Sniffood

Three questions to the project team

What was the particular challenge of the project from a UX point of view?
The Sniffood project has two potential target audiences: bakery owners and customers. For small and medium bakeries, they rely on experience-based production and underuse POS data. Inaccurate estimates lead to surplus bread, causing waste and financial loss. For customers, they seek affordable, high-quality food but also struggle to locate surplus food deals. They face limited purchase times, difficulty knowing when their favorite bread is available, and challenges in finding affordable options.

What was your personal highlight in the development process? Was there an aha!-moment, was there a low point?
One of my personal highlights in the development process was the moment I discovered how heavily small and medium bakeries rely on experience-based production instead of data. This insight became a key turning point for me, because it immediately revealed why waste, surplus, and inconsistent planning are so common. It also clarified the real opportunity for design intervention.

Where do you see yourself and the project in the next five years?
I want to a product designer who focuses on solving practical problems for businesses and their users by creating products that improve workflows, reduce friction, and deliver measurable value. To further improve the Sniffood project, I would focus on strategies to increase user retention — such as introducing a loyalty program or refining notification timing based on user behavior.