Produce is usually a restaurant's second-biggest cost after staff — and the least measured. Here are the five leaks we see most often in Kathmandu kitchens.
1. The owner's time
If the owner or head cook spends two hours at the market every morning, that's 60+ hours a month of your most expensive labour spent hauling sacks. Price it honestly and it dwarfs any delivery fee.
2. Unverifiable prices
Buying from a fixed vendor without a published reference rate means you're trusting a relationship, not a number. Small daily markups compound into lakhs over a year. Always benchmark against the Kalimati wholesale rate — it's public.
3. Paying for the ordered weight, not the delivered weight
Short deliveries billed at full quantity are the most common silent loss. Weigh what arrives, and work with suppliers who bill on delivered quantity by default.
4. Untracked credit
Khata-book credit at the mandi feels flexible until a dispute erases the history. A supplier who keeps a running digital ledger — every order, every payment, one statement — turns month-end reconciliation from an argument into a download.
5. Over-ordering out of fear
When supply is unreliable, kitchens over-order as insurance, and the excess wilts in the cold room. Reliable next-morning delivery lets you order to tomorrow's menu, not to your anxiety.
OrderSajilo was built to close all five leaks at once: published Kalimati-linked prices, delivered-weight billing, a digital ledger, and a delivery slot you can set your prep clock by. Get onboarded.