Change has become a familiar theme for Cafe on the DL, and Chef Dan DiGuiseppe is once again listening closely to what his customers are telling him.
After relocating Cafe on the DL from its original office-building home in Marlton to Laurel Springs in 2024, the concept evolved in a thoughtful way. The former Marlton location was rebranded as Greentree on the DL, named after the building it occupied, and shifted toward a grab-and-go model. Meanwhile, Chef Dan concentrated his efforts on the new Laurel Springs restaurant.
Recognizing the popularity of neighboring Jack’s Donuts, Cafe on the DL intentionally steered away from breakfast and instead focused on lunch and dinner service. By most accounts, the strategy was a success, giving the restaurant a distinct identity while complementing—not competing with—its breakfast-focused neighbor.
But something unexpected kept happening.
As the kitchen staff prepared for the day, customers routinely tried opening the doors in the morning, asking for coffee and breakfast. During dinner hours, guests frequently gravitated toward lighter, lunch-style dishes rather than more traditional evening fare.
Those patterns began to paint a clear picture. The community was asking for something different.
With Jack’s Donuts currently on the market and no buyers publicly announced, Chef Dan has begun exploring a new direction for Cafe on the DL. The Laurel Springs restaurant is expected to place a greater emphasis on breakfast and lunch, responding directly to the demand he has observed from guests.
That doesn’t mean dinner service is disappearing entirely. Instead, evening dining will become more experience-driven, with special dinners offered through reservation-only or ticketed events.
Chef Dan is also expanding the restaurant’s offerings in another way. Guests will soon have the opportunity to reserve the entire restaurant for private parties and events, with curated menus tailored to each occasion.
Adding to the changes, Greentree on the DL has been sold. While details of the new ownership have not yet been announced, the sale gives Chef Dan the freedom to focus fully on the future of Cafe on the DL in Laurel Springs.
In an industry where adaptability is often the key to longevity, Chef Dan’s latest pivot isn’t being driven by trends or outside pressures. It’s being shaped by something much simpler: listening to customers.
And if those early morning knocks on the door are any indication, breakfast may soon become an important part of Cafe on the DL’s next chapter.
Stay tuned for additional details as they become available.
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