Farmer's Table

What Farmer's Table does

Farmer's Table is a privately held, single-location farm-to-table restaurant operating at 1901 N. Military Trail in Boca Raton, Florida, adjacent to the Wyndham Boca Raton Hotel. Founded in 2013 by Mitchell Robbins in partnership with Joey Giannuzzi, the restaurant is structured as Farmer's Table LLC under Florida jurisdiction and is owned primarily by Robbins. The culinary program is led by Culinary Director Michael Schenk (trained in Michelin-starred kitchens in Germany) and Executive Chefs Bruce Feingold and James Pruitt, with a stated 'never-ever' commitment: no chemicals, hormones, pesticides, or antibiotics in proteins; no deep fryer; no microwave; no dairy in savory dishes; and 99% scratch kitchen including dressings, sauces, breads, pastries, and hand-stretched mozzarella. An on-site organic garden supplies herbs and greens (Mizuna, Arugula, Tom Thumb, mint, basil, rosemary), and the kitchen uses Zero Acre oil exclusively. Core protein supply comes from Châtel Farms (grass-fed beef) and Springer Mountain Farms (antibiotic-free chicken), with produce sourced from Swank Specialty Produce, Coastal Pastures honey, and a broader network of local farms and artisans.

The business operates four revenue streams: dine-in restaurant service (breakfast, lunch, dinner, weekend brunch, Monday-Friday happy hour); private events and catering across six on-site event spaces (Oak Room up to 100 seated/150 cocktails, Grand Ballroom up to 140 seated/180 cocktail, The Arbor outdoor terrace up to 75, Addison Room up to 60, Palm Suites up to 30); off-site catering with curated menus and wedding/bar packages; and Farmer's Table Express, a grab-and-go/takeout sub-brand operating through the Toast Tab platform at $3-$13 per item with average entrée at $12. The main menu prices items $10-$27 (e.g., Boca Poke Tuna $16, Pan Roasted Salmon $26). Distribution is single-country and direct-to-consumer, supplemented by the Wyndham hotel adjacency referral channel. The company has also extended its footprint through the Red Pine sister restaurant in Midtown Boca Raton (family-style Chinese) and a co-developed 120,000 sq. ft. Class A office building project with developer Malcolm Butters. Marketing is multi-channel across the company's website, OpenTable reservations, earned media in regional and national press (Boca Magazine, South Florida Business Journal, NY Post, Sun Sentinel, Palm Beach Post), and organic social media.

Name

Farmer's Table

Legal name

Farmer's Table LLC

Website

https://farmerstableboca.com

Company type

Private

Founded year

2013

Operating status

Operating

Headcount range

101–250 employees

Short description

Farmer's Table is a privately held farm-to-table restaurant in Boca Raton, Florida, serving health-conscious diners, hotel guests, private-event clients, and takeout customers via dine-in, catering, and an Express grab-and-go sub-brand.

Ownership category

akta.pro rank

Product category

Farm-to-table Restaurant

NAICS

Full-Service Restaurants (722511), Restaurants and Other Eating Places (72251), Caterers (722320), Food Services and Drinking Places (722)

SIC

Retail-Eating & Drinking Places (5810), Retail-Eating Places (5812)

akta.pro primary industry

Farm-to-Table & Contemporary American Restaurants (THAFACAF)

akta.pro secondary industry

All-Day Dining Restaurants (THAFACAJ)

Keywords

• Farm-to-table dining
• Restaurant services
• Private event catering
• Health-conscious menu
• Scratch kitchen

Headquarters

HQ city

Boca Raton, Florida

HQ country

United States

HQ region

North America

Offices1 record

Markets served

GTM type

B2C

Offering type

Services

Cost components

Personnel, Supply Chain, Operations, Marketing or Sales, Infrastructure

Revenue model

1. Restaurant Dining: Full-service dining offering breakfast, lunch, dinner, weekend brunch with menu featuring organic, sustainably sourced ingredients. Covers walk-in customers, reservations, and hotel guests.
2. Private Events & Catering: Private dining rooms and event spaces (Oak Room, Grand Ballroom, The Arbor, Addison Room, Palm Suites) available for bookings. Full catering services with curated menus for weddings, corporate events, celebrations.
3. Takeout & Delivery (Farmer's Table Express): Grab-and-go and takeout service offering breakfast, lunch, dinner items ranging from $3-$13. Online ordering via Toast Tab platform.
4. Happy Hour: Monday-Friday Happy Hour from 3pm-6pm featuring discounted beverages.

Pricing tiers

Go-to-market motion1 record

Distribution channels4 records

Marketing channels5 records

Core offering

Farmer's Table operates a single-location, full-service farm-to-table restaurant at 1901 N. Military Trail, Boca Raton, FL, serving breakfast, lunch, dinner, and weekend brunch with organically and sustainably sourced ingredients prepared from scratch. The business also runs a grab-and-go takeout program (Farmer's Table Express) and multiple private dining rooms used for weddings, corporate events, and celebrations, plus off-site catering services.

Product overview

Farmer's Table is a single-location farm-to-table restaurant located adjacent to the Wyndham Boca Raton Hotel in South Florida. The core offering is a full-service dine-in restaurant serving breakfast, lunch, dinner, and weekend brunch with menus featuring organic, sustainable, and ethically sourced ingredients. The business extends its offerings through Farmer's Table Express (grab-and-go/takeout service) and comprehensive catering for off-site events. The restaurant also operates as an event center with multiple private dining spaces including The Oak Room (2,300 sq. ft., up to 150 guests), Grand Ballroom (up to 180 guests), The Arbor (outdoor poolside terrace, up to 75), The Addison (up to 60), and Palm Suites (up to 30), collectively making it the largest private dining venue in Boca Raton. The restaurant emphasizes health-conscious dining with plant-powered choices, on-site organic gardens, and scratch-made preparations.

