Best Microgreens for Restaurants: What Chefs Actually Buy and Why

Selling microgreens to restaurants is one of the most reliable markets for commercial growers, but only if you're growing what chefs actually want. After 8+ years of growing, selling, and teaching microgreens, we've seen what works and what sits in the cooler unsold. This guide covers the varieties restaurants order most, how to price them, how to approach chefs, and what it actually takes to build a reliable restaurant account from scratch. Whether you're just starting out or looking to scale, this is the foundation you need before knocking on your first kitchen door.

A note before we get into numbers: every figure in this guide is an estimate based on our own experience and what we've seen in other markets. Read the full disclaimer at the bottom before making business decisions from any of it.

Quick Answer: What Microgreens Do Restaurants Buy Most?

Restaurants buy sunflower, pea shoots, radish, broccoli, and mixed microgreens more than any other varieties. Arugula and cilantro follow close behind. These crops dominate chef orders because they balance shelf life, flavor versatility, visual appeal, and reliable supply. Beyond those, specialty crops like lemon basil, red veined sorrel, shiso, and red garnet amaranth command premium pricing at upscale and farm-to-table restaurants. The most successful growers focus on 3 to 5 core varieties first, nail consistency and delivery, then add specialty crops to upsell their existing accounts.

Is Growing Microgreens Profitable?

The short answer is yes, but only if you treat it like a real business from day one. Microgreens have strong margins for small-scale farming because of their fast turnaround, low startup costs, and consistent demand. The global microgreens market has been projected to reach several billion dollars by 2030, with North America leading, so the demand side is real. Here's what the numbers actually look like on your end.

Cost and Revenue Per Tray

A standard 10x20 tray of sunflower microgreens costs roughly $1.50 to $3.00 in materials when you factor in seeds, growing medium, water, electricity, and packaging. At wholesale prices of $3.00 to $4.50 per ounce and an average yield of 8 to 12 ounces per tray, that's roughly $24 to $54 in revenue per tray.

An important caveat that most guides skip: that materials cost is not your full cost. It does not include your labor, delivery time and fuel, insurance, licensing, rent, or the equipment itself. Some commercial growers who cost out labor and overhead land closer to $20 to $25 per tray in true cost. Your real margin sits somewhere between those two numbers depending on how you value your own time and how much of your setup is already paid for. Know your own figure before you quote a chef.

Faster growing varieties like radish at 6 to 10 days improve your revenue per square foot per month because you can turn trays over more frequently.

Revenue Per Square Foot

Rack capacity depends entirely on shelf width. A narrow 4-tier wire rack holds around 8 trays, while a 48-inch wide rack fits four 10x20 trays per shelf. Our professional microgreens grow rack build guide covers a 6-shelf version that holds 24 trays per cycle.

Running a small rack at 8 to 10 trays on a 10 to 14 day cycle, with revenue in the $30 per tray range and materials cost subtracted, one rack can generate a few hundred dollars a month in gross margin at full capacity. Subtract labor and delivery from that to get your actual take-home. The point is not the headline number. It is that microgreens produce far more revenue per square foot than nearly any other crop you could put in the same footprint.

Startup Costs

Getting started doesn't require a massive investment. A basic setup including trays, grow mediums, lighting, seeds, and fertilizer can be assembled for $300 to $600 depending on the equipment you choose. Recouping that depends entirely on how quickly you build accounts, which is usually the slower half of the equation.

What Affects Your Profitability Most

Variety selection. High-demand varieties like sunflower and pea shoots move faster and more predictably than specialty crops.

Consistency. Restaurant accounts pay reliably but they drop suppliers who miss deliveries or deliver inconsistent quality. One bad week can cost you an account that took months to build.

Overhead. Reusable grow mediums rated for 20 to 30+ grow cycles cost more upfront than single-use options but reduce your per-tray cost over time. The math favors reusables at scale.

Pricing. Underpricing is the most common mistake new growers make. Know your cost per tray before you set your wholesale price, not after.

