit B · Chicago, IL 60625

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