HoReCa & Restaurants
Fresh garnish. Every service. Guaranteed.
Stop paying premium prices for herbs that wilt before the service starts. SmartGrow puts a growing appliance in your kitchen, delivers daily harvest, and handles every technical aspect — so your team focuses on the plate, not the plant.
Why it works
Why it works for restaurants
Daily harvest, zero prep time
Your chefs harvest directly from the unit at the start of every service. No ordering cycle, no delivery window, no waste.
Consistent quality every week
Microgreens and herbs grown in a controlled hydroponic environment deliver better flavour and appearance than anything arriving off a market van.
A menu story worth telling
Grown in-house. Two words that change a menu description — and justify a higher price point.
Fully outsourced maintenance
Our technician handles every visit. Your kitchen never touches a filter, adjusts a nutrient level, or manages a malfunction.
What to expect
Honest about what this is
A SmartGrow Tower in your kitchen will not replace your wholesale supplier. What it will do — every single week, year-round — is give your chefs guaranteed daily access to the freshest herbs and edible flowers in Georgia. The unit is built for plate-up garnishes, signature cocktail leaveს - not bulk supply.
What to expect
- ✓200–400 garnishes per week, year-round [TODO: calibrate with Sophia before launch]
- ✓A consistent visual story for guest-facing menus
- ✓Zero kitchen labour — service handles everything
What we don't promise
- ✕Bulk salad supply
- ✕Root vegetables, fruits, or anything over 17 cm tall
- ✕Operation without the monthly service contract
Recommended system
The right SmartGrow for your restaurant
3-layer hydroponic tower
SmartGrow Tower
Three-layer growing for mid-size venues that need consistent volume.
- Footprint
- 65 × 34 × 102 cm
- Planting positions
- 48
- Expected yield
- Daily-harvest volume of microgreens, herbs, edible flowers, and small leafy greens
- Service tier
- Standard
Best for
- Mid-size restaurant kitchen with consistent garnish needs
- Multi-room wellness studio or boutique spa
- Multi-classroom STEAM curriculum
- 15–30 person office wellbeing programme
Price: On request
Also available
Countertop hydroponic unit
SmartGrow Mini
On-counter freshness for cafés, studios, and small teams.
- Footprint
- 50 × 27 × 34 cm
- Planting positions
- 30
- Expected yield
- Enough microgreens, herbs, and edible flowers for one busy bar service or a small daily harvest
- Service tier
- Essential
Best for
- Single independent café or coffee bar
- Solo wellness practitioner or single-therapist studio
- Pilot installation in one classroom
- Small office (5–15 people)
Price: On request
5-layer hydroponic system with seedling tier
SmartGrow Tower Plus
Five-layer system with a dedicated seedling tier — for venues that need range as well as volume.
- Footprint
- 77 × 40 × 170 cm
- Planting positions
- 72–85
- Expected yield
- Continuous harvest cycle — staggered planting across 4 growing tiers means weekly yield without gaps
- Service tier
- Premium
Best for
- Hotel F&B operations with named menu items
- Multi-site school networks running shared curriculum
- Large team offices (40–80 people)
- Chain café with signature garnish across locations
Price: On request
Commercial-grade aluminum hydroponic system
SmartGrow Pro
Aluminum-frame commercial system for venues where the appliance is part of the brand experience.
- Footprint
- 85 × 36 × 180 cm
- Planting positions
- 80
- Expected yield
- High-volume continuous yield. Aluminum frame designed for permanent on-premise installation.
- Service tier
- Enterprise
Best for
- Hotel chains and large restaurant groups
- Corporate campus wellbeing programmes (80+ employees)
- School networks with multiple locations
- Premium wellness retreats where the unit is a guest-facing centrepiece
Price: On request
Service in your kitchen
What the service contract means for your team
Kitchen teams should not be managing growing appliances. Our monthly service contract means a SmartGrow technician handles every visit — seed changes, nutrient refills, system checks, and any malfunctions. Your head chef never needs to open the technical manual.
Common questions
Questions from HoReCa buyers
Early results
We are in active pilot with our first HoReCa partners
Our first restaurant installations are going in this season. We will publish real-world yield data and chef feedback here as soon as our pilot clients give sign-off. In the meantime, book a visit — we will show you the unit in person.
Ready to grow?
Let's Find the Right System for Your Business
Book a no-obligation visit to your premises, request a tailored quote, or download the product brochure — whichever step makes sense for where you are right now.