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Product Differece

Quality produce leads to increased menu profitability and efficient kitchens

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RESTAURANT CASE STUDY

Want to increase menu profitability?

cheaper ingredient is not always the most cost-effective choice. While the distributor’s microgreens had a lower per-unit price, the hidden costs—waste, inconsistency, and labor required to manage supply issues—negatively impacted profitability.

Image by Artelle Creative

RESTAURANT CASE STUDY

Harvested Microgreens increases profits more than live trays

The extra labor, inconsistent growth, and waste made live trays more expensive in the long run. By switching to harvested microgreens, restaurants improved efficiency, reduced costs, and ensured a consistently high-quality product for their dishes.

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