Great to see you guys together I’ve been watching and learning from you both for a while and just recently landed my first repeat customer thanks for all the info much appreciated keep up the good work and raising the awareness of microgreens 😊
Thank you for the much-needed boost of encouragement! So I just started my small microgreen business here in New Hampshire and it's been really tough trying to get restaurants. So far I have one restaurant that would like to meet with me after I swamped them with samples. I've already gone to 20 restaurants and only one has gotten back to me. I'm either dealing with competition and one restaurant told me that they got rid of their microgreen supplier because they were too expensive. I swamped them with samples and gave them a locked in rate at $20 a pound free delivery. They still haven't gotten back to me so at this point I'm thinking about just hitting retail hard. I've done some market research at Whole Foods and a bunch of grocery stores in my area and from what I found it seems promising. I'm really thinking about just honing in on sunflower and golden acre cabbage do to their shelf life ability. (They are my personal favorite to eat as well) Any microgreen suggestions for grocery stores?
Having a high quality product and meeting the unique needs of chefs can go a long way. The mroe you practice and understand how to best serve your market the more success you will find in selling to chefs.
@miked5483 I can at least tell you what we do. We have a 3 basin sink, and each sink is 2 feet square. We fill the first basin with hot, soapy water and fill the third basin with 20 gallons of hot water, with 17 fluid oz of ZeroTol HC mixed in (for sanitizing). We start by soaking some of the dirty trays in the soapy water while we're doing other farm tasks. Then, one by one, we hand scrub each tray and move them into the 2nd sink basin. Once all of the trays are washed that were soaking, we put more in to soak, and then we rinse of the trays in the 2nd basin, and move them into the sanitizing solution so they can soak. While those are soaking, we go back to the first basin and start the whole process over again. That way, all of the trays have time to soak in the soapy water and the sanitizing solution while we're doing other washing related tasks. :) I hope all of that makes sense!
This is where understanding how to target the right restaurants come into play. There are 1000's of restaurants in just a small area of the city. Specific types of restaurants will use microgreens not all.
Great to see you guys together I’ve been watching and learning from you both for a while and just recently landed my first repeat customer thanks for all the info much appreciated keep up the good work and raising the awareness of microgreens 😊
Awesome! Keep it up!! :)
Thank you for the much-needed boost of encouragement! So I just started my small microgreen business here in New Hampshire and it's been really tough trying to get restaurants. So far I have one restaurant that would like to meet with me after I swamped them with samples. I've already gone to 20 restaurants and only one has gotten back to me. I'm either dealing with competition and one restaurant told me that they got rid of their microgreen supplier because they were too expensive. I swamped them with samples and gave them a locked in rate at $20 a pound free delivery. They still haven't gotten back to me so at this point I'm thinking about just hitting retail hard. I've done some market research at Whole Foods and a bunch of grocery stores in my area and from what I found it seems promising. I'm really thinking about just honing in on sunflower and golden acre cabbage do to their shelf life ability. (They are my personal favorite to eat as well) Any microgreen suggestions for grocery stores?
Having a high quality product and meeting the unique needs of chefs can go a long way. The mroe you practice and understand how to best serve your market the more success you will find in selling to chefs.
Great content and info as usual. Thanks guys! This gives us new farmers a lot of encouragement and added perspective.
Thank you! We literally started from nothing with no experience! It can be done!
@@AndyMussaw would love to see a vid on your crew doing the washing...
@miked5483 unfortunately they are minors, so I wouldn't be able to provide that.
@miked5483 I can at least tell you what we do. We have a 3 basin sink, and each sink is 2 feet square. We fill the first basin with hot, soapy water and fill the third basin with 20 gallons of hot water, with 17 fluid oz of ZeroTol HC mixed in (for sanitizing).
We start by soaking some of the dirty trays in the soapy water while we're doing other farm tasks. Then, one by one, we hand scrub each tray and move them into the 2nd sink basin. Once all of the trays are washed that were soaking, we put more in to soak, and then we rinse of the trays in the 2nd basin, and move them into the sanitizing solution so they can soak. While those are soaking, we go back to the first basin and start the whole process over again. That way, all of the trays have time to soak in the soapy water and the sanitizing solution while we're doing other washing related tasks. :)
I hope all of that makes sense!
Great collaboration
Thank you!
funny. I walk in to several restaurants and they have no clue about microgreens...im not that far outside of Toronto...
This is where understanding how to target the right restaurants come into play. There are 1000's of restaurants in just a small area of the city. Specific types of restaurants will use microgreens not all.