For hotels, restaurants & cafés
One procurement partner for fresh, staples, dairy and specialty products.
Rozbasket supplies vegetables, fruit, dairy, eggs, staples and specialty lines — A2 dairy, millets, cold-pressed oils — on a daily standing order across Hyderabad. You pick the grade you want per item, lock your price for the week rather than the day, and get one consolidated GST invoice instead of chasing four vendors.
Why kitchens switch
- Predictable food cost. Weekly locked pricing on core vegetables, so a mandi spike is our problem, not your margin.
- You choose the grade. Presentation-grade where it shows, second-grade where it gets chopped — and you only pay for what you asked for.
- One invoice. Weekly or fortnightly GST invoicing across every category, with credit terms for established accounts.
- A named person. One account manager on WhatsApp who knows your standing order, not a call centre.
- Before prep starts. Delivered between 7:00 AM and 10:00 AM, or earlier on request for kitchens that open at dawn.
Weekly
Locked pricing on core vegetables and staples
A / B
Grade you choose per item, priced accordingly
GST
Consolidated invoicing, weekly or fortnightly
1 contact
A named account manager on WhatsApp
Who we supply
If your kitchen buys the same things every morning, we're built for you
The more repetitive your purchase list, the better this works — repeatable demand is exactly what lets us buy at volume and pass the price back.
Restaurants
Daily graded produce, dairy and staples before service prep begins.
An à la carte kitchen's list changes with last night's covers, so a fixed weekly delivery never quite fits. Keep the base items on a standing order and top up the rest on WhatsApp before the 11 PM cut-off — the top-up is bought at the same morning's mandi, not pulled off a shelf.
- Typically orders
- Onion, tomato, ginger, garlic, green chilli, coriander, leafy greens, paneer, curd and cooking oil
- Delivery
- Delivered 7–10 AM, before the prep list starts
- Grade we'd suggest
- Grade A for salads, garnish and anything plated whole; Grade B for gravy bases and curries
Hotels
Consolidated deliveries across kitchen, bakery and banquet requirements.
The usual problem is not price, it is four vendors arriving at four times with four invoices, none of which stores can reconcile. We deliver once, label each crate by department, and raise one GST invoice — so the receiving register matches the purchase order without anyone rewriting it.
- Typically orders
- Full produce list, dairy, eggs, flour, butter, rice and staples across every outlet
- Delivery
- One consolidated drop, split department-wise on the packing list
- Grade we'd suggest
- Grade A for buffet and live counters, Grade B for bulk gravies and stocks
Cafés
Milk, eggs, bread and fruit on a standing daily order.
Café quantities are small enough that most distributors will not run a route for them, which is why cafés end up on cash-and-carry runs that eat a shift. There is no minimum order here — a café taking 20 litres of milk and four crates of eggs is a normal account, not a favour.
- Typically orders
- Milk, curd, butter, eggs, bread, bananas, berries and fruit for shakes and bowls
- Delivery
- Before opening, seven days a week including Sundays
- Grade we'd suggest
- Grade A on any fruit that goes on a plate or in a display counter
Cloud kitchens
Predictable raw material cost with locked weekly pricing.
Food cost per dish is the entire business model, so a mandi spike on tomatoes is not an inconvenience, it is a margin event. Weekly locked pricing means a recipe costed on Monday still holds on Friday. And because delivery-only food is plated inside a box, Grade B is usually the correct call on every line — that alone is a real saving against a supplier who only sells one grade.
- Typically orders
- High-turnover raw material — onion, tomato, potato, paneer, chicken-adjacent staples, oil and masalas
- Delivery
- Delivered 7–10 AM, ahead of the first order slot
- Grade we'd suggest
- Grade B across almost everything — nothing leaves your kitchen whole
Tiffin centres & messes
High-volume rice, dal, oil, onions and tomatoes at wholesale rates.
Margin here is measured in rupees per plate, not percentages, so the five ingredients that make up most of the cost decide whether the month works. Wholesale rates on those five, quoted weekly and held for the week, is more useful than a discount that changes every morning.
- Typically orders
- Rice, toor and moong dal, sunflower oil, onion, potato, tomato and seasonal vegetables in sacks
- Delivery
- Early morning, before the first batch of idli and dosa batter goes on
- Grade we'd suggest
- Grade B throughout — the saving per kilo is the margin per plate
Office pantries
Milk, tea, coffee, fruit and consumables on a weekly schedule.
Admin teams do not want a delivery every morning; they want the pantry stocked on the same day each week and one invoice they can put through reimbursement. Set the standing list once, adjust it on WhatsApp when headcount changes, and take a consolidated GST invoice monthly.
- Typically orders
- Milk, tea, coffee, sugar, biscuits, seasonal fruit, water and pantry consumables
- Delivery
- A fixed weekly schedule rather than a daily drop
- Grade we'd suggest
- Grade A on fruit — it sits in a bowl where people can see it
Hostels & PGs
Bulk staples and vegetables sized to your daily headcount.
