MB: I would have thought the younger, college-age customer base would be more open minded?

Stevenson: Right. You would have thought that. They complain there are not enough healthful options, yet the most popular station in the dining hall is chicken fingers, French fries and hamburgers.

We also do a lot of vegan. We have a 21-day rotating menu for our regular guest, but last semester, we started a 21-day rotating cycle for a vegan menu. It's proven popular.

Gumpel: As we talk about it, students are not putting cash down. It's interesting to see trends when money is not an issue. So, they can do their own thing, but when people are putting money down, it all changes.

The quietest group that has the most impact on my future is diabetics. Diabetics are out spending money, and I don't mean to be disrespectful, but there's a portion of the diabetic community that is diabetic because of poor eating habits. They are eating out, and it is already a big health issue. Sugar substitutes, diets and smaller portion sizes are all part of our future.

MB: So, what are your biggest barriers to going after some of the new opportunities you see on the horizon?

Repa: Cash flow. I don't know what else to say. That's always the problem at the end of the day.

Stevenson: We try to keep up with the industry and see what's going on out there. By attending conferences like this, it's a good way to network and see what other people are doing. Then, I go back to my kitchen and start mapping out some new products with my team when I have the time to do this.

I will test new products by working them into specials during the week. I'll get a feel for what works. In the end, I always come back to: there's nothing better than a warm chocolate chip cookie and a glass of milk.

Piantedosi: I think there's nothing better than a warm piece of bread.

Stevenson: Keep it simple. In the end, it's still the most important thing. You can over-complicate things way too much. Staying true to who you are is what's most important.