The fast-casual New York hotspot's founder discusses how it built its own delivery service using existing infrastructure to meet consumer demand for hot and quality meals on demand, home-cooked style

Born in Manhattan, fast-casual chain Dig Inn has become a household name in a frantic city by keeping it simple. All of the ingredients are sourced locally and made fresh by in-house chefs, and are rotated on a seasonal basis. As a result, the popular food retailer is able to offer its bowls at or around a competitively low ten-dollar price point. The formula is almost too successful; lunch rushes are often accompanied by long lines that snake out the door. Although the chain is available on every major delivery service, the quality and freshness that makes Dig Inn appealing to so many customers is in the hands of those third-party apps. 

READ THIS ARTICLE FOR $15
$15 provides access to this article and every case-study, interview, and analysis piece that we publish for the next 30 days. Our Premium Subscription also provides access to a database of over 100,000 articles on innovation in brand, customer, and retail experience.
Already a subscriber? Log in