Dylan Mendelsohn, a veteran of Eleven Madison Park and former Director of Culinary at Life Alive Cafe, has joined Dig Inn as Culinary Director, bringing with him a debut fall menu of eight new scratch-made items now available at all of the chain's more than 35 Northeast locations through the end of the year.

The New Menu

The fall lineup leans heavily on regional sourcing and in-house preparation. Standout items include Autumn Farro with Butternut Squash finished with citrus tahini, Brussels & Cabbage tossed with Mr. Bing Chili Crisp and charred to order, Delicata Squash with Maple Tahini, and Hudson Valley Apples served Waldorf-style with chai yogurt and dried cranberries. Yukon Mashed Potatoes steamed and milled daily round out the more comfort-forward offerings, while a Lentil & Chickpea Salad with Feta adds a fiber-dense protein option. A simple seasoned greens salad using Gotham Greens lettuce completes the roster.

"The produce changes before the weather does, and this menu is our way of following its lead, pairing familiar fall flavors like Hudson Valley apples and Yukon mashed potatoes with something unexpected, like delicata squash and maple tahini," Mendelsohn said. "Every dish is roasted, dressed and prepared the way you'd want it done if you were cooking it for family."

Group and Catering Angle

The rollout also includes two scratch-made family meals and matching catering packages aimed squarely at the office and group-dining segment — a market that continues to recover and evolve for fast-casual operators. The Fall Family Meal pairs herb chicken with Brussels sprouts, delicata squash, and lentil-chickpea salad, while the Steak & Mash Family Meal offers char-grilled steak and mashed potatoes. Both are mirrored by the Fall Catering Package and Steak & Mash Catering Package, extending the scratch-cooked positioning into higher-ticket off-premise occasions.

What It Means for Operators

For a fast-casual brand competing in an increasingly crowded better-for-you segment, hiring a chef with fine-dining credentials while maintaining an accessible price point is a deliberate positioning move. Mendelsohn's pedigree signals that Dig Inn is doubling down on culinary credibility as a differentiator — a strategy increasingly common among chains looking to justify premium pricing and reduce customer churn. The vegetable-forward, seasonally rotating menu structure also supports sourcing flexibility and waste reduction, two pressure points that continue to shape menu development across the foodservice industry.

Guests can order in-restaurant, through the Dig Inn app, or online for pickup and delivery, with all purchases accruing Dig Inn Rewards points.

Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine's "Top 40 Under 40" for founding American Wholesale Floral, Politz is also the Co-founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.