Supply chain management techniques are now receiving more and more attention from researchers. This paper studied the extent to which supply chain management practices (SCMP) are utilized by small and family run restaurants in Oman. The analysis identifies supply chain management techniques adoption level in terms of strategic supplier partnership practices, inventory management practices, and Lean supply chain practices of the restaurants in Oman. Personally administered questionnaire was used to collect the data in the survey with total of 70 restaurants across Oman. Descriptive analysis was used as statistical method to identify the adoption level of the supply chain management practices using 5-point Likert scale. The survey results revealed that most restaurants in Oman prioritize quality and create long-term relationships with suppliers concerning strategic supplier partnership activities. Regarding inventory management methods, several restaurants in Oman have acknowledged the necessity of determining an optimal and cost-efficient quantity to order for each item in their inventory. Furthermore, they give priority to monitoring the expenditures associated with orders. Regarding lean supply chain methods, most restaurants in Oman have acknowledged the need of partnering with a select few suppliers. They also feel that improving the internal supply chain process will increase restaurant efficiency.