Farm-to-table is more than a catchphrase for this fast casual, which grows produce on its own 12-acre farm in upstate New York as well as working with more than 100 other farmers and food producers. “Mindful sourcing is our bread and butter,” the chain’s website states, noting that Dig Inn buys from minority-run and small-scale farms. Last year, after receiving $30 million in funding, Dig Inn expanded its brand with a two-story flagship unit in Manhattan called Dig House that features a MatchaBar window, serving a menu of drinks and pastries.
| 2017 Systemwide Sales ($000,000) | $30* |
|---|---|
| YOY Sales Change | 32.6% |
| 2017 U.S. Units | 19 |
| YOY Unit Change | 18.8% |
| 2017 Average Unit Volume ($000) | $1,700* |
| Future 50 Year | 2018 |
| Franchising | No |
*Technomic estimate
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