Sprig x Smitten Collab: Big Ideas, Small Batch.

Introducing our limited-run half pint of Sprig x Smitten Cheesecake Ice Cream with Raspberry Drizzle! This original creation tastes like frozen cheesecake batter but has all the health benefits of a probiotic. Can you guess the secret ingredient? Read on to learn more…

This summer, we teamed up with Smitten Ice Cream to deliver half-pints-of-joy to your door every weekend, all season long (you’re welcome). During this time, we also had the opportunity to collaborate with Smitten on creating a custom flavor! Jessica Entzel, our executive research and development chef, was thrilled. Afterall, she is notorious for scheduling “ice cream meetings” in lieu of coffee dates at Smitten’s Hayes Valley shop.

We’re keen on Smitten for a few reasons:
1) They’re a San Francisco-born company, and their flagship is just a stone’s throw away from our office.
2) Like us, they aim to craft pure delight, using organic, sustainable and seasonal ingredients.
3) They let us play with their ice-cream making toys. They have innovative and patented technology that creates a super creamy texture (with tiny crystals) and an intensely concentrated flavor (without any nasty stabilizers, emulsifiers, or preservatives).

Together, we set out to develop an ice cream flavor that would blow minds and epitomize San Francisco end-of-summer vibes. To begin, Jes knew that she wanted to make an ice cream that would be a fun twist on “health-food” — a shout out to all you granolas out there. She had already been experimenting with Kefir (a tangy cousin of yogurt) and thought it might make for a refreshing ice cream base. She was right: Kefir’s probiotic qualities, combined with the buttermilk-like flavor, made for the PERFECT secret ingredient. Shhh!!

But how much Kefir? Add too much, and the texture turned icy and hard. Add too little, and the distinctive flavor was lost. The team kept at it, and found that one part Kefir, plus two parts Smitten-base was just the right ratio… tangy, light, and creamy! Delicious! *Celebratory spoon clink* The next day, Jes brought her Kefir-infused-base to the Smitten test kitchen and the creative juices kept flowing from there. Robyn Sue Fisher, Smitten’s Founder and Chief Brrrista, suggested adding a crunch-factor into the equation. Oatmeal cookies, perhaps? Yes! How about seasonal berries? Indeed! The result? A Kefir-based ice cream, churned with oatmeal cookie crumbles, and layered with raspberry drizzle. A true Sprig x Smitten collaboration and a new ice cream flavor that wins hearts and tummies.

Grab your half-pint today! Sprig x Smitten Cheesecake Ice Cream with Raspberry Drizzle will not be around for long. This original creation is only available a limited time on Sprig’s menu or at Smitten’s Pacific Heights shop.

Does it get any sweeter? Use this promo code for $2 off the new ice cream on the app: smallbatchlove

Sprig’s customer promise and changes ahead

At Sprig, we are focused on a singular mission: to make it easy to get a delicious meal delivered to your door when you’re ready to eat. This hasn’t changed from day one, when we accepted our first orders via a combination of EventBrite and Google docs, and moved game pieces on a printed city map to track driver locations. Since then, we’ve evolved into a much more efficient end-to-end operation that’s both a food business and a logistics business -- both powered by technology. As we grow as a company in the broader on-demand space, I wanted to share some updates on how we plan to continue to fulfill this mission, and the thinking behind our decisions as we scale.

Today, we have a product people love and order on average once a week. We currently serve thousands of meals per day. Through increased improvements in efficiencies of our kitchen ops, we’ve decreased our costs per meal box by more than 22% over the past few months, and are now close to unit profitability in San Francisco. As we’ve continued to scale, we’ve realized that in order to keep up with demand and continue to uphold the high quality experience we’re committed to delivering to our users, we need to change the way we deliver our food on the back end.

The hardest businesses are often the ones most worth pursuing, and Sprig is both of these. Cooking and delivering real food is challenging, but it is the only way to make a positive impact on one of our country's most broken industries. To achieve that mission, our goal is to be the best food service out there. We are in a good position today but we know we can do better.

Overwhelmingly, the #1 piece of feedback we receive from our customers is that they want more variety, and more food options to choose from. We’ve fallen short here in recent months, and we’ve spent a lot of time reviewing every aspect of our model to see how we can solve for this going forward.

Our current delivery model is centered around using our predictive analytics to send our servers to different neighborhoods with a set number of each meal during a given time window. This is based on what meals we expect people to order when, and when this works well, the exact Sprig dish you wanted arrives to you within five minutes. When it does not work, a dish you may have wanted has sold out in the area nearest you and is not available. This leaves a user with fewer options than the 4-5 dishes she expected to choose from when opening the app.

