Start your morning rush inside Cappy’s Cafe, a beloved Newport Beach breakfast institution serving lines-out-the-door classics and all-day vibes. In this CHOMP episode, we sit down with the team behind Cappy’s to unpack how they keep tables turning, margins healthy, and regulars loyal—while still plating comfort food that actually scales.
What you’ll learn
The playbook for a high-volume breakfast service (prep, batching, expo flow)
Menu engineering that boosts check averages without scaring regulars
Labor strategies for the hardest shift in restaurants: weekend brunch
Coffee, cocktails, and upsells that move the needle (and how to train for them)
How to turn “line out the door” into a marketing engine, not a bottleneck
