We’ve Turned Over A New Leaf!

For the past 6 months, we’ve been cooking up a new Sprig menu, and we’re thrilled to finally share it with you. 

One big change: we’re expanding from offering just 4-5 dishes a day to a full menu with more than 20 new entrees, sides, and proteins that you can mix and match to create the exact meal you’re craving. We’re also upping the ante on taste and quality while continuing to offer great value.

 

Group-friendly options

While Sprig’s always been great for busy solo diners, our new, customizable menu is also perfect for groups, couples, offices, and families (and extra-hungry people). And we’ll have more options for vegetarians and those with restrictions or preferences like gluten-free or Paleo.

 

More delicious dishes

The new menu features plenty of brand-new options, plus your Sprig favorites made even better. Using high-quality ingredients and seasonal produce, we’re serving up wholesome, nutritious, and balanced dishes, as well as classic, heartier meals. We rotate our options based on what’s in season, and you can now order these faves any day of the week, rather than waiting for them to pop up in a weekly rotation.

Here’s what you’ll find on the new Sprig menu…

  • Star main dishes like Korean BBQ Chicken and Savory Braised Beef Stew

  • Tasty new dishes like the Spicy Tofu Bowl with Farro. Nutty, crunchy… seriously delicious.

  • New “sides” category. Think Kale, Quinoa & Avocado Salad, Roasted Winter Vegetables, and Rancher's Mac & Cheese. Tip: Our sides make great shareable starters for a group.

  • Salads and bowls with interchangeable proteins like fish and chicken. Great for vegetarian and paleo diets!

  • No naked vegetables. We like our veggies marinated, garnished, and well-dressed...

  • More gluten-free dishes. We’ve stopped using flour as a thickening agent in many of our recipes.

  • We’re bringing crispy back! It’s challenging to deliver that perfectly satisfying crunch, so we got creative. All of our chicken entrees come complete with crispy chicken cracklins and crispy onions.

 

From our kitchen to your door

After two years of delivering thousands of meals per day, we had a lot of data. We heard customers talk about their favorite delivery experiences - ones where the food was the highlight and the delivery came within a reasonable timeframe.

Rather than loading cars with meals ready to deliver, our meals are now packed to order and delivered straight from our kitchen to you. Using this method, you should have more reliable delivery times and even fresher food. We’ll also be able to offer a number of menu items that require last-minute finishes in our kitchen as well as a greater amount of customization.

Sprig’s goal is to take delivery food from edible to unforgettable. Our tasting panel samples every dish on our menu, constantly looking for ways to improve your Sprig experience. We’ll be fine-tuning and expanding our menu over the next few months, so we’d love your feedback. Download the new app, give us a try, and let me know what you think!

 

Gagan Biyani,

Co-Founder and CEO

 

Guest Chef Night with Stuart Brioza

Life is hectic, good food should be simple.

This Thursday we are honored to feature State Bird Provisions' co-owner and Executive Chef, Stuart Brioza, on the Sprig menu! Check out Sprig this Thursday, August 20th for some dishes prepared by Sprig in collaboration with Chef Stuart.

Stuart has been the recipient of many accolades for his culinary exploits across the country. He was named one of Food & Wine’s10 Best New Chefs” of America in 2003 and was named a “Rising Star Chef” by the San Francisco Chronicle in 2005. San Francisco’s very own State Bird Provisions and The Progress are among his latest achievements here in San Francisco and it is in these neighboring locations that he has fine tuned his signature style of blending simplicity with seasonal and local foods.

Chef Stuart recognizes and shares in Sprig’s commitment to quality, no matter the season. People are busy and the ability to order a tasty, quality meal is priceless. In Chef Stuart’s words:

"Sprig is a great group of people who have aligned themselves with quality. They provide an amazing service for busy San Franciscans."
 Spiced Chicken with Preserved Lemon Chickpeas

Spiced Chicken with Preserved Lemon Chickpeas

Preserved Lemon is one of the best ingredients to pair with chicken thighs!

In this recipe we glaze the ribs in their own juices that they steam in, flavored with garlic, rosemary & lemon juice. 
 Lemon Ribs with Roasted Potatoes

Lemon Ribs with Roasted Potatoes

 Ginger-Garlic Chili Tofu

Ginger-Garlic Chili Tofu

I crave kimchi & tofu more than anything, this is a dish that Nicole & I love to make often at home.