Knowing Your Real Cost Per Tray

That last point is where most growers get stuck, because seed is the only cost they can actually name. The medium, the fertilizer, and especially the electricity your lights burn are the ones people estimate and get wrong.

This is a big part of why we built Microgreen Tracker, our grow-tracking web app. You log your supplies with what you paid, log each tray and its waterings, and enter your electricity rate once. From there it works out cost per tray on its own, including the electricity allocation, and gives you a cost-per-gram figure once the tray is harvested. That is the number that settles a pricing conversation with a chef, because you stop guessing at your floor.

It also plans backward from orders. Enter a customer order with a delivery date and the app counts back through soak, blackout, and days-to-harvest for each variety to help tell you when to sow, which is exactly the problem that shows up once you're juggling five accounts on different delivery days. One thing to be clear about: orders in the app carry no money. There are no prices, totals, or payment statuses. It plans what you have to grow, and you invoice however you already invoice.

Free users get access to most of the app on 2 active trays. The statistics, meaning the cost analytics above, and CSV and Excel export are unlocked on all paid plans, which start at $3.95 per month for 25 active trays. You can create a free account and try it before committing.

The Realistic Picture

Growing microgreens can generate meaningful side income or develop into a full-time business, but it takes time to build accounts, dial in your process, and reach consistent production. Building to 5 to 10 restaurant accounts in the first year is a reasonable goal for most growers, and scaling from there is achievable with the right systems in place. How much that translates to in revenue depends heavily on your market, your pricing, and your delivery capacity.

If you want the complete roadmap including setting up your grow space, managing costs, and building a customer base from scratch, our Microgreen Masterclass covers the full business side in detail. You can preview every module first in our full Microgreen Masterclass course breakdown. Our broader guide on how to sell microgreens covers permits, licensing, and the other sales channels.

Enroll in our Microgreen Masterclass

Top 5 Most-Requested Restaurant Microgreens

1. Sunflower Microgreens (Highest Demand)

Why Chefs Love Them:

Nutty, rich flavor works in almost any dish
Crunchy texture adds dimension
Beautiful appearance
Substantial enough to be a menu feature, not just garnish

Shelf Life: 7 to 10 days

Typical Uses:

Salad bases
Sandwich toppings
Avocado toast
Buddha bowls
Entrée garnish

Pricing: $3.00 to $4.50 per oz wholesale

Growing Time: 10 to 14 days

Why It Works: High demand, solid price point, and decent shelf life add up to steady orders. Our complete sunflower microgreens guide covers the no-soak method and hull handling.

2. Pea Shoots (Pea Microgreens)

Why Chefs Love Them:

Sweet, fresh pea flavor
Tender yet substantial
Recognizable to diners
Works in Asian and Western cuisine

Shelf Life: 10 to 14 days, and up to 3 weeks with optimal storage, which is the longest of any variety we grow

Typical Uses:

Stir-fries
Spring rolls
Salads
Asian fusion dishes
Garnish for seafood

Pricing: $3.00 to $4.50 per oz wholesale

Growing Time: 10 to 14 days

Pro Tip: Pea shoots are especially popular in spring and summer menu rotations. For our full growing walkthrough, see our complete guide to growing pea microgreens, and the companion by-tray guide for seed amounts and harvest weights by tray size.

3. Radish Microgreens

Why Chefs Love Them:

Bold, spicy flavor
Beautiful pink and purple stems
Adds a kick without using actual radishes
Photographs beautifully

Shelf Life: 10 to 14 days

Typical Uses:

Tacos
Asian dishes
Burger garnish
Salad topping
Sushi plates

Pricing: $2.50 to $4.00 per oz wholesale

Growing Time: 6 to 10 days (fastest)

Why It Works: Fast growing, long shelf life, and forgiving to grow, which makes it the most reliable income crop on this list. See our radish microgreens guide for the varieties we've tested.