To deliver the best possible experience for our users, we have learned that we need to ensure 1) there’s a dish option they want and 2) that it’s available in a reliable, reasonable time frame. These are critical to the long-term success of our business, and in order to achieve these and build the best path forward, we need to make significant operational changes to the back end of Sprig.

Over the coming weeks, we will begin testing and implementing a new logistics model that we believe will allow us to offer more options and better availability at the same price point. This will also allow for group ordering, which we’ve been quietly testing in recent weeks during the office lunch hour. More importantly, these changes will allow us to offer a larger number of different dishes, as well as an assortment of sides and other add-ons. You may have noticed in over the past two weeks, we’ve increased the menu to 8-9 dishes, and have already seen an increase in orders with the new options.

As part of this evolution, we’ve made some hard choices to deliver on these improvements. We’ve decided to pause operations in Chicago for the time being to focus our company efforts on building out this new operational model. It is incredibly difficult to make and test changes to a new model in multiple markets, and we don’t want to hedge our bets with two different paths in two cities. We’re going all-in on our new model, and scaling Chicago back now allows us to be nimble and then re-start with the updated model once we’ve fine-tuned it in San Francisco. Chicago has been a great home for Sprig--since launch, we’ve delivered hundreds of thousands of meals. We are sad to part ways with our local team members and are thankful for all our customers’ support. When we resume service in Chicago, we promise to have an even more delicious and convenient product than ever before.

We have also decided that Sprig needs a slightly different team to execute this strategy, so we have made the very tough decision to eliminate seven roles in marketing and operations as they are not integral to our new model. These are the hardest kind of decisions, and we are sad to part ways with these team members. We are working hard to find them positions at new companies, have provided them with meaningful exit packages, and are grateful for all their contributions that got us here today.

The food space is not easy. We are lucky to be in a strong financial position with tens of millions of dollars in the bank and years of runway. This gives us the time to proactively test changes and perfect our business model to build the best large-scale business for the long term.

If you haven’t tried Sprig yet, I’d love your feedback on how we can become your easiest, most reliable, most delicious option for every day--and If you have, please continue to share feedback in the coming weeks and months and tell us how we’re doing.

Gagan Biyani  

Guest Chef Week featuring David Nayfeld of Eleven Madison Park

We’ve got special news at Sprig - we are bringing back the Guest Chef Series. The Chef Series has featured renowned chefs such as Stuart Brioza of State Bird Provisions, Cortney Burns and Nick Balla of Bar Tartine, and Matthew Accarrino of SPQR.

The Sprig Guest Chef Series was created because we wanted to share wonderful meals at your table that were created by our favorite industry leaders. This week we are proud to present David Nayfeld of New York’s much-lauded Eleven Madison Park (recently ranked as one of the top restaurants in the world). David has also worked at Robuchon, Mirazur, and Nobu, and is launching the new SF Italian eatery Che Fico at the end of this year.

We are excited to share David’s featured meals with you this week, which combine his passion for flavor and seasonal ingredients with his inspiration from recent travels throughout Italy to create delicious, practical meals to enjoy with family and friends. David’s dishes are available on our dinner menu, now through July 10th.


Grilled Chicken Scaloppine with Arugula Salad and Watermelon Radish

David was recently inspired by the popular scaloppine dishes of France and Italy that typically consist of carpaccio or tuna, and has created a grilled chicken version specifically with Sprig in mind. Enjoy lemon dijon mustard-marinated grilled chicken breast topped with arugula, crisp watermelon radish, cherry tomatoes and shaved Grana Padano parmesan. In David's own words, this dish is one that is 'Light, delicious, but substantial’.

Calabrian Chili and Fennel Seed Roast Pork with Rutabaga and Apple

David’s Roast Pork dish draws from his passion for “traditional American eateries” - true institutions where you can get a delicious piece of meat accompanied by fresh vegetables and feel that you've truly eaten well, such as Gramercy Tavern and Gotham Bar & Grill. This dish of roast pork with Calabrian chili and toasted fennel seed rub is accompanied by olive oil-poached fennel, creamy rutabaga puree, sweet and sour grilled fuji apples, and topped with a golden raisin caper relish.

Farro Salad with Roasted and Charred Vegetables

This vegetarian dish was inspired by the rich antipasti culture of Italy, where coming together at the table and building your own salad is the norm.  David's Farro salad is complemented by golden beets, grilled broccolini, flash-caramelized radicchio, castelveltrano olives, dijon red wine vinaigrette, and a drizzle of olive oil. Buon appetito!

Cookies & Tickets for SF Baseball Opening Day

It’s getting hot in the City by the Bay and America’s pastime is taking the mound once again.  Sprig is always one to cheer for the local home team.  To celebrate opening weekend, cookies are on us through Saturday night.  You can order free delicious chocolate chip cookies with every order, so you don’t need to worry about sliding home with dessert. 

