Farm-To-Table On A Whole New Level

Abigail's RestaurantSupply your restaurant, cafe or hotel with fresh produce organically grown on site in containers, raised beds or a full rooftop farm. Urban farms and gardens draw the community, beautify barren spaces, and demonstrate your restaurant’s commitment to sourcing the finest ingredients possible.

“Our Boylston location’s indoor garden has generated more attention and buzz than any sign or anything else we’ve done to connect people with what we do and our mission.”

– John Olinto, Owner/Founder of b.good

Hyper-Local Produce

Take the food service farm-to-table movement to the next level by growing and harvesting a portion of your produce only feet from your establishment’s kitchen. Growing on site ensures quality and a fresh supply of typically high-priced herbs and unavailable heirloom plant varieties.

“Herbs we get from even the best purveyors have lost flavor. Fresh herbs, straight from our Green City Growers garden, the flavors are still there; they just pop.”

–Head Chef Freddie, Tables of Content Catering

Benefits of Growing On Site

  • Yield, on average, 2-3 pounds of produce per square foot of growing space (requirements)
  • Immediate access to fresh, local, chemical-free produce
  • A meaningful connection to your ingredients for an inspired menu
  • Active participation in the “green movement” and energy conservation
  • A collaborative environment for your staff
  • Cost-saving (yield and value), and time-saving
  • Generate buzz-worthy press

Download the details or read a case study.

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Past and Present Restaurant Clients

b good restaurant
abigails restaurant
ledge kitchen and drinks
the independent
flatbread company
brass union restaurant
seaport hotel boston
the sinclair
ester restaurant
cafe at mathworks
gourmet caterers
tables of content catering
eat at jumbos
ole mexican grill
ula cafe