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Creative economy increases a lot of entrepreneurial potential throughout the territory of Indonesia; especially in the culinary field. Despite having a large market, most local culinary SMEs in Bandung, West Java unable to develop their business because limitation of their internal resources and innovation to manage a good business. This quantitative research aims to supports SMEs culinary practitioners in Bandung to improve their businesss dynamic capabilities in countering a modern business competition by improving their performance of innovation and entrepreneurial capabilities. A total of 143 respondents were selected from the purposive random sampling method out of 10 commercially busy culinary businesses in the city of Bandung. The results of this study indicate that partially and simultaneously; the performance of innovation and entrepreneurial capabilities have a relatively large influence on the dynamic ability of the culinary business of business people in the city of Bandung, West Java. With the existence of high dynamic capability, culinary business people will never run out of creative ideas and productive new innovations; so that all activities carried out will have a positive economic and social impact on the surrounding community.