4. Broccoli Microgreens

Why Chefs Love Them:

Mild flavor that works with everything
Health appeal from the sulforaphane story
Tender texture
Dark green color

Shelf Life: 7 to 10 days

Typical Uses:

Health-focused dishes
Smoothie bowls
Salads
Garnish for clean eating menus
Breakfast dishes

Pricing: $2.50 to $4.00 per oz wholesale

Growing Time: 8 to 12 days

Marketing Angle: Broccoli microgreens contain glucoraphanin, which converts to sulforaphane when the tissue is chewed or chopped, and research has linked that compound to antioxidant activity. Many restaurants like having that story on the menu. Frame it as research-backed rather than as a health claim you're making. For our complete growing walkthrough, see our guide to growing broccoli microgreens.

5. Mixed Microgreens (Blend)

Why Chefs Love Them:

Variety in one container
Color diversity
Flavor complexity
Plates and photographs well

Shelf Life: 5 to 7 days, the shortest on this list, so it moves fastest

Typical Blend:

Radish (color and spice)
Broccoli (mild and texture)
Arugula or mustard (peppery)
Kale or cabbage (tender greens)

Pricing: $3.00 to $4.50 per oz wholesale

Growing Time: Varies, so plant to match harvest times

Pro Tip: Create a signature blend unique to you. Chefs love exclusivity. Our overview of the types of microgreens sorts varieties by flavor if you're building a blend from scratch.

Specialty Microgreens Chefs Love (Premium Pricing)

Once you've nailed the core 5 varieties above and have a few reliable restaurant accounts, specialty microgreens are where you can level up your pricing and stand out from other growers in your market. These varieties tend to sit in the $5 to $10 per ounce range and are most popular with farm-to-table restaurants, upscale establishments, hotel kitchens, and chefs doing tasting menus or seasonal rotations.

Specialty crops are also a great way to upsell existing restaurant accounts. Once a chef trusts your sunflower and radish, offering them something unique that none of their other suppliers carry is often an easy yes.

Lemon Basil Microgreens

Flavor: Bright lemon citrus combined with classic basil

Best Uses: Cocktail garnish, seafood plating, summer salads, dessert finishing, infused oils

Pricing: $6 to $9 per oz wholesale

Restaurants That Love Them: Italian, Mediterranean, modern American, craft cocktail bars

Red Veined Sorrel

Flavor: Bright lemony, tangy, slightly tart

Best Uses: Fish dishes, oyster garnish, salads, tasting menu finishing

Pricing: $7 to $10 per oz wholesale

Restaurants That Love Them: Upscale seafood, French fine dining, modern American tasting menus

Note: Very small seeds. Best grown on soil or coco coir. We are still testing it on reusable mediums with the heat mat method.

Shiso (Green and Purple)

Flavor: Complex, herbal, hints of mint, basil, anise, and cumin

Best Uses: Sushi garnish, ramen toppings, Japanese fusion, sashimi plating, cocktail finishing

Pricing: $7 to $10 per oz wholesale

Restaurants That Love Them: Japanese, sushi bars, Asian fusion, omakase concepts

Red Garnet Amaranth

Flavor: Mild earthy flavor with stunning deep magenta-red color

Best Uses: Color contrast plating, salad accents, garnish for white plates, dessert presentations

Pricing: $6 to $9 per oz wholesale

Restaurants That Love Them: Modern American, farm-to-table, fine dining where presentation matters

Note: Tiny seeds. Grows well on soil or coco coir, and on a reusable silicone grow medium with a seedling heat mat set to 75°F.

Bull's Blood Beet Microgreens

Flavor: Earthy, mildly sweet, classic beet flavor in miniature

Best Uses: Color punch for salads, fish dishes, beet-themed plates, tasting menus

Pricing: $6 to $9 per oz wholesale

Restaurants That Love Them: Farm-to-table, modern American, vegetarian and plant-forward kitchens

Note: Beets prefer soil or coco coir. They do not perform well on reusable mediums.

