This research purposes to describe the raw material management and identify the problems that occur at culinary company by implementing Economic Order Quantity (EOQ) method. The following process is conducted by comparing the total cost of inventory currently applied by company and total cost of inventory when EOQ is implemented in order to know the method which is more efficient. Primary and secondary data are used in the study. The primary data is in the form of document related with the company’s inventory, and secondary data is attained by the interview of a party who is directly related to the inventory management of company. The problem formulation of this study is solved by using data analysis tools such as QM for Windows v3.4 software and an analysis of the interview’s result in order to obtain a clear description of the company’s inventory management as well as the problems that occur within the company. Based on the analysis, it shows that the company’s order quantity has not been optimal. Additionally, the company’s focus of orientation is at the short term need of inventory management which is caused by a limited storage of company. Furthermore, it is known that the total cost of inventory resulted by applying EOQ method is lower than the total cost of inventory that currently has been apply in the company. This means that the efficiency process can be conducted by applying EOQ for company’s inventory management.