Relax -- the food is the same.

Roll Tide still covers most of the walls, and Auburn still has its corner.

The only difference the new ownership at Down the Street Cafe on Zelda Road has brought about is the color on the walls, new televisions and a new dance floor.

The lunch menu, the employees, the quality: the same. And the restaurant still averages a couple hundred customers at lunch -- and they continue ordering what the restaurant is known best for: banana pudding, fried green tomatoes and the meat-and-three lunch.

"One thing that we want to get across is that the business is still the same -- the quality of the food is still the same. "There's just some new people behind the scenes," said new co-owner Ken Register, who also has co-owned downtown restaurants The Olive Room, for almost four years, and Nobles, for three years.

Register took over partial ownership of the Cafe in September after former owner Gail Royal stepped down. But she still will be involved in the cafe's operations, including calling "Good Morning Montgomery" and other media shows to announce the restaurant's lunch menu live.

Ken Register, new co-owner, plans on increasing night business. -- Mickey Welsh

The differences between Down the Street Cafe and Register's two other businesses are vast. It is romance and catering versus a down-home country sports bar. It's bluefin tuna flown in twice-weekly from Hawaii versus meat and potatoes.

The cafe is a place where people show at 10:40 a.m. to ensure they get their same daily lunch table. The Olive Room has a Mediterranean menu and is where marriage proposals are made. Nobles is filled with an eclectic crowd -- progressive, hip diners who like the mix of being downtown and the entertainment it provides. Nobles caters lunches in-house and away for parties of more than 20. And while it is closed for lunch because of downtown construction, it will reopen for lunch at the beginning of the year.

At the cafe -- where kids named after fish eat free -- it takes an average of five minutes from the time a customer places an order to the food being on their table.

"We're not messing that up," said Register. "What we're working on now is increasing the night business. We're going to do some different things with entertainment and see what sticks best. We're working on the dinner menu a bit and paring it down. It was a bit extensive."

Russell Terry, background, takes orders at Down the Street Cafe. -- Mickey Welsh

It's amazing, he added, how many people call the cafe "home" -- and they have been calling it that since the restaurant opened more than 20 years ago.

Royal "has some of the same customers she had when she went into business," said Wendy Duncan, co-owner and operations manager of the Cafe. "So she started out with 25- to 40-year-olds, and those are the same people still coming in, but now they're 45- to 70-year-olds."

Register's main business, which he runs out of his house, is with a company that makes electrolytes for chicken feed.

"It's sort of like Gatorade for chickens," he said. "It gives me the freedom to do the things I want to do."

But even doing what he wants means making sure everyone else comes first.

There's no "gratification I get personally out of owning a place," Register said. "I don't feel like an owner. I feel like part of a team. I like people to enjoy themselves, and I like to see somebody come in and eat a good meal and say, 'wow.'

"I know what that feels like, and I want everybody to feel like I do when I have a meal that I remember."

Asked what he enjoys most about the restaurant business, he answered: "I don't have a clue.

"I've asked myself that question I don't know how many times. I've always been attracted to this business. I love to eat. I love good food."