Increase profit margins with harvested microgreens over live trays

Background

A busy Toronto restaurant known for its high-end dishes was using live trays of microgreens in their kitchen. The executive chef loved the idea of cutting fresh microgreens as needed but quickly found challenges with this system. Despite their initial appeal, live trays were creating more problems than solutions in a fast-paced kitchen environment.

The Challenge

At first, the chef believed that live trays were the best way to keep microgreens fresh. However, over time, several issues became clear:

• Inconsistent Growth: The microgreens didn’t always grow evenly, leading to uneven portions and presentation issues.

• Extra Labour: Cutting microgreens during service slowed down plating and added stress to the team. Many teams avoided going to cut the microgreens because of the extra labour

• Space Issues: The trays took up valuable kitchen space, making organization harder.

• Short Shelf Life: Taking live trays on a hot line  or opening and closing the fridge to harvest often caused excessive wilting leading to poor flavour a really short shelf life. Also, when the trays reached maturity, the microgreens had to be used quickly before they became overgrown or bitter.

Despite the idea that live trays might reduce waste, the restaurant found that unused or poorly grown microgreens still ended up being thrown out.

The Solution

After speaking with the team at Everyday Micros Farm, the chef decided to switch to their freshly harvested microgreens. At our farm we harvest within 24 hours of delivery and can customize the amount harvested ensures the chef can get the exact amounts they need, Though harvested microgreens were priced slightly higher than live trays, the benefits quickly outweighed the cost.

The Results

Once the restaurant switched to Everyday Micros Farm’s harvested microgreens, the advantages were clear:

• Reduced Waste: Live trays often resulted in 30-50% waste due to the kitchen line either not wanting to cut it or excessive wilting from a hot kitchen. With harvested microgreens, waste dropped to less than 5%.

• Time Savings: Instead of cutting microgreens during busy service hours, the kitchen staff could focus on plating. This improved efficiency and speed.

• Consistent Quality: Every order of harvested microgreens arrived fresh, vibrant, and ready to use, eliminating the guesswork of growing conditions.

• Better Space Management: Without bulky trays, the kitchen had more room for essential ingredients and tools.
  

Education: The Hidden Costs of Live Trays

Many chefs assume that live trays are more cost-effective because the root system is still present, but this restaurant’s experience proves otherwise. The extra labor, inconsistent growth, and waste made live trays more expensive in the long run. By switching to harvested microgreens, the restaurant improved efficiency, reduced costs, and ensured a consistently high-quality product for their dishes.

Conclusion

For chefs looking to improve their kitchen operations, switching to harvested microgreens is a smart move. Everyday Micros Farm provides high-quality, freshly harvested microgreens that save time, reduce waste, and enhance presentation. Want to see the difference for yourself? Request your free samples today!