Soo I’ve had the idea of starting a small restaurant on a permaculture farm for a while. Every single ingredient would be grown right on the farm and customers would be able to see and walk around the farm if they want(with supervision, I guess in a short tour?), im thinking it should be a vegan restaurant, it just makes more sense to me. All the food would be organic/pesticide free/herbicide free, This would be the healthiest restaurant in my whole country for sure.

The restaurant wouldn’t be on the middle of the farm but it would be right in the middle of a nice botanical garden. The garden would make the place so much more pretty and attractive, plus this way people can sit down benches placed around the garden and eat while. In my country theres not many 3rd place , I could advertise the place as a free botanical garden with a restaurant on it.

The farm would be right besides the garden but it would be fenced so people dont touch the plants too much or steal them. So yeah these are 3 ideas together, botanical garden/restaurant/farm. I feel like I can advertise the botanical garden and the vegan restaurant separately so its less confusin.

  • Asleep_Onion@alien.topBEnglish
    1·
    1 year ago

    I’ve thought about doing something similar, but the logistics of operating such a business sounds like an absolute nightmare:

    1. Ask any successful restaurant how much ingredients they buy annually, and then figure out how much farm you would actually need to grow all that food. It would likely take many, many acres.
    2. Having to predict exactly how many customers you’ll get, and when, and what they’ll want to order, MONTHS in advance.
    3. Having to come up with seasonal recipes that correspond with exactly which crops are ready for harvest at any given time.
    4. Growing exactly the right amount of each of those ingredients so you don’t end up with too much extra, or end up running out of a necessary ingredient for a dish way before you run out of the other ingredients.
    5. Making sure those ingredients are ready exactly when you need them (when the other ingredients are also ready).

    And you probably are thinking along the lines of, “I can be creative and come up with new recipes on the fly based on what I have at any given time,” but really try to think about exactly how much time you’re going to want to spend doing that. You’re going to be running a farm, and a restaurant, and somehow also have the time and energy every day to figure out what you can do with 50lbs of eggplant, 4lbs of wheat, and 3 tomatoes, to make a dish people are going to want to pay money to eat? That sounds extremely exhausting to me.