To make things even better, we will be giving out sets of game tickets at every meal service between now and Saturday!!!!  The tickets will be randomly delivered to customers ordering Sprig between now and Saturday, and an additional drawing for tickets for Sprig customers will be held on Monday, April 11th!*

Order your Sprig meal between today and Saturday to get a free cookie and a chance to win game tickets! You’ll be running the bases like the Great Bambino.

See you at the 7th Inning Stretch-

Cookies available while supplies last!
*For full ticket drawing Conditions

Reasons We Love 18 Reasons

Cooking from scratch is a powerful and nurturing experience to create and share. 

At Sprig, we have always valued the principles behind scratch cooking, and crafting meals from fresh, high quality ingredients. So that's what we do - create beautiful, delicious meals from scratch - and we do it at scale!  

We recognized the need for this kind of cooking to be widely available ("with the press of a button") because we don't feel you should have to compromise on how you want to eat just because you are short on time, or have competing priorities. 

18 Reasons is a community partner we greatly admire whose sole focus is on empowering communities through scratch cooking and educational food experiences:

Learning to cook is empowering. Moms who were sure their kids would never eat vegetables watch them joyfully chop and eat carrots and zucchini for the first time. Families struggling with diabetes and other diet-related diseases feel stronger and healthier after just a few weeks of cooking together. At the grocery store, graduates of our program confidently compare prices, read ingredient labels, and follow their shopping lists to save money while purchasing healthier food. 

We all have to eat, and what we put in our bodies has a profound impact on how we feel, how we engage with the world around us, and how we enjoy our lives. 

Donate HERE to 18 Reasons and help support their incredible organization!

When you Eat Well, “Healthy” Happens

Everyone’s got their own definition of “healthy” (low calorie, Paleo, vegetarian, organic, etc.). We’re all different, and so are our goals and preferences. Plus the word “healthy” often conjures up deprivation or bland food – not exactly appealing.

So we’ve reframed eating “healthy” and like to think of it as eating well. When you eat well, you can live well. The healthy part just happens naturally.

How do we deliver the eating well experience?

We believe that "healthy" foods are fresh or minimally processed foods, naturally dense in nutrients, that when eaten in moderation and in combination with other foods.  We believe in foods that sustain growth, and strengthen and maintain the body and its functions.

  • Sourcing ingredients that are good for you, for our community and the planet is a guiding principle and foundation of Eating Well.

  • Using clean cooking techniques that deliver nutrients your body needs (not ones you don’t) and flavor that brings satisfaction and delight.

  • Crafting meals that meet your needs. Do you need higher protein, more nutrient dense veggies, less grains, new flavors, classic comfort foods? We’ve got you covered, and then some ;)


 Keep in mind this is a work in progress - we are learning more and more everyday, and are excited to share our learnings with you!


*It’s just a smartphone tap away. Eat, enjoy, feel great, move on!



Our Sourcing Philosophy

Sourcing ingredients responsibly is tricky. We face the same challenges you do when you shop for yourself, and are committed to navigating them with honesty and transparency.

Some questions that we constantly ask are:

  • What's good for me? For my family?
  • How do I balance cost with high quality, responsible ingredients?
  • How do I vote with my dollar on what's important to me?


We believe in “doing what’s right.” To us, that means buying as many organic and sustainably-raised and -grown ingredients as possible.

As we grow, we’re committed to upholding our values around doing the right thing, and continue to invest in keeping our supply chain as transparent and responsible as possible. One way we do this is sharing sourcing info for many of our ingredients, right in the app.

Occasionally we’ll source an ingredient or menu item purely for its “fun factor,” like Nutella or Stan’s Donuts. Because treats are important too!

Clean, Balance, Fuel: What's New on the Sprig Menu

I wasn’t always a food guy.

Like many of us, I ate what was around when I was hungry. Processed food, packaged snacks, take-out, you name it. I was working long hours and wasn’t taking care of myself. Every few months, I’d resolve to get back in shape. I’d go to the gym and start some strict meal program…

But life would happen and I’d lose the discipline. I got sick, I went traveling abroad, I was hungry late at night and pizza was easy. Every time, some wrench would get thrown into my extremely rigorous health plan. Finally, I resolved to find a food philosophy that could fit into my daily lifestyle. Something that would last longer than a month - or a year - something I could keep up for the rest of my life.

That food philosophy – eat well –  is what we’re all about at Sprig. Eat Sprig most of the week so you don’t have to feel guilty about going out on a Friday night or having the occasional dessert.* Life’s too short to have really restrictive diet goals, but we’ll feel better and live longer if we eat well.

