<![CDATA[Raw material inventory control in culinary MSMEs often faces inefficiencies due to an imbalance between fluctuating demand and inventory availability, which triggers cost overruns. This study aims to optimize chicken meat inventory management at the Ayam Geprek Berkah MSME to minimize total inventory costs. The method used is descriptive qualitative with data collection techniques through interviews, observation, and documentation for the period January-December 2025. Data analysis was conducted using the Economic Order Quantity (EOQ) verified through POM QM software for Windows . The results showed that the optimal order quantity is 145.2 kg with a frequency of 14-15 times a year which drastically reduces ordering costs from Rp. 3,600,000 to Rp. 362,500 per year. In addition, a safety stock of 11.72 kg and a reorder point of 17.6 kg were set to maintain production continuity. The implications of this study require MSMEs to increase their freezer capacity (cold storage) so that the quality of raw materials is maintained along with the increase in larger and more economical order quantities.]]>
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