Dig Inn is dropping the “Inn” from its name to underscore its ever-expanding mission and the big plans it has for the future. By the end of 2019, Dig will have opened 35 restaurants in three cities, partnered with more than 100 independent farms, harvested over 250,000 pounds of its own organically grown vegetables, and educated thousands of people how to cook in its kitchens.
In a press release, Dig states, “… Dig has become more than a restaurant. It’s a shared belief that access to good food — picked recently enough to enjoy its full set of nutrients, carried only as far as it needs to, grown and cooked by first names, and priced to feed a neighborhood — shouldn’t have to be a movement, an ethos, a privilege, or even a doubt.”
Related: Big Ideas at the Summer Fancy Food Show; Danny Meyer Invests in American Fast-Casual Chain.
from Specialty Food News https://ift.tt/2XKBvxq
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