Dig Inn may have started as a lunch and carryout destination, but it's working to beef up its daylong business.
Looking to appeal to a younger demographic, operators can now reach for a new tool in their healthful-eating toolbox.
Adam Eskin, CEO and founder of fast casual Dig Inn, views breakfast as a largely forgotten daypart.
As consumers continue to clamor for wholesome food and restaurant transparency, operators are finding ways to redefine the farm-to-fork formula.
With 12 locations in the Northeast and several more slated to open, farm-to-counter fast casual Dig Inn named former Panera Bread executive Irene Cook as its new COO.
How Adam Eskin is planting the seeds for a supply chain revolution.
Founded by a former financier, this farm-to-counter concept takes a pragmatic approach to local sourcing.
Toppings and dressings give operators limitless options for creative salad combinations.
In these days of stiff competition, limited-service brands must stand out from the crowd. Here are six innovative brands doing just that.
Dig Inn's famous Brussels Sprouts, as well as new fall menu items, including a Sunchoke & Endive Salad and Spinach and Pickled Mushroom Salad, will be available at all locations starting We
Nothing says summer quite like lobster and corn on the cob.
Dig Inn Seasonal Market, a fast-casual, farm-to-counter concept based in New York City, received $15 million in funding to explore markets outside the city and to build its supply-chain infrastruct
In the ongoing health debate, sometimes perception is more important than reality.
