Farm to table has become something of a standard restaurant descriptor these days, but Dig Inn considers itself the leader in "farm to counter." At this New York–based concept, local, seasonal fare
Having been little more than an afterthought in the history of the limited-service restaurant industry, plant-based proteins today are increasingly becoming an integral ingredient in many menus.
Adam Eskin, CEO and founder of fast casual Dig Inn, views breakfast as a largely forgotten daypart.
Jon Olinto, cofounder of healthy fast casual b.good, found himself a fertile piece of land.
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.
Restaurant companies—the successful ones, anyway—have been known to root themselves in core values that define every decision they make as a brand.
Billed as a “farm-to-counter” concept, Dig Inn leaves the last few steps of the “farm-to-table” journey up to the customer in order to make local, seasonal food more affordable.
Parmesan, anchovies, and garlicky croutons. Chopped egg, avocado, and bacon. Tomato, balsamic, and Mozzarella.
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 Wednes