Hitting on value
Chef Mike’s predecessor had been a retail concept, but the team decided to go the meal swipe route this time, Dunn says, noting that “retail just doesn’t do well on a college campus as much as resident dining.” One swipe at the shop gets students a sub, soup, dessert, fruit and a drink. “When Mike and I looked at this,” she says, “it was like, ‘How can we give students a really good value for their swipe because that’s really important to them [and] how can we provide them with something completely different that we don’t have anywhere else?’”