Popcorn Microgreens

Flavor: Sweet, buttery, surprisingly corn-like

Best Uses: Soups, southern cuisine, ice cream and dessert garnish, unusual cocktail pairings

Pricing: $6 to $8 per oz wholesale

Restaurants That Love Them: Southern, modern American, chefs doing creative tasting menus

Wasabi Mustard (Wasabina)

Flavor: Sharp horseradish-like heat in microgreen form

Best Uses: Sushi, sashimi, raw fish dishes, Asian fusion, anywhere you want a horseradish-like kick without grating fresh wasabi

Pricing: $7 to $10 per oz wholesale

Restaurants That Love Them: Japanese, sushi bars, Asian fusion

Nasturtium

Flavor: Peppery, slightly sweet, similar to watercress

Best Uses: Salads, edible flower plating, soups, summer menus

Pricing: $7 to $10 per oz wholesale

Restaurants That Love Them: Fine dining, modern American, farm-to-table, plant-forward kitchens

Note: Better grown on soil or coco coir than reusable mediums.

How to Pitch Specialty Crops

When you bring specialty varieties to a chef, lead with samples and flavor stories, not just prices. A small jar of lemon basil at the table along with a brief "here's what this would do for your cocktail program" pitch lands better than a price list.

Some practical tips:

Offer specialty crops as a "rotating special" rather than a fixed weekly order. Chefs love seasonal exclusivity.
Pre-test what grows well in your environment before pitching. Some specialty varieties are tougher to grow consistently.
Start with one specialty variety per chef rather than overwhelming them with options.
Charge premium prices. These crops command higher pricing because most growers don't bother with them.

For deep dives into which specialty varieties grow well on different mediums, see our seed compatibility guide for reusable grow mediums.

Secondary Restaurant Favorites

Arugula Microgreens

Peppery, distinctive flavor
Works well in Italian cuisine
Popular with chefs who already use arugula as a base green
Shows up on nearly every chef-preference list we've seen, so worth adding early

Mustard Microgreens

Bold, spicy
Beautiful colors, especially Ruby Streaks and Garnet Giant
Popular in upscale establishments

Cilantro Microgreens

Strong cilantro flavor in tiny form
Perfect for Mexican and Asian restaurants
More challenging to grow, which supports a higher price point
Grow it on soil or coco coir. See our cilantro microgreens guide for the split-seed germination technique

Basil Microgreens

Intense basil flavor
Italian restaurants love these
Slower and more demanding to grow, which supports premium pricing around $6 to $8 per oz

Varieties Less Common for Restaurants

Beets

Slow at 14 to 21 days
Earthy flavor is not universally loved
Germination can be inconsistent
Worth offering at specialty prices once you have them dialed in

Chia and Flax

Very delicate
Short shelf life
Difficult to work with in a kitchen

Wheatgrass

Mostly a juice bar crop
Not versatile in cooking
Requires special handling

Understanding Restaurant Requirements

Shelf Life Matters Most

Restaurants need microgreens that:

Stay fresh for 7 to 10 days minimum
Don't wilt quickly in cold storage
Maintain appearance throughout service

Best Shelf Life:

Pea shoots (10 to 14 days, up to 3 weeks stored well)
Radish (10 to 14 days)
Sunflower and broccoli (7 to 10 days)

Shortest: Basil, cilantro, and chia at 5 to 7 days max. Deliver these on shorter turnarounds.

How you harvest affects shelf life more than most growers realize. A clean slice from a sharp knife holds up longer than a crushed stem from dull scissors, which we break down in our comparison of knife vs. scissors vs. electric trimmers.

