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.
if I’ve learned anything from my many many years in the restaurant world is that vegan restaurants are cool, but eventually suffer because carnivores typically won’t go to them and the vast majority of consumers are carnivores or at least some take on it.
Blue Hill at Stone Barns has a similar concept. Hyper local, farm on site, etc etc.
Lots and lots and lots of education will be involved here. Not necessarily for you, but for a lot of your customers, who I’m sure have been educated to eat a very specific way over the last century or so.
The idea is cool - it could be executable - but I would do a legit market research in your area to see if I need for such a restaurant is warranted
All of these things are not atypical - but I’m curious what island you live on and wether or not enough people on that island would care. Also, if you’re on an island, maybe include fish at least. Plus chickens will help your farm.
As far as harvest, I would look into fermentation and preservation techniques (drying, smoking, fermenting, pickling) so you can utilize out of season produce all year long.