<![CDATA[General Background Halal supply chain management is an important framework for ensuring product integrity in food service businesses. Specific Background In the restaurant sector, maintaining strict halal compliance throughout raw material sourcing, production, serving, and distribution processes poses operational challenges for small-scale culinary operations. Knowledge Gap Empirical investigations detailing step-by-step operational workflows of halal supply chain practices in local restaurant environments remain limited. Aims This study investigates how a Indonesian food restaurant implements halal supply chain practices across production preparation, cooking, and product distribution. Results Qualitative evaluation reveals that operational practices prioritize cleanliness, raw material hygiene, and strict avoidance of non-halal cross-contamination at every processing stage, establishing consumer assurance despite the absence of official certification standards. Novelty The research details practical operational mappings of halal supply chain stages specifically adapted to local restaurant operations. Implications Establishing structured hygiene and supply chain control mechanisms offers an operational model for culinary businesses seeking to maintain product integrity and customer satisfaction. Key Findings Highlights Halal supply chain integration across production, cooking, distribution, and consumption guarantees operational cleanliness and customer reassurance. Strict hygiene routines and cross-contamination prevention maintain product integrity across all food handling stages. Consumer trust remains high due to transparent food preparation and consistent adherence to Islamic dietary rules despite lacking official certification. Keywords Halal Industry, Food Products, Supply Chain, Restaurant Management, Quality Control]]>
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