Presentation and Appearance

Chefs are visual. They want microgreens that:

Photograph well
Add color to plates
Maintain structure when plated
Look clean with no soil particles

Winners: Radish (pink stems), sunflower (height), mustards (purple and red)

Flavor Profile Balance

Restaurants typically want 2 to 3 varieties:

1. Bold or spicy option: Radish or mustard

For dishes that need punch
Mexican, Asian, modern American

2. Mild and versatile option: Broccoli or sunflower

For dishes where microgreens are featured
Works with almost anything

3. Specialty or seasonal: Pea shoots, cilantro, lemon basil, or shiso

For signature dishes
Seasonal menu features

Packaging for Restaurants

Portion Sizes

Most Common:

2 oz containers (single-use portions)
4 oz containers (2 to 3 service portions)
8 oz bulk containers (high-volume restaurants)

Pro Tip: Offer all three sizes. Some chefs want small portions for garnish, others want bulk for salad bases. Food service distributors tend to standardize on 8 oz clamshells, so if you ever sell through one, that's the format to be ready for.

Packaging Requirements

Clear containers. Chefs want to see quality before opening.

Airtight. Extends shelf life.

Stackable. Restaurants have limited cooler space, and this matters more than most new growers expect.

Labeled. Variety name, weight, date packaged, and your farm name.

Avoid: Bags, non-stackable containers, unlabeled products.

The digital scale and produce bags we use are in our Harvesting Tools We Use list. Consistent portion weight matters as much as the container.

Pricing Guide for Restaurant Sales

Before the numbers, one framing point worth internalizing: your price floor is your cost, not your competitor's price list. Cost of living varies enormously by region, and a price that works in rural Texas will not work in New York, or the reverse. Use these ranges as a starting point and adjust to your own market and your own costs.

Wholesale Pricing (What You Charge)

Per Ounce Pricing:

Radish, broccoli, kale: $2.50 to $4.00/oz
Sunflower, peas: $3.00 to $4.50/oz
Arugula, mustard, cabbage: $3.00 to $4.00/oz
Specialty (cilantro, basil): $5.00 to $8.00/oz
Premium specialty (lemon basil, sorrel, shiso, wasabi mustard, nasturtium): $6.00 to $10.00/oz

Independent grower data broadly lines up with these ranges, with most restaurant wholesale falling between $2 and $6 per ounce for common varieties and specialty crops running well above that. Chefs generally pay more per ounce than distributors and less than direct retail customers, so if you're selling through multiple channels, price accordingly.

Volume Discounts:

1 to 5 containers per week: full price
5 to 10 containers per week: 10% discount
10+ containers per week: 15 to 20% discount

What Restaurants Pay vs. What They Charge

Example: Sunflower Microgreens

Your wholesale price: $4/oz
Restaurant's cost for a garnish portion (0.5 oz): $2
Typical menu price increase: $3 to $5 per dish
Restaurant's gain: $1 to $3 per dish

Chefs care about cost per plate, not cost per pound. Frame your pitch that way and the price stops being the objection.

How to Approach Restaurants

Which Restaurants to Target

Best Prospects:

Farm-to-table concepts
Upscale casual dining ($15 to $30 entrées)
Health-focused restaurants
Brunch spots
Modern American cuisine

Skip:

Chain restaurants (locked into national suppliers)
Very low-price concepts (can't justify premium ingredients)
Fast food

Your First Meeting

Bring:

Sample pack (2 oz each of your top 3 varieties)
Price list with photos
Business card
Wholesale ordering sheet

Be Ready to Answer:

Delivery schedule
Minimum order requirements
Payment terms
Shelf life expectations

Don't Oversell: Let them taste the product. It sells itself.

Talk to the chef, not the front of house. The kitchen makes the purchasing decision on produce like this, and mid-afternoon between services is usually the only window they have.

Delivery and Logistics

Delivery Frequency

Most Common: Once or twice per week

Example Schedule:

Monday delivery: weekday prep
Thursday delivery: weekend service

Minimum Order Requirements

Recommended: $30 to $50 minimum per delivery

Covers your time and fuel
Typical order: 8 to 12 oz total across 2 to 3 varieties

Some established growers set higher minimums for deliveries outside a set radius, which is worth considering once you're driving further than a few miles.

Payment Terms

Best Practice:

Net 7 to 15 days
Consider requiring a deposit for new accounts
Switch to Net 30 once the relationship is established

Watch out for: Any restaurant asking for Net 60 or longer terms.

