Microgreen Growing Frustrations | Bootstrap Farmer

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 From our How to Grow Microgreens Series

The transcript is below.

 Nick & Nathan from On the Acre in Houston, TX discuss the topic.  For more advanced microgreens business training, visit our Urban Farm Academy Business of Microgreens course. 


The top frustrations, I would say not necessarily a frustration but just really constantly self-reflecting and being aware of your growth and what your needs are outside of your capabilities. For us understanding when and where we need to take on employees, we need to take on new processes, because processes that we came up with three months ago that we're like yeah high five you know all of a sudden are now dragging us down and it's a it's a constant just kind of a repeat repeat repeat of thinking about is what we're doing now the best for where we're going not even necessarily about what's happening now but this is taking us forward.

Just always taking that balance in that scale and you know do we need more people to free it more time to do this or do we it's just kind of that always walking that fine line of staying profitable staying relevant and the industry that we're in growing manageably like not blowing up and not being able to handle what we're doing. {Blank} {Blank} It's always walking that really fine line of are we making money you'll be able to keep on doing what we do. Every day is a new experience and a learning experience.

One frustration for me would be figuring out how to get your chefs to understand that everything that we grow is for them like this tray is actually for you not growing it just to be growing it so when you tell me you need something it's gonna be ready one day but I'm gonna need you to take it on that day because I'm gonna cut it I'm gonna package it and I'm gonna drive it to you.

So getting chefs to understand that you are growing everything to order that they have the ability to customize whatever they want and to really take an interest and not just say just give me the mix you know to be reliant you know. We are hyper reliant I send my chefs for text messages a week twice on harvest each harvest a asking them you know the ones that don't accept standing orders do you need anything tomorrow, because I want to make sure that they had their stuff and it's it's a challenge with some chefs and maybe it's because his son you know that important to them but I got tons of stuff growing for them that I need them to take so I can make room on my racks, so that's a frustration.

We sell it to someone else if they don't want it honestly so but that's because we're in a position to be able to now with two restaurants you don't you can't do that that would be different but in those instances you took that samples.

Yeah that's what made us grow when someone refused something only had it it made us grow so it's just a lot of our restaurants have gone through those periods where they are really excited when they first meet us because yes they're seeing something that they've seen on TV something that their friends talk about their groups are they have access to microgreens now and they just want a lot of them and then after that they realize that oh my god I'm buying all this stuff and I have no processes in my kitchen to use it and it's going bad or I'm not using it or my manager doesn't want this in the menu now and I've got a change you know.

Whatever they deal with so there's always that learning curve on both our ends where we kind of adjust to one another and that process is a little bit frustrating because on both ends you're trying to come to a place where you're they're getting the value that they want from your product and you are able to consistently provide them with that product while managing your own spaces and margins and such so that whole process that little dance is frustrating sometimes. It takes two to three months to flat line out and get everybody on the same page that's goes to chef education you know. Being able to extend under stand what it is that we do that's different from Cisco you know.

We're not just a delivery service we're actually you know letting getting them to understand that everything we grow is grown in less than five weeks so you know typical vegetables they take months and months and they're only ready a certain time of the year otherwise they're not so, thats just a learning curve. 

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