The project supplies restaurants, hotels and the ready-to-eat sector with frozen par-fried French fries, focusing on consistent quality, reliable supply and efficient cold chain management.
Key components of the study
- Raw materials: potato varieties suited to cutting, frying and freezing, their availability, prices and seasonality.
- Production line: washing, peeling, cutting, blanching, par-frying, freezing and packing at the target capacity.
- Quality and cold chain: product specifications and temperature control through storage, transport and distribution.
- Market and sales channels: demand from restaurants, hotels, caterers and distributors, supported by regular supply contracts.
- Utilities and operating costs: electricity, water, raw materials and packaging, the main drivers of unit cost and margin.
- Financial analysis: investment, production cost, operating capacity, break-even and cash flows under several sales scenarios.
Key risks
Potato price and availability, high energy use, freezer failures and cold chain breaks. The study should include procurement, inventory, maintenance and contingency plans.
