MICROGREEN BUSINESS GUIDE · CONWAY, FL

Start a microgreen business in Conway, FL.

Conway is an established lakeside community in Orange County, just southeast of downtown Orlando and minutes from the airport. Almost none of the microgreens on the area's restaurant plates are grown here. They arrive by truck from greenhouses outside the metro, and that freshness gap is exactly what a local grower walks straight into. The operator who plants close to the Orlando kitchens is the one who locks the chef-driven accounts before anyone else thinks to show up.

Quick Answer

You can start a microgreen business in Conway with under $400 in initial equipment and grow it into a $3,000 to $8,000 per month side income within 90 days. Here is the local demand picture, the unit economics at Orlando-area wholesale prices, and the operating system used by working microgreen farms.

If you walked into ten chef-owned restaurants around downtown Orlando and the Milk District on a Tuesday and asked where their microgreens came from, how many do you think would name a grower inside Orange County? The honest answer is almost none, and they are usually surprised when they check.

What Conway buys today

Conway is a lake-dotted community of around 13,600 people sitting inside one of the largest restaurant and tourism markets in the country. Downtown Orlando, the Milk District, Mills 50, and Winter Park's dining scene all sit within a short drive, and the broader metro pulls in a constant flow of visitors and conventions. That is a deep chef-driven and retail buyer base inside easy delivery range of a Conway grower.

The buyer profile is unusually broad for a metro this size. Independent restaurants and the growing scratch-kitchen scene anchor wholesale, the convention and hospitality layer adds catering volume, the natural-grocery scene supports clamshell retail, and Central Florida runs several strong weekend farmers markets. A local label carries real weight in a metro where almost all produce arrives on a truck.

The climate is the easy sell. Central Florida heat and humidity stress outdoor leafy production for much of the year. A climate-controlled indoor space in a Conway garage or spare room holds the same temperature in August as in January. A 5 by 10 foot footprint can carry both a restaurant route and a weekend market booth.

Every week you delay, another fifty trays of restaurant revenue gets locked up by a distributor truck rolling in from outside the metro. What does it cost you to be the second grower in your part of Orlando instead of the first?

The math, in Orlando-area prices

Restaurant wholesale prices for microgreens around Conway sit in the standard national range, with chef-driven downtown Orlando and Winter Park accounts paying above commodity pricing because of the freshness gap. Here is what the unit economics look like at conservative local numbers.

Startup cost

$400

Trays, soil, seed, lights. Used gear cuts this in half.

Per-tray net

$20-$30

After seed, soil, packaging, delivery.

Trays per week

100

Target for $3K-$5K/mo at local pricing.

Break-even week

Week 4

First positive cash week. Most growers hit it.

What that looks like in Conway square footage

A 10 by 10 foot room with two vertical shelving units holds 60 to 80 active trays. That is enough to produce $3,000 to $5,000 per month in Conway at standard wholesale prices. A two-car garage doubles it. A dedicated spare room triples it.

Picture the version of your week where Sunday is the planting day, Tuesday and Friday are restaurant deliveries into downtown Orlando and Winter Park, Saturday is the farmers market, and the system on your phone tells you exactly which trays to cut and when. What changes about the rest of your week when the income side is on autopilot?

Three things every working microgreen farm in Conway runs on

  1. A seed density and watering plan you trust. The number one cause of failed trays for new growers is over- or under-seeding. The cheat sheet inside Grown Like A Pro gives you grams per 10x20, soak hours, blackout days, harvest day, and watering for sixty-one varieties.
  2. A rotation tracker. Once you are running thirty-plus trays per week, you cannot remember what is in blackout, what is in light growth, what harvests Tuesday. A spreadsheet works for the first month. After that you need a system that pings you the day before each harvest and reorders seed before you run out.
  3. A customer + invoice layer. Restaurants around Conway want predictable weekly invoices and net-15 terms. Farmers market customers want clamshell tracking. Both want consistency. The app handles both.

The IKEA test

If you can follow an IKEA instruction sheet without screaming at the family, you can grow microgreens at a commercial level in Conway. The steps are about that difficulty: open the box, lay out the parts, follow the picture, repeat. Trays are the bookcase. Seed is the dowels.

If you ever did struggle with the IKEA bookshelf, that is exactly why Glappy lives inside the app. Glappy is the in-app coach that breaks every step down barney style, in your own language, from "how do I plant my first tray" to "why is this tray going leggy at day five and what do I do about it tonight." Type the question, get a step-by-step answer. There is no question too basic. The whole point is that a Conway grower starting today is not on their own.

What you are not buying

You are not buying a course. You are not buying a hype product. You are not buying seed from us, and you are not buying trays from us. We do not sell either. Grown Like A Pro is the operating system you run your Conway farm on. The growing happens in your garage.

Try Grown Like A Pro free for 30 days →

Conway microgreen FAQ

How much can I make growing microgreens in Conway?
A working microgreen farm in Conway can produce $3,000 to $8,000 per month within 90 days of starting. The math: 100 trays per week, $20 to $30 net revenue per tray, harvested in a garage, spare room, or sealed indoor grow space. The ceiling is set by how many restaurants and farmers market customers you can serve, not by the growing setup.
Is it legal to sell microgreens in FL?
Yes. Florida has a Cottage Food Law (updated 2021) allowing direct-to-consumer sales without a state permit or inspection, and fresh raw uncut produce like microgreens is treated favorably. Restaurant and grocery wholesale generally falls under FDACS (Florida Department of Agriculture and Consumer Services). Verify with FDACS before a wholesale contract.
What microgreens sell best in Conway?
Sunflower, pea shoots, and radish are the three highest-volume sellers in nearly every U.S. city, including the Orlando area. Broccoli is the highest-margin variety because of its sulforaphane reputation with health-focused buyers. Specialty varieties like amaranth and shiso command premium pricing from chef-driven restaurants.
How much space do I need to grow microgreens in Conway?
A 10 by 10 foot room with two shelving units holds 60 to 80 active trays, which is enough to produce $3,000 to $5,000 per month. A garage corner, spare bedroom, or sealed utility room all work in Conway's hot, humid climate. Vertical shelving is the fastest path to higher revenue per square foot.
What is the best app for tracking microgreen production in Conway?
Grown Like A Pro is the operating system used by working microgreen farms in the Conway and Orlando area. It handles seed density math, watering schedules, harvest timing, inventory, customer orders, and the financial side. Free 30-day trial with no credit card.
How long does it take to learn to grow microgreens commercially?
Most growers in the Conway area are selling their first trays within 30 days of starting. Commercial proficiency, meaning you can run 50-plus trays per week without losing crops to mold or under-seeding, takes 60 to 90 days. The seed density and watering math is the single biggest predictor of how fast you get there.
Do I need a license to sell microgreens in Conway?
For farmers market and direct-to-consumer sales in Conway, most growers operate under Florida's Cottage Food Law with no state permit or inspection. For wholesale to restaurants and grocery stores, sales generally fall under FDACS, and you typically need a sales tax permit. Verify your specific situation with FDACS before signing a wholesale contract.
How do I price microgreens to restaurants in Conway?
Restaurant wholesale around Conway runs $1.50 to $2.50 per ounce for standard varieties, $3 to $5 per ounce for specialty varieties like shiso, micro basil, or amaranth. Sell by the pound for repeat accounts. Local fresh commands a premium over the shipped-in product that most area restaurants currently buy.

Related guides

Once you have the Conway math in your head, the next read is the density chart that drives every tray you plant.

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