<![CDATA[This study analyzes risk management in the procurement of raw materials at Warung Pecak Mpo Minun, a traditional Betawi culinary business that relies heavily on fresh ingredients to support its daily operations. The purpose of this research is to identify, classify, and assess the various risks encountered in the procurement process, and to develop effective mitigation strategies. The method used in this study is HIRARC (Hazard Identification, Risk Assessment, and Risk Control), with data collected through direct interviews and on-site observations. The analysis reveals that Warung Pecak Mpo Minun faces several procurement-related risks, with key issues including delays in raw material delivery, discrepancies in order quantities, dependency on a single supplier, market price fluctuations, and potential declines in customer satisfaction due to menu unavailability. The risk assessment indicates that several of these risks fall within moderate to high severity levels, requiring immediate attention and mitigation to prevent more serious impacts on business continuity. The proposed mitigation strategies include establishing written contracts with suppliers, diversifying raw material sources, adjusting delivery schedules to be earlier, maintaining backup stock, and routinely monitoring raw material availability. These strategies are expected to enhance the operational resilience of Warung Pecak Mpo Minun against supply chain uncertainties, while also improving efficiency and ensuring long-term business stability.]]>
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