Sell to restaurants for the most consistent revenue

Local restaurants, juice bars, and cafes are the most reliable sales channel for microgreens. Chefs value consistency, freshness, and variety — things a local grower delivers better than a wholesale distributor.

How to Land Restaurant Clients

1. Grow sample trays of 3-5 popular varieties (pea shoots, radish, sunflower, micro cilantro)
2. Visit restaurants during off-peak hours (2-4 PM) with fresh samples
3. Ask to speak with the chef, not the manager
4. Offer a free trial week of deliveries to prove quality and reliability
5. Follow up consistently — chefs are busy and may need 2-3 visits

Pricing

• Restaurants typically pay $20-40 per pound depending on variety
• Common order: 0.5-2 lbs per week per restaurant
• Deliver on a set schedule (e.g., every Tuesday and Friday)

Tips

• Reliability matters more than price — never miss a delivery
• Start with 3-5 restaurant accounts before expanding
• Offer seasonal specials and unusual varieties to stand out