Rooftop kitchen garden at sunset, raised beds of basil and herbs under copper lamps, the New York skyline beyond.

Launching soon

Cultivated Precision. Chef-Ready Harvest.

For growers who supply restaurants and hotels

Crop planning for the growers who supply restaurants and hotels

In the kitchen garden you run on a hotel’s roof, or from your own farm to a restaurant’s door: chef requests, crop plans and successions, harvests and deliveries stay on one record the chef can read.

Coming soon Claim early access
A grower in a dark apron packs freshly cut microgreens into trays and crates in a greenhouse lined with racks of microgreens.

Two ways to grow for a kitchen

On their roof or from your farm, the kitchen gets a program it can trust.

Restaurants and hotels want produce grown close by: in a garden of their own, or on a farm nearby. Ortalio is built for the growers who do that growing, either way.

  1. On the client’s site

    Gardens you run for the kitchen

    Edible landscaping firms and garden services keeping kitchen gardens, chef’s gardens, rooftop gardens and hydroponic growing stations at restaurants, hotels and resorts, on a program.

    Hotels and resortsRestaurants

  2. Delivered from your farm

    Produce you bring to the kitchen door

    Urban, rooftop, container, hydroponic and microgreen farms that supply restaurants and hotels with herbs, greens and produce on a standing weekly order.

    Urban and rooftop farmsMicrogreen growers

Who it’s for: every kind of grower, and the people in the business

Where the work sits today

The work is skilled. The record is a spreadsheet, a text thread and an invoice app.

The crop plan lives in a spreadsheet, the chef’s requests in text messages, the invoices in a separate app. Successions, readings and what actually reached the kitchen scatter across all three, so the record is rebuilt each time a chef or client asks.

  • A spreadsheet for the crop plan
  • Text messages with the chef
  • A separate app for invoices

The grower-to-chef routine

From the chef’s request to the record the kitchen keeps, and round again.

Ortalio is built around the loop between a grower and a kitchen. The chef asks. You plan the crop and its successions, plant and read, harvest, and deliver against the order. The Garden & Harvest Report answers the chef’s question, “how was this grown, and when was it cut?”, from a record kept as the work happens. And the next sowing is planned before the last harvest, so the loop keeps turning.

At the kitchen’s back door, a grower holds out a tray of microgreens while the chef points at it, talking through what the kitchen needs. A grower’s hands sow seeds into a tray, with trays behind at every stage from bare soil to seedlings. A grower lowers a handheld meter’s probe into the reservoir of a hydroponic tower planted with lettuce and basil. A grower’s hands cut basil into a linen-lined crate on the edge of a rooftop bed at golden hour. Early in the morning, a grower in work overalls stands in a restaurant kitchen by the open back door, holding stacked crates of fresh herbs. At the kitchen pass, a grower reads from a tablet while the chef listens, a crate of fresh herbs between them.

  1. Chef request

    What the kitchen asked for, by when and how much, logged from the chef’s message and tied to the crop that will answer it.

    See a request become a plan

  2. Crop plan and successions

    Sowings staggered so one harvest takes over from the last, with the next sowing planned before the last harvest.

    See the successions

  3. Planting and readings

    Each planting logged on its bed, tower or rack; on hydroponic stations, EC and pH read against the target range you set.

    See the readings

  4. Harvest

    What was cut, from which growing station, how much and when, logged as the harvest starts.

    See a harvest logged

  5. Delivery

    Delivered against the standing weekly order: what went to which kitchen, when it arrived and what was short.

    See a delivery checked

  6. Garden & Harvest Report

    The record the chef keeps: how it was grown and when it was cut. Sent in your company’s name, when you choose.

    See the report

The next sowing is planned before the last harvest.

The business around the routine

Programs, not visits. Harvest proof, not loose updates.

The calendar, the agreements and the money sit on the same record. Every sowing, succession, garden visit and delivery day goes on one Growing Calendar. A garden you run on the client’s site is billed as a recurring program; a standing weekly order is billed per delivery or once a month. Proposals, invoices and payments run from the first quote to paid.

  • Sowings, garden visits and delivery days on one Growing Calendar
  • On-site gardens billed as a recurring program
  • Standing weekly orders billed per delivery or per month

See the Growing CalendarSee proposals & invoices

Close view of culinary herbs growing in a managed cultivation trough.

The Work Record

A finished job keeps its own record.

When a garden visit finishes a job, such as a bed cleared and replanted or a new tower set up, its steps and times, the before and after photos and your grower’s note stay on record. It reaches your client only if they ask for it or you choose to send it: never by itself, and the invoice doesn’t wait for it.

See the Work Record
Work Record · RB-04Edible-flower bed replantedThe Calloway · rooftop kitchen garden
A rooftop raised bed just cleared, dark raked soil and a trowel on its edge, before replanting.The same rooftop bed replanted with young nasturtiums and borage, freshly watered.
  1. Spent bed cleared7:30
  2. Compost worked in8:05
  3. Nasturtium and borage planted8:40
Keep on recordSend to clientSent
To: Daniel Okoro · from Your companyWork Record: RB-04 edible-flower bed
Illustration · invented client · sample data

Explore Ortalio

The availability list: every page, ready to read.

Each week a grower sends the chef a list of what’s ready. Here is Ortalio’s: every page, and the scene it plays.

Availability · this weekFrom: Ortalio · To: you

The routine

Who it’s for

Reference

Fresh herb crate being handed across a kitchen pass after an on-site harvest.

Founding access

Request founding access to Ortalio.

Share your full name and work email to request double opt-in launch updates for the operating layer being prepared for growers who supply restaurants and hotels.

Share a full name, work email, and consent to request launch updates. Ortalio uses double opt-in confirmation and does not create an account or product access from this request.

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Crop Planning Software for Restaurant Growers | Ortalio