Restaurants in Romania that emphasize local specialties and prioritize fresh, organic ingredients have begun experimenting with growing vegetables on-site to ensure ingredient freshness and control. This “farm-to-table” dining philosophy not only enhances the flavor of restaurant dishes but also offers customers a more tangible and trustworthy dining experience.
Against this backdrop, the client sought to introduce an efficient, stable, and space-saving hydroponic microgreen growing system into their restaurant kitchen. This system would directly supply specialty salads and meal garnishes while allowing for small-scale feasibility testing. During discussions, we detailed a hydroponic, soil-free microgreen system tailored for food service environments. This hydroponic microgreen system requires no soil, maintains a clean environment, and yields harvestable microgreens like radish and pea sprouts in just 12–15 days. Its vertical cultivation model is ideal for restaurant kitchens or prep areas.
After gaining a comprehensive understanding of the hydroponic system's growing cycle, operational procedures, and daily maintenance, the client decided to purchase one Microgreen System for planting trials. This will assess the effectiveness of localized cultivation and its compatibility with restaurant operational rhythms. The client also explicitly stated that if the trial results meet expectations, they will further plan to expand the cultivation scale across more restaurant locations, achieving a more stable and controllable ingredient supply system!
