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Bandung as one of the most culinary tourism destinations in Indonesia and especially in West Java certainly has considerable opportunities to develop the food and beverage sector. And the phenomenon of the development of culinary business in the city of Bandung is currently growing rapidly, can be seen from the number of restaurants and food stalls that increase every year. So that it has been ascertained, for that we need the right strategy so that the company can compete and become superior compared to other competitors. This study aims to find out how business development strategies in culinary startups are hoping to improve corporate performance to be more advanced. To see how the competitiveness of the business environment is used, the Porter Five Forces model . And the application of strategies developed based on the SWOT grand matrix. The case in this study is a food and beverage startup company.