I was so fortunate to find your videos!! Actually the night before I packaged my first crop -standing up- thanks to you! I love your information and presentation. I'm brand new, lots to learn, I live in southern Illinois.
Great information! Thank you for sharing your experience. One question, how do you handle billing? Do they just pay all invoices at the end of the month? Pay weekly? Just how does it usually work?
I started a market garden last year, and am doing micros this Winter. You make a lot of good points. Be nice if you had time to get to the questions in the comments.
When you’re going to deliver samples to a prospective new client do you ask for the chef or the manager? I’ve tried both and I’m just wondering what you do. Thanks
Hope I’m not late to the thread here...but I have a question. Should I rinse and dry the microgreens before delivering to restaurant? Or will they rinse and store away ??
I don't rinse and dry any of my microgreens before sale as where I live in the UK that would be classed as food processing and the protocols I have to follow are far stricter and require a lot more equipment. Leave rinsing and drying to the end user
Love the info you put out as this is what I want to do here in the UK. Do you wash your microgreens as some do dome don't. But I would like to laurn from yourself, as your information has given me a drive to push doing this industry here. Many thanks lain.
Nice and educational clip. Thanks Luis. What interested me a lot is can you tell me how much is an average need for microgreens ( weekly or monthly ) in the middle-sized restaurant. I'm from a different country and preparing my small home farm and this is why I ask for the middle-sized restaurant because in my surroundings ( radius 60 miles ) there are several small cities with small or middle-sized restaurants.I know that depends but it is just for my projection and calculations. Thanks
Good advice, what happened when all the restaurants closed with Covid 😂😂 I think k it's better to do biz with supermarkets and farmer's markets ' supermarkets will never close for any future lockdowns.
That hydroponic store is super overpriced I google-searched a couple of the tray's and he's marking ea item up $50+. If those prices were only for his retail location id be more understanding but charging that much online is a robbery.
How are you contacting restaurants when your trying to get in touch with them first? Just a simple call in asking for the chef? Also what times do you find best to reach out to restaurants?
Hey Luis. Any chance you could help me out with that answer. I know your a busy guy. I’m just getting sad bc I have everything I need to make this business work except customers.
On the streets you don’t need a w9 so why do you need one for this.. also I say streets is because there is good business done there and they have no w9 or PIN ... why you can’t just grow plants and sell them?
How much should I price my edible flowers for? Do I sell them individually or by the ounce? I'll be growing several varieties of Nasturtiums and Violas. I can't find anything to help me with pricing on the web. Thanks!
@@LuisGonzalezMicrogreens What is the maximum distance from your grow space to the restaurant you work with? If you need to ride like 30 miles 3 times a week and make 50$, does that worth the time and $ on gas? I'm just interested in the logistics of this business.
Bless your heart, your knowledge and enthusiasm makes it so that we don't give up on our dreams
I was so fortunate to find your videos!! Actually the night before I packaged my first crop -standing up- thanks to you! I love your information and presentation. I'm brand new, lots to learn, I live in southern Illinois.
Nice one Luis. Your unselfish sharing is commendable. There's so much room in the market for healthy food ... So thanks!
+Michael Creedy yes you’re completely correct. I don’t mind helping others become an entrepreneur in 2019. Much love
More videos bro!. Best information I can find.
Tiffany Gee Thanks bro 👌🏻
Great videos man! Good inspiration for today. I’m giving out my first samples today.
Excellent tips about taking usable samples to chefs,,
You are awesome! Just the kind of Spirit the world needs! Thank you! 💕
Q-ty Thank you very much!
Great information! Thank you for sharing your experience. One question, how do you handle billing? Do they just pay all invoices at the end of the month? Pay weekly? Just how does it usually work?
Cool video learning a lot from you, I'm in the process of initial startup.
Great video dude. Thanks for listing the materials.
Do you have a link for the cooler bags you have in this video? Thanks!
Keep doing what you’re doing bro!
