This week, we’re joined by Tom from Sprigg, Glasgow salad bars that is challenging the way the takeaway food business operates.
Tom tells us about the challenges of operating a business that relies on fresh produce as the climate changes and pushes prices up and down. He explains how he boldly decided to introduce a reusable bowl scheme and how that has strengthened his brand.
He also shares how partnering with an e-cargo delivery bike company has expanded his business.
Learn more about Sprigg: https://sprigg.co.uk
