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Potato supply for Lahore kitchens
Graded, washed and delivered before service, seven mornings a week. We supply burger and fry counters, biryani and karahi kitchens, hotel banqueting and wedding caterers.
What changes when you buy from the grower
Most kitchens in Lahore buy potatoes the same way: someone drives to the sabzi mandi, haggles, and comes back with whatever was on the truck that morning. It works, but you carry three problems.
- Size moves week to week. Your fry timing was set on a 60 mm potato and today’s sack is 40 mm, so half the batch overcooks.
- You pay three margins. Commission agent, wholesaler, and the man who delivered it.
- Someone spends a morning on it. That is a salary and a vehicle, five or six days a week.
We sort to a fixed size band before anything leaves the farm, price direct, and put it in your store before you open. The size band is the part kitchens notice first — it makes the fry station predictable.
Who we already supply
Fast food and burger counters taking 100 to 300 kg a week. Biryani and karahi kitchens taking Grade B by the pallet. Hotel banqueting kitchens who need baby potato booked ahead for events. Wedding caterers working to a headcount, who want the same size across every daig.
Account terms
First three deliveries are cash or transfer on the door. After that, regular customers move to a monthly account with a statement at month end. We do not ask for a deposit and there is no contract to sign for table grades — you can stop ordering any week you like.
Contract supply is different. Processing grades like Lady Rosetta are grown to order, so those are priced and committed before planting.
Common questions
What is the minimum order for restaurant supply?
Fifty kilos for most of Lahore, which is roughly two sacks. Bahria Town, the Walled City and out-of-city areas start at 100 kg.
Which potato is best for french fries in Pakistan?
A large, uniform potato with high dry matter. Size consistency matters more than size alone, because a sack holding both 40 mm and 70 mm potatoes cannot be fried to a single timing. Our Restaurant Grade A is sorted to a 55–75 mm band for fry stations.
How many kilos of raw potato make a kilo of french fries?
About 1.65 kg, because peeling and trimming removes 35 to 40 percent. Cost your fries against that number rather than the sack price, and add your prep labour on top.
Why are our french fries coming out dark?
Nearly always cold storage. Below about 6 degrees a potato converts its starch to sugar, and the sugar caramelises in the fryer. Move sacks out of the chiller to a dark store at 8 to 12 degrees and the colour recovers within a week or two.