Building a Restaurant Customer Base

Start Small

Year 1 Goals:

3 to 5 restaurant customers
1 to 2 deliveries per week
A repeatable weekly production rhythm you can actually hit

Scale Gradually

Year 2 Goals:

10 to 15 restaurant customers
3 to 4 deliveries per week
Enough production buffer that one failed tray doesn't cost you an account

Retention Tips

Consistent quality. Never deliver wilted or subpar product.

Reliable delivery. Same day, same time.

Communication. Text updates, holiday schedules.

Flexibility. Accommodate special requests when possible.

Professionalism. Invoicing, packaging, presentation.

One bad delivery can lose a customer. Ten perfect deliveries build loyalty.

Growing Strategy for Restaurant Sales

Focus Your Production

Instead of: Growing 10 varieties in small batches

Do this: Grow 3 to 4 varieties in larger quantities

Example Weekly Production for 5 Restaurants:

Sunflower: 40 oz
Radish: 30 oz
Broccoli: 20 oz
Pea shoots: 20 oz

At the wholesale ranges above, that's roughly $350 to $480 per week in gross revenue depending on your pricing, before costs. The harder part is the scheduling: four crops with different days-to-harvest, all needing to land on the same two delivery days, week after week. Working backward from delivery dates is the skill that separates growers who keep accounts from growers who lose them.

Want the Complete Business Roadmap? Our Microgreen Masterclass Covers It All

This page covers the high-level overview of selling to restaurants, but if you want the full, step-by-step business roadmap, our Microgreen Masterclass has an entire dedicated module on selling and marketing microgreens.

Module 11: Selling / Marketing Microgreens covers everything you need to actually build a sustainable microgreens business:

Microgreens as a Business: The mindset and structure shift from hobby to real income
Getting Setup: Business Legalities: Licenses, certifications, GAP, food safety, insurance
Branding: How to position yourself in your local market
Packaging and Labeling: What restaurants and consumers actually want
How to Sell Microgreens: The exact framework for approaching restaurants and closing accounts
Profitability Analysis: Real numbers, real margins, real cost calculations
Microgreen Selling Apps and Services: Tools that streamline orders and delivery
Top 25 Microgreens for Sales: Our full curated list with notes on what to grow and what to skip
Selling Tools: The exact resources, templates, and gear we used to scale

The Masterclass is the most thorough resource we offer and the closest thing to sitting down with us one-on-one. It got a full update in Spring 2026 with current pricing data, new selling strategies, and an expanded crop list. Whether you're just starting out or already running a small operation and want to level up, this is the resource we recommend. Want to see the entire curriculum before enrolling? Our full Microgreen Masterclass course breakdown walks through all 11 modules and 60+ lessons lesson by lesson.

Enroll in our Microgreen Masterclass

What We Use and Recommend

What We Grow With

If you're serious about supplying restaurants consistently, the equipment you use matters. Restaurant accounts require reliable, repeatable grows with clean harvests and professional presentation. Here's what we use and recommend:

For high-volume growing we use Bootstrap Farmer 10x20 heavy duty trays paired with our reusable silicone grow mediums, soil, or coco coir. We personally prefer the reusable medium route. The 1.2mm silicone is rated for 20 to 30+ grow cycles, food-grade platinum-cured, and third-party tested for FDA compliance, which matters when you're growing food for commercial kitchens. It is also LFGB Tested and Compliant, one of the strictest food contact safety standards in the world. Hand wash it with mild, food-safe dish soap and deep sanitize between crop cycles, and order the size that matches your tray rather than trimming one down.

For nutrients we use Ocean Solution 2-0-3, an OMRI listed liquid fertilizer, at 0.5 oz per gallon on coco coir or silicone. Note that it is for inert mediums, not soil, and we no longer carry it ourselves, so that link points to where we buy it now. Our best fertilizers and nutrients guide covers the other options we've tested.

