By: Abdur Rahman, Christina Theodorou, Elizabeth Basnight, Hammad Nadeem, and Ramsha Nazir Malik
1, Analyst, NC Growth, university of North Carolina, US + NC Growth, US.
2, Program Manager, NC Growth, University of North Carolina, US + NC Growth, US.
3, Program Manager, NC Growth, University of North Carolina, US + NC Growth, US.
4, Analyst, NC Growth, University of North Carolina, US + NC Growth, US.
5, Volunteer Architect, Co-founder at Zaviya Architectural Design Studio, Pakistan.
This report examines the viability, financial forecasting, and execution plan for the Liberty Food Processing and Refrigeration Facility Project at Robeson County, NC for the Lumbee Tribe, and other local groups. The aim is to assist local farmers by enhancing the appeal of their produce through effective packaging. Additionally, the project seeks to promote Lumbee Tribe cuisine by marketing freshly prepared meals and sharing traditional recipes, thereby highlighting the local culinary heritage. Robeson County is in the southeastern part of North Carolina, United States. It is part of the Lumberton metro area and is known for its diverse cultural heritage, including a significant population of the indigenous Lumbee Tribe. Robeson County is bordered by the state of South Carolina to the south and is characterized by its rural landscapes, agricultural activities, and historical sites. This project is designed to establish a versatile shell building for the co-packer and seeks to replicate and expand upon the successes of incubator models, such as the Weaver Street and Piedmont Food Processing Center (PFPC), addressing a critical gap in the market for small and mid-size commercial kitchen and co-packing facilities. Through comprehensive interviews, data analysis, and exploration of the regional food system, this study outlines the concept, viability, and expected economic impact of this project. Spearheaded by the members of the Lumbee Tribe, this project is set to cater to a wide range of stakeholders, including local Lumbee Tribe vendors and investors, thereby addressing the demand for high-quality, locally sourced food products. NC Growth employed a comprehensive methodology to achieve the project’s objectives, beginning with a thorough review of best practices for incubator kitchens as outlined in professional and academic literature, focusing on strategies, outcomes, and success indicators. The approach included an analysis of available demographic, economic, and market data to gain insights into the project’s viability and potential impact. To gather firsthand insights and validate findings, interviews were conducted with multiple stakeholders, encompassing potential tenants, investors, agricultural experts, regulatory consultants, and civil engineering specialists. Additionally, the evaluation of existing and potential partnerships was undertaken to strengthen the project’s framework and ensure a collaborative approach. A crucial component of the methodology was the creation of a detailed Pro Forma financial model, designed to provide a comprehensive financial overview and forecast the project’s economic sustainability and profitability. NC Growth also helped with a professional architectural design for the co-packer facility. The 3-D model below shows an outside view of the architectural design of the planned facility.
Keywords: Lumbee tribe, economic impact, co-packer facility, culinary heritage, NC Growth.
Citation:
Refrences:
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