Headcount moves with the academic calendar, and buying to capacity through a half-empty month is the most common way a hostel kitchen loses money. Tell us the current number and we size the order to it — changing it is a WhatsApp message, not a renegotiation.
- Typically orders
- Rice, atta, dal, oil, onion, potato and everyday vegetables in bulk sacks
- Delivery
- Before the kitchen starts on breakfast
- Grade we'd suggest
- Grade B, with quantities set against actual residents rather than capacity
Bakeries
Butter, eggs, milk and flour delivered before the first bake.
Eggs are the line that hurts, because the rate moves with the daily NECC declaration and a bakery buying by the crate feels every paisa of it. We quote eggs against that published rate rather than a made-up number, so you can check what you are being charged.
- Typically orders
- Butter, eggs, milk, cream, maida, sugar and seasonal fruit for toppings
- Delivery
- Ahead of the standard window on request — the first bake starts before most suppliers open
- Grade we'd suggest
- Grade A on fruit for finishing; grading is not the variable that matters on dairy and flour
Supply menu
The full list, on one page
Everything we supply to kitchens — 123 lines across 10 categories.
There are no prices on the sheet, deliberately — rates move every morning, so a printed number is wrong within a week. Send us your list and we quote it per item and per grade, then hold that price for the week.
Need something that isn't listed? Ask. The sheet is what we supply routinely, not the limit of what we can source.
Grading
Pay for the grade you actually need
Most suppliers sell you one grade and charge you as if it were the best one. We split it, price it separately, and let you choose per item.
Grade A
Presentation quality
Uniform size, unblemished, colour-matched. For salads, garnishes, buffet displays and anything the guest sees whole.
Grade B
Kitchen quality
Sound produce with cosmetic variation. Priced lower and completely fine for anything chopped, cooked, puréed or curried.
Grade C
Never dispatched
Bruised or over-ripe stock never reaches you. It goes to our buy-back arrangement or a local partner — not into your order and not into a bin.
Grading is done at our hub before dispatch. As volumes grow we are moving this to camera-assisted grading so the standard is identical every single morning rather than dependent on who is on shift.
What it costs
What the grade difference actually looks like in rupees
Two lines from a recent morning's buying, to show how the split is priced rather than describe it in the abstract. Same vegetable, same crate, sorted before dispatch.
These are the rates from 6 September 2026 — and they will not be today's.
Mandi rates move every single morning. A vegetable can shift by a few rupees overnight and by a great deal more across a season, so treat everything below as an illustration of the grade split, not as a price list. Your actual rate is quoted against your volume and locked for the week — which is the point of a business account: after that, the daily movement is our problem rather than yours.
| Item | Unit | Grade A | Grade B | Grade B saves |
|---|---|---|---|---|
| Bottle gourdlauki / sorakaya | 15 pcs | ₹200₹13 per piece | ₹150₹10 per piece | 25% |
| Cabbagepatta gobhi / kosu | 1 kg | ₹20 | ₹15 | 25% |
Across both lines, Grade B costs about 25% less than Grade A. For a kitchen where the vegetable is chopped, boiled or curried, that is a saving with no consequence on the plate — which is exactly why we split it instead of averaging the two into one price and charging everybody the middle.
What moves the rate
- Arrivals at the wholesale market — a heavy truck day pulls a rate down within hours
- Rain and heat, which decide both how much is harvested and how much of it is Grade A
- Festival weeks, when demand for specific vegetables jumps across the whole city
- Season, which is why a vegetable can halve in price over three weeks and then double back
So what do you actually pay?
Send your typical weekly list and we quote it — per item, per grade, held for the week. That quote is a real number you can cost a menu against, which a daily mandi rate can never be.
We do not publish a full rate card, because a rate card that is accurate on Monday is wrong by Thursday and we would rather not have one than have a stale one.
Get your list pricedWaste
What happens to what you don't buy
Wastage is the largest avoidable cost in fresh supply. Treating it seriously is not a sustainability slogan for us — it is the reason we can quote you a lower price.
Buy against confirmed orders
We purchase after the cut-off, against demand we already know. Almost nothing is bought speculatively.
Route surplus, don't dump it
Genuine surplus goes back to suppliers under buy-back terms, into discounted evening baskets, or to a local partner.
Feed it back into the forecast
Every kilo left over adjusts the next forecast for that society, that item and that day of week.
Get pricing
Tell us what your kitchen goes through
Send us your typical daily requirement and we'll come back within one working day with indicative weekly pricing — no commitment.
Business supply is available across these localities. Elsewhere in Hyderabad, ask us — we open new business routes faster than residential ones.
FAQs
What kitchens ask us
Do you supply restaurants, hotels and cafés?
