Parameter Slider Lab
The math behind commercial microgreens is shockingly simple once you see it. Set your four numbers — yield, price, seed cost, tray+labor cost — and see margin per tray. This is exactly how restaurant operators price their weekly runs.
Commercial-grade microgreens usually run $6–$12 per 10×20 tray.
Broccoli ~400g; radish ~450g; pea 600–900g.
Restaurants pay $20–60/lb depending on species and region.
Higher for specialty species like cilantro or basil.
Tray amortization, medium, water, labor at your hourly rate.
Excellent margin. Keep the recipe, scale the trays.