“When we opened our first location in 2009, we received a consensus that what we were doing would only fly in Los Angeles. At that time, investing in certified organic and natural ingredients while emphasizing vegan, gluten-free and local items on a convenience-store menu was considered a risky proposition. Flash forward and 7-Elevens sell many of the same items we have on our shelves—even kombucha. You have to be tapped in to the winds of change and not be afraid to adapt, even if it’s just incremental change.”