Neon Greens' founder on hydroponics and the need for a better supply chain

In this episode of Take-Away with Sam Oches, Sam talks with Josh Smith, the founder and owner of Neon Greens, a St. Louis business that opened in 2024 as both a fast-casual salad restaurant and a working farm. The restaurant is attached to a hydroponics operation where Neon Greens grows its greens before sending it to the kitchen via conveyor belt. Not only does this create a great show for guests, but it also provides them with high-quality, hyperlocal produce at a time when food-borne illnesses are making consumers lose trust in the supply chain. Josh joined the podcast to talk about the state of the farm-to-table movement, why our supply chain needs to be decentralized, and why restaurants must have a clear “why” that drives their growth.

In this conversation, you’ll find out why:

• Restaurants are telling a story, and the operator’s conviction in that story determines its success
• The supply chain needs to diversify, and hydroponics is just one solution
• Consumers crave transparency in their relationship with food
• Every menu item has a story, and your employees should know how to tell it
• The nexus of quality, value, and experience will drive the future of restaurants
• Your “why” isn’t just your purpose; it’s your decision-making compass
• Big, transformative ideas don’t need scale to make an impact

Have feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.