<![CDATA[Abstrak De’Chick Kiarapedes merupakan usaha kuliner cepat saji yang menghadapi kendala dalam pengelolaan logistik, terutama pada pengadaan bahan baku, pencatatan persediaan, serta sistem penyimpanan. Proses pembelian bahan baku dilakukan tanpa perencanaan yang jelas, pencatatan stok masih bersifat manual, dan belum diterapkannya sistem FIFO dalam penyimpanan. Kondisi ini berdampak pada ketidaktepatan jumlah persediaan, potensi pemborosan bahan, serta keterlambatan pelayanan kepada konsumen. Penelitian ini bertujuan untuk menganalisis sistem logistik yang berjalan, mengidentifikasi permasalahan, serta memberikan rekomendasi perbaikan agar operasional lebih efisien. Metode penelitian menggunakan pendekatan deskriptif kualitatif melalui observasi lapangan, wawancara, dan studi literatur. Hasil penelitian menunjukkan bahwa penerapan perencanaan pembelian berdasarkan data penjualan, penggunaan pencatatan stok berbasis digital sederhana (Google Sheets), dan penerapan sistem FIFO dapat meningkatkan efektivitas logistik. Selain itu, penyusunan SOP logistik diperlukan untuk menjaga konsistensi proses kerja. Rekomendasi ini diharapkan dapat meningkatkan kecepatan pelayanan, menekan pemborosan, dan memperkuat daya saing usaha. Kata kunci : Logistik Kuliner, Persediaan, FIFO, Digitalisasi UMKM, Efisiensi Operasional. Abstract De'Chick Kiarapedes is a fast-food culinary business that faces obstacles in logistics management, especially in the procurement of raw materials, inventory recording, and storage systems. The process of purchasing raw materials is carried out without clear planning, stock recording is still manual, and the FIFO system has not been implemented in storage. This condition has an impact on the inaccuracy of the amount of inventory, the potential for waste of materials, and delays in service to consumers. This research aims to analyze the logistics system that is running, identify problems, and provide recommendations for improvement so that operations are more efficient. The research method uses a qualitative descriptive approach through field observation, interviews, and literature studies. The results show that the implementation of purchase planning based on sales data, the use of simple digital-based stock recording (Google Sheets), and the implementation of the FIFO system can increase logistics effectiveness. In addition, the preparation of logistics SOPs is necessary to maintain the consistency of the work process. This recommendation is expected can increase service speed, reduce waste, and strengthen business competitiveness. Keywords: Culinary Logistics, Supplies, FIFO, Digitization of MSMEs, Operational Efficiency. ]]>
