🌅 1. Early Morning Preparation (6:00 AM – 8:00 AM)

Tasks:

• Clean workspace and utensils
• Wash hands and wear clean apron
• Check stock:
  • Flour / samosa patti
  • Cooking oil
  • Onions, spices
  • Fillings (meat, potatoes, ndengu)

Prep Work:

• Chop onions, garlic, coriander
• Boil potatoes (if using)
• Measure ingredients for consistency

👉 Goal: Everything ready before cooking starts

🍳 2. Prepare Filling (8:00 AM – 9:00 AM)

Steps:

1. Heat oil in sufuria
2. Fry onions → add garlic & ginger
3. Add spices (salt, curry, pepper, masala)
4. Add filling:
   • Minced meat OR
   • Mashed potatoes OR
   • Cooked ndengu
5. Cook until dry (no excess water)
6. Cool completely

👉 Key Rule: Dry filling = crispy samosas + longer shelf life

🔺 3. Folding & Assembly (9:00 AM – 11:00 AM)

Steps:

• Prepare sealing paste (flour + water)
• Fill samosa patti
• Fold into triangle
• Seal tightly

Production Target:

• Beginner: 50–100 samosas/day
• Intermediate: 100–300 samosas/day

👉 Store raw samosas covered to prevent drying

🔥 4. Frying Process (11:00 AM – 1:00 PM)

Steps:

1. Heat oil (medium heat)
2. Fry in batches (10–20 pieces)
3. Turn until golden brown
4. Remove and drain oil

Quality Control:

• Not too dark (burnt)
• Not soggy (low heat issue)

👉 Keep first batch ready for early customers

🛒 5. Sales Time (1:00 PM – 7:00 PM)

Setup:

• Arrange in display tray or cabinet
• Keep warm (not airtight)

Pricing:

• Ndengu/Potato: KSh 10
• Minced meat: KSh 20

Sales Strategy:

• Smile and engage customers
• Offer combos:
  • Samosa + smokie
  • Samosa + boiled egg
  • Samosa + tea

👉 Upselling increases profit per customer

📊 6. Stock & Cash Tracking (Throughout the Day)

Track:

• Number produced
• Number sold
• Remaining stock
• Cash collected

Simple Daily Record:

• Produced: 100
• Sold: 90
• Remaining: 10
• Cash: KSh X

👉 Helps you adjust production daily

🌙 7. Closing Routine (7:00 PM – 8:00 PM)

Tasks:

• Count cash and record profit
• Dispose of unsold (or discount late evening)
• Clean utensils and cooking area
• Store remaining ingredients properly

👉 Cleanliness = customer trust + compliance

🔁 8. Daily Production Planning Formula

Use this simple rule:

• If you sold out early → Increase production next day by 20–30%
• If you had leftovers → Reduce production by 10–20%

💡 Pro Tips for Efficiency

1. Batch Work Smart

• Cook filling once for 2–3 days
• Freeze raw samosas

2. Control Costs

• Oil is biggest expense → manage carefully
• Buy ingredients in bulk

3. Time Your Peak Sales

• Lunch hours (12–2 PM)
• Evening (5–7 PM)

4. Add Variety

• Triangle samosas
• Mini samosas (party packs)
• Spicy vs mild options

5. Build Loyal Customers

• Same location daily
• Consistent taste

📈 Simple Daily Profit Example

• 100 samosas produced
• Cost per piece: ~KSh 6
• Selling price avg: ~KSh 12

👉 Profit per piece ≈ KSh 6

👉 Daily profit ≈ KSh 600

✅ Conclusion

This SOP gives you a repeatable daily system:

• Prepare → Cook → Assemble → Fry → Sell → Track → Improve

Follow it consistently, and your samosa business can grow from:

👉 Street stall → Supply business → Full food kiosk