Per Sprig Guest Chef tradition, Sprig will be donating a portion of the proceeds of this menu to Chef Stuart Brioza's charity of choice, the SF Food Bank, whose mission is to end hunger in San Francisco and Marin.





Sprig ❤ Chicago: Eating Well in Chicago Just Got a Whole Lot Easier

Sprig’s goal has always been to make a global impact on our modern food system. We launched in San Francisco just 18 months ago and since then have delivered over 500,000 organic meals in an average of 15 minutes. It has quickly become a cultural phenomenon amongst busy families and working professionals: our customers eat Sprig multiple times a week.

Today, we continue on our mission to make eating well accessible to everyone by launching Sprig in Chicago.

We hope Sprig can make life a little easier for the hard-working people of Chicago. It’s as simple as opening our app when you’re hungry and choosing between a rotating menu of meal options. Your fresh, healthy meal arrives hot faster than you can cook.

Our meals are wholesome, healthy and delicious, so you can feel good about eating Sprig daily.

Why Chicago?

Chicago is one of the pre-eminent food cities in the world. Recently it’s played home to the James Beard Awards and the National Restaurant Association Show, and it also has a rich history of exceedingly delicious and innovative food. Chicagoans seem to be more and more interested in organic and sustainable cuisine.

Furthermore, Chicago has a fantastic technology community and successful startups have boomed for the last several years. On top of big hits such as Groupon, there are dozens of young companies making national headlines. Co-working spaces such as 1871 (where the local Sprig team is based) are even getting the support of the Chicago Chamber of Commerce. Google has established rich roots in the city and are in the process of converting the Fulton Market Cold Storage building into their soon-to-be new expansive offices in the West Loop. Since the industrial age, Chicago has always been on the cutting edge.

We know the people of Chicago work hard, and we think you deserve to come home and enjoy a delicious meal without compromising quality, nutrition or taste.

What makes Sprig different from a restaurant?

We believe the current food system forces consumers to make a tough decision: quality or convenience? Either pay high prices and long waits or choose the easy option and risk your health. With Sprig, you can have both:

  1. Quality — Responsible Sourcing and Clean Cooking. We make all of our meals in-house, which means you can trust in our sourcing. Our produce is organic and our meats are sustainably raised (free-range, hormone-free, GMO-free and antibiotic-free) and we don’t abuse oil, fat, salt or sugar to compensate for low-quality ingredients. Instead, we use organic produce and clean cooking techniques to create meals you can eat daily. For example, our meatloaf recipe doesn’t include bread, butter or added fat but the dish is still hearty and delicious. And of course it comes with a side of organic sweet potatoes and cauliflower to ensure you feel good instead of heavy.
  2. Convenience — Magical delivery times. Chicago is a bustling city with a no-nonsense culture. So why should you wait over an hour for your food to arrive? You deserve better. That’s why we target a 15 minute average delivery time and usually have deliveries between 10–25 minutes. Even in Chicago? With the traffic? Yes, even in Chicago. That’s the magic of Sprig.

We truly hope Chicagoans enjoy the delights of Sprig and we look forward to hearing what you think! You can reach us on Twitter at @Sprig_Chi, or via e-mail at support@sprig.com.

Taking Sprig National

Taking Sprig National

For decades, the food industry has presented consumers with an unfair choice between convenience and quality. We are so used to making that trade-off that we conflate the phrase “fast food” with “bad food.” We started Sprig because we believed that dichotomy needs to end.

Sprig is a dead simple idea: tap a button on your phone, get a healthy meal delivered in 15 minutes.

Today in San Francisco, we’ve already made “fast food” synonymous with “great food” and the response has been overwhelming: in the 16 months since we launched, Sprig has served half a million meals to San Francisco locals. During that time, we’ve sourced over 400,000 pounds of organic produce from local farmers and grown from a team of 4 to a company of 100 full-time employees. It’s time to take this to the next level.

Today, I’m proud to announce a $45 million Series B that will help us take Sprig national. We want nobody in America will have to decide between eating well and eating fast.

Sprig: Now with a Side of Web Ordering

 Now you can order Sprig via your desktop: Sprig.com!

Now you can order Sprig via your desktop: Sprig.com!

Starting today you can now view Sprig menus (including ingredients and nutritional information) and order meals directly from your desktop at Sprig.com!

