Edible landscaping firms and kitchen-garden services working on the client’s site. Urban, rooftop and microgreen farms delivering from their own. Ortalio is built for both: the chef’s request, the crop plan, the harvest, the delivery and the report the kitchen keeps.
Some growers work in the client’s garden. Some grow on their own farm and drive the harvest to the kitchen door. Many do both. Ortalio treats each place as a site, so the work lands in the same record either way.
1On the client’s site
Edible landscaping and kitchen-garden services
Rooftop garden teams at restaurants and hotels
Hydroponic and indoor growing-station services
2From your own farm
Urban, rooftop and container farms
Microgreen growers
The record, for every growerWhat every site keeps
Site — the client’s property or your own farm
Growing stations — beds, towers, racks, channels
Chef requests — what, by when, how much
Crop plan and successions
Harvests and deliveries
The Garden & Harvest Report
Same record either way.
Illustration · the five kinds of grower this page is written for
The growers
Written for the people who do the growing.
1
Edible landscaping and kitchen-garden services
Who you are
You design, plant and keep kitchen gardens for restaurants and hotels: courtyard herb beds, chef’s gardens by the kitchen door, edible borders a dining room looks out on. The garden is the client’s; the growing is yours.
Your week
Garden visits on a rhythm you agreed with the client. Sowing the next round before the last one is cut. A chef who asks on Monday for more chervil by Friday, and a kitchen that picks between your visits.
What the chef judges you on
Herbs and leaves ready when the menu needs them. A garden that looks looked-after every day, not only on planting day. Straight answers about what is coming and when.
Ortalio is built to
Keep each client’s garden as a site with its own beds and growing stations
Log a chef’s request during the visit, against the crop it concerns
You run the rooftop garden, the terrace beds or the walled kitchen garden of a hotel, a resort or a restaurant group. Some of you are the head gardener of a country-house hotel’s kitchen garden; some of you look after several roofs across a city.
Your week
Weather sets the pace. The executive chef wants to know what will be ready for the new menu; the hotel wants the garden to look cared for in front of its guests; the bar wants its own herbs.
What the chef judges you on
A garden that stays productive between seasons. Harvests split fairly between the outlets. A record they can read without asking.
Ortalio is built to
Hold planting, succession and harvest history for every bed on the roof
Record which outlet each harvest went to
Attach the visit’s photos so the client sees the garden as you left it
Put a season’s work into one Garden & Harvest Report
You install or keep the hydroponic towers, channels and indoor growing stations in or near the kitchen, and the herb walls a kitchen harvests from. Nutrient discipline is the job.
Your week
Checking EC and pH, correcting drift, cleaning and topping up, sowing on a tight cycle. One reading missed between visits can cost a crop the kitchen was counting on.
What the chef judges you on
Consistent product, cycle after cycle. Confidence that the system is being looked after, not only visited.
Ortalio is built to
Log EC and pH on each hydroponic station against the target range you set
Show a reading outside that range as a finding, and what you did about it
Keep short, repeating crops on a schedule per station
You grow on your own ground — a city lot, a rooftop, a greenhouse, a shipping-container farm — and supply restaurants and hotels nearby with herbs, greens and produce on standing weekly orders.
Your week
An availability list out to the chefs. A harvest day that has to cover several kitchens. Packing, the delivery run, and the morning a crop isn’t ready and someone has to be told.
What the chef judges you on
The order arriving on the agreed day, as agreed. A short told before the van arrives, not after. An invoice that matches what came through the door.
Ortalio is built to
Keep your own farm as a site, with its beds, racks and channels
Plan sowings to the standing weekly orders
Log each delivery against the order: what went, how much, what was short
You grow trays on a short cycle in a grow room or a small greenhouse and sell to chefs by weight or by the punnet: pea shoots, radish, sunflower, amaranth, and whatever the menu calls for this month.
Your week
Sowing for each week’s orders. Trays in blackout, trays under the lights, trays ready to cut. Many small orders, each to a different kitchen, often on the same morning.
What the chef judges you on
Every tray ready on the day. Live trays that look their best at the pass. A new variety tried when they ask for it.
Ortalio is built to
Tie each sowing to the order it is for
Turn a chef’s request into a new succession on a rack
Each person in the company does their own part of the work, and each part lands on the same record — so whoever opens it next sees what the others did.
Logs the request
Account manager
Takes the chef’s message and logs it as a chef request: what, by when, how much.
Plans the succession
Owner or head grower
Turns the request into a succession on the crop plan, with the next sowing planned before the first is cut.
Sow and cut
Growers and garden crew
Sow the trays and cut the harvest, each step logged at the station where it happened.
Delivers
Packs and delivers
Packs the order, logs the delivery at the kitchen door, and notes anything short.
The recordCR-14 · Fennel & Ash
Chef request logged — purple radish microgreens
Succession planned on rack MR-02
Sown, then first harvest cut
Delivered against the standing weekly order
Answered, on one record.
Illustration · invented client · sample data
Who it’s built around
The kitchen you grow for.
Restaurants and hotels put in rooftop gardens, courtyard herb beds and edible walls for their guests, for the story on the menu, and for varieties they can’t buy. Others want the leaves cut that morning, a few streets away. The chef and the general manager have neither the time nor the growing skill to do it themselves, so they hire a grower. That grower is who Ortalio is for.
Restaurants, and farm-to-table kitchens that change the menu every weekSee the page
Hotels and resorts, with a restaurant, a bar and banquets to supplySee the page
Hospitality groups with several kitchens and one buyerSee the page
Executive chefs, head chefs and the general managers who sign off the program
They read what you choose to send them. Ortalio doesn’t take orders from chefs or sell anything to them: it keeps your record.
Not for
Who Ortalio isn’t built for.
Home gardeners
Ortalio is for growers who grow for a client’s kitchen, as a business.
Home hydroponics
Countertop systems and grow kits are a different job.
Cannabis growers
Ortalio is for food crops grown for kitchens, and nothing else.
Box schemes and market stalls
Weekly boxes for households and farmers’ market stalls are built around consumers, not a chef’s orders.
Field-scale farming
Ortalio is built around gardens, greenhouses and growing stations that supply kitchens, not field crops or wholesale.
Restaurants looking for a garden service
Ortalio doesn’t grow anything. It is built for the growers who do.
Keep going
Walk through the pages your company would work in.
One record, a piece at a time, with invented clients and sample data.
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
Grow for every kitchen on one record.
Founding access is open to the growers who supply restaurants and hotels — in the client’s garden or from their own farm — and want every request, harvest and delivery on one record from the first day.
Launching with a 14-day free trial. No card needed.
