California Chicken Café, CCC as it is commonly referred to by its loyal customer base, has become a phenomenon in Los Angeles. Attracting a customer base that is so diverse which many restaurants envy. From the gym rat to the retired, California Chicken Café attracts a wide spectrum of guests that are interested in high quality, consistently prepared and affordable daily meals.
Andre de Montesquiou keeps the concept moving by being involved with every aspect of food and service on the daily. The environment of CCC also plays a role in the commitment to a comfortable and clean environment at every store. Currently, with eight locations in Southern California, the décor has been getting a major upgrade; the newest décor concept can be seen at the flagship Encino store.
The menu items include wraps, salads and chicken that are the main fare and the selection of freshly prepared sides are also guest-pleasing. With the new health craze, CCC’s low fat or gluten-free meal options make guests multiple visitors weekly; they become dependent on CCC for their healthy meal choices. Customizing guest wants ensures a level of service that is appreciated by the picky eater. California Chicken Café also has a terrific catering department to help with bigger orders and events.
Montesquiou, fellow USC graduates and lifelong friends opened the first CCC on Melrose in 1991. The goal was healthy affordable food – which has continued to be the mantra.
Future expansion is being explored now as legions of fans that live in other parts of California continue to beg for a CCC near them.
About the Author
Jean Hagan, Principal
Jean has owned, operated, and consulted in the restaurant industry for more than 30 years. During that time, she worked with a well-known national chain; owned a food and beverage company that operated multiple restaurants, bars, and event spaces in the Squaw Valley area; and became the president, CEO, CFO, and shareholder of one of the highest-grossing restaurants in California. Today, Jean is Principal and leads the Restaurant Operations Consulting practice at KROST. » Full Bio