Here’s how it works:

  • For new Sprig customers, you’ll be prompted to create an account and once you enter in your info, can get ordering.
  • For existing Sprig customers, just enter in your login information on Sprig.com and you can start ordering right away.
  • Your address information will be stored and shared across all platforms (meaning you don't have to re-add used addresses if you interchange between ordering on desktop, iOS or Android.
  • You can also track your order status right in your phone.
  • We currently don’t offer the ability to buy gift certificates, Sprig Go or use promotional codes via desktop as we require unique mobile device identification for security purposes. But if you’ve already purchased Sprig Go via iOS or Android, it will be directly applied to your desktop order via your account.

We’re so excited to give you another platform to order and enjoy healthy Sprig meals. We can’t wait to see how you use it and hear your feedback. Email us feedback or comments at support@sprig,com or tweet us at @Sprig to let us know what you think!

 




 

A New Year, A New Sprig

 More Sprig coming at you!

More Sprig coming at you!

A new year always brings with it the best of intentions: eating better, working out and creating better habits. And as many of us know (myself included!) it can be hard to keep those resolutions past January. This year, Sprig hopes to make some of your New Year’s resolutions not just a one-off, but part of your everyday routine by making it even simpler to eat well for more people.

Bringing Sprig to More People:

Starting today, Sprig is beginning its expansion from San Francisco to the entire Peninsula -- meaning nearly 1M more people will have access to Sprig’s healthy, organic and ready to eat meals that are delivered to your door in minutes for $10.

We’re starting off first with Sprig Palo Alto where we’ll be serving dinner 4pm - 10pm, 7 days a week.  We'll be quickly growing into more neighborhoods and cities in the Bay Area.

More Sprig, More Often:

To make it even simpler to order Sprig, we’re also extending our San Francisco hours to 12/7 -- or in other words, making Sprig available from 10am - 10pm, 7 days a week.

We’re also adding brunch service to our menu that will be available on Saturdays and Sundays starting first in San Francisco and available soon to the rest of the Peninsula. So whether you’ve had a late night with friends or just don’t want to get out of your PJs, Sprig will be there in minutes with a satisfying breakfast.

Even Simpler to Order Sprig:

Finally, we wanted to make it even easier to order Sprig and are excited to introduce Sprig Go -- our unlimited delivery plan. Sprig Go means that customers can now order as many meals as they want, without having to worry about delivery fees each time. You can also sign up or cancel at anytime. Sprig Go will be priced $10/month for a limited time during our beta phase.

It was no small feat to make these changes possible so that customers throughout San Francisco and now the Peninsula can now get a healthy, ready to eat meal in minutes. I’m so proud of the entire Sprig team who has worked relentlessly to make it happen. While we may not be able to help with all your New Year’s resolutions, we’re certainly excited to make it easier to eat well for new and existing Sprig customers in 2015 and beyond.

 

Give the Gift (Certificate) of Sprig!

Give the Gift (Certificate) of Sprig!

It’s our favorite time of year: turkey, pies, roaring fires, presents and maybe even a little mistletoe! And just in time for the holiday season, we’ve added the ability to buy and give Sprig Gift Certificates! 

Tout Sweet, tout de suite via Sprig!

What’s “on-demand” in French? Tout de suite! What’s “an incredibly delicious and innovative Pâtisserie” in French? Tout Sweet!

This week, Sprig has partnered with San Francisco Pâtisserie, Tout Sweet, founded by Yigit Pura, winner of Top Chef: Just Desserts, to bring you tasty treats on-demand or tout de suite.

   Friday's Treat: Tesla Tart! Tesla’s innovative use of electricity sparked the inspiration for this Meyer Lemon-Yuzu-Passion Fruit Swirl Tart.

Friday's Treat: Tesla Tart! Tesla’s innovative use of electricity sparked the inspiration for this Meyer Lemon-Yuzu-Passion Fruit Swirl Tart.

From Monday, December 8th - Friday, December 12th, Sprig customers can treat themselves to 5 different, unique treats everyday for lunch and dinner whipped up by Chef Yigit himself.

Prices will range from $3.25 - $6.75 and don’t worry, your Sprig Server won’t judge you if you order more than one -- which we have a feeling might happen once you check out the full menu below!

