When Margot McCormack opened her eponymous café in East Nashville 19 years ago, she had no idea that her restaurant would soon become a hub for the community. McCormack has stayed true to her farm-to-table ethos, maintained a loyal following, and has also trained and mentored countless chefs who have gone on to launch their own businesses, helping turn Nashville into a dining destination.
STARTING OUT
My mother taught me how to make wonderful things to eat when I was a little girl. The memories of those experiences have defined my career. To cook simply and with heart. My brother always accused me of being bossy. I just think I have specific opinions and I am not afraid to voice them. I was an athlete all my life and I think that is where I learned dedication, determination, and discipline. It completely translates to running a business. I also have the ability to envision things, like putting a restaurant in a dilapidated old gas station.
IN THE FACE OF A TORNADO AND PANDEMIC
My goal has always been 25 years. We just celebrated 19 and are on to 20. I think what 2020 has taught me is to live very much in the moment. You can’t necessarily make too many plans. While we were closed for roof repairs we developed an online platform to do takeout, which has worked extremely well. We also made more outdoor space as people seem to be more comfortable outside than inside. Marché, on the other hand, has proven to be more complicated. We had intended to sign a new lease when our old one came up at the end of this year and we knew our rent was going to increase. Our brunch business model relies heavily on volume. To have a tornado, then be closed for months due to civil disruption, which the insurance companies refuse to pay, mounting political and civil unrest, a growing sense of concern over the economy and now a 34-percent increase in property taxes does not make for a confident feeling towards the future. I definitely am not feeling the bravado I felt 20 years ago.
HOW SHE DEFINES SUCCESS
Immediate answer: When I leave the restaurant with a smile on my face. Long-term answer: When the people who have worked with me making my dreams come true realize their own dreams.
SENSE OF PLACE
Nashville is my terroir. It nurtured and nourished me. I had terrific freedom growing up in West Meade. To make mistakes and run wild. When I returned from NYC, there were chefs who told me that I would have to do certain things to please Nashville diners but I gave them more credit than that. I did not sell them short and gave them an opportunity to experience more. I have always felt a responsibility to my community. To nurture and nourish them.
A LOOK AT BALANCE
When your name is on the building you have to be pretty much on all the time. Food, cooking, and owning a restaurant are my life. The balance I strive for is more about taking care of my stress, my body, and my spirit. I do this by spending time with my family, walking, gardening, reading, and listening to music. I love to travel and hang out with friends eating.
A LITTLE PIECE OF ADVICE
Trust yourself. Keep your eyes on your own paper. Be sure you know the business side of the business. It’s not just about making great food—it’s food cost, labor cost, overhead. If there is no money, there’s no business. Be ready to work hard. You also have to be able to do all the very un-glamourous chores. Have fun. Life is too short to do something as hard as run a restaurant if you aren’t totally loving it.