<![CDATA[Suboptimal inventory control can lead to excess inventory and stockouts. Excess inventory results in higher inventory costs, while stockouts disrupt the smooth flow of production. This study seeks to compare and evaluate the EOQ and JIT methods to determine the most efficient inventory control for catering MSMEs. This study employs a descriptive method with a quantitative approach, the data analyzed were obtained from two sources primary and secondary data. Based on the analysis results, the EOQ method was found to result in total inventory costs of Rp 80.227 with an avarege of 5,55 orders per year, while the JIT method resulted in total inventory costs of Rp 105.262 with an avarege of 35.22 orders per year. The difference in total inventory costs indicates that the EOQ method results in lower inventory costs by a margin of Rp 25.035 compared to the JIT method using the EOQ method yields savings of 23.78%. these findings indicate that the EOQ method is capable of optimizing inventory costs by determining the economically optimal order quantity, whereas JIT focuses more on how frequently orders are placed according to production needs to ensure the smooth operation of production activities. The implications suggest that catering SMEs can use the EOQ method if their primary focus is inventory cost efficiency, whereas the JIT method can be considered if the priority is maintaining the availability of raw materials.]]>
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