My name is Andrew, ive been in the space for quite a while, but had a move from South Florida up to Virginia so before I really ever had gotten any traction I decided to shelf the microgreens business until after everything got settled. I did grow microgreens in the past, had some private chefs as clients, got into farmers markets and all of that. Once the move was happening, I had to stop everything before I got too deeply involved. Ive started a couple of different businesses and have a lot of experience in both commerce and e-commerce as well as a ton of sales experience. Microgreens helps tie all my experience to something im actually passionate about. My plan this time around is to take a very strategic approach with the business and focus on high end restaurants Im going to be growing microgreens and herbs used in restaurants I will be taking a very planned out approach, I will be using microscopes to analyze the roots to determine over/under watering, I will be using Spider Farmer lights to get a larger yield, and I think soil is the best growing medium in terms of flavor and a finished product. The greens would be more vibrant, thicker, more crisp and overall the goal is to absolutely perfect it to where no one will have a better product on the market in my area. I will be using reverse osmosis for the water, distilled is arguably better but the cost doesnt make sense for distilled. I will be taking weekly readings of the water to make sure the filter is fully effective, I will be monitoring the soil moisture, check the soil for early signs of mold, or maybe infestations, and the humidity to make sure I create an optimal growing environment to get the best yields every time. All of this will be documented on youtube of course for both educational purposes and to show to any customers that I can back up any of the claims I make about my grow process. My thought process is that competition in a specific area doesnt matter because if you can create a better green, than thats what the good chefs will want to go after. A michelin star restaurant wont be as concerned about cost but rather the main concern would be the quality. Because the process behind what im doing is so specific and documented I can (hopefully) beat out the competition and even charge a higher price point because the process of how its done will be part of the marketing.(Similar to how people market the idea of organic, or vertical farming)

Something I dont really see talked about a lot is managing the electricity output. From what I understand a standard breaker should be able to handle about 3 full racks with grow lights. Lets say you are growing in a bedroom for example, in most cases there is usually 1 dedicated breaker. That can create a challenge in the sense that you need to either run in extension cords from plugs that are connected to separate breakers. Most breakers are 120v - Typically a subpanel itself is 240v Theoretically that means that in a single home, you can have about 19 racks before you need to get another sub panel installed Now I dont speak from personal experience but rather as im planning out my business I couldnt help but think of this aspect. It seems like if you dont plan for it properly it can definitely create a road block and I would love to hear how you guys dealt with this or if im misunderstanding the information on my end How much was it to add extra breakers/sub panels? How many racks did you have before hit the limit? If you have a dedicated grow space like a warehouse or office, was this something you discussed ahead of time with the landlord? and/or was the space already equipped to handle the electricity usage? 19 racks is a lot and it may sound like im getting ahead of myself on this. Before I sign a long term lease on a commercial space I want to think about what challenges I will face down the line as I scale up and make sure im not hitting a bottle neck at some point where I outgrow the space

Corn and germination mix

Some of my clients are asking for Biodegradable containers or giving me an option to reuse the containers that they will give me. Not sure what will work when eventually my business grows. Any idea ?

Want to see exactly how one couple scaled their microgreens business from scratch to supplying 16+ restaurants, CSAs, and grocery stores? In this episode, I sat down with @Bill and Cindy Rooney from Goochland Greens to break down the steps they took to grow a thriving business that supports their lifestyle. 🎯 Here’s what you'll learn: ✅ How they landed their first big customers ✅ What really works for selling to restaurants ✅ Why follow-up and persistence close deals✅ Smart ways to scale without burning out 👉 Watch it here: https://youtu.be/7x1enTvxsDU After you watch, let me know which part of their journey hit home for you the most or what strategy you're going to try next.