Mangkokku Culinary Startup Success Innovation Facing Pandemic
This business growth was also experienced by Mangkokku, a startup company in the culinary field. According to the CEO of Mangkokku, Randy Kartadinata, shortly after the company was founded in early 2020, they had to face social restrictions from the government.
Social restrictions during the pandemic turned out to be an opportunity for culinary companies to increase their sales. In many countries, including Indonesia, the volume of online food orders has increased.
“However, through strategy adaptation as well as various innovations and collaborations, Mangkokku managed to record an 8-fold growth during the pandemic,” said Randy in a press statement.
When dine-in options are no longer the main choice, Mangkokku shifts its focus of expansion to online services and cloud kitchens.
“For us, the opening of new outlets must be done carefully because each outlet must have good performance so that Mangkokku can continue to develop sustainably,” explained Randy.
Has Become One of the Biggest F&B Startups in Indonesia
Since being opened in 2019 by Randy Kartadinata, Chef Arnold Poernomo, Kaesang Pangarep and Gibran Rakabuming, Mangkokku has grown to become one of the largest culinary startups in Indonesia.
Currently, Mangkokku has 40 outlets spread across Jakarta, Depok, Tangerang, Bekasi, Surabaya, Bandung and Malang and sells more than 200,000 bowls every month.
Randy said another strategy made by Mangkokku was to open more online outlets and prepare a better online purchasing infrastructure at existing outlets.
“We also choose to be closer to residential areas than shopping centers so that it can be more easily reached by customers who now spend more time at home,” he said.
Exploration of Indonesian cuisine, Chef Arnold Poernomo, added that one of the keys to the success of the culinary industry is innovation so that it remains relevant to the times and consumer interests.
“We are committed to continuing to explore Indonesian cuisine with a more contemporary taste but still suitable for the tongue of the Indonesian people,” said Arnold, who is responsible for the R&D section of Mangkokku.
He is optimistic that Indonesia will not run out of ingredients to explore into unique culinary masterpieces. “From the start, Mangkokku didn’t want to rely on the ‘hype factor’ for a moment. We want to provide food choices that can be consumed daily and continuously,” he added.
This year, for example, Mangkokku has developed a frozen food variant and a side dish menu without rice to answer the needs of consumers who are now more often at home.
In celebration of the Indonesian Independence Day, Mangkokkku also launched a new archipelago menu which was the result of the collaboration of three well-known chefs, namely chef Arnold, chef Juna Rorimpandey, and chef Renatta Moeloek.
Planning to Expand Outside Java
This year, Mangkokku plans to add about 35 outlets on the islands of Java, Sumatra and Kalimantan. Mangkokku also adapts prices to remain affordable for the general public and tightens health protocols at every outlet.
It’s ranging from routine disinfection, use of protective equipment, digital ordering and payments (touchless and cashless technology), as well as the implementation of mandatory vaccines for every Mangkokku employee.
In challenging conditions like this, one of the keys to success in the culinary industry is innovation to stay relevant and in line with the times and consumer interests.
“We are committed to continuing to explore Indonesian cuisine with a more contemporary taste but still suitable for the tongue of the Indonesian people,” said one of the founders and also the person in charge of research and development at Mangkokku, Chef Arnold Poernomo.
“We are optimistic that Indonesia will not run out of ingredients to explore into a unique culinary masterpiece to be served,” said Chef Arnold.
From the start, Mangkokku did not want to rely on the hype factor for a moment. The company wants to provide food choices that can be consumed daily and continuously.