Prepared for
Foodservice Solutions
Give your customers back their time.
Ben E. Keith treats every operator as a partner. Frogmore helps your reps deliver on that with high-margin frozen breakfast and private label made in our SQF-certified South Carolina plant, a short run from your Carolina and Southeast divisions.
Better Together
Your most innovative, flexible solutions partner.
Ben E. Keith brings the relationships and the reach. Frogmore brings the kitchen, the plant and the speed. Together we give operators products that solve real problems, starting today.
Innovative
New breakfast and private label items developed with your category team, from concept to case in weeks, not quarters.
Flexible
Short runs, custom formulas and pack sizes that fit a single division or the whole network. We scale with demand.
Solutions-driven
Your reps walk in with a labor answer, not just a price. Operators save prep time; Ben E. Keith earns loyal, recurring volume.
Close to home
Made in South Carolina, a short run from your Carolina and Southeast warehouses, for fresher inventory and lower freight.
For Ben E. Keith
Differentiated, higher-margin items competitors cannot match, plus a dedicated manufacturing partner.
For your operators
Consistent quality, less scratch prep, and easier staffing in every kitchen.
For Frogmore
A long-term partner that puts our plant to work where it matters most.
Spotlight: Frozen Breakfast
Breakfast is one of the highest-margin dayparts. These two items take the labor out of it.
Frozen Cooked Grits
Southern, stone-ground style grits, fully cooked and frozen. Kitchens thaw, heat and serve, with no stirring pot on the line and no scorched batches.
- Eliminates 45+ minutes of active stovetop cooking per batch
- Same texture and yield in every location
- Easy upsell into lunch and dinner menus
Frozen Pancake Batter
Ready-to-pour batter, mixed to the operator's spec or our house recipe, then frozen. Thaw, pour and griddle, with nothing to measure or whisk.
- No scratch mixing, no flour on the line, less waste
- Consistent rise, color and portion every time
- Short training for new or rotating staff
What Frozen Grits & Pancake Batter Change in the Kitchen
The operator problem these two items solve, so they are easy to bring into the Ben E. Keith portfolio.
Grits stirred from scratch before service
Batter mixed by hand, varies by shift
Scorched pots, end-of-day waste
Results depend on who is on the line
Heat, hold and serve straight from frozen
Same batter, same pancake, every location
Portion what you need, nothing wasted
Consistent quality without added skill
Ben E. Keith Signature or Private Label
Carry our recipes, or develop a version with your restaurant’s label. Either way, it is a breakfast item competitors can’t easily match, backed by a sample run so your team can taste it before committing.
Foodservice Solutions
Why operators move their signature items to Frogmore, and why it strengthens the Ben E. Keith account.
One spec, one recipe, the same result at every location your customers run.
Stable cost per unit that operators can plan menus around and reps can quote with confidence.
Breakfast and sauces arrive ready, so kitchens spend less time prepping and more time serving.
Every run is documented, lot-coded and traceable from ingredient to pallet.
With our white labeling option, operators keep their own recipe and brand, which keeps the account loyal to Ben E. Keith.
Cased, labeled and palletized for the warehouse, with Southeast proximity that keeps freight lean.
What does prep cost your customer today, and what do they save buying through Ben E. Keith?
Plug in a real account. Illustrative only; pricing is confirmed per program.
That added spend is also new annual volume for Ben E. Keith.
Inside Our South Carolina Plant
SQF-certified production, built for foodservice volume.
Private Label Favorites
Made to the operator's recipe, under their brand, for the kitchen or the shelf.
BBQ Sauce
Regional styles from sweet tomato to Carolina mustard and vinegar. Built to the brand's flavor profile for back of house or the retail shelf.
Bloody Mary & Margarita Mix
Bar-ready mixers with consistent spice, acidity and sweetness, so every drink pours the same at every bar.
Jams
Fruit jams and preserves for breakfast service, cheese boards and bakery use, or a branded jar to sell at the register.
Marinara Sauce
Classic tomato marinara made to a signature recipe, ready for pasta, pizza and appetizers without daily scratch prep.
Certified & Trusted
Safe Quality Food certification for manufacturing, audited annually.
SQF is benchmarked by the Global Food Safety Initiative, the standard national buyers require.
Kosher certification available for qualifying products.
Responsible sourcing, recyclable glass and waste reduction across our operation.
Formats
Shelf stable (hot fill) or frozen, from bulk back-of-house bags to retail-ready glass.
| Pack | Shelf Stable | Frozen | Best for |
|---|---|---|---|
| Gallon form-fill bag | High-volume back of house | ||
| Half-gallon form-fill bag | Mid-volume kitchens | ||
| 4–5 lb frozen bag | – | Grits and batter | |
| 15 oz flex prep pouch | – | Portioned batter, quick thaw | |
| 32 oz glass | – | Mixers, sauces | |
| 24 oz glass | – | Marinara, sauces | |
| 16 oz glass | – | BBQ sauce, retail | |
| 12 oz glass | – | Jams, retail | |
| 5 oz glass | – | Hot sauce, samplers, gifts | |
| PET | – | Lightweight, shatter-resistant |
Product Specs
Ordering and handling at a glance
| Item | Pack | Case Pack | Storage | Shelf Life | After Opening | MOQ | Lead Time |
|---|---|---|---|---|---|---|---|
| Frozen Grits (FBC label) | 4–5 lb form-filled bag | 4 frozen bags | Frozen | 1095 days | 3 weeks | 50 cases | 3–4 weeks |
| Frozen Pancake Batter (FBC label) | 4–5 lb form-filled bag | 6 frozen bags | Frozen | 1095 days | 3 weeks | 50 cases | 3–4 weeks |
| Private Label Sauces / Jams | Many options | TBD | Ambient | 1095 days | 3 weeks | 500 gal / SKU (depends on format) | Depends on format |
Ben E. Keith item numbers: to be assigned. Sample cases available on request for rep tastings.
How We Work Together
Reps flag operators with a signature item, a breakfast program or a heavy prep load.
A 30-minute call with our team to review the recipe, volume and format.
We produce samples to spec for the operator to taste and approve.
Product is made, palletized and shipped into Ben E. Keith inventory.
Your Frogmore Team
The people who will serve Ben E. Keith
Ross Taylor
Founder and President
Ross@FrogmoreBottling.comExecutive sponsor for the partnership and your first call on strategy and commitments.
Will Collins
Executive Chef
Will@FrogmoreBottling.comDevelops signature and private label recipes with your category team and operators.
Nicole Tindol
Chief Manufacturing Officer
Nicole@FrogmoreBottling.comOwns production scheduling and capacity so Ben E. Keith orders run on time.
Alex Kiehl
Account Executive
Alex@FrogmoreBottling.comYour day-to-day account lead: rep support, sell sheets, samples and new item setup.
Bethany Wiggins
Executive Support Manager
Bethany@FrogmoreBottling.comKeeps projects, paperwork and follow-ups moving between our teams.
Olivia Towey
Director of Food Safety & Research and Development
Olivia@FrogmoreBottling.comFood safety, specs and COAs your QA and purchasing teams need.
Brycen Buchanan
Logistics Coordinator / Warehouse Manager
Brycen@FrogmoreBottling.comCoordinates freight and inventory into your Carolina and Southeast warehouses.