Mash all those orders into a single kitchen, and it quickly becomes overwhelming for the entire staff.So Dig Inn created what Landers calls a “dual kitchen” in its Lower Manhattan store. Or is it really important that the packaging appears to be or it is actually eco‑friendly, and there is real downstream recycling or composting capability?These are all the things that we've been working through. It's on a subterranean level and it's below one of our newer restaurants on Broadway—our NYU location. Happened upon Dig Inn when Chipotle next door had a paper in door saying they were closed. With delivery, salmon cooked to 115 degrees that’s then bagged up and put in a car will do one of two things: either it will keep cooking and resemble a dried-out dish sponge when it arrives, or the travel time will render it a cold, dead fish in a box.The solution Dig Inn found was to plate the salmon rare (~105 degrees), then pair it with a “screaming hot” starchy potato puree that holds well in transit.
Deliver on your promise. As we approach the public launch date, for a long time, we're going to continue to be incentivizing our guests to give us feedback. The Dig Inn reopened on May 28, and Robertson said they did not have any issue with patrons following distancing requirements. It feels home‑cooked, and a lot of our food is hot or warm, it's not ambient, it's not cold.Another reason is, as I mentioned before, part of what we're building and the strategy behind it: Leveraging physical assets that we either already have under control, or that on a prospective basis we will have under control by virtue of our core restaurant business.The location from which we're launching has a full kitchen cooking operation for Room Service. “It’s the same sweet potato, the same walk-in, but then on the culinary side, the offsite chef gets to start making different [cooking] decisions,” says Landers. Real food, mostly vegetables, grown by farmers, cooked by chefs, inspired by the seasons. Gem Wedge w/ Bacon & Hemp Seeds - Side. Click to email this to a friend (Opens in new window)
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As of now, Dig Inn serves four different channels: onsite customers, pick-up customers, catering, and delivery. Robertson hopes to start adding vinyl and record accessories. We don't necessarily have a timeline for when we're going to offer the service beyond downtown. “Those are the three things that matter and those are the three things that are hardest to get right.”Granted, you’d have to have the extra basement space to use this approach, which is another advantage Dig Inn has. What would that start to look like? Hello. That infrastructure is the agriculture and farming, logistics, supply‑chain and cooking. A big driver for delivery is convenience. That's the nature of being in the food business and being in delivery.We're eager to get it out there, get feedback, learn as we hit our stride and get some more repetition and get some more feedback. Is it more important that it comes, and it's exactly at the right temperature, and the food hasn't moved around? We were talking specifically about shelf life.
Both kitchens share infrastructure, like walk-in fridge space and food supplies.