Cappy’s Café Celebrates 40 Years of Serving Enjoyable Meals and Fond Recollections

Estimated read time 4 min read

Photograph by Cappy’s Cafe/Chris Trela

Eating places come and go. Meals developments change. You may say that the one factor everlasting within the meals service business is change.

Surviving over 20 years is wonderful. Few native eating places can match his 55+ 12 months observe file at 5 Crowns, however there are a couple of which have been in enterprise for many years.

One in every of them is Cappy’s Café on the Coast Freeway. It is a long-standing native landmark that has been serving hearty breakfasts and scrumptious lunches for 40 years.

Homeowners Cheryl and Tim Campbell celebrated Cappy’s service to the neighborhood in October with a ribbon-cutting occasion attended by Orange County Supervisor Katrina Foley and a particular anniversary menu that includes 40 Cent gadgets. We formally celebrated 40 years.

Cheryl and Tim know their restaurant is actually a time machine for a lot of of their followers. They carry their youngsters and grandchildren to Cappy’s to maintain the restaurant’s legacy alive.

Tim and Sheryl Campbell

In accordance with Tim, he and his spouse bought Cappy’s 4 years in the past after working a seafood wholesaler and seafood restaurant in Hawaii. Tim additionally has his 30 years of expertise within the business actual property business.

Tim and Cheryl determined to return to the mainland and settled in Corona del Mar. “I am extra of a CEO, and I’ve discovered quite a bit. I advised my spouse that I really like this enterprise and wish to purchase a restaurant, however there are some standards.”

A number of the standards embrace being near the place they lived, ideally on the Coast Freeway, being worthwhile and never a turnaround restaurant.

“I needed one thing with a great repute, and I needed stability within the employees,” stated Tim. “I needed to know that the employees behind the home and the entrance of the home can be there for a very long time. I did.”

He spoke with a dealer who confirmed him some restaurant choices, though Tim did not assume it was a great match till one dealer advised him there was a possible spot that wasn’t in the marketplace. , I spoke with the proprietor to see if they’d be taken with promoting it.

Its proprietor was David Dukes. The restaurant was Cappy’s.

Cappy Inside / Photograph by Chris Trela

“He stated he was , however he needed to fulfill me to make sure he had an expertise of what I used to be doing. He had his imaginative and prescient to take Cappy’s to the subsequent degree.” “I met with him, signed the deal, and in 4 months we received the deal. It was the most effective factor we have ever accomplished.”

As soon as Tim and Cheryl owned the restaurant, they repainted it and up to date the menu. What Tim stated was that the menu itself must be up to date, not essentially the meals. They took footage of common menu gadgets and added them to the menu. They changed slow-selling dishes with new ones, however Tim knew there have been many gadgets that may by no means go away the menu.

In accordance with Tim, they needed to understand how the expertise might be enhanced.

“It is invisible,” stated Tim. “The restaurant was so loud on the weekends that we couldn’t even discuss. I prefer it, the employees is pleasant, that is the tradition.”

Veggie skillet

Tim estimates that Cappy’s serves about 120,000 prospects annually. A lot of them are longtime regulars who convey their daughters and grandchildren to expertise Cappy’s meals and environment.

“Our government chef has been right here for 25 years, our busboy has been right here for 22 years, and our one waitstaff, Lindsay, has been right here for 12 years,” says Tim. “Many individuals have been right here for a very long time. Due to that stability, the meals is constant.”

Cappy’s is open each day from 8am to 2pm. Tim tried to create his menu for weekend dinners, however discovered that prospects most popular daytime eating, so night service was gone.

“Folks know us for breakfast and lunch, not dinner, in spite of everything,” Tim stated.

Tim additionally listens to his prospects. One longtime diner cherished the cinnamon swirl French toast and advised him he had seen it at different eating places.

cinnamon swirl french toast

“I added it to our menu and it is now a bestseller,” stated Tim.

Possibly so, however I cherished the veggie skillet with scrambled eggs, avocado, broccoli, peppers, mushrooms and cheddar over seasoned potatoes. , It is a very hearty dish that I positively wish to make for breakfast each time.

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