Product Discovery & MVP Development

Helping beginner culinary MSMEs assess profitability by connecting costs, pricing, and profitability in one flow.

📋 Project Overview

🔎 Context & Problem

TakarUntung began with a simple question: when setting a selling price, do we really know whether a product is profitable?

Experience

I once determined the selling price of sandwiches for a student organization fundraising initiative based only on estimated ingredient costs and sales targets, without calculating the full Cost of Goods Sold (COGS).

Observation

F&B menu prices on online channels are sometimes the same as offline prices. This raised a question: have platform fees and deductions been properly accounted for?

Opportunity

A benchmark of existing solutions, including Hitung Harga Jual, Moka, and Majoo, showed different areas of focus. This indicated an opportunity to connect COGS, multi-channel pricing, and simple profitability analysis.

📊 Research & Insights

Research Overview

• 13 survey
• 6 micro-interviews

Key Findings

• 100% considered ingredient costs.
• 76.9% calculated costs based on the quantity of ingredients used.