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.