Two weeks ago, Sprig announced the debut of our Guest Chef Menu Series — an opportunity for us to partner with our friends in the food community to create one-of-a-kind menus inspired by what these chefs like to cook and eat at home. We debuted our series with a dinner menu designed by Stuart Brioza, Executive Chef of State Bird Provisions and that night, we very quickly learned two things:
- Our customers like Sprig’s guest chef series
- Our customers REALLY like Stuart Brioza
Within the start of our dinner service, we were selling over 100 meals a minute and throughout the course of the night, saw demand for over 10,000 dinners. Phew!
While our team was prepared for high demand (I mean, we can’t get reservations at State Bird Provisions either) and we were able to serve and delight many of our customers, unfortunately, not everyone had the exceptional experience that we pride ourselves on delivering.
While we’ve already reached out personally to those who had the most trouble ordering that night, we also decided to push out the date of our next guest chef dinner service featuring Cortney Burns of Bar Tartine to Thursday, July 10th. Pushing out the date means our team will be better equipped to serve our customers more fluidly on days when there is such high demand (which we fully expect after seeing what Cortney has in mind for you!)
We can’t wait to share the incredible menu Cortney has created for our Sprig customers in addition to continuing our Guest Chef Menu Series. As always we love your feedback and comments so we can continue to improve. You can reach me directly at firstname.lastname@example.org or shoot us a tweet at @Sprig.