Redefine local cuisine
with a restaurant farm
The local food movement has spawned a new breed of restaurants: those that grow their own ingredients.
For chefs and restaurateurs, the Tower Farms cultivation system provides an abundance of fresh, high-quality ingredients that keep customers coming back often.
Explore restaurant farming examples
Bell Book & Candle
Company located in New York in the United States.
America’s first rooftop restaurant at the table, Bell Book & Candle grows fresh ingredients — such as tomatoes, greens and herbs — for seasonal dishes just six stories above the place where customers dine.
After enjoying great success with his restaurant farm, chef John Mooney started another one, Bidwell in Washington, D.C.
Hamilton Farms
Company located in St-Louis, Misouri, United States.
To ensure a quality source of fresh, local ingredients for their five restaurants, Paul and Wendy Hamilton decided to start their own greenhouse operation.
In the heart of downtown St. Louis, Hamilton Farms produces several tons of produce each year. And because the farm is located near restaurants in Hamilton, travel time is minimal. This means that the food that ends up on the plates is just as tasty and nutritious as when it was picked.
Café Vida
Company located in Culver City, California, USA.
In West Los Angeles, Cafe Vida combines Californian and Latin cuisine to offer a dining experience that is as delicious as it is nutritious.
Aiming to serve dishes that “taste good, look great, and make you feel good,” the restaurant prioritizes the quality of ingredients. So it’s only natural that he chooses to grow his own fresh, hyper-local greens and herbs for smoothies, salads and other healthy dishes — and to do it with Tower Farms technology.
3 results of growing a restaurant farm
Hyper-local food sourcing is a leading trend among restaurants — beating out other major culinary movements, such as using natural products and following environmentally sustainable practices.
And the reasons why are pretty clear. For instance, growing a restaurant farm:
- Delivers a cost-effective supply of ultra-fresh, high-quality produce, saving you money while delighting customer taste buds
- Reduces food miles, packaging, and waste, so people can feel good about supporting your eco-friendly business
- Secures your food supply, allowing you to operate reliably — regardless of shortages, recalls, and price increases
Since our vertical farming systems don’t use soil and allow you to grow virtually anywhere — even indoors — they’re the perfect solution for restaurant farmers.
