A popular Glasgow restaurant is set to mark its sixth anniversary by opening a new venue, continuing its journey of success and expansion. Sprigg, a salad bar known for its buildable salad bowls, fresh soups, and range of drinks, first opened its doors in a takeaway unit on Ingram Street in 2018. The concept quickly gained popularity among Glaswegians, prompting the entrepreneur behind the brand, Tom McDermott, to expand to a second venue on Sauchiehall Street in 2021. Now, as Sprigg prepares to celebrate its sixth birthday, McDermott has announced plans for a third location, signaling the brand’s continued growth and success.
Overcoming Challenges and Embracing Growth
Despite its current success, Sprigg has faced challenges along the way, including a near closure in December 2021 due to cash flow issues exacerbated by the cost-of-living crisis and the impact of the pandemic. However, with footfall returning to the city center and a loyal customer base supporting the brand, Sprigg has not only weathered the storm but emerged stronger than ever. McDermott reflects on the brand’s resilience, stating, “I don’t take our growth for granted. I’m really grateful to our customers and team for their support through the tough times.”
Sprigg’s journey from a small takeaway unit to a multi-location restaurant chain is a testament to McDermott’s vision and dedication to providing fresh, delicious, and convenient food options to the people of Glasgow. Despite initial skepticism from friends and family about the concept, McDermott remained committed to filling a gap in the market for healthy, on-the-go options in the city center. The overwhelming success of Sprigg, with daily queues out the door and millions of bowl combinations sold, is a testament to Glasgow’s appetite for fresh, nutritious food made with care and attention to detail.
Building a Sustainable and Inclusive Brand
In addition to its focus on serving fresh, made-from-scratch dishes, Sprigg is committed to creating a sustainable and inclusive brand that prioritizes its staff and the environment. The company pays its 14 team members the Real Living Wage, offers pension contributions, and guarantees paid breaks, setting a high standard for employee treatment in the hospitality industry. Furthermore, Sprigg has implemented initiatives like a reusable bowl scheme and a partnership with recycling specialist Change Waste to promote environmental sustainability and reduce waste.
With a menu that caters to vegetarian and vegan preferences, Sprigg ensures that all dietary needs are met with over 46 million possible bowl combinations. The brand’s commitment to using high-quality, single-ingredient, whole foods has resonated with customers, who appreciate the simplicity and freshness of Sprigg’s offerings. As the brand prepares to open its third location, McDermott is optimistic about the future, stating, “It will feel different to the other two, but it will have everything you’ve come to expect from Sprigg. Who knows, if this goes well, there could be another one.”
Overall, Sprigg’s journey from a small takeaway unit to a thriving restaurant chain is a testament to the power of vision, dedication, and commitment to quality. As the brand continues to grow and expand, it remains focused on providing fresh, delicious food while prioritizing sustainability, inclusivity, and employee well-being. Glaswegians can look forward to another Sprigg location soon, offering the same exceptional dining experience that has made the brand a beloved fixture in the city’s culinary scene.
