Apr 1 (edited) • Start Here
Greeting from the D.C. Metro area
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)
My company is called Chefs Greenhouse
I look forward to being apart of this community and learning from everyone!
9
5 comments
Greeting from the D.C. Metro area
powered by
skool.com/growth-bites-3022
Kickstart your microgreens business! Access tips, resources, and community support to start a profitable micro farm.
Suggested communities
Powered by