What do a trip to Amsterdam, a doctoral dissertation, self-service checkout lines, and an ad on Craigslist.org have in common? They're the impetus behind a new business concept that, in just its first few months, has already been touted by CNN, Forbes, GQ, and the New York Times. Actually, Bamn!, which occupies a busy corner in New York's East Village, offers a new twist on an old idea: the Automat. A sort of vending machine for hot meals, the Automat first appeared in 1901 but had all but vanished by the late '60s. Today it's back, and it may soon be coming to a city near you, thanks to three young entrepreneurs who are attracting hordes of curious consumers. We recently spoke with Bamn! founders David Leong and Robert Kwak about their recipe for success. - Jill Becker

How did you come up with the idea for Bamn!?
Leong: It was during a vacation in Amsterdam, where Automats are quite common. My friends joke that instead of seeing food, I saw a business plan.

Did you research the Automats of old, or did you take a totally fresh approach?
Leong: We spent about a year looking into the history of the Automat. We referenced numerous texts, including Alec Shuldiner's 2001 doctoral dissertation on Automats.

What accounts for Bamn!'s early success?
Leong: We serve good food at great prices at clean, fun locations where our customers work, shop, and play.

Kwak: Automation is becoming more and more popular - for example, self-checkout counters at grocery stores. People want the convenience of choice without having to interact with another human being, which may cause a delay or confusion.

Kevin Reilly, executive chef of the Water Club, is in charge of your food. How did you hook up with him?
Kwak: Through Craigslist. We posted an ad asking if anyone could create the ultimate croquette, and Kevin answered back simply: yes.

What's the inspiration behind the menu items you choose?
Leong: One of the common themes is what we term the cravability factor. We'll ask questions like, how well does it hit the spot? And, will you want another one?

You've added timers to your machines to ensure that any item more than 15 minutes old is thrown out. With a parameter like that, how can you ensure Bamn!'s continued success, especially once the novelty has worn off?
Leong: Our business is based on fundamentals. If we continue to execute and innovate on that foundation, our success is ensured. As Joe Horn [of the old Horn & Hardart Automats] used to say, "There's no trick to selling a poor item cheaply. The real trick is selling a good item cheaply."

What happens to the food you throw out?
Kwak: We haven't thrown out much food at all, due to the fact that business has been so good. But we are speaking to several homeless shelters to see about donating to them.

Given Bamn!'s popularity, you're already looking to expand. Where?
Kwak: Well, so far, just in the States, we've been contacted by serious parties in Los Angeles, Chicago, Boston, Detroit, Philadelphia, San Francisco, Seattle, Miami, Houston, and Baltimore.
Leong: We envision the possibility of a Bamn! on every corner of every street in every major metropolitan city in the world. For more information, visit www.bamnfood.com.