We can definitely save you over 70% on costs.

Ordering sambal straight from the manufacturer has lots of benefits for restaurants. You get consistent quality every time. It’s way cheaper than making it yourself or getting it from somewhere else. And it saves you time too – no more mixing ingredients and cooking it up.

When you work with us, you can spend more time on what really matters – giving your customers a great experience every visit. Leave the sambal to the experts!

Calculation Cost of Sambal Cooking

Okay, here is a quick comparison of the cost savings for a restaurant when buying sambal from a manufacturer versus making it themselves.

Let’s assume the restaurant goes through 100 kg of sambal per month.

The cost to make it in-house includes ingredients, labor, and overhead.

The cost to purchase it is simply what they pay the manufacturer. That’s the basic breakdown to determine if they save more by making it themselves or buying it from an outside supplier.

Cost Comparison Table, Pricing shown in RM (Ringgit Malaysia)

Explanation:

1. Ingredients Cost:
   • In-House Preparation: Higher costs due to smaller purchase volumes and variability in prices.
   • Manufacturer Purchase: Lower costs due to bulk purchasing and supplier relationships.
2. Labor Cost:
   • In-House Preparation: Significant time and manpower required for preparation, cooking, and cleaning.
   • Manufacturer Purchase: Minimal labor involved, primarily for handling and storage.
3. Equipment Maintenance:
   • In-House Preparation: Regular maintenance and potential repairs for kitchen equipment used in sambal preparation.
   • Manufacturer Purchase: No additional equipment maintenance required.
4. Utilities (gas, electricity):
   • In-House Preparation: Continuous use of kitchen appliances increases utility costs.
   • Manufacturer Purchase: No additional utility usage.
5. Overhead Costs:
   • In-House Preparation: Includes costs associated with kitchen space, storage, and other overheads.
   • Manufacturer Purchase: No additional overhead costs.

Total Savings:

Hey there, I wanted to share something that could really help restaurants save some money. By buying sambal directly from a manufacturer instead of making it in-house, the restaurant can save around RM3100.00 (72%) per 100 kilograms.

That adds up to significant savings each month and over the whole year.

When you calculate it all out, purchasing from an outside supplier means over 72% in cost savings. Just think about what a restaurant could do with an extra few hundred or thousand dollars each month.

That money could go towards things like hiring more staff, upgrading equipment, or even just having a little extra cushion in the budget.

The numbers really lay it out there clearly – outsourcing the sambal production is definitely the financially smarter choice for any restaurant owner. It frees up funds that can then be put towards other important operations aspects of running a successful business.

Just something to consider if you’ve been making your own sambal up to this point.

Let me know if any other questions!