In 2015, Michelle Woodward started DICED at the Kildaire Farm location in Cary, NC. Her mission was to create a restaurant where quality and health weren’t sacrificed for convenience, and a place where people could trust the food they were eating.

As a former National and World Champion college athlete, Michelle wanted to channel that same ambition and dedication into entrepreneurship. Between juggling school and practice, she noticed a gap in the market for quality and healthy “fast” food which spurred her to make a change.

Fresh out of college, she crafted a business plan, developed a menu, and pitched the idea to her family (dicing up the now-popular “Southwest Crunch” at their Thanksgiving dinner). Taking the leap, she moved from Louisville, KY to Raleigh with just a vision and an empty restaurant space.

Being health conscious herself but having no prior restaurant experience, Michelle approached DICED from a customer’s viewpoint - focusing on top-notch ingredients in a casual setting. To her, “fast” didn’t have to mean “low quality.” The most important thing was being proud of the product that they served.

Alongside her brother (now a fine-dining chef in Nashville), they honed recipes, established systems for ultimate freshness, and swiftly became a local favorite.

Despite often being mistaken for a national franchise, DICED proudly remains 100% independent and local to North Carolina, with plans to keep it that way.