A Garden for Every Restaurant

Take complete control of your farm to table initiative

The restaurant business is a tough one – staffing, changing tastes, competition, ingredient issues, inventory issues, etc., all seem to conspire to make this one of the most challenging (and rewarding) businesses to be in. If you want to stand out from the crowd, there are fewer and fewer ways to do this outside of the great food, great service combo platter. There is one way to take your game to the next level – and that is taking “local” and farm to table to another plateau by growing some of your own produce.

At Eco Garden Systems, we developed our Original Garden with you in mind – a talented chef with a focus on fresh who wants to control as much of the equation as possible – all with the Easy to Do label featured prominently. Our unique and scientifically tested system can help you in many ways:

  • Community – your team is always interested in ways to pitch in and enhance their “shared purpose”. Unlock their hidden talents by letting them be the plant nurturers. You, of course, decide what to plant – but use their passion to help maintain your new garden.
  • Sustainability – from easy to sustainable is a short step with an Eco Garden – the science behind the Original Garden (perforated Soil Platform, Water Reservoir and Air Gap) all work together to create a 2x speed to maturity, ~50% increase in production and a 65% lower water use.
  • Performance – if the 2x speed and +50% didn’t grab your attention, how about getting the production of a 4’x12’ in-ground plot into a 4’x6’ raised garden bed – that can go almost anywhere (including a rooftop)?

The restaurant community is often built on cross-restaurant relationships. A very large but “small” community, you can even explore a sharing system – where you and some of the other chefs in your area work together to grow and share ingredients. While not for everyone, we have seen some pretty interesting ways for folks to work together – both for the individual restaurant community and for the larger “all restaurant” community to help the industry thrive in whatever town you happen to be in.

How will my guests know we have gone this extra mile?

Well, restaurants are a natural theater – from Bern’s (Tampa) wine cellar tours and dessert/cigar bar to any sort of teppanyaki themed restaurant, theater goes hand in hand with the dining experience. Think of these gardens as another type of theater – a tour of your rooftop and the multiple raised garden beds you have can drive home your “totally fresh” focus creating not only that sense of wonder for new patrons but that trust factor with your returning guests – reinforcing why they dine with you whenever they go out.

Will ingredients grown on site actually be better?

Absolutely – from the control of every input (soil, nutrients, moisture, etc.) you will be able to create flavors that can’t be replicated. For herbs, greens and micro-greens, whenever these get cut away from the mother plant for transport, they are dying and losing nutrients every second they are not attached to the plant. You can provide the absolute freshest ingredients – and this will come through in the flavor and in the nutritionally dense fresh food you are able to serve.

For things like tomatoes, you now control the style you want – you are not beholden to what is available anymore (although you may choose to supplement for classic dishes where flavor is not the main component). You can build a menu around flavor profiles like never before – creating subtle nuances enhanced by seasoning and sauces that will put your competitors to shame.

I am a chef – not a gardener. Will that matter?

The easy answer is not at all. An Eco Garden System is so simple even a beginner can master using it quickly. Someone who has a love of food and knowledge of how it grows will quickly rise to the top of gardening skill continuum. Also, chances are your team has some passionate gardeners among the ranks – tap into that knowledge, passion and desire to squeeze every bit of quality and quantity out of your new garden. The raised nature of the garden (39” at the top – roughly kitchen counter height) makes this accessible to everyone on your staff – no bending, crawling or stooping to plant, nurture and harvest the best veggies available.

My menu changes seasonally – can an Eco Garden accommodate that?

Absolutely! We have seen everything from single ingredient in a garden (think Spring potatoes or micro-greens) to fully maximized gardens with shorter plants in the front tapering to taller plants in the back to maximize sunlight early in the season so you can grow a lot of variety. We also recommend a complete succession planting plan – from early crops to mid-year crops to late crops all planned out to accommodate your menu. With a couple of our new “cover hacks” you will be able to plant earlier and harvest later – further extending the life of your “fresh” ingredients. If you are fortunate enough to live in a city or state where Winter means temps in the 40’s (rather than the sub-zero extravaganza we experience in Minnesota) you can grow ingredients all year long!

My menu changes seasonally – can an Eco Garden accommodate that?

Absolutely! We have seen everything from single ingredient in a garden (think Spring potatoes or micro-greens) to fully maximized gardens with shorter plants in the front tapering to taller plants in the back to maximize sunlight early in the season so you can grow a lot of variety. We also recommend a complete succession planting plan – from early crops to mid-year crops to late crops all planned out to accommodate your menu. With a couple of our new “cover hacks” you will be able to plant earlier and harvest later – further extending the life of your “fresh” ingredients. If you are fortunate enough to live in a city or state where Winter means temps in the 40’s (rather than the sub-zero extravaganza we experience in Minnesota) you can grow ingredients all year long!

What if my restaurant does not have a rooftop?

We have seen some very creative solutions to grow vegetables. From indoor grows (bringing that theater right into the dining room) to hardscape placements (alleys, sidewalks, etc.) to placing gardens with your key employees to maintain and harvest. There are a lot of different ways to make an Eco Garden the center of your business – and we look forward to helping you think of innovative ways to treat your guests to the best ingredients possible.

How many do I need to keep my restaurant supplied and what will it cost?

An Eco Garden Systems’ Original Garden is an investment – a 20+ year investment that will pay you and your community back over and over (did we mention that our gardens have a UV stabilizer that keeps them from deteriorating in the sun?). This investment will begin paying dividends as quickly as you can get your seeds to sprout. From not having to invest time in shopping to leveraging your team’s gardening skills and passion, you can quickly get product to grow and thrive. For most plants you will want (herbs, greens, tomatoes, etc.) they will produce over and over again. This allows you consistency and overall value – plus you can reinforce your brand with the right kind of “fresh ingredients” to drive satisfaction and total value.

Finally, our system is scalable. Four gardens is a great start (and all can be connected to a single controller for automation) for any rooftop but we recommend a complete plan that will allow you to quickly and easily scale up from there. Interested in getting your garden started? Learn about the value of the Eco Garden raised bed garden system.

The Eco Gardens Systems “Eco System”

What makes our product unique on the market? We have compiled an entire segment on the Eco Garden Eco System.

Finally, our product is proudly fabricated and assembled in the United States – in fact, our plant is located in a small town in Central Minnesota – creating sustainable jobs in manufacturing, order processing, supply chain and fulfillment.

If your restaurant group is committed to “fresh”, we want to work with you to get our gardens working for your team – to take back control of where your ingredients come from, become a “fresh” evangelist and make your restaurant the place to be for every guest.

Where can I download a brochure?

We have created a brochure especially for Community Centers like yours who want to embrace gardening. View our eMagazine Eco Garden System for Restaurants for specs and benefits for your industry. Contact us to talk about your needs or place your order!

Our Partners

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    The original Eco Garden will transform the way you garden. Quick and simple to setup, sustainable, and efficient — this garden is for any level of gardener.

    Who We Are

    Started in 2016, Eco Garden Systems has a long history of gardening, gardening innovation and gardening for seniors.

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