Frogmore Bottling Company
A South Carolina co-packer that turns food brands' and restaurants' recipes into consistent, shelf-ready product, from first test-kitchen batch to palletized runs.
What we do
Frogmore was founded in 2018 to bring honesty and dependability to co-packing. We serve four kinds of partners.
Emerging & established brands
Small-batch through scaled production for sauces, dressings, mixers and condiments, with recipe protection under NDA.
Restaurants & chains
Signature back-of-house recipes produced off-site in bulk, giving kitchens consistency and prep hours back.
Private label & distribution
Proven formulas and portfolio products for retailers and distributors looking to fill category gaps.
Consulting
Guidance on formulation, process, compliance and retail readiness before a brand is ready to scale.
Why this market, why now
Brands need dependable partners
Growing food brands outgrow home and shared kitchens fast, and many co-packers are hard to reach, slow to respond, or will not take smaller runs. Frogmore was built to be the reliable alternative.
Restaurants are short on labor
Operators want consistent signature items without the prep hours. Producing back-of-house recipes off-site solves a daily problem for kitchens and chains.
Distributors want differentiated items
Broadliners and retailers look for private label and exclusive products that competitors cannot easily match.
The Southeast is underserved
Our plant sits within short freight reach of the Carolinas and the wider Southeast, a fast-growing region for food and foodservice.
The plant
An SQF-certified facility in South Carolina with hot fill, cold fill, cup fill, form fill and frozen capability under one roof.
Capabilities
Hot Fill Production
- Shelf-stable sauces, mixers, marinara and condiments
- Inversion and vacuum-seal verification on every batch
- Particulate-tolerant filling for pepper, horseradish and vegetable solids
- Validated shelf life with documented COA data points
Cold Fill, Refrigerated & Frozen
- Cold-fill dressings, dips and ambient-mixed products
- Refrigerated and frozen bulk programs
- Form fill, pouches and portion-cup filling
- Process selection matched to your acidity and shelf-life target
Packaging Formats
- 1 oz through 32 oz glass and PET bottles
- Half-gallon and gallon bags for back of house
- 50-gallon drums for food service
- Labeling, case packing and palletizing in line
Quality, Compliance & Traceability
- SQF, GFSI-recognized and Kosher certified
- Three-link ingredient lot traceability from receiving to pallet
- Batch-level QC: cap tightness, vacuum seal, taste assessment
- Microbial stability testing and audit-ready documentation
How we are growing the business
Several growth channels are already in motion, each built on the plant and team we have today.
Frozen breakfast for foodservice
Frozen grits and pancake batter in form-filled bags, introduced through broadline distribution starting with Ben E. Keith.
Private and white label programs
Proven recipes that distributors and operators can carry under their own label.
Restaurant and chain production
Signature sauces and bases made off-site in bulk, returning prep labor to kitchens.
Consulting as a front door
Formulation, process and compliance guidance that brings brands to us before they are ready to scale.
Inbound marketing engine
Category, manufacturing and resource content built to be found in Google and AI search tools.
Targeted, researched outreach
Personalized brochures for priority prospects, with read tracking and one-click meeting requests.
The January line
This raise funds one thing: a new production line installed in January, sized for demand we already have.
What it runs
Form-filled frozen bags and pouches for grits, pancake batter and bulk sauces, from 2 lb foodservice packs to 5 gallon bag-in-box.
Why now
Frozen breakfast demand through broadline distribution is already confirmed. Today the plant turns away or delays runs because current lines are booked most weeks.
What it changes
More output per labor hour, longer runs with fewer changeovers, and room to take on larger private label programs.
Where the money goes
Raise size and terms are shared in conversation.
Milestones
- Nov 2026Equipment ordered
- Jan 2027Install and utility work
- Feb 2027Validation and process authority sign-off
- Mar 2027First commercial runs
- Q3 2027Two-shift operation
Proof, and demand waiting on capacity
Current pipeline (anonymized)
A system for filling the line with the right clients
Most co-packers our size run on spreadsheets and phone calls. We built our own platform so new capacity goes to the most profitable relationships, not just the next inquiry.
Identify
Every website inquiry is scored on recipe readiness, volume and distribution, then researched automatically with a fit rating.
Attract
Priority prospects receive a researched, tailored brochure with a self-serve cost calculator and one-click meeting requests.
Manage
One pipeline with owners, tasks and follow-up timing, plus a daily view that flags deals going cold.
Retain
Current clients are scored on gross profit per line hour, growth and ease, so capacity goes to the most profitable relationships.
Optimizing and automating operations
An in-house platform that makes sales, marketing and client service repeatable instead of dependent on any one person's inbox.
Automated lead intake
Website inquiries are qualified by segment, recipe readiness and distribution, then routed to an owner automatically.
AI-assisted research
Every new prospect is researched in seconds, with fit ratings and questions for the first call.
Daily team focus
A Today view and a daily digest surface follow-ups, overdue tasks and deals going cold.
Client health scoring
Current accounts are scored on profit, efficiency, growth and ease, so capacity goes to the best-fit clients.
Client portal in development
Clients will follow batches through each production station, with QC reports, documents and lot traceability in real time.
Shared marketing library
Photos, videos and sales material in one organized, searchable place for the whole team.
What could go wrong, and how we handle it
Install timeline
Equipment is sourced from established suppliers, and existing lines keep running throughout. A slip delays added capacity, not current revenue.
Client concentration
No single client exceeds about 20% of volume, and the pipeline above spreads new volume across segments.
Food safety
SQF certification, batch-level QC, COA data points and full ingredient lot traceability are already standard practice.
Filling the new capacity
Committed demand and a waiting list cover the first shift. The client platform is built to fill the second.
Leadership
Ross Taylor
Built Frogmore on a standard of honesty and trustworthiness the co-packing industry rarely offers.
Nikolaus Lischerong
Two decades as an entrepreneur, investor, real estate developer, and business operator — now guiding Frogmore’s enterprise strategy and long-term value creation.
Kurt Dyck
Brings a full financial picture to manufacturing decisions — costing, cash flow, and the strategy behind capacity investment.
Will Collins
Nicole Tindol
Came up through food safety, then production, then the whole floor — the manufacturing standard at Frogmore is hers.
Let's talk
Financials, investment structure and terms are shared in a follow-up conversation. Ross would welcome the chance to walk you through the plan and show you the plant in person.