Define weekly use
Estimate how many punnets or grams the kitchen uses during normal service, peak periods and special events.
APPLICATION GUIDERESTAURANT / MICROGREENS
Foodservice Planning
Restaurant Microgreens Growing System
Plan on-site microgreens production around the menu, service volume and the people who will seed, inspect, harvest and clean the system each day.
APPLICATION PLANNINGCrop DemandKitchen FlowHarvest TimingNeo-2T24 punnets / cycle
Neo-5T60 punnets / cycle
MethodAeroponic misting
01 / START WITH DEMAND
Size the system from menu demand, not from the number of shelves.
A practical restaurant plan begins with how many portions need microgreens or herbs each week, which crops are used, and how frequently the kitchen wants to harvest.
Choose crop mix
Separate fast-cycle crops such as pea and radish from longer-cycle herbs such as basil so harvest timing stays predictable.
Plan staggered batches
Avoid loading every tier on the same day. Staggered batches create a more continuous ingredient flow and reduce harvest spikes.
Assign responsibility
Define who checks the reservoir, crop condition, sanitation and reload schedule. Automation supports the workflow but does not replace daily crop management.
02 / MODEL CAPACITY
Choose Neo-2T or Neo-5T around service volume and available space.
Both models use the same enclosed aeroponic workflow. The primary difference is tier count, punnet capacity and physical height.
| Planning factor | Neo-2T | Neo-5T |
|---|---|---|
| Growing tiers | 2 | 5 |
| Punnets per cycle | 24 | 60 |
| Dimensions | 685 × 415 × 960 mm | 685 × 415 × 1,900 mm |
| Reservoir | 18 L | 30 L |
| Reference weight | 40 kg | 70 kg |
03 / DAILY WORKFLOW
Connect growing with preparation instead of treating the cabinet as a display object.
A repeatable routine is what converts cabinet capacity into a reliable ingredient flow.
Load
Seed or load punnets according to the planned crop calendar.
Grow
Run the appropriate lighting and aeroponic programme while checking crop condition.
Harvest
Harvest at the required stage close to preparation, garnish or plating.
Clean & Reload
Remove used material, clean crop-contact surfaces and begin the next batch.
04 / SITE CHECK
Confirm utilities, access and hygiene before choosing the final position.
The best location is not simply the most visible one. It must also support operation and cleaning.
Electrical supply
Confirm the selected model and local AC supply. FarmCube Neo supports 110 V, 220 V and 277 V configurations at 50/60 Hz.
Water & drainage
The technical specification includes DN20 water-supply and DN20 drainage connections. Final routing depends on the site.
Service clearance
Allow practical access for loading, reservoir checks, sanitation and maintenance without blocking kitchen or guest circulation.
Food-safety workflow
Document crop handling, cleaning frequency, seed and media storage, and responsibility for routine checks according to local procedures.
FAQ
Restaurant microgreens planning questions.
How should a restaurant size a microgreens growing system?
Start with weekly menu demand, crop mix and harvest frequency. FarmCube Neo-2T holds 24 punnets per cycle, while Neo-5T holds 60, so model selection should follow actual service volume rather than shelf count alone.
Where should the cabinet be installed?
Choose a location close enough to preparation and harvest workflow while maintaining service access, ventilation, water and drainage planning, electrical supply, cleaning access and safe guest circulation.
Which crops can be planned for restaurant use?
FarmCube Neo supports microgreens and culinary herbs including pea shoots, radish, basil, cilantro, parsley, arugula, kale, broccoli and cabbage. Final crop recipes should be validated for the required flavour, harvest stage and menu use.
NEXT STEP
Match the cabinet to your menu and service volume.
Review the FarmCube Neo technical dossier or send the kitchen footprint, crop list and expected weekly demand for project planning.