What's up everybody it's Alex and RJ here from Backyard Sprouts and in today's video We're gonna be giving you a current update on our business and kind of first impressions on our microgreens coming up next So as you guys know if you've been keeping up with our Instagram and our latest YouTube blog Which was I believe two weeks ago you guys would have known that we landed our first two clients Which was super ridiculously awesome Alex and I couldn't stop smiling for like two days straight Because it's just super surreal, you know when we first started this venture in January Everything is always just infrastructure work and setting up and just a whole bunch of boring things It's not really boring, but you know it's we weren't Landing clients was like way for us in the future. We for me I didn't even think that we would be landing clients till way later I thought we were gonna hit the farmers markets and then build some clientele that way and then try and hit maybe Some some chefs and restaurants and see how we do but in our current venture we just reached out to restaurants and it just happened it happened organically The one restaurant in Fort Mill That I didn't even try on that one because they said that they were being sourced by one of our major competitors They're pretty big farm. So I didn't even try honestly didn't try it all so I just ate there and He asked how the business was going and so I kind of just I guess my passion just Took over and I was like oh my gosh. Yeah, Alex and I started growing our samples and sunflower And I was even showing a picture. I was like look look as if I've known this guy for years, right? And so he's like he kind of looked at it and he looked at me like Well, do you have samples for us and I was like I was caught by surprise honestly and I was like Yeah, we have samples It's like any literally looking me like okay, we'll bring some samples in bring your business partner And let's see if we can incorporate these in any of our dishes and I just texted Alex and so I was like Alex Alex we have a meet and greet with our first client and then not even what a few minutes later was it yeah Same day same day. I'm going to tell me because I Alex goes do check this out So same day I happen to be looking at a restaurant that I really like that's sort of near my house And I was like, uh, they don't use my green spawn. Just gonna email them and reach out They're probably gonna just ignore me or not respond But I was like it's worth it and the restaurant General manager responded within like 30 minutes saying yes. Oh my god. Please bring them over We'd love to have samples so it's like all right I was like what we have another restaurant that was on samples. They're super excited And that one was really cool to me because they weren't using microgreens Well, at least not listed on their website already. They were using few and garnishes But they didn't have a city supplier unlike the seller restaurant who is already contracted with a Competitor of ours. So we're like, oh this has a lot of potential You know, if you're looking into Doing and building your own my degrees business just know that it's doable I mean Alex and I aren't salespeople at all Alex works in supply chain I work as an engineer. We're not constantly selling anything. So it's doable and it's very real when You know you reach out to these customers and clients and they say yes And they want you to come in and bring some samples and you know, it just goes from there So don't get discouraged don't don't get scared about reaching out to people like that All it takes is a simple email and what's the worst that can happen? They say no move on to the next restaurant Right so we just wanted to share our experiences with that and how we landed our first couple clients because You know if we can do it and we don't have any official sales training you guys can do it as well And they have to remember we were told this we have I think firmly we're expecting to go to like probably Tens of clients to 20s, you know, multiple numbers of clients to be rejected for anyone even gave us the time a day Yeah, we were like we're gonna get rejected all day long like I don't think over this We were like just floored that they were interested in the non-stop of that that they love them And then wanted to place orders with us. So the first guy we took the samples to you know, he's smelling the microgreens and He has no reaction to the piece whatsoever. I'm like oh my god. He hates We think they're terrible He hates so far. So these are delicious. And so I was like oh the piece are terrible He absolutely hates them like I did do a good job And then we take them to the next restaurant to sample the guys like these pea shoots are delicious And I was like okay And he liked the sunflowers as well, but yeah, we were a little at first like oh he was under well But they ordered them anyway. They did like them. They did they did and This is where the full week comes in and they've been messing with it with samples and they've been including it in their dishes And both restaurants utilize both peas and sunflower. Yeah, the one restaurant up north They were saying that they use the sunflower for a garnish on top of the chaline sea bass Which was awesome and then they were using Alex's pea shoots for a red tie curry. Yeah, so that was awesome And he's like oh yeah, these are featured items and so it was super exciting to hear that then I went to the restaurant down south and We've been working with the one one person I met the other guy for the first time and he loved Alex's pea shoots. He's like oh the peas were awesome And I was like oh see there you go Alex And so they were telling us what they were using their dishes for And they used Alex's pea shoots on top of this bulgogi rice dish So they garnished it on top of the egg and I took a picture of it and I sent it to Alex I was like Alex liquids or pea shoots. Yeah So it's super exciting. It's it's even more exciting when you see your product In real life and yeah and in dishes themselves. So that was super cool. It's very very cool I will say the one thing that I guess we kind of started with was just region to russians that we both like You know, I was like I'm not just gonna go around flat and start emailing all these russians I'd like to at least have my sub-russure so I like to eat at and already sort of have a relationship with so we have really no process or um, I guess set way of going about to find people we've just been Thinking about who we like and who we'd like to do business with. Yeah, yeah We took that criteria and we did Do our initials research online that fit that wrote for restaurants that fit that criteria right? So restaurants that really promote a lot of farms of table All within the city and you know, we took that list and yeah, we just kind of ran with it So the next update we have is that coming in May We are gonna be at the notice farmers market and we're not quite sure what's all gonna be ready after We'll definitely have our microgreens, but there might be a few other Plants that will be coming with us Yeah, yeah, then just say you're a rugla is ready. Yeah, that's crazy. Yeah, I've never gone over gala It's delicious So yeah, we will be making our debut at a farmers market So if you're in the area come for contract that May 4th notice farmers market and there's so many other good vendors there like when we checked out first time about pickles and honey I bought yeah, I bought spiced okra. Yeah, so you should just come to Chaya everybody else too Yeah, yeah, check it out So that'll be super exciting So Alex and I have a busy busy few weeks ahead of us to try and make sure that we are ready for that yeah Avenue and you know serving for chefs and restaurants is completely different from farmers markets farmers markets Alex and I still have to Make sure all of our ducks are lying in a row. We want to make sure that we have um was it like a banner at least Yeah, that has our logo that can put in front of the table or behind us We want to make sure that we have a nice table cloth to put over the table So we still have a few a few logistical things to take care of infrastructure work and quantity wise Obviously like sizes people at farmers markets aren't gonna be buying the same amount as a restaurant So we're just trying to figure out the correct way when the package everything that it's a little more realistic or what someone to want to buy Yeah, yeah, so I think we have a pretty excited though. Yeah So that's a full update on what our business is doing right now if you guys have any questions So that will be at or what we're growing drop them in the comments below as always Alex and I are trying to build a community of like mine So we would absolutely love it if you guys hit that like and subscribe button So you guys get the latest on our urban farming adventure and we'll see you guys next time Yeah, and as always Alex and I are trying build