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At Café Zupas, we serve house-made and globally-inspired soups, salads, sandwiches, and desserts in our next generation kitchens. You`ll find real, whole food that is prepared daily on-site, in-site, and we believe our team is the key to what makes the concept so incredible. Our goal is to Nourish the Good Life for each team member that joins the family. At Cafe Zupas, you will be a part of a supportive, collaborative group that values teamwork above all else. We continue to innovate, challenge the norm in the restaurant space and create a place where our team and guests feel energized. We opened our first location back in 2004. Today we have over 70 kitchens across 8 states and are continuing to quickly join more communities each year. Become part of the journey today!
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The year was 1997. The place, a little town in southern Utah called St. George. A lovely couple named Steve and Patricia Stanley started a restaurant called Cafe Rio Mexican Grill. Cafe Rio served authentic dishes derived from inspired recipes and traditional cooking of Northern Mexicos Rio Grande region, Southern Texas, and New Mexico. Central to every bite was the belief that every ingredient must be fresh and made fresh to order. And you know what? People loved it. They could not get enough of it. So much so, that one restaurant became six. In 2004, these six little restaurants caught the attention of a fine gentleman named Bob Nilsen. He purchased Cafe Rio from the Stanleys with the idea of spreading the love of making this fresh Mexican food to everyone in and around Utah and beyond. He made sure to keep the mantra of fresh food, made fresh at the very core of the brand. No freezers. No microwaves. Nothing premade. Our staff begins each day, bright and early, hand-squeezing limes, hand-scooping avocados, simmering sauces and preparing desserts. The crowds that line up at our over 100 Cafe Rio locations today, are not the only ones to take notice. We have won over 100 awards, from the Best of City Search and the Oxnard Salsa Festival to the Inc. 500 and the Alfred P. Sloan Award. And you know what else? We are just getting started.
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