KJ’s Café is a staple in nearly all Foothill student’s experience on campus. Whether it is beelining out of class during break for a pick-me-up, sitting down with a friend, or just looking to enjoy some quality coffee, KJ’s is there.
This crucial part of the Foothill ecosystem developed and flourished through countless hours of hard work and dedication from Founder Katy Johnson.
In 1992, Johnson was 25 and had just earned a degree in Criminology from UCSB. Born and raised in Palo Alto, she’d always been drawn to the rhythm of cafés—spaces where people could slow down, share conversation, and connect.
After spending long days visiting a family friend in hospice care, she noticed how much people needed a warm, comforting break. This was especially evident in spaces like a hospital, where tension ran high, time was short, and options were limited.
At the time, Starbucks hadn’t yet arrived in California. Espresso drinks were still a foreign concept to most, and convincing customers to try something other than canned coffee was a challenge. Still, Johnson saw an opportunity and leaned in.
With a $12,000 loan and a five-foot cart, she opened her first coffee stand outside a Kaiser Hospital in Santa Clara. The business side of the operation ran out of her 250-square-foot studio apartment, where bookkeeping, dry storage, and ordering all happened between early mornings and late nights.
That small start would eventually blossom into a business that served thousands of customers at colleges, hospitals, tech campuses, and government buildings across the greater Bay Area.
In 2003, KJ’s first arrived at Foothill College. Brought in by Dean of Student Affairs Donald Dorsey, the first setup was a modest cart near the old bookstore.
As the campus evolved, so did KJ’s. The café continually pivoted to meet new needs, growing with the student body. When the Campus Center was under construction, KJ’s served as the sole food provider, operating from a 25-foot cart stationed in a classroom adjacent to the library.
Later, after noticing that the far side of campus lacked food service, Johnson and the KJ’s team transformed two unused offices into what’s now a cornerstone of campus amenities, the Breezeway café.
When the PSEC building was developed on the upper Foothill campus, KJ’s was a key collaborator with campus architects to design a built-in café for students and faculty—another example of a business model grounded in observation, responsiveness, and care for students and faculty.
Over more than three decades, KJ’s has remained rooted in service, adaptability, and consistency. The COVID-19 pandemic forced every location to close—some for over two years—but strong partnerships, including the one with Foothill College, helped the business weather the storm.
Today, KJ’s is operating at about 70% of pre-pandemic capacity and continues to offer quality coffee and food at student-friendly prices, despite the challenges of rising import and material costs.
As a 100% female-owned business, Johnson and KJ’s are deeply committed to equity and inclusion, supporting women, LGBTQIA+ individuals, BIPOC communities, immigrants, neurodivergent individuals, and people with disabilities.
What began as a tiny cart has become something much larger—not just in size, but in impact. KJ’s story is a reminder that with hard work, purpose, and a focus on service, even a small idea can grow into something lasting.
Johnson and the entire team at KJ’s hope to continue serving the Foothill campus community for many years to come.
