Grow microgreens for restaurants and markets

This step produces the sales asset the whole plan runs on: ten restaurants within a 25–30 minute drive that already buy local produce, each with the chef's name, a direct phone or email, and one dish where microgreens could garnish. Write the two questions you will ask every chef at the top of the sheet: do you currently buy microgreens, and from whom — and what do you pay per pound today.

1. Search Google Maps or Yelp for “farm to table” and “local produce” within a 25–30 minute drive, and add any place a local food blog names.
2. Keep only restaurants whose menu or website names its suppliers — these already buy local and have a produce line in the budget.
3. Find the chef's name on the site's team page or the restaurant's Instagram; never address the pitch to “the owner”.
4. Note the phone or email and one garnish idea per menu, such as radish microgreens on the brunch eggs.
5. Aim for fifteen candidates so the ten that make the list survive the ones who never answer.