Have you considered growing greenhouse vegetables for a high-end clientele?

An increasing number of upscale resorts, restaurants, and affluent individuals have begun operating their own greenhouses to produce the fruits and vegetables they want to prepare and consume.
While many restaurants across the country lost sales or went out of business during the COVID-19 pandemic, some had no problem maintaining their customer base. Serge Boon, founder of Boon Greenhouse Consultancy in Hendersonville, N.C., said he had seen an increase in business for restaurants and resorts that serve a high-end clientele. He has also seen a growing demand from people who want to establish greenhouse programs to produce crops that are not readily available to ensure they have a consistent supply of quality food.

“These include luxury resorts that employ chefs who want specific types of fruits and vegetables,” Boon said. “More of these up-scale resorts are looking to produce their own food, so they have more control over what is available and the quality of the food produced. This enables these companies to be less dependent on outside suppliers. Producing their own food enables these companies to offer their guests a more high-end dining experience.”

Boon said the pandemic also didn’t have much effect on his customers who wanted to increase their food security by producing their own crops.

“The grocery stores which were having supply-side issues had less food to offer,” he said. “If someone has the opportunity and ability to build their own greenhouse so food can be produced year-round, that eliminates having to rely on what’s available at the grocery stores. This is an up-and-coming market no matter what happens with the pandemic.”

Read the complete article at www.urbanagnews.com.


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