Adam Eskin launched the Dig Inn restaurant concept on the principle that you shouldn’t have to pay a premium to eat fresh and delicious food. Today the eight unit chain offers a wide and varied choice of healthy food options as the company strives to include farm fresh produce and naturally raised meats on the menu. Operating in a quick casual format, the Dig Inn restaurants offer ‘Marketplates’ of chicken, beef, wild salmon, steak, etc., sandwiches on fresh baked breads, salads and a wide selection of sides and hot and cold beverages. Presently there are eight Dig Inn locations operating in New York City and two more are under construction. In early August, a 2000 square foot Dig Inn restaurant opens at 80 Broad St. in Manhattan’s financial district and in early September, a 1900 square foot location opens at 1178 Broadway at 28th St. The Broadway location will be the chain’s first to serve alcohol, launching with local craft beer and wine partners. “We are excited to see if we can expand the program to additional locations after the launch,” said Eskin. The company is planning to continue expansion as evidenced by several reports suggesting he would like to add locations in New York and other markets, possibly Boston next year. “When we think about new locations, we take one at a time and always keep in mind our customer profile,” he said. “We see this concept as really working in any area where consumers are discerning about what they’re eating and where is comes from.” With that thought, he added that there is no set format for the restaurants. The company builds its own restaurants and there is no set size or special requirements. “With each new restaurant, we aim to improve upon the last,” he explained.
CATEGORY: Quick Casual
Chain Name: Dig Inn
Company Name: Dig Inn Seasonal Market
Street Address: 153 West 27th St., New York, New York 10001
Tel: Fax:
Email: contact@diginn.com Website: www.diginn.com
Menu Specialty: Farm fresh produce and naturally raised meats. Marketplates of chicken, beef, meatballs, wild salmon, steaks, sandwiches on fresh baked Balthazar Ciabatta bread, salads, hot and cold beverages. (A scheduled location will be including craft beers and wines).
Introduced: 2011
No. of Locations: Eight operating and two under construction
Areas of Operation:
Types of Location: Street front, Office towers
BusinessType (corp., franchise, jv): Corporate
Size Req’d: Varies
Special Requirements (patio, drive-thru, etc):
Contact Name: Adam Eskin – Founder, CEO
Daniel Angerer – Executive Chef
Duke Pilgrin – Director, Operations
Andrew Jacobson – Director, Food & Beverage
REAL ESTATE REPRESENTATIVES:
FRANCHISE REPRESENTATIVES:
PARENT COMPANY: Dig Inn Seasonal Market, New York, New York
Related Chains:
Last Report: Restaurant & QSR Expansion Report #119 Last Update:
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