In that spirit, today we’re unveiling new menu categories that make it even easier for you to eat well: Clean, Balanced and Fuel. Over the past several months, we’ve worked with nutritionists to improve our daily menus. We’ve refreshed our menu with a beautiful new look and added the following categories for easy ordering:

  • Clean. Higher on the good stuff (veggies and lean meats) and lower on calories (always 550 or less), these nutrient-dense clean and satisfying eats deliver deliciousness without guilt. You’ll find dishes like Chicken Confit Salad with Grilled Onions; and Baby Kale, Seed and Sprout Salad.

  • Balanced. Featuring the right portions of fresh veg, lean protein and the occasional whole grain, these (700 calories or less) meals hit the spot. Some dishes you’ll spot include: Lemon and Thyme Roasted Chicken with Polenta; and Chicken Pot Pie with Quinoa Pilaf.

  • Fuel. Packing protein (around 30 grams) and loads of nutrient-dense veg, these dishes are generously portioned to fill and fuel you up. Look for meals like Turkey Meatballs with White Bean Purée and Marinara; and Ginger-Tamari Braised Beef with Cauliflower Rice.


We’ve also revisited our veggie and protein servings (at least 2 servings of veggies in every meal) to help you meet your nutritional goals, and added a bunch of new dishes to keep you from ever getting bored.

To check out our new menu, just download the latest version of the app. Pro tip: you can also now set reminders to find out when your favorite dishes are available.

Enjoy and Sprig on,

Gagan Biyani

*That’s why we have no problem putting cookies on the menu. We have cravings, too – and a treat with high-quality ingredients is a great way to satisfy them!

What if "fast food" was "slow food"?

There’s a lot of hype about the “slow food” movement: food should take time, and good food requires a lot of effort. It should be expensive, time-consuming and handcrafted (so the experts say). I find that kind of scary.

On the flip side, people gravitate to what’s easy. Fast food has preyed on this notion and given us terrible-for-us meals that are ridiculously convenient. The same goes for nutrient-bankrupt TV dinners, preservative-filled protein bars and coma-inducing pizza delivery.

At Sprig, we believe in the best parts of fast food and slow food. Sprig is both convenient and created using natural ingredients and real cooking techniques.

Good food shouldn’t be so hard – that’s why these core tenets around convenience are so important to us:

Prompt delivery

Routing a quick delivery to you is critical to us. Using data science and machine learning, we’re able to predict demand and coordinate our delivery team. Our Sprig Servers brave rain, fog, ice or snow to bring you food as quickly as possible. We’re proud that we reset the expectation around delivery: the old days of 90 minute deliveries are over.

Simple menu

Before Sprig, I used to spend 20 minutes just figuring out WHAT I wanted to eat. I’d look through dozens of menus online, and would eventually settle for something good-enough that didn’t quite fit the bill. At Sprig, we’ve intentionally focused our menu so you have several options that’ll hit the spot, but not so many that it’ll overwhelm you.

Hot food

When your food shows up, we want you to be able to dig in right away. So Sprig meals require no assembling, no heating up and absolutely no extra work. This is much harder than sending you a meal that you can microwave upon delivery, but we think it’s worth the effort. Convenience is not just about delivery – it’s also about the time it takes between ordering and eating.


The hundreds of responses to my email last week were so helpful that I ended up sharing them with the entire team at Sprig. Thank you for your help supporting our mission, and we look forward to continuing to make eating well as convenient as possible.


Gagan Biyani

2016: Are you in?

As we kick off 2016, I wanted to share the story with you of why we built Sprig - and why we're obsessively focused on making it easy for you to eat well. 

In 2012, I resolved to make a change. I'd gained 25 pounds since college, was unable to run a mile and was eternally lethargic. I liked eating well, but it wasn't always easy. If I had time, I'd cook a delicious, healthy meal for myself. But too often I got busy - and the next thing I knew I'd be stuffed from greasy take-out and falling asleep at my desk. 

I'm guessing that, like me, you've got a lot going on.  This is why we built Sprig and its seamless ordering experience: so you can have a great lifestyle and a life.  Sprig gives you the gift of time. More time for yourself, for running in the park, for hanging with friends, for binge-watching Game of Thrones.

We're built on a few simple values:

  • Great Ingredients: We source high-quality ingredients (local and organic whenever possible) for the same price as your favorite top restaurants.
  • Clean Cooking: Instead of overdoing it on butter, oils and sugar, our chefs know how to make healthy foods taste good.
  • Convenience: Tap a button and get food that shows up right at your door, hot and ready to eat. 

Sprig has made it easy for me to eat well, and I want the same for you. This year, resolve to eat well without the hassle. Join us in the good food revolution.

Cheers -
Sprig CEO Gagan Biyani and the Sprig Team