Skip to Content

Catering

A significant milestone for Sprint Group

As seen in The Caterer: 2019 marks a significant milestone for Sprint Group, as we celebrate our 25th year in business. Things have come a long way since David Ryan borrowed £1,000 to buy his first pallet of bottle coolers in 1994. Back then, Sprint was a one-man operation. Now the Group employs more than 70 staff and turns over £16m.

Although the business has enjoyed exponential growth in the past few years, Sprint has remained true to the values and ethos that David set out on day one. For David, the name ‘Sprint’ said it all – the business had to be able to deliver on customers’ needs, quickly.

Today, with 15,000 sq. ft. of warehousing holding over £750,000 of stock, a fleet of trucks and a team of experienced, directly-employed drivers, Sprint is better placed than ever to provide a responsive service. That stock includes a variety of loan units, so Sprint’s customers need never be without business-critical equipment.

David’s sons, Ross and Luke, are now at the helm, supported by co-directors Tom Bartley-Smith, Ian Bryant and Tony Dickinson. Ross said:

We’re massively proud of the business Dad built. Sprint has a fantastic reputation for designing, installing and maintaining some of the best kitchens in the industry. Our success is all down to the quality of what we do.

Luke added:

It’s great that Sprint has been recognised with numerous awards over the years. Most recently, we were named Multi-Site Project Kitchen House of the Year at the Foodservice Equipment Journal Awards, thanks in no small part to our work at Caprice Holdings’ flagship Annabel’s site.

Sprint has recently bolstered its sales team with new recruits Steve Murray, Viv Gude and Steve Leeder. The Group has also hired Ian Jones as Head of Service and invested nearly £200,000 in a bespoke software package for the business, which Tom Bartley-Smith sees as a clear signal of intent:

Sprint is a fast-moving business with a reputation for innovation that has kept us ahead of the pack for the past quarter century. Over the coming months, we’ll be rolling out our new system, which will take us right to forefront of service delivery. We have always offered something genuinely different in the market, and we anticipate unprecedented growth over the next few years as more and more customers switch on to that.

Call the team on 01386 555922 or email sales@sprint-group.co.uk today for more information on how they can design and fit the perfect commercial kitchen for your business.

Featured in The Caterer Catering Insight FMCG Magazine Business & Innovation Magazine Foodservice Equipment Journal and County Lifestyle and Leisure Magazine.

Further growth for our award-winning catering company

Sprint have strengthened our sales team to include another industry expert, Steve Leeder.

Steve joins us with extensive experience in catering equipment project sales, specialising in commercial kitchen design and installation. Steve has a hotel management background and has gained vast industry knowledge throughout his career spanning over 25 years.

We are expanding operations to ensure we forge our way as the future innovators and industry leaders in the design and installation of commercial kitchens and bars. Our recent recruitment drive – which saw the team welcome Ian Jones as Head of Service and Dean Moore as Technical Manager – supports our aim to be the ‘go to’ environmentally aware company for design, install and maintenance in the catering community.

Steve, said:

“I’m excited to join Sprint Group and relish in the opportunity to exceed sales targets and become a hugely productive member of the team. I have the ability to work with a variety of clients, listen and understand their needs and to develop a project that more than satisfies their expectations”.

Ian Bryant, Sales Director, said:

“Steve is a really good fit for Sprint Group and the team are looking to increase sales moving forward. We’re prolific in the London area, so Steve is not only well-positioned geographically but his vast experience is also a great benefit with our Company too.”

As seen in County Lifestyle and Leisure Magazine.

How new recruits will help shape the future at Sprint

We’re empowering our new recruits to help shape the future of our business. Growing on the foundations already forged, we’ve landed industry specialists Ian Jones as Head of Service and Dean Moore as Technical Manager in our recent expansion.

Ian joins us from Francis Commercial Kitchen Services and will drive forward the business’ vision to implement planned preventative maintenance (PPM) offering a structured service plan of equipment.

Dean joins the team with extensive experience in engineering roles with Severn Catering and Hobart. As Technical Manager, Dean is set to engage their engineers in reinforcing the safety and training aspects of the role, aiming to increase the engineers’ awareness and ability to diagnose and fix equipment – rather than it being unnecessarily condemned.

We’re expanding operations to ensure we forge our way as the future innovators and industry leaders in the design and installation of commercial kitchens and bars. The team continue to recruit and retain the best in the business to support their growth into the next quarter century.

Together with our new recruits, the team aim to be the ‘go to’ environmentally aware company for design, install and maintenance in the catering community.

Ian Jones, said:

I’m excited about joining such a reputable and established Company and being able to play a role in the future development of the Group.

As seen in Catering Insight Magazine.

Sprint buy into the Selfridges ethos

We recently completed the installation for one of the World’s most famous restaurant groups, The Ivy Collection. The new restaurant, called Brasserie of Light, with a 24ft crystal statue by British artist Damien Hirst taking centre stage, opened inside the iconic London department store, Selfridges, last month.

The Art-Deco all-day brasserie offers a menu of British classics and internationally-inspired dishes, with the kitchen helmed by Emanuel Machado.  At the centre of the restaurant is a striking artwork by artist Hirst – a 24ft crystal-encrusted statue of Pegasus, with a 30ft wingspan, galloping above diners. It is Hirst’s largest scale artwork in London to date. Designed by Martin Brudnizki, the light-filled restaurant is part of the final stages of the department store’s £300 million investment in its flagship location – for more about the restaurant, head to Selfridges.

Tony Dickinson, Sprint’s Project Director, said:

This was a very important and satisfying project to delivery for our client, within one of the world’s most famous department stores, and the challenges that go hand in hand with working in this environment, delivering to both our clients, and Selfridges’ expectations.

Justin Hardy, Head of Design at The Ivy Collection, added:

Another excellent installation delivered by Sprint on time and to specification, meeting our expectations of quality.

Photograph credit: Elspeth Van Der Hole.

As seen in the Foodservice Equipment Journal.