RESTAURANTS AND HOSPITALITY

Growing close
to your kitchen.

An on-site growing project starts with what the kitchen uses, available space and the team that will look after the plants.

Microplante vii Hy-Farm folosite la pregătirea unei farfurii.

Hy-Farm microgreens used to prepare a dish.

THE FOUNDATION OF THE COLLABORATION

System, materials and training.
Adapted to your project.

The partnership connects equipment with initial materials, training and guidance. Configuration, quantities and support are specified in the offer for your chosen direction.

YOUR DIRECTION

A project that fits your team's routine.

We discuss what you want to grow and how you would use the crops in dishes. The choice connects to the menu, pace and organisation of the kitchen.

We identify a space to assess for installation and who will monitor the crops. Team training and the care routine are part of the project discussion.

Desert decorat cu flori comestibile.

A presentation detail from the kitchen.

WHAT WE CLARIFY TOGETHER

Three things that shape the project.

Kitchen needs

Which crops are relevant to your dishes and intended use.

Placement

Space, access and integration of the system on-site.

The team's routine

Who is responsible for crops and how tasks are organised.

Sisteme Hy-Farm instalate într-un spațiu interior.

Real Hy-Farm equipment in its microgreens configuration.

BEFORE YOU START

Growing needs a place and a person responsible.

The project is discussed with the team that will use it. We clarify space requirements, growing activities and the training included.

Configuration, initial materials, training and support are specified in the complete offer.

HOW WE START

First, we understand what you want to do.

01

We discuss your objective.

What you want to grow, for whom and in what space.

02

We clarify the solution.

The configuration, conditions and offer for the project.

03

We prepare the start.

Preparation steps and organisation of the activity.

FREQUENTLY ASKED QUESTIONS

Things we clarify before you start.

It is for on-site growing projects. The conversation starts with the system, its placement and the team that will monitor the crops.

We start with the intended uses, then check suitable crops and configuration.

The restaurant defines who is responsible and the team’s routine; training and guidance are specified in the project offer.

Space is assessed for the configuration discussed. We do not automatically apply the microgreens business guideline to every restaurant.

THE NEXT STEP

What would you like to grow in your restaurant?

Tell us your objective, available space and questions. We start with your specific project.

We use your information to respond to your request. Completing the form does not commit you to buying.