The rain had stopped but the kitchen still wanted fresh, bright microgreens for lunch service. In a 6×8-foot corner of a backyard, a three-tier shelf hummed with grow lights. Chefs called in the morning; by afternoon the trays were washed and boxed. This is backyard setup — small, tight, profitable, and built to scale without blowing your budget. If you can park a grill, you can build a microgreen system that keeps restaurants happy.
The Compact Blueprint Chefs Will Actually Order From
Small footprint, big yield. The sweet spot is a 3–6 tier shelving unit, 24–30 inches deep and 48–72 inches wide. This backyard setup fits a balcony or shed and produces 10–30 trays per week depending on height and crop. Use rolling wire shelves or DIY plywood racks with casters to move stock to sunlight or a packing table. Start with one dedicated zone for germination and another for light-grown trays — separation cuts losses and speeds workflow.
Lighting That Looks Cheap but Performs Like Pro Gear
LED strips and bars beat old fluorescent banks for heat and power. A simple rule: 20–30 watts per square foot of shelf space with full-spectrum LEDs gives dense, vibrant microgreens. Place lights 6–12 inches above canopy and adjust weekly. Use timers for 12–16 hour light cycles. For a backyard setup, hanging adjustable rails or chains keeps flexibility. If power is limited, stagger crops and lights to the most productive tiers to avoid installing heavy circuits.
Trays, Media, and Spacing That Restaurants Will Notice
Not all trays are equal. Standard 10×20 inch trays with 1–2 inch depth are perfect for most microgreens. Soil, coconut coir, and hydro mats each have pros and cons: coir drains well, soil gives flavor depth, mats speed harvest. Use dense seeding and 10–14 day harvest windows for peppery, uniform trays. For a backyard setup, stack trays with at least 2–3 inches between them during germination and increase spacing after cotyledons open to avoid damping off.
The Airflow Trick That Stops Mold and Saves Harvests
Air circulation is the silent hero. A single oscillating fan per 4–6 trays reduces humidity pockets and fungal risk. Move air gently, don’t blast plants. Exhaust a small cabinet or tented shelf to avoid stale, humid conditions. If your backyard setup is in a shed, add intake vents low and a quiet inline fan high to pull air through. This simple change often cuts losses by half compared to sealed racks.
Scaling from Backyard Hobby to Reliable Restaurant Supply
Scaling is not more shelves only — it’s process, predictability, and paperwork. Start with one chef and three predictable crops. Document yield per tray and pack time. Use modular shelving: add another identical rack rather than mixing sizes. Contracts should state delivery windows, weight tolerance, and rejection policy. As orders grow, add a dedicated wash/pack table and cold box. You’ll know it’s time to expand when you’re turning trays three times a week without stress.
Cost-saving Hacks That Don’t Look Cheap on a Plate
You can build a working backyard setup for under $600 in parts if you’re savvy. Buy used wire racks, repurpose LED shop lights, and cut trays from foodservice liquidators. Invest in these three things: decent LEDs, a reliable fan, and a good thermometer/hygrometer. Avoid penny-pinching on airflow and light — those are false economies. Comparison surprise: DIY LEDs save cash up front, but commercial bars save time and troubleshooting later.
What to Avoid: Common Mistakes That Kill Margins
Errors that cost time and money. Don’t overwater trays, don’t stack without airflow, and don’t mix harvest schedules on the same shelf. Avoid cheap seed that germinates inconsistently. Don’t promise delivery windows you can’t meet. Mini-story: a backyard grower started by mixing radish and basil trays on one shelf; when mildew hit, he lost an entire week of orders and two chef contracts. Keep crops, schedules, and racks organized to stay reliable.
Restaurants buy consistency first, flavor second. Your backyard setup should make chefs confident they’ll get the same tray every Tuesday. Build for repeatability, not vanity, and the business follows.
For practical seed rates and food-safety guidance, check resources from USDA and university extension guides like Cornell Cooperative Extension.
How Much Space Do I Need to Supply One Small Restaurant?
For a single small restaurant (25–40 covers) you can start in about 18–30 square feet of dedicated shelving space. That typically means two 3- to 4-tier racks holding 20–40 trays on rotation. Plan a separate 3–5 square foot wash and packing area. This footprint covers staggered harvests so you can deliver fresh trays multiple times per week. Space cleverly and you’ll hit restaurant demand without renting extra property.
Which Microgreens Sell Best to Chefs and Why?
Top sellers are sunflower, pea shoots, radish, and basil microgreens because they offer strong flavor, fast turnover, and visual impact. Sunflower and pea give volume and texture, radish brings spice, and basil ties into herb orders. Chefs want reliable flavor and uniformity; they’ll pay a premium for trays that look and taste the same every week. Rotate offerings for seasonality, but keep a core of dependable crops for repeat sales.
Can I Run This System Year-round in a Backyard?
Yes, with attention to temperature and humidity. Winter may require insulating your shed or moving racks indoors with supplemental heat. Maintain temperatures between 60–75°F for most microgreens and keep RH around 50–70% during growth. Use small heaters, seal drafts, and monitor with a thermometer/hygrometer. If you follow light and airflow rules, a backyard setup can produce consistently through seasons with modest additional energy costs.
What Basic Food-safety Steps Are Essential for Restaurant Clients?
Cleanability and traceability matter. Use food-grade trays and washable packing surfaces. Wash hands, sanitize tables, and keep a written log of seed lots and harvest dates. Rinse trays and dry quickly to avoid cross-contamination. Label each delivery with crop name, harvest date, and contact details. Chefs often ask for supplier records; having them ready builds trust and opens doors to larger contracts.
How Do I Price Microgreens for Restaurant Customers?
Price by weight and perceived chef value. Common ranges are $20–$50 per pound wholesale, which typically translates to $8–$20 per 10×20 tray depending on crop. Calculate costs: seeds, media, power, labor, packaging, and a margin. Track time per tray — labor is often the hidden cost. Offer volume discounts and predictable delivery schedules. Transparent pricing and consistent quality will keep restaurants ordering weekly.