For labeling and organization we use our own Microgreen Tray Clip Labelers, which keep varieties identified through the entire grow cycle so nothing gets mixed up when you're managing multiple restaurant orders at once.

For full setup details, see our professional grow rack build guide, and our cleaning and sanitizing guide for the between-grow routine that keeps commercial production clean.

Clean, consistent, professional. That's what restaurant accounts demand and that's what this setup can deliver.

Shop Growing Supplies

Common Mistakes Selling to Restaurants

Growing Too Many Varieties

Can't maintain consistent supply
Increases complexity
Reduces efficiency

Fix: Start with 3 varieties maximum.

Unreliable Delivery

Restaurants plan menus around your product
One missed delivery can cost you the account

Fix: Under-promise, over-deliver. Build buffer into your growing schedule.

Inconsistent Quality

Quality varies week to week
Portion sizes vary

Fix: Standardize your process and weigh portions accurately. If quality is swinging, our guides on why microgreens stay short and mold prevention cover the usual culprits.

Poor Packaging

Products arrive damaged
Containers leak
No labeling

Fix: Invest in proper packaging from day one.

Not Knowing Your Cost

Pricing off a competitor's list instead of your own numbers
Discovering after the fact that a variety loses money at your price

Fix: Calculate seed, medium, fertilizer, and electricity per tray before you quote anyone.

Restaurant vs. Farmers Market vs. CSA

Restaurants (Best for Scaling)

Pros:

Consistent weekly orders
Predictable volume
Year-round demand
Premium pricing accepted

Cons:

Net payment terms, so you wait for the money
Need reliable transportation
Quality standards are high

Farmers Markets

Pros:

Cash payment
Direct consumer connection
Highest price per ounce
No delivery required

Cons:

Weather dependent
Often seasonal
Time intensive, usually an all-day commitment

CSA and Direct to Consumer

Pros:

Strong margins
Prepayment
Loyal customers

Cons:

Marketing intensive
Packaging and delivery labor
Seasonal demand fluctuations

Bottom line: Restaurants offer the most consistent volume, while direct-to-consumer usually returns the highest price per ounce. Most growers who last end up running a mix of both.

Frequently Asked Questions

How many restaurants can one grower supply?

It depends on your growing capacity. One person with a small 4-tier rack can typically serve 5 to 10 restaurants reliably. With a full 6-shelf, 24-tray professional rack, 10 to 20 accounts is workable if your scheduling is tight.

What if a restaurant wants a variety I don't grow?

Either add it to your production if it's profitable, or politely decline and focus on your core offerings. Specialty crops can be a great upsell once you've built trust with a chef.

Should I deliver or have them pick up?

Delivery is better. It's more convenient for chefs and you control quality during transport.

What if a restaurant stops ordering?

Follow up once, but don't push. Move on and find new customers. This is normal turnover.

Can I charge restaurants the same as farmers market prices?

No. Wholesale is typically 40 to 60% of retail. Restaurants get volume pricing, and direct consumers generally pay the most per ounce.

Do I need a license to sell microgreens to restaurants?

It depends on your state and local regulations. In many U.S. states microgreens fall under cottage food or small farm exemptions, but selling to restaurants rather than directly to consumers often triggers additional requirements like a commercial kitchen license, food handler certification, or a business license. Some buyers require GAP (Good Agricultural Practices) certification. Always check with your local health department and department of agriculture before approaching restaurants. Requirements vary significantly by state and even by county. We cover this in detail in the Business Legalities lesson of our Microgreen Masterclass and in our complete guide to selling microgreens.

How much can I realistically make selling microgreens to restaurants?

That depends on your market, pricing, delivery capacity, and how much of your own labor you count. A single grower with a small grow rack serving 5 to 10 restaurant accounts can build a meaningful side income, and growers who scale to 15 or 20 accounts with tight systems can make it a full-time business. What we'd steer you away from is any specific weekly number, ours included, because the variables between markets are enormous. Calculate your own cost per tray, price from that floor, and build the account list first.

