Most growers I talk to don't have one. They post when a tray looks good, then go quiet when harvest week gets busy. Chefs and customers notice the silence. I built something for this: a $17 Microgreens Social Kit. What's in it: 1. 3 bio options 2. A 7-day calendar 3. 5 content pillars with sample captions 4. Hashtags and soft call-to-action lines 5. A 45 to 60 minute weekly posting routine It's delivered by email as a Google Doc you copy and edit for your farm. One-time $17, no subscription. https://www.microgreensbusinesscoaching.com/social-kit-checkout Drop a 1, 2 or 3 below: 1 = I post weekly, 2 = when I remember, 3 = I don't post at all.

Live tonight at 6 PM CT on the coaching YouTube channel: your real cost per tray and the price you cannot go under. I walk through the whole sheet with example numbers, in short sections. Replay will be posted here after. Watch live: https://www.youtube.com/watch?v=T3crHlhPo7E

Quick one for anyone still hand writing stickers. I recorded a 2 minute walkthrough building one label in LabelHub, start to finish. Avery sheet, product name, net weight, ingredients, logo, QR code, UPC spot, then print. (Video attached.) Two things that matter more than the design: 1. Put the real net weight. If you sell two ounces, weigh two ounces every time. 2. Turn on background graphics in your print settings or your colors won't come through. LabelHub is free to start. Pro is $49 one time: unlimited saved product drafts and clean high resolution print sheets. Yours for life. Sign up free here: https://labels.microgreentools.store Make one label for your best selling crop this week and drop a photo below. I want to see them.

Landing a chef is not the hard part. Keeping them is. Here is what we covered tonight: 1. Be ready before you walk in. Same crop, same weight, every week. Short menu. Know your rack space. Labels and clamshells ready. 2. Pick the right restaurants. Read menus. Independent, chef driven places first. Never walk in during service. 3. Drop a real sample. Bring what you can supply every week, packed the way you would deliver it. Leave your price sheet and contact info. Follow up when you said you would. 4. Walk in with a price sheet. One written sheet for every account. No intro discount. Set a minimum order per stop. 5. Keep the account. Fixed delivery days. Plan trays from the standing order, not from hope. Never short a chef on a Friday morning. If you can't fill the order every week, don't take the order. Missed it? Watch the replay here: https://youtube.com/live/JPVk33PtiiU Drop your question below. Restaurant or grocery first, which one are you going after?

Consistency is what keeps accounts. That includes the label. Same product name, same net weight, a date on every pack. LabelHub makes that simple and prints on regular Avery sheets. Try the free preview: https://labels.microgreentools.store