Start with what you actually use
Before you speak to a single supplier, write down what your kitchen used last week: every item, in the unit you use it in, and how much. Most kitchens buy the same twenty to forty items week after week. That list is the only fair way to compare suppliers, because it turns a conversation about one cheap item into a total for the whole week.
Keep the list in units that match how you cook. If you portion tomatoes by weight, list them by the kilo. If you use sukuma by the bunch, list bunches. The units guide explains how to convert when suppliers quote differently.
The seven things to check
- Prices you can see. Can you see this week's price before you order, or do you find out on the invoice? A published price list lets you plan menus and spot changes early.
- Units that match yours. Is a "bunch" of dhania the same size every week? Is a crate weighed? Ask how each of your main items is sold.
- Delivery to your area, at your time. Ask which areas they deliver to, which days, and whether they can arrive before prep starts. A cheaper delivery at the wrong time costs you a shift.
- Consistent quality. One good delivery proves little. Ask how produce is checked before it leaves, and what ripeness they send for tomatoes, avocados and bananas.
- What happens when something is wrong. Ask how to report a short weight or a bad crate, how fast it is replaced or credited, and who you call.
- A minimum order you can meet. Check the minimum order value and any delivery charge, and whether smaller top-up orders are possible.
- Payment and invoices that fit your accounts. Pay on order, on delivery or on account? Are invoices eTIMS invoices? Can your accountant reconcile them easily?
Compare the real cost, not the headline price
The cheapest price per kilo is not always the cheapest week. When you compare two suppliers on the same list, add these to the price:
| Cost | What to ask | Why it matters |
|---|---|---|
| Waste | How much of each delivery do we throw away? | Bruised tomatoes and wilted greens are paid for but never cooked. |
| Short weights | Does a weighed sample match the invoice? | A crate that is 10% light is a 10% price rise you cannot see. |
| Staff time | Who orders, chases and collects? | An hour a day at the market is a wage, not a saving. |
| Transport | Is delivery included, and is it on time? | Fuel, fares and late starts add up across a month. |
| Cash flow | When do we pay? | Paying on account frees cash for the rest of the business. |
The receiving checklist is the easiest way to measure waste and short weights for a few weeks before you decide.
Questions to ask before you switch
- "Can I see this week's prices for my list?" A supplier who cannot price your list in writing will be hard to plan around.
- "Which areas do you deliver to, and at what time can you arrive?"
- "How do I report a problem with a delivery, and how is it put right?"
- "What is the minimum order, and is delivery charged?"
- "Can I pay on account, and are your invoices eTIMS invoices?"
- "Can I try a sample before the first full order?"
How Wapishi answers those questions
| Question | Wapishi |
|---|---|
| Prices | Published every week on the price list, and live in the online shop when you order. |
| Delivery | 14 areas in and around Nairobi, at a time agreed with your kitchen, with early-morning and night deliveries on request. See delivery areas. |
| Minimum order | KSh 5,000. |
| Payment | 30-day accounts with Wapishi Wallet for qualified partners. See kitchen credit. |
| Invoices | eTIMS invoices. |
| Trying us first | A free sample pack on request, by WhatsApp on 0769 912 227. |
To compare us fairly, price your usual list against the current price list, then check a few staples such as tomatoes, onions and sukuma against what you pay today. The vegetables and fruits pages list everything we stock.
Run a two-week trial
Do not switch everything at once. Move part of your weekly list to the new supplier for two weeks, keep the rest with your current one, and use the same receiving check for both. At the end, compare the total cost of the items you actually cooked, how often deliveries arrived when you needed them, and how problems were handled. That comparison, not a single good delivery, is what tells you which supplier to keep.