Tell me about your polymer box I’ve been hearing so much about? They’re going to be at a retailer near you. We don’t have an exact launch date. It really depends [which retailer] we’re going to go with first. We have multiple offers.

It’s going to be a really cool box. You’re going to throw it in your oven for eight minutes; it’s going to cook on your countertop for hours.

In layman’s terms, how does this “really cool” box work? You put it in your oven. It’s a super-insulating material that just soaks in and doesn’t release heat.

Is it hot to touch? It can or cannot be. Version 1.0 will drop from 250°F to 140°F in 7.5 minutes. But it has stay-cool handles on it so you can pick it up.

To the food product development point: Everyone in quick-service is working on developing healthy and tasty food. Throw out a few ideas on what you might do. OK. Let’s take the hot topic in the money-making world—trans fats. “Oh, my God, they’re going to ban trans fats, and we’re all going to go to hell!” No! The commercialized world should take a product, get rid of trans fats, make a product that looks good, tastes good, is cheaper—it’s better in every respect—and create more competition.

Somebody needs to step in and fill the vacuum. Make something that is not patented, but open-source so anybody can make it. That’s a project that we’re actually working on.

And yet it still all goes back to flavor. And expertise. If it doesn’t taste good and have the right texture … if it’s not the perfect medium-rare burger, [no company] is going to buy it because unfortunately we’re still monetary motivated right now. But we’re learning quickly that the environment is going to be more important in the future.

Last question: You have $6. Where are you going to grab lunch? There is a little barbecue joint a couple blocks away from my house. It’s called Smoque. A guy named Barry Sorkin runs it. It’s probably the best brisket [sandwich] I’ve ever had. I go there maybe once a week.