BY ROBYN PFORR RYAN
Digging All In
Adam Eskin, the mastermind behind farm-to-table, fast-casual
chain Dig Inn, is fully committed not only to growing his business—
but also fostering a true community for his employees and diners.
W
ith a background in finance, Dig Inn founder and CEO Adam Eskin is often used
to analyzing spreadsheets, but as he grows his farm-to-counter restaurant chain, he
is investing heavily in intangibles—building relationships, training, and developing a
successful work culture.
Eskin opened five Dig Inn restaurants in Manhattan in 2011, joining a crowded and growing fast-casual market. The
chain built a successful lunch business in busy midtown and downtown Manhattan neighborhoods by offering vegetable-
centered meals, crafted with care from planting to plating, and at an affordable price, about $10 per meal. Today, with 11
locations in Manhattan, Dig Inn will open a restaurant in Boston this spring—its first outside of New York City—and
a new neighborhood-restaurant model in three to five new outlets in Manhattan's Upper West and Upper East Sides,
PHOTOS: DIG INN
Dig Inn CEO and
founder Adam Eskin
q&a
SPRING 2016 97
