SECTION 1

WHY?
What is my driving force to go on with this project?
Why do we do what we do?
Is this aligned with my whys?
Is this action going to take me to my next level?
Is what I’m doing going to take me to the next level?

FIND THE DRIVER

MISSION  Business and revenue reasons
What do I want my business to look like X time from now?
Why do I want it?
Review this weekly/monthly.

VISION  what I want to accomplish 1 month / 3 months / 6 months & 1 year from now.
Tangible objectives. They are going to be fluid but that is okay. Some aspect that will help set
up the vision.

 What does my business look like?

 How many clients do I have
 Monthly revenue
 Time with my family
 Time at the farm
 Costs
Clear & concise goals

CHANGE THE WAY WE THINK

Why am I thinking the way I do?
Goals and being focused on them is what is going to get me to my vision.

SECTION 2
“DOLLAR PER SQ FT” FORMULA
6 sq/ft = 0,5m2  1500$/month grow revenue (±400$/week)
This comes from specific crop selection & space usage.
6 tier shelf, 5 usable shelves, 4 trays per shelf = 20 trays/week production

In my measures they are

What space do I have available?

GOAL SETTING
SMART GOALS

6 EQUIPMENT ITEMS
- Trays
- Lights: T5 40 inch fluorescent lights
- Seeds
- Soils
- Packaging
- Shelving (18 inch depth – 48´ width – 72´ height) – 450mm*1200mm*1800mm
Distributors you can buy from that are reliable

SECTION 3
5 best varieties to grow!
1. Speckled peas
2. Sunflower
3. Red radish
4. Broccoli
5. Brassica blend
Key is a 7 day lighting cycle
“Every Monday we harvest, and replenish with freshly germinated 4 day prior crops.”
FARM PROCESS
 Standardized processes.

PLANT  Thursday
HARVEST  Monday
DELIVER  Tuesday

SECTION 4
INSTAGRAM
Contact 4/5 restaurants a day
10-20% responses
4 people response a week
2-3 meetings.

“YOU DON’T MONEY BY BEING AT YOUR FARM”

Business account
“You buy with your eyes”

CREATING CONTENT THAT SELLS

Three type of photos
1. Farm photos
2. Specific crops
3. Recipes + dishes

Peak level of crops, max height of crops, max color  take 20 photos that day.
- Bright photos
- Reels
- Videos
- Trending hashtags
- Trending music
- Recipes
- Farm pics
What customer base are you trying to achieve?
Intentional Instagram engagement  publish every two days!
WEBSITE
Be intentional about it.

SECTION 5: BUILD YOUR HIT LIST

INTRO
Collective list of potential people, clients, in diversified areas of the food industry. If they
provide food, they are potential customers.
- Chefs
- Golf courses
- Caterings
- Hotels
- Food trucks

FINDING PROSPECTS
Best restaurants in….
Best breakfast in…
Best brunch spots…
Best catering in….
Best food trucks in…

BUILD HIT LIST

What type of clients do we want?

The one that understands my business model and vice versa.

SECTION 6
ASSESS THE OPPORTUNITY
INTRO
Not every opportunity is a good opportunity.

Find the decision maker  contact the independent person sometimes instead of the
restaurant.

SECTION 7
MAKE THE CALL
4 pillars of closing chefs
1- Food cost
2- Shelf life
3- No delivery fees
4- Weekly standing par (regular, ongoing order each week)

Food cost:
Grow to order model, keeping cost down, though keeping your cost down.
Shelf life:
Harvest and deliver in 24 hours. 10/12 days shelf life.
Weekly standing par:
We deliver Tuesday, we harvest Monday, I know you might not always will need product, if you
give 48 hours’ notice we can make changes for that week only.
No delivery fees:
Gather more clients or meetings where you are delivering.

HANDLING OBJECTIONS

SECTION 8
GROW TO ORDER
GROWING BEST PRACTICES
74ºF – 22ºC / 40% humidity
7 day under the light crops
Hight yield/high density crops