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Monday 8am - 5pm Tuesday 8am - 5pm Wednesday 8am - 5pm Thursday 8am - 5pm Friday 8am - 5pm

Cafe Concepts, Inc.

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Café Concepts, Inc. is a Kitchen Design and Equipment Company in Southern CA.We specialize in designing restaurants and procuring equipment across the USA.

Café Concepts, Inc., is a Restaurant Design Equipment Dealer based out of Orange County, California. CCI has been in business since 2001. Our clients include National Franchise Restaurant Chains, Chef Owned Establishments, Hotels and Casinos. Café Concepts works with clients throughout the US and Internationally.

10/09/2026

Client Spotlight: Marugame Udon 🍜

Fresh-made isn’t just part of the Marugame Udon experience it’s built into every step. From dough being worked and noodles cut to tempura frying and bowls coming together right in front of you, the kitchen plays a major role in bringing the concept to life.

Cafe Concepts was proud to support Marugame Udon by installing the kitchen equipment that keeps this fast-moving, fresh-made operation running behind the scenes.

We love seeing the spaces we help build in action and this one looks especially good. 👏

🎥 Video credit: MARUGAME UDON USA

10/08/2026

Big news worth celebrating! 🎉

Please join us in congratulating Brittney on her promotion to Account Manager!

Brittney recently celebrated five years with our team, beginning her journey with us as a Project Coordinator and continuing to grow, take on new challenges, and make an impact along the way.

We’re so excited to see her step into this next chapter and couldn’t be happier to celebrate this well-deserved promotion. Congratulations, Brittney! 👏✨

10/06/2026

The scariest thing in your kitchen isn’t a ghost. It’s grease. 🔥

Every service leaves a layer behind in your hoods, filters and ductwork. Left alone, it becomes fuel.

What keeps a kitchen safe:
🔥 A hood and fire suppression system designed for the equipment underneath it
🔥 Proper clearances around cooking equipment
🔥 Filters cleaned on a regular schedule
🔥 Professional hood and duct cleaning based on your cooking volume

The part most people miss: when your cook line changes, your hood plan has to change with it. Add a charbroiler or swap a fryer, and the system above it may no longer fit what’s cooking below.

Our full kitchen plan sets coordinate the hood, fire suppression and equipment together, whether it’s a new build or a retrofit.

Happy Fire Prevention Week. Go check your filters. 👀

KitchenDesign CafeConcepts

10/02/2026

It’s spooky season, and we’re cutting ties. 👻

After 1,200+ kitchens designed and built since 2001, we’ve seen the habits that quietly cost operators time, money and sleep. All October, we’re ghosting them, one by one.

Follow along. If one sounds familiar, your kitchen might be haunted.

10/01/2026

Big news for the gluten-free community 📦
Our friends at PowerSoul Cafe now ship nationwide!

Everything is made in their dedicated, certified gluten-free facility and arrives frozen at your door. Swipe through to see our faves ➡️

🍕 Margherita Pizza
🍗 Chicken Nuggets (made for the air fryer)
🍪 Chocolate Chip Cookie Dough

We love seeing a partner bring safe, delicious food to more tables. Order at powersoulmerch.com and tag someone who needs this in their freezer 💛

Top9Free GlutenFreeShipping GlutenFreeFood CafeConcepts

09/29/2026

Your espresso machine is not your coffee program. ☕
Happy National Coffee Day. Now the less romantic version.

💧 Water is the ingredient. Filtration and scale management drive cup consistency and machine lifespan. Cheapest line on the quote, most-skipped one.

🔌 Infrastructure comes first. Power, drainage, and load are architectural decisions — not equipment decisions. Solving them after the fact is the expensive version.

🥐 Coffee is rarely the whole menu. Pastry case, bake line, all-day daypart. The kitchen behind the café decides how far the menu can go.
And one more that didn’t fit on a slide: cold isn’t the secondary menu anymore. Cold brew, nitro, iced specialty — if the refrigeration and dispensing weren’t sized for it on day one, you’ll be retrofitting a bar that was never designed for the program it grew into.

The machines get the attention. The design is why they hold up.
☕ Building a café or expanding your beverage program? Let’s design it right → cafeconcepts.com

09/25/2026

Every kitchen starts here.

Cafe Concepts handles design, equipment, and installation. Stick around, the before is only half the story.

09/23/2026

Want to see our work? 👀

No gatekeeping here scroll the page, stalk the projects, and see exactly what we’ve been working on.
From behind-the-scenes installs to the finished spaces, we’re proud of every detail that goes into bringing these concepts to life. 🛠️

09/22/2026

Today, the doors officially open.

✨ The Lucas Museum of Narrative Art is now open to the public, and we’re incredibly proud to have played a part in bringing this one-of-a-kind project to life. Cafe Concepts supported the museum’s foodservice spaces through commercial kitchen equipment and installation, including Skywalker Grill, the restaurant and bar located on the 5th floor, complete with a patio overlooking Downtown LA.

From the early construction stages to seeing the finished spaces come together, this is one of those projects we’ll be talking about for a long time. Congratulations to everyone who helped bring the Lucas Museum and Skywalker Grill to life. 👏

Photo Credit: Skywalker Grill

09/18/2026

A burger takes 90 seconds to cook. And six pieces of equipment to get right. 🍔

Happy National Cheeseburger Day. Here’s the part that happens behind the pass.

Burger programs are deceptively hard to build. The menu item is simple, which makes it easy to underestimate the line required to run it at volume. Then the covers arrive and every problem surfaces at once.

🔥 The cook surface is a throughput decision. Charbroiler and flattop solve different problems. High-volume programs usually need both and the split should follow your cover count, not preference.

💨 The hood is the real spec. Grease-heavy cooking drives ventilation and makeup air. Spec it after the equipment and it becomes a change order at the worst possible moment.

❄️ Reach decides ticket times. Undercounter refrigeration within arm’s reach of the cook. Every step off the line is time on the ticket, multiplied by every cover, every night.

📐 And landing space on both sides because a station with nowhere to build is just a bottleneck with a griddle attached.

Right-sized doesn’t mean smaller. It means every piece earns its footprint.

Address

Rancho Santa Margarita, CA

Opening Hours

Monday	8am - 5pm
Tuesday	8am - 5pm
Wednesday	8am - 5pm
Thursday	8am - 5pm
Friday	8am - 5pm

Telephone

+18667539573

Website

http://www.cafeconceptsinc.com/

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