Tiffin Business From House: The Daily Work, Hour by Hour

Wey different cooking for your family and running tiffin business from house na the rhythm — how your day dey flow. Tiffin na home-cooked food wey dem dey pack carry go people house. Buyers dey pay for one month because dem trust say the same rotation go come for the same window every working day. Na the way you dey run the work dey build that trust, no be one sweet recipe. Under here na the hour-by-hour shape of kitchen wey dey run lunch route, then the three places wey new kitchen dey usually break.

How the day dey follow clock

1. 1.The night before — you put tomorrow rotation up, you close the cutoff on time. You sabi how many dabba (the box wey dem dey pack food put) you go need before market even open, and na that dey keep waste near zero.
2. 2.Early morning — you go market with fixed list, and you leave one open line for the seasonal sabzi (vegetable wey dey come according to season). You buy for the number wey you need, no be for mood.
3. 3.Mid-morning — dal first (the soupy food wey dem make from pulses), rice and gravy dey follow their time bands, sabzi dey cut fresh for the same day. One big pot for each dish — na that pot dey carry the whole profit of the business.
4. 4.Late morning — you pack the food wey still hot into container wey seal well or cleaned steel dabba, label dey on, gravy dey separate, cutlery and pickle sit for their place. You check the whole stack against the sheet of the day before rider ever leave.
5. 5.Noon — one rider, one route, twelve go thirty box for one fixed window. Kitchen wey dey run two routes need either rider of its own for each route, or platform rider for each drop.
6. 6.Afternoon — the bag dey come back, dabba dey soak, you write tomorrow rotation. Evening na for the pickle, sweet, or the weekend specials wey you dey sell on top of the subscription.

You dey grow with route, no be with plenty menu

If I talk the true growth path of tiffin business, na like this: one route with about twenty house, then second route, then person wey go help you pack, then — only when the first two dey run without you dey chase dem — you fit add bigger menu. Every step na decision about how much you fit carry, no be marketing decision. Your stove, your hand, and the one trip your rider fit take dey decide how many dabba for day you fit sell without wahala. Kitchens wey dey Ghar Dabba dey set that number inside the seller app, and dem dey remain full instead of dem dey promise pass wetin dem fit do.

The three ways e dey crash

• Rotation wey dey wander. If menu dey change because you feel am so, the subscribers go feel the loss and dem go drop out. Publish the rotation on time; you only bend am when season change.
• Cutoff wey no strict. One cutoff wey you miss and squeeze enter the run go turn to cold food for 2:30 for twenty people. The deadline na the business.
• You dey count the month pass how e dey be. Thirty meal for day na promise of nine hundred dish for one month. Before you put cap for the next cycle, count your worst week, no be your best day.

Wetin platform dey handle, wetin you dey handle

For Ghar Dabba, the seller app dey run subscription, the pauses, and the payments, and e dey put your kitchen in front of the buyers wey dey inside your delivery radius. You dey keep the menu, the portion, the pepper, the monthly price for your own currency, and the daily work wey we talk above. Kitchens wey grow pass one route, almost always na because the rhythm hold while dem dey add capacity — no be because the menu come get sense.