Increased Menu Profitability with Everyday Micros Farm

Background

A Toronto restaurant known for its creative menu had a problem with their current large microgreens wholesaler, the microgreens simply didn’t last. The executive chef takes pride in sourcing the best ingredients for his dishes, balancing quality with cost-effectiveness for his menu. Like many chefs, he carefully considers ingredient pricing to maintain menu profitability.

The Challenge

Initially, the restaurant  sourced microgreens from a large produce distributor at a low price per unit. However, Chef  noticed a few recurring issues with the large wholesales:

• Short shelf life: The microgreens from the distributor often wilted or lost their vibrancy within a few days, leading to waste.

• Inconsistency in quality: Depending on supply chain factors, the microgreens sometimes arrived in suboptimal condition.

• Flavor and texture variability: Some shipments lacked the concentrated flavors that microgreens should provide, affecting the final presentation and taste of the dishes.

Despite paying a lower per-unit cost for microgreens from the distributor, Chef Daniel realized that food waste and inconsistent quality were cutting into profitability.

The Solution

After a conversation with the team at Everyday Micros Farm, Chef decided to switch to their locally grown, freshly harvested microgreens. The microgreens were priced slightly higher per unit than their original wholesaler, but the microgreens from our farm are harvested and delivered in 24 hours which improved the freshness and shelf life of their microgreens.

The Results

After trying free samples with us, the impact of switching to Everyday Micros Farm microgreens became clear:

1. Reduced Food Waste: The distributor-supplied microgreens had a waste rate of approximately 30% due to spoilage. Everyday Micros Farm’s microgreens, harvested within 24 hours of delivery, had a significantly longer shelf life and reduced waste to less than 5%. 

2. Improved Plate Profit Margins: The enhanced flavor and vibrant color of the microgreens meant that smaller portions were needed to achieve the same or better visual and taste impact. Instead of using 20 grams per plate, Chef found that 10-15 grams sufficed, effectively reducing the cost per dish despite the higher initial price per unit.

3. Consistency & Customer Satisfaction: The microgreens' consistent quality elevated the restaurant’s plating, flavor balance, and overall presentation, leading to more positive reviews and customer satisfaction.

4. Streamlined Kitchen Operations: The extended shelf life reduced the frequency of reordering and minimized time spent managing inventory, allowing the team to focus more on execution rather than waste management.
   

Education: The Illusion of Lower Costs

One of the key takeaways from this restaurant’s experience is that a 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.

By switching to a slightly more expensive but higher-quality microgreen source, the restaurant saw tangible improvements in menu profitability, food cost control, and operational efficiency.

Conclusion

For restaurants looking to improve profitability, ingredient quality and consistency should be evaluated alongside direct costs. Everyday Micros Farm microgreens provided this restaurant with a solution that reduced waste, improved margins, and enhanced overall dish appeal. Chef now considers them a staple ingredient, proving that investing in better-quality produce can lead to significant long-term gains.

Would you like to see how Everyday Micros Farm microgreens can enhance your restaurant’s profitability? Get your free samples today.