Yes. Rozbasket supplies hotels, restaurants, cafés, cloud kitchens, tiffin centres, offices and hostels across Hyderabad on daily standing orders. Business accounts get graded produce, fixed weekly pricing that protects you from mandi swings, a named account manager and consolidated invoicing with GST.
Can you hold prices steady for a restaurant?
Yes — business accounts can lock weekly pricing on core vegetables and staples instead of paying the daily mandi rate. Because we forecast demand across every society and business we serve, we buy at volume and can absorb short-term price swings that would otherwise land on your food cost.
What quality grading do business customers get?
Business orders are graded before dispatch, and you specify the grade you want per item. Grade A goes to customers who need presentation quality, Grade B is priced lower for kitchens where produce is chopped or cooked down anyway, and anything below that never leaves our hub. You are charged for the grade you ordered.
How much cheaper is Grade B than Grade A?
Grade B costs roughly 25% less than Grade A on the same vegetable, from the same crate, sorted before dispatch. On a recent morning (6 September 2026) bottle gourd (lauki / sorakaya) went out at ₹200 for 15 pcs in Grade A against ₹150 in Grade B, and cabbage (patta gobhi) at ₹20 a kilo against ₹15. Grade A is uniform, unblemished and colour-matched for anything a guest sees whole; Grade B is sound produce with cosmetic variation, which makes no difference once it is chopped, boiled or curried. Those figures are illustrative rather than a price list — mandi rates move every morning, and a business account is quoted against its own volume and then locked for the week.
Do your vegetable rates change every day?
Yes — wholesale vegetable rates in Hyderabad move every single morning, which is precisely why a business account is priced weekly instead of daily. Rates shift with arrivals at the wholesale market, with rain and heat (which decide both how much is harvested and how much of it grades A), with festival weeks, and with the season, so a vegetable can halve over three weeks and double back. We quote your list per item and per grade, hold that price for the week, and absorb the movement in between — so a mandi spike lands on us rather than on your food cost. We deliberately do not publish a full rate card, because one that is accurate on Monday is wrong by Thursday.
Which kinds of kitchens does Rozbasket supply in Hyderabad?
Rozbasket supplies restaurants, hotels, cafés, cloud kitchens, tiffin centres & messes, office pantries, hostels & pgs and bakeries across Hyderabad. Each gets a different shape of order rather than the same list: restaurants take a standing base order plus a WhatsApp top-up before the 11:00 PM cut-off; hotels take one consolidated drop labelled department-wise with a single GST invoice; cloud kitchens take Grade B on almost every line because nothing leaves the kitchen whole; tiffin centres and messes buy rice, dal, oil, onion and tomato in sacks at wholesale rates; bakeries are delivered ahead of the standard window because the first bake starts before most suppliers open. The more repetitive your purchase list, the better the model works, because repeatable demand is what lets us buy at volume.
Do you have a supply menu or item list I can download?
Yes — the Rozbasket business supply menu is a single-page PDF listing 123 items across 10 categories, free to download at https://rozbasket.com/Rozbasket-Business-Menu.pdf. It covers everyday vegetables, gourds & seasonal, aromatics & chillies, leafy greens & herbs, fruits, dairy & eggs, bakery & breads, rice & grains, dal & pulses and atta & flours. There are no prices printed on it on purpose: wholesale rates move every morning, so a printed figure would be wrong within a week. Send your list on WhatsApp instead and we quote it per item and per grade, then hold that price for the week. Items outside the sheet can usually be sourced — it is what we supply routinely, not the limit of what we can get.
Do you supply paneer, curd and milk to restaurants and cloud kitchens in bulk?
Yes — Rozbasket supplies dairy to hotels, restaurants, cafés, cloud kitchens and tiffin centres across Hyderabad on a daily standing order, at wholesale rates that depend on your volume. Kitchens usually take regular paneer by the kilo rather than malai or A2, because it is the right product for a gravy and the saving on a hundred kilos a month is real — we would rather tell you that than sell you the expensive tier by default. Milk, curd, butter, ghee and khoa come on the same morning delivery, on one consolidated GST invoice, with your price locked for the week so a market swing lands on us instead of your food cost. Send your weekly requirement on WhatsApp and we come back within one working day.
Do you supply kirana shops, tiffin centres and canteens?
Yes — Rozbasket supplies wholesale quantities to kirana stores, tiffin centres, messes, hostels, canteens and PGs across Hyderabad, delivered before opening time. Wholesale accounts get weekly locked pricing on core vegetables and staples, choice of grade per item, consolidated GST invoicing weekly or fortnightly, and a named account manager on WhatsApp rather than a call centre. Send your typical weekly requirement and we come back with indicative pricing within one working day.
Get a quote for your kitchen.
Send us your daily requirement on WhatsApp. Indicative weekly pricing within one working day.
Or call us on +91 62970 57698