CABLP Reopens After Expanded Operation

By NICK YAMASHITA

The Progress

Criss Angel’s Breakfast Lunch & Pizza (CABLP) reopened on Thursday, Sept. 2. The restaurant had been closed for a few weeks, at the decision of Angel himself, three days after its original opening back in July.

CABLP reopened last week without much fanfare at the usual business start time of 8:00 am. Only one person was waiting outside for the doors to open to get breakfast. But that didn’t last long. By 9:30 am, more than 50 people were seated in the dining room and over 200 people had been served by that time.

“It is so good to be reopened,” stated JD Sarantakos, Criss Angel’s oldest brother. “We had to shut down due to the high demand to get more refrigeration, equipment, and staff. We also did more training during the time we were closed.”

Some of the new additions were a 8.5’x10’ refrigeration unit and a 8.5’x20’ freezer unit. The restaurant also acquired two more ice machines which, all together, make a total of 2,000 lbs of ice a day. More room for food prep and cooking was also opened up in the kitchen.

CABLP also brought on even more staff. “We now have over 30 staff members,” said Criss Angel in an interview.

By 11:00 am, the place was slammed. There was a waiting line, with the staff in full gea. Angel’s brothers Costa and JD, and his mother Dimitra were working along with the staff and welcoming the customers.

The atmosphere was no doubt all about family, as families were having a great time, and Criss’s family made the atmosphere comfortable and fun for everyone who came.

Another important update to the restaurant was the replacement of the Point of Sale (POS) system. During the grand opening in July, there were a few online complaints with issues regarding the POS.
“This was why we closed temporarily, we have gone in and fixed those issues. We are now able to prevent those issues from happening,” stated JD.

Angel was excited to be back open. He circled around the dining room checking up on customers. “My goals for this place is to continue delicious food consistency, provide a great experience for the customers, and make it all about family.”

Recently, Criss Angel has announced more CABLP locations to be built as well as a factory to produce the gourmet Italian ices that at the moment, he gets from the eastern United States.

In opening the new business, Angel made a promise to keep the former Sugar’s employees on site. One of those was former Sugar’s waitress Kristy Perkins who is still working in the building.

“I can’t compare the two,” Perkins said when asked her preferences. “They are totally different. Sugar’s will always be Sugar’s to me and the best. While CABLP will always be CABLP to me and the best.”

CABLP is now closed on Tuesdays and Wednesdays for preparation and training. They are open Thursday-Sunday 8:00 am until 8:00 pm.

“I continue to love this community more and more everyday,” said Angel. “I look forward to seeing more families and people experience my dream coming true.”