A grower carries a trug of herbs between copper-edged raised beds and towers of lettuce on a hotel roof, with the parasols and stools of the rooftop bar beyond.

For growers who keep hotel and resort gardens

One rooftop garden. Every kitchen in the hotel.

Hotels and resorts put in rooftop and kitchen gardens for the menu, the story and the varieties they can’t buy, then hire a grower to keep them. Ortalio is built to hold that garden’s plan, its visits and what each kitchen received on one record.

Coming soon Claim early access
See one roof, two outlets

Client · hotel

The Calloway
Garden visit Thursday
Program
Rooftop Kitchen Garden Program
Executive chef
Daniel Okoro
Outlets
The restaurant and the rooftop bar
Garden visits
Monday and Thursday
Growing stations
8 on the roof
Illustration · invented client · sample data

What a hotel asks of you

Four things a hotel garden puts on its grower.

  1. One garden, several kitchens.

    The restaurant, the rooftop bar, a banquet on Saturday: a hotel’s garden rarely feeds one kitchen. Each outlet wants to know what came from the roof.

    On the recordEach harvest logged to the outlet it went to.

  2. An executive chef who plans the season ahead.

    Seasonal menus and banquets are planned weeks out. The executive chef wants to know what the garden will give, and when.

    On the recordThe crop plan and its successions, shared when you choose.

  3. The garden is part of the stay.

    Guests walk the roof, the menu tells its story and the general manager shows it to visitors. It has to look cared for every day, not only on planting day.

    On the recordPhotos from every garden visit: the beds as you left them.

  4. The kitchen has neither the time nor the growing skill.

    That is why the hotel hired you, and why your visits need a rhythm the hotel can see. Country-house hotels where a head gardener plans the crops with the chef work the same way.

    On the recordGarden visits as a recurring program, each with what was done.

One roof, two outlets

Thursday’s harvest, split between the restaurant and the bar.

Scroll through Thursday’s garden visit on The Calloway’s roof: each cut goes down the service lift to the restaurant or across the roof to the bar, and the month’s Garden & Harvest Report gives each outlet its own column.

The Calloway · garden visitThursday’s harvest, by outlet

Rooftop kitchen gardenThe rooftop barService liftGuest floorsThe restaurant

The restaurant

  • RB-01Genovese basil1.5 lb
  • RB-02Chervil8 oz
  • HT-01Tower basil1 lb

The rooftop bar

  • RB-05Shiso3 oz
  • RB-06Lemon verbena4 oz

Garden & Harvest Report· June

To Daniel Okoro, Executive Chef

The restaurant

  • RB-01Genovese basil1.5 lb
  • RB-02Chervil8 oz
  • HT-01Tower basil1 lb

The rooftop bar

  • RB-05Shiso3 oz
  • RB-06Lemon verbena4 oz
Illustration · invented client · sample data
A head gardener in a waxed jacket, a trug of vegetables in each hand, walks away down the gravel path of a walled kitchen garden beside an executive chef in whites.

Built to

What Ortalio is built to do for a hotel’s grower.

  • Keep the hotel’s roof as a site, with each bed and tower a growing station.
  • Run garden visits as a recurring program on the Growing Calendar.
  • Log each harvest to the outlet it went to: the restaurant, the bar, a banquet.
  • Log EC and pH on the hydroponic towers against the range you set.
  • Send the executive chef a monthly Garden & Harvest Report, each outlet on its own line.

The report leaves only when you send it, with your company’s name on it — a PDF in an email, or a link. Nothing sends it for you.

Where the work sits

From the towers to the banquet kitchen.

At a hotel the garden’s work crosses the whole building. Ortalio is built to keep every stop on one record.

  1. The rooftop beds
  2. The hydroponic towers
  3. The service lift
  4. The hotel’s kitchen
  5. The rooftop bar
  6. The executive chef’s inbox

Keep exploring

The rest of the routine.

Ortalio keeps the record of what you planned, read, cut and delivered. It does not certify food safety, trace produce for a regulator or forecast yields: the record is yours, and the kitchen reads what you choose to send.

Founding access

Keep the roof’s record as well as the roof.

Claim early access and hear first when Ortalio opens for growers who keep hotel and resort gardens.

Launching with a 14-day free trial. No card needed.

Coming soon Claim early access
Rooftop Garden Maintenance for Hotels & Resorts | Ortalio