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Chipotle and Shake Shack have blazed the path. Now chefs and financiers are, more than ever, racing to jump in and take a bite out of this "fast-food revolution." I'll talk about the changing restaurant and food landscape in the U.S. and what we can expect to see unfold over the next 10 years.
A former investor, health enthusiast and self-proclaimed foodie, Adam Eskin is founder and CEO of the New York City based restaurant chain Dig Inn Seasonal Market. Now with 10 restaurants throughout Manhattan (and soon growing to 15), he and his team at Dig Inn are pioneering the Farm-to-CounterTM movement by serving delicious, healthful, high-quality food that is sustainably sourced, freshly prepared and accessible to all who care to enjoy it.
This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at http://ted.com/tedx