Selling microgreens to restaurants. How I got my first 10 clients.

Took me about 3 months to go from growing in my kitchen to supplying 10 restaurants. Here is what worked: I grew samples of 6 varieties, put them in nice containers, and literally walked into restaurants at 2pm when chefs are prepping but not slammed. Free samples every time. Let the product speak for itself. Most chefs were genuinely excited. The ones who said no usually came back within a month. Now doing about 800 GBP a week from a spare bedroom.