Seed what is ordered. Harvest what is sold.
Lanemi turns your chefs and health subscribers into standing orders you can read weeks out, locks each harvest count the night before, and bills restaurants on proper credit accounts with statements. In your currency, wherever you grow.
Every sale is a promise you made last week.
A tray of pea shoots seeded today is a product in ten days, so microgreens are grown to order whether you plan it or not. The growing is the craft. The trouble is the guessing around it: what to seed, what the chefs will change, and who has actually paid.
Seeding on hope.
Seed too much and it composts. Seed too little and a chef plates without you, once. A disappointed kitchen does not call twice.
Chefs who change weekly.
The bistro doubles radish for a new dish, the cafe drops sunflower. Every change arrives as a message you must not lose.
Two kinds of customer, two kinds of money.
Restaurants expect monthly accounts like every other supplier. Households want to prepay a weekly box. Your notebook holds both badly.
No shelf to hide on.
What is cut today is delivered today. The harvest list has to be exact before the knife comes out.
The orders stand still long enough to grow for.
Chefs run their own standing orders.
Each restaurant gets its own login and a standing order: sunflower and radish every Tuesday and Friday, quantities they adjust themselves. A menu change lands in your plan without a phone call, and the nightly forecast locks it before you harvest.
Homes on weekly boxes that pause themselves.
A mixed pack every Saturday, paused from the subscriber’s phone when they travel. Skipped weeks never get cut, and your Saturday list is exact before Friday ends.
A seeding calendar built on real commitments.
Your standing orders are visible days and weeks ahead, so you seed against demand that exists instead of demand you hope for. Take on a new restaurant and the plan shows exactly what next month now needs. Cap each variety by the trays on the bench, and the ninth order for eight trays waits for the next harvest.
Restaurant money and household money, both right.
Restaurants run postpaid on credit accounts: deliveries post as they land, a statement closes the month with one numbered tax invoice, and dues past your terms are flagged. Households prepay a wallet topped up online through your own payment account. Both sit on the same double-entry books.
A morning run that beats prep time.
Runsheets sequence the round so restaurant stops land before kitchen prep and homes follow, with a printable sheet for the basement kitchens where signal goes to die.
Built for a crop with no warehouse.
| What you get | What it does for you |
|---|---|
| Standing chef orders | Small quantities, many varieties, adjusted by the kitchen itself |
| Weekly home subscriptions | Mixed packs with self-service pause and skip |
| Night-locked harvest count | Exact cuts per variety, fixed before the knife comes out |
| Stock caps per variety | Orders never outrun the trays on the bench |
| Credit accounts and statements | Restaurants billed monthly, dues flagged, one tax invoice per period |
| Prepaid wallet and online top-ups | Households pay ahead, credited on their own |
| Morning runsheets | Kitchens before prep, homes after, one clean loop |
| One-time orders | A tasting box for a prospective chef, on the next run |
| Disputes and credits | A wilted pack settled with a photo and a fair credit |
| Catch-weight pricing | Optional, if you sell loose by the weighed gram rather than the pack |
| Returnable containers | Optional, for trays or clamshells you take back with a deposit |
A grow room works the same in any city.
Racks in a garage or a proper vertical farm, the model does not change: standing orders in, exact harvests out. Choose your currency, set your cutoff to your cutting hour, and keep the food-safety paperwork your region asks for, with a reminder before it lapses.
Built by people who plan tomorrow the night before.
Lanemi began on a farm round where the next morning was decided before sleep, every night. Microgreens sharpen that same discipline to its finest point: a crop with no shelf, grown against promises. The locked plan at the heart of this platform is exactly that promise, kept.
The things growers ask us first.
Chefs change their order every week. How does that stay sane?
They change it themselves, from their own login, and the change flows into your locked nightly plan. You harvest to the plan, not to a stack of messages.
How does this help me know what to seed?
Your standing orders are visible days and weeks ahead, so you seed against real commitments. The plan will not seed trays for you, but it ends the guessing that ruins margins.
Can restaurants pay monthly while homes prepay?
Yes, side by side. Postpaid credit accounts with statements for the restaurants, prepaid wallets for the homes, both on the same books, both checked to balance every hour.
I sell live trays as well as cut packs. Both?
Yes. A live tray is just another product with its own price, on the same standing order and the same run.
What if a pack arrives wilted?
The buyer raises it with a photo, you settle it with a fair credit, and the record keeps a good kitchen relationship professional.
What about a farmers-market day with no deliveries?
Keep it outside the system, or model it as a pickup zone later. The delivery round and its books stay exact either way.
One good idea for your round, once a week.
Short, practical, and no filler. Leave any time.
Ready to stop seeding on hope?
Book a demo and we will set it up with your varieties, your chefs, your harvest days and your currency.