Also keep an eye out for more on-demand Holiday treats coming from Sprig this month:

  • In addition to Tout Sweet week, this week for a limited time only, we’ll also be offering a great deal on Sprig Gift Certificates for you and your loved ones.
  • The week of 12/15 we’ll be offering holiday trees on-demand -- but with a Sprig twist: locally-sourced tabletop Rosemary holiday trees. So you can not only enjoy them during the holiday season, but on those off-days when you decide to cook from home.
  • Sunday, 12/21 - Tuesday, 12/23 we’ll be offering last-minute gifts on-demand with our friends at Orange Harp. We'll have beautifully wrapped gift selections for him and her, as well as something for everyone -- so you don't forget anyone on your list.

Stay tuned for more details on Sprig Holiday Month and check out the below for a full menu of Chef Yigit’s incredible, sweet treats!


Tout Sweet Patisserie Week with Sprig

Monday, December 8th

Guitard Dark Chocolate Chunk Cookie with Maldon Sea Salt

Tuesday, December 9th

Macaron Menage a Trois (Gluten Free!): Salted Caramel, Cherry-Bulleit Bourbon and Guittard Dark Chocolate

Wednesday, December 10th

Maui 2.0 Verrine (Gluten Free!): Lemongrass-Ginger Scented Coconut Tapioca, Passion Fruit-Mango Gelee, Flourless Coconut Cake with House Candied Pineapple.

Thursday, December 11th

Element: Inspired by the classic Sci-Fi film, this cake explores the modern and fashionable. Vanilla Bean Genoise Cake Layered with Raspberry Cream, Fresh Chocolate Mousse.

Friday, December 12th

Tesla Tart: Tesla’s innovative use of electricity sparked the inspiration for this Meyer Lemon-Yuzu-Passion Fruit Swirl Tart.







 

Sprig Turns One: What a Difference a Year Makes!

Sprig Turns One: What a Difference a Year Makes!

In April of last year, my three co-founders and I were in cars getting ready to hand-deliver a few of the very first Sprig dinner orders. It was our first night of service. At the time, Sprig only served dinner and was available in just two neighborhoods: SOMA and the Mission. We didn’t have an app yet, and instead relied on Eventbrite where we would invite customers to check out that day’s menu and “RSVP” to place orders. We used the game board and pieces from Settlers of Catan to track orders and servers. It wasn’t sophisticated, but it was our first step on the way towards making it simple to eat well.

And it actually worked.

It worked so well in fact, that just a few months later, Sprig made its public debut on November 4th, 2013. This time, we had a dedicated iPhone app, real Sprig servers, and our executive chef Nate Keller at the helm. To celebrate our opening, we brought “Sprigsgiving” to nearby offices: a cart full of caramel apples, tarts, pumpkin truffles and other treats for our new customers to enjoy. 

Flash forward a year, and a lot has changed. For starters, I’m no longer delivering meals on the regular, though you may spot me or the other Sprig co-founders occasionally taking on a night of service. We now serve both lunch and dinner, and we’re available in the entire city of San Francisco. Those couple dozen nightly dinners have turned into over 230,000 meals delivered to hungry San Franciscans and we’re also proud to have donated over 50,000 meals to local non-profits over the course of our one year. In our quest to make it simple to eat well, we’ve sourced an incredible 260,000lbs of organic, seasonal produce from local farmers which I’m proud to say makes Sprig one of the biggest providers of organic food in the city.

Sprig Together with Waterbar: Oysters On-Demand

October in San Francisco -- it’s the month that every local lives for. Sunny, warm days where we can actually wear skirts or short sleeves without fear of Karl the Fog creeping in. We can enjoy outside seating where we can sip cold beers and Rose and for a few days, complain about getting sunburns or the serious lack of AC in the city.

As this magical month winds down, we thought, what better way to send off San Francisco’s Indian Summer than with oysters paired with a crisp white wine -- all without leaving the comfort of your home, office, or that perfect picnic spot in Dolores Park.

For those of you familiar with Sprig’s Guest Chef Series, in honor of this month, we thought we’d take a new twist on our guest chef service: together with one of the most renowned seafood restaurants in San Francisco -- the iconic Waterbar -- Sprig is bringing you a variety of fresh oysters from the West Coast and beyond with the perfect pairing of Pine Ridge Chenin Blanc + Viognier -- all on-demand.