Microgreens Mini‑Course: From Seed to First Customers + Microgreens Growing Kit

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Microgreens Mini-Course + Growing Kit: From Seed to First Clients

A practical, no-fluff mini-course that gives you a 30-day execution plan, the exact templates, and the weekly routine you need to land your first paying clients. Plus the physical kit so you can start growing from day one.

You’ll get immediate access to 3 short episodes (under 60 minutes total), a complete template pack (30-Day Plan, Prospecting Tracker, Sample Delivery Checklist, and Sales Follow-Up System), and a 30-day execution system with tasks, checklists, and reminders.

You’ll also receive the Hy-Farm Growing Kit shipped directly to your address: seeds, tray, substrate, spray bottle, and a grow guide. Everything you need for your first harvest in 10 days.

You can’t deliver samples of something you haven’t grown. The kit closes that gap: by the time you reach the prospecting phase of your 30-Day Plan, you’ll have real product in hand.

Watch the episodes, start the kit, copy the templates, and complete your 30-Day Plan. Consistency beats intensity.

By Hy-Farm — Europe’s leading system for building microgreens businesses.

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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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