Designing an Integrated Supply Chain Management System to Optimize Raw Materials at Café Mon Coffee, Sukoharjo

Abstract

This study designs an integrated supply chain management (SCM) system for a small café business that handles heterogeneous raw materials with different shelf lives, storage requirements, and turnover rates. This study used a design-oriented qualitative single-case approach to examine Café Mon Coffee, Sukoharjo. The evidence base comprised non-participant observation of procurement, receiving, storage, preparation, and service activities; review of available product, supplier, ordering, and stock records; androle-based validation of process steps with the owner/manager, purchasing function, and barista. Data were reduced, coded, mapped into the current-state process, and compared with recent SCM, SME inventory, supplier integration, and perishable-food planning literature. The findings indicate that daily material needs are recorded and ordered manually, while supplier, stock, usage, and demand information remain fragmented. This condition creates exposure to stock imbalance, expiry, inconsistent replenishment, and slow managerial response. The proposed system follows an input-process-output architecture that integrates supplier and raw-material master data, recipe-based usage, stock and sales history, supplier evaluation, simple demand forecasting, minimum-maximum replenishment, first-expired-first-out control, purchase ordering, receiving checks, and role-based dashboards. The design produces purchase plans, low-stockandexpiryalerts, supplier scorecards, and usage and waste reports. Thestudycontributesalow-complexity, context-specific SCM design for café MSMEs. Because the system has not yet been implemented, the reported benefits are design expectations rather than measured performance effects.