Microgreens differentiate  Mamma Ramona's Pizzeria from other California pizzerias.

Customers can tour the area where greens are grown for the restaurant on their visits and during their dining experience.

Because award winning innovator owner, Andrew Simmons and his restaurant use these microgreens in their restaurant recipes,  they are considered farm-to-table. 

 Many customers enjoy taking the micro greens home,  to eat as a replacement to junk food; or to add to their own food  recipes at home or elswhere. 

The restaurant  can grow 1-3 crops at a time, produce up to 280 trays and net about $25 profit per tray .