Awesome work and Great detailed information also. Thank You
YOU ROCK...!!!! love your videos... Mahalo
I started a market garden last year, and am doing micros this Winter. You make a lot of good points. Be nice if you had time to get to the questions in the comments.
When you’re going to deliver samples to a prospective new client do you ask for the chef or the manager? I’ve tried both and I’m just wondering what you do. Thanks
How do you know/find out whT other's prices are to determine that 5-10%.
Hey Luis, nice content.. Do you have a video on the composting you mentioned? I’d like to learn how
Hope I’m not late to the thread here...but I have a question.
Should I rinse and dry the microgreens before delivering to restaurant? Or will they rinse and store away ??
I don't rinse and dry any of my microgreens before sale as where I live in the UK that would be classed as food processing and the protocols I have to follow are far stricter and require a lot more equipment. Leave rinsing and drying to the end user
What is that grainy thing that you're adding to your compost?
Do you add worms to your soil?
New subscriber..... JT Hustle sent us !!!!
Love the info you put out as this is what I want to do here in the UK. Do you wash your microgreens as some do dome don't. But I would like to laurn from yourself, as your information has given me a drive to push doing this industry here. Many thanks lain.
Nice and educational clip. Thanks Luis. What interested me a lot is can you tell me how much is an average need for microgreens ( weekly or monthly ) in the middle-sized restaurant. I'm from a different country and preparing my small home farm and this is why I ask for the middle-sized restaurant because in my surroundings ( radius 60 miles ) there are several small cities with small or middle-sized restaurants.I know that depends but it is just for my projection and calculations. Thanks
Good advice, what happened when all the restaurants closed with Covid 😂😂
I think k it's better to do biz with supermarkets and farmer's markets ' supermarkets will never close for any future lockdowns.
That hydroponic store is super overpriced I google-searched a couple of the tray's and he's marking ea item up $50+. If those prices were only for his retail location id be more understanding but charging that much online is a robbery.
Hey did you forget to add the containers that you use in the description?
SimpleTycoon sorry I will add information to the description
Do you have a course on showing how to do this?
Thank you Luis. 🌸
denise rivers Thank you for watching 😋
Smart business man, but how can I trust somebody who doesn't wear a seat belt?
He's not even smart businessman, hes a little below or just at average. 109iq max. Very pleb
@@sillyfoxer9927 poda thendi
How are you contacting restaurants when your trying to get in touch with them first? Just a simple call in asking for the chef? Also what times do you find best to reach out to restaurants?
Hey Luis. Any chance you could help me out with that answer. I know your a busy guy. I’m just getting sad bc I have everything I need to make this business work except customers.
Phone, e-mail, in person. Go when they aren't busy, maybe between 3-5pm
Great content! I learned about this from jthustlez channel.
You have a link for hydrogen peroxide. Do you wash and sanitize all your product?
Do the chefs wash the micros before use?
What is the tool you use to harvest?
Thats whats up papo Yo wheres the links tho i need those absorbent pads LOL
Tappin Roots Farm Go on Amazon. Search for meat pads
Are you still selling to restaurants?
What kind of bag are you using?
On the streets you don’t need a w9 so why do you need one for this.. also I say streets is because there is good business done there and they have no w9 or PIN ... why you can’t just grow plants and sell them?
How much should I price my edible flowers for? Do I sell them individually or by the ounce? I'll be growing several varieties of Nasturtiums and Violas. I can't find anything to help me with pricing on the web. Thanks!
All of these are great tips except business cards. They are the biggest waste of money. No one holds on to those.
You're very clean and presentable. I can't stand those beards that grow down the neck. Looks like they don't take care of themselves. Dirty.
So what amount one chef orders in a week? How much $ you are making from one chef a week?
Saylus Alvares $20-$500 weekly
@@LuisGonzalezMicrogreens What is the maximum distance from your grow space to the restaurant you work with? If you need to ride like 30 miles 3 times a week and make 50$, does that worth the time and $ on gas? I'm just interested in the logistics of this business.