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SMEs (Small and Medium-size Enterprise) in Indonesian are only growing in terms of quantity and undeveloped in terms of quality, which causing a decrease in competitiveness. The solution is not through the provision of financial approach but can be in a form of an agency that knows about the market or those who can provide knowledge about the quality of the product. The objective of this study is to analyze the competence of small businesses and business survival of SMEs in culinary field ofdoi:10.29313/mimbar.v34i1.3255 fatcat:3ol22cix6fd5xgwkv6cckboi5q