Brewing Efficiency: An Assessment of Inventory Management Systems in Cebu City Cafés

Inventory management is a critical operational function for café businesses because it ensures the availability of supplies while controlling costs and minimizing waste. Ineffective inventory systems may lead to stock shortages, overstocking, spoilage of perishable items, and inefficient resource utilization, which can negatively affect organizational performance. This study assessed the inventory management practices of cafés in Cebu City and examined their relationship with organizational performance. The research employed a quantitative descriptive–correlational design involving 102 café personnel, including owners, managers, supervisors, and staff directly involved in inventory operations. Data were collected using a structured five-point Likert scale questionnaire and analyzed using descriptive statistics and Pearson correlation analysis. The findings revealed that cafés generally implement effective inventory management practices, with an overall mean score of 4.11, indicating consistent implementation of inventory control procedures and monitoring systems. Organizational performance indicators related to inventory speed, cost management, and accountability also obtained positive ratings (M = 4.21). Correlation analysis revealed a very strong positive relationship between inventory management practices and inventory speed (r = 0.861, p < 0.001), as well as strong positive relationships with inventory cost management and accountability. These findings indicate that effective inventory management practices significantly contribute to improving operational efficiency and performance in café businesses.