For Adam Eskin, CEO of Dig Inn, being disruptive meant severing ties with standard supply chains and developing relationships with local farmers in order to source ingredients for his New York City-based concept. The company has even helped farmers buy land and equipment and is now looking into buying farmland.
“Broken,” is how Eskin described today’s food system, which was set up decades ago to deliver food to masses of people as quickly as possible. That goal has led to obesity and a failing agriculture system, which inspired him to launch Dig Inn, a concept serving only from-scratch and seasonal food. Menu items include: flame-grilled wild salmon, Sicilian cauliflower, roasted kale, five-spice meatballs made with chicken or pork and free-range roasted turkey from Koch’s Turkey Farm in Tamaqua, Pennslyvania.
Dig Inn’s seasonal and innovative menu means talented chefs must always be in the kitchen, and Eskin admitted that finding NYC chefs who want to work in a fast casual setting can be challenging. Eskin found a solution by developing his own in-house culinary school, where he transforms employees into chefs. In an effort to inspire and help his chefs grow, Eskin partners with some of New York’s high-end restaurants, including Danielle, to provide them with the opportunities to work in their kitchens. It’s a win, win; young chefs study under pros and then put new skills to use at Dig Inn.
paigepapers.com 
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