Microgreens Mini‑Course: From Seed to First Customers + 1h Zoom Call

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About Course

A short, practical mini-course plus a dedicated 60-minute Zoom call to make sure you actually execute.

You get immediate access to 3 short episodes (under 60 minutes total), the complete templates pack (30-Day Plan, Outreach Tracker, Sample Delivery Checklist, Follow-up Cadence), and the 30-day execution system with tasks, checklists, and reminders.

Then we schedule your Implementation Call — where we review your 30-Day Plan together, build your weekly outreach plan, and remove your biggest bottleneck (time, outreach, or routine).

This is for people who want to move fast and avoid the guesswork.

By Hy-Farm — the world’s leading microgreens business system.

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Course Content

Lesson 1 – Build Your 30-Day Plan
This lesson focuses on why recurring orders beat one-off sales, and how to build a concrete 30-day action plan to get there. It walks through choosing a realistic starting scenario (5, 10, or 15 restaurants), setting 3 weekly KPIs (new contacts, follow-ups, and delivery consistency), and locking two fixed days in your calendar for outreach and follow-up. The central message: results don't come from motivation or planning — they come from a repeatable weekly routine that survives even bad weeks.

  • Build YOUR 30-Day Plan
    15:09

Lesson 2 — Run Your Home Test Cycle
This lesson focuses on why running a clean, controlled home test cycle is the essential first step before approaching any restaurant. It walks through the minimum hygiene and environment standards, how to plant three varieties (radish, broccoli, pea) correctly on day zero, what to monitor during days 1–6 (moisture, structure, smell, color), and how to harvest and store properly. The central message: you're not chasing perfection — you're building repeatability. If you can't produce a clean, stable batch at home, you won't do it under restaurant pressure.

Lesson 3 — Get Your First Recurring Clients
This lesson covers the full outreach-to-recurring cycle for landing restaurant clients. It walks through how to identify the right targets, deliver samples professionally, follow up with a structured 3-question framework, and handle the most common objections. It also introduces a simple weekly rhythm — prospecting, outreach, sample deliveries, follow-up — tracked with just three numbers. The central message: most people don't lose on quality, they lose on inconsistent follow-up. A boring, repeatable weekly routine is what turns samples into recurring orders.

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