Transform your back of house.
Your kitchen shouldn't spend its best hours making the same sauce, batter or grits every morning. We produce your signature recipes in bulk, exactly to spec, so your team gets its time back and every location serves the same plate.
Schedule a Discovery SessionA different way to run prep.
Most operators don't come to us looking for a product. They come because prep is eating labor hours, consistency slips between shifts and locations, and the kitchen can't grow without adding people. Moving your recipes off-site changes that: the flavor stays yours, and the hours go back to cooking and service.
Bottling a signature sauce for the kitchen or for the tables is where most restaurant clients start. Some of them end up taking that recipe to the marketplace.
You're not buying sauce. You're buying time.
The product is the recipe you already serve. What changes is how your back of house runs.
Time back
Hours spent cooking down sauces, batters and grits return to your cooks for the line and the guest.
Smoother prep
Open, portion and serve. Shorter prep lists, fewer bottlenecks before service and a calmer opening shift.
Consistency at every location
One approved formula, produced the same way every run, so the plate tastes the same in every kitchen and on every shift.
Fewer labor hours
Less dependence on one experienced prep cook, less overtime, and easier training when turnover hits.
Where the savings actually come from.
Nobody outsources prep to save on ingredients. The return sits in four places, and it compounds with every location you add.
Prep labor hours
Every gallon of house dressing is paid labor. Hours spent building base recipes are hours not spent on service, and they scale with every location you open.
Consistency across stores
One batch, one formula, one approved profile. The sauce tastes the same in your newest store as it does in your flagship, regardless of who is on prep that morning.
Cooler and dry space
Bulk cases arrive on your existing distributor truck. Ingredient inventory for prep recipes — and the waste that comes with it — leaves your building.
Training burden
New hires no longer need to learn your recipes to execute them. Onboarding gets shorter and the failure mode of a mis-made batch disappears.
What does prep cost your group today?
Enter your own figures for the items you would hand off. This shows the prep labor currently tied up in them. It is not a quote, and it leaves out ingredient waste, storage space and training time.
In a discovery session we compare this against a production unit price built from your recipe, format and volume.
Compare with a Frogmore programWhere the hours go first.
These are the prep-heavy items groups hand us first. Bulk for back of house, retail-ready for the tables, or both from the same approved formula.
Seamless integration with your distributor
Our minimums, and what we don't run.
We would rather tell you now than three meetings in. If your product falls outside these lines, our process letters, certifications, and equipment cannot cover it — and we will say so on the first call.
Products we cannot produce or process
Per-SKU minimums also vary with packaging format, since bottles, lids, and closures are ordered in set quantities.
Not sure where your product lands? Tell us in the discovery form and we will give you a straight answer.
Questions operators ask us.
Let's give your kitchen its time back.
Book a 30-minute introductory call with Ross Taylor and Bethany Wiggins and walk us through your prep list.
Complete Discovery Form