Dig Inn is a New York City-based, quick-serve restaurant chain and catering company with seven Manhattan locations serving wholesome, seasonal food, healthy smoothies and cold-pressed juices at affordable costs. The concept plans to open three more New York locations by year's end and continue expansion efforts thereafter.

FE&S: How are you able to extend farm-to-table, sustainable food to the masses at affordable prices?

AE: Our mission is to democratize good, wholesome food. By sourcing naturally raised meats and seasonal produce locally through our proprietary supply chain, we are able to offer exceptional quality at a fraction of the cost of fine dining establishments.

FE&S: How are the menu and ordering process set up?

AE: Our build-your-own marketplate option allows customers to choose one protein, a grain and two seasonal sides. At our newest locations we also offer a menu of toasted sandwiches and made-to-order salads. Customers walk directly up to the counter, select the items of their choosing and their meal is prepared directly in front of them.

FE&S: What are the requirements for "nutritional" dishes?

AE: Nutrient-rich to us means whole, fresh food. Our quality meats are all naturally raised, antibiotic-free and certified humane, and our produce is peak-season to ensure we're serving food packed with nutritional benefits.