Welcome to the Free Lobby. If you want to turn a single rack of microgreens into real revenue, you are in the right place. I am Mike from Itty Bitty Micro Farm. You will get daily tips, useful tools, and a clear path to results. How this works • Five simple categories keep everything tidy • Daily quick wins so you see results fast • I answer questions in threads • The private coaching community is Microgreens Business Coaching for live calls, the full course, daily member videos, templates, and quarterly one on ones Your next steps Introduce yourself in the comments Name and city Current setup One goal you want to hit in the next 30 days Grab your September Toolkit This is a small bundle of starter resources to help you get wins fast • 90-Day Rack Planner Google Sheet to map trays, light cycles, and harvest windows • Grow to Order calculator to set sowing and harvest dates for standing orders • Price and Margin sanity-check sheet with example inputs • First 30 Days checklist to keep you on track • Germination and blackout quick-reference How to use it Open the Google Drive link, make your own copy of each file, then edit your copy [Toolkit link goes here] RSVP to the Path to Success Workshop Thursday September 4 at 6 PM CST We will walk through the planner, do price checks, and map your first three sales moves Register here-Septembers Workshop Explore Microgreens Business Coaching Weekly coaching calls Daily member videos Full course and resource vault Quarterly one on ones Join here https://www.skool.com/microgreens-business-coaching-5361 Where to post • Quick Wins Lab for bite-sized tactics and fast results • Show and Tell for photos, labels, displays, and invoices • Ask Mike for questions that need a direct answer • Wins and Accountability every Sunday and Friday

First a thank you to @Mike Hicks for creating and sharing the content and to everyone who has posted topics and comments. It’s been helpful. I’m fairly new to microgreens and have been gearing up to sell at farmers markets as well as restaurants/chefs. Currently I have 30 trays and just ordered 30 more. I’ve had good success with peas, broccoli and radish. Growing True Leaf Market’s basic organic salad mix has been met with ok results but I’m thinking more seeds need to be added than they recommend to get better density. Those 4 will round out my basic offering for a while. Everything is growing on food grade silicone mats using Bootstraps shallow mesh trays. (No need for the mat with peas) I’m fortunate to have a great 12 x 20 room in the basement and based on my business plan that should be more than enough so expenses can remain low and profits can hit my goals. Again, thanks to all of you for what you’ve shared. I hope to add value to the conversations.

Oddly our broccoli is a bit wimpy this week, but the amaranth 😊 is making me happy. Just a touch of water daily… just enough to barely cover the bottom of the tray… works for us and our chefs. I’m hoping the broccoli will get jealous 😊. What crop is making you happy today?

Hi everyone! I’m Sabrina 😊 I moved to Colombia from Florida almost three years ago, and I’m just now starting a brand-new journey in a business that’s totally new to me—microgreens! Just last month, I didn’t know a thing about them. But after selling my last business (I just didn’t love it anymore), I was searching for what to do next. One day, I randomly saw a post on Instagram about microgreens, and something just clicked. It was like a lightbulb moment 💡—I couldn’t stop thinking about it. I dove into research, spent about two weeks learning everything I could (especially with the different rules here in Colombia), and it just felt right. Now I’ve got: - Marketing ideas ✔️ - Pricing strategies ✔️ - A list of potential clients (thanks to some amazing friends connecting me with chefs and store owners) ✔️ I placed a small order of seeds and supplies to start testing… and let’s just say most of my first tries have failed 😅 BUT the great thing is—I’ve learned so much already just by doing. I’m aiming to be ready to launch and start selling by the end of May 🎉 It’s exciting, a little scary, and honestly so rewarding. I’ll keep sharing the journey as I go. Thanks for the support!

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)