Differentiator

Problem solved

Functional benefit

Brands

• Farmer's Table Express: Grab-and-go program offering healthy meals designed to be healthy and affordable for everyday purchase, including breakfast, lunch, dinner, snacks, salads, soups, main entrees, and desserts.

Products and services

• Farmer's Table Restaurant (Dine-In) Full-service farm-to-table restaurant offering breakfast, lunch, dinner, and weekend brunch with menus featuring organic, sustainable, and ethically sourced ingredients prepared from scratch. Serves individual diners, families, and walk-in customers.
• Farmer's Table Express (Takeout)

Quantifiable outcome

• 99% of kitchen made from scratch including dressings, sauces, breads, and pastries
• +2 more outcomes

Named customers3 records

Segments4 records

Ideal customer profiles3 records

Technology focussed No

API detail

Has API

No

API docs

API detail

Core technology

AI maturity

App detail

Feature4 records

Partnerships

Eight partnerships are on record, tiered minor and core.

• Coastal PasturesminorStrategic or Co-development PartnerLocal honey supplier based in Delray Beach, Florida. Their honey was voted the best-tasting honey in Florida for 2025. Used in teas, dressings, desserts, and other menu items.
• Châtel FarmscoreStrategic or Co-development PartnerGeorgia-based cattle farm supplying grass-fed, antibiotic and hormone-free Angus and Akaushi beef. Cattle are raised with environmental responsibility and animal welfare focus. Primary beef supplier for the restaurant.
• Springer Mountain FarmscoreStrategic or Co-development PartnerChicken supplier providing poultry raised without antibiotics, steroids, or growth stimulants. Described as 'the only chicken we trust' - sole chicken supplier for the restaurant.
• Zero AcrecoreStrategic or Co-development PartnerSupplier of Zero Acre oil - the exclusive cooking oil used in the restaurant. Described as a clean, sustainable, and heart-healthy alternative to seed oils.
• Wyndham Boca Raton HotelcoreStrategic or Co-development PartnerHotel adjacent to restaurant location. Partnership includes employee discount program for hotel staff, room rental options for event attendees, and mutual referrals between hotel guests and restaurant patrons.
• Red Pine (Sister Restaurant)minorChannel Partner/ Reseller/ DistributorFamily-style Chinese dining restaurant in Midtown Boca Raton. Partnered with same developer Malcolm Butters on 120,000 sq. ft. Class A office building project. Promoted as sister restaurant on Farmer's Table website.
• Swank Specialty ProduceminorStrategic or Co-development PartnerHydroponic farm in Loxahatchee providing specialty produce to farm-to-table restaurants in South Florida. Grows produce free of pesticides, fungicides, and herbicides. Contributes to the local farm-to-table ecosystem.
• Local Farms & ArtisanscoreStrategic or Co-development PartnerNetwork of local farmers, fishmongers, and vendors supplying fresh ingredients. Restaurant chefs spend up to three hours daily contacting vendors to ensure highest quality and freshness.

Scale indicators3 records

Recent moves6 records

Expansion highlights5 records

Regional players

• Beach House Restaurant: South Florida farm-to-table full-service restaurant with private dining and event capability serving a similar coastal, health-conscious clientele. Local Florida peer with overlapping event and dine-in segments.
• The Fresh Kitchen: Tampa/South Florida fast-casual concept focused on clean, locally-sourced bowls and healthier alternatives. Comparable regional peer targeting the same health-conscious Florida diner.
• Bolay: Florida-based fast-casual chain built around build-your-own bowls with fresh, gluten-free, health-forward ingredients. Regional comparable in Florida market with overlapping health-conscious customer base.

Direct peers

• Le Pain Quotidien: Full-service bakery-café concept built around organic, locally-sourced ingredients with all-day dining, catering, and private event capability. Directly comparable in menu structure and event/catering verticals.
• True Food Kitchen: National farm-to-table full-service restaurant chain with a similar anti-inflammatory, seasonally-rotating menu and chef-driven positioning. Closest direct comparable in concept, target diner, and price point.

Emerging players

• Dig: East Coast fast-casual concept centered on seasonal, locally-sourced bowls and entrées with a strong farm-to-table narrative. Comparable emerging concept in ingredient transparency and chef-driven casual dining.

Broad incumbents

• Sweetgreen: Public fast-casual chain built around sourcing transparency, local farms, and health-forward menus. Comparable in clean-ingredient and farm-to-fork positioning but operates at scale in fast-casual rather than full-service format.
• Blue Hill at Stone Barns: Iconic farm-to-table restaurant (Dan Barber) operating an on-site farm and a chef-driven, source-transparent menu. Comparable at the high end of the farm-to-table category with event programming.
• Seasons 52: Darden-owned full-service chain emphasizing fresh, seasonal ingredients and a rotating menu. Closest scaled full-service farm-to-table incumbent with private dining and event capability.
• Flower Child: National fast-casual chain (Fox Restaurant Concepts) featuring organic, farm-fresh, plant-forward bowls and entrées. Comparable in clean-ingredient sourcing and health-driven positioning, though at fast-casual price points.

Market position

Strengths1 record

Weaknesses1 record

Competitive moat4 records

Key risks6 records

Key highlights6 records

Customer concentration

• LinkedInlinkedin.com/company/farmer's-table

Revenue estimate

Valuation estimate

Number of profiles

Profiles5 records

Funding overview

Funding rounds

Investors

Funding detail is available on the Subscription and Enterprise plan.Contact sales →

M&A

Investments

M&A and investment is available on the Subscription and Enterprise plan.Contact sales →

Frequently asked questions about Farmer's Table