How do I keep track of orders across multiple restaurants?

This is the part that catches growers off guard. Five accounts on two delivery days across four varieties with different days-to-harvest is a real scheduling problem, and a missed sow date becomes a missed delivery two weeks later. A spreadsheet works if you're disciplined about it. We built Microgreen Tracker to work backward from delivery dates automatically, along with recurring and standing orders for accounts that order the same thing weekly. Though there are also dedicated business focused apps on the market too.

What packaging do restaurants prefer?

Clear, airtight, stackable containers are the standard. Restaurants have limited cooler space so stackability matters more than most new growers realize. Always label with variety name, weight, date packaged, and your farm name. Avoid bags and unlabeled containers. Chefs want to see quality before they open the package.

What specialty microgreens should I grow to charge premium prices?

Lemon basil, red veined sorrel, shiso, red garnet amaranth, Bull's Blood beets, popcorn shoots, wasabi mustard (Wasabina), and nasturtium all command premium prices in the $6 to $10 per ounce range. Shiso, amaranth, nasturtium, and specialty basils show up consistently on fine-dining preference lists. Specialty crops work best as upsells to existing accounts rather than as your starting lineup. Master the core 5 first.

Can I sell microgreens grown on reusable silicone to restaurants?

Yes. Our reusable silicone grow mediums are food-grade platinum-cured, third-party tested for FDA compliance, and LFGB Tested and Compliant. The clean, soilless harvest is a real benefit when selling to commercial kitchens since there's no soil or coco coir debris in your final product. If you're pursuing GAP or Primus GFS certification, note that auditors will ask you to document your growing media sourcing and handling regardless of what you use.

Ready to Sell to Restaurants?

Start Here:

Master growing 2 to 3 of the top varieties above
Calculate your true cost per tray
Create professional packaging and labeling
Approach one restaurant for a trial
Deliver consistently for 4 to 6 weeks
Use that success story to approach others
Once you're established, add 1 to 2 specialty crops to upsell

Most important: Quality and reliability matter more than variety. Nail those first.

When you're ready to start tracking your trays, your costs, and your order schedule, you can create a free Microgreen Tracker account.

Related Blogs You Might Enjoy

Disclaimer

The information in this guide is based on our personal experience growing and selling microgreens for over 8 years and is intended for educational purposes only. The pricing figures, revenue estimates, profit margins, and timelines shared throughout are general industry estimates and reflect what we and other growers have seen in our specific markets. Actual results will vary significantly based on your location, local demand, competition, pricing strategy, overhead costs, variety selection, growing environment, and the time you invest in building accounts. We make no income guarantees, and nothing in this guide should be interpreted as a promise of specific earnings.

The information about business licensing, food safety certifications, GAP standards, cottage food laws, commercial kitchen requirements, and selling regulations is general guidance only. Laws and requirements vary significantly by country, state, county, and city, and they change over time. Before selling microgreens to restaurants or any commercial buyer, you are responsible for verifying current requirements with your local health department, department of agriculture, and any other relevant regulatory agencies. On The Grow is not a legal, tax, or business advisor, and nothing in this guide constitutes legal, financial, or professional advice.

Pricing recommendations, payment terms, and business strategies shared here are suggestions based on what has worked for us and growers we've taught. You are responsible for setting your own pricing, negotiating your own terms, and managing your own business relationships. On The Grow assumes no liability for business outcomes, lost revenue, contract disputes, food safety incidents, or any other issues that may arise from applying the information in this guide.

Nutrition information referenced here is based on publicly available research and is not medical or nutritional advice. Any mention of a brand or product reflects our own experience, not a sponsored or definitive review.

This page contains affiliate links. We may earn a small commission on qualifying purchases at no extra cost to you. We only link to products we use and recommend.

By using the information in this guide, you acknowledge that running a microgreens business involves risk and that success depends on factors within your control, including your skill, consistency, market conditions, and ongoing effort.

Happy growing!

Updated: August 7, 2026
All content is property of On The Grow®, LLC