Penelitian ini dimaksudkan untuk mengetahui tingkat inovasi terhadap daya saing Usaha Mikro Kecil Menengah (UMKM) kuliner di Kota Bandung, serta pengaruh inovasi terhadap daya saing. Pengukuran tingkat inovasi ini menggunakan dimensi structural innovation, process innovation, competence innovation dan entrepreneurial innovation (Salavou, 2004). Sedangkan pengukuran tingkat daya saing menggunakan dimensi productivity strategy, market strategy dan human resource strategy (Sharma & Fisher, 2003). Teknik pengambilan sampel yang digunakan pada penelitian ini adalah purposive sampling. Teknik ini didasarkan pada pertimbangan tertentu, yakni sumber data dianggap paling tahu tentang apa yang diharapkan sehingga mempermudah peneliti menjelajahi objek yang sedang diteliti. Penelitian ini menggunakan sampel sebanyak 100 responden yang terdiri dari para pengelola usaha kuliner yaitu owner, manajer dan supervisor. Analisis yang digunakan meliputi analisis deskriptif, korelasi dan regresi linear. Berdasarkan hasil penelitian, tingkat inovasi berada pada kategori 'Baik' karena memiliki mean sebesar 3,96. Begitu juga untuk tingkat daya saing berada pada kategori 'Baik' karena memiliki mean sebesar 3,94. Selain itu, hubungan inovasi dengan daya saing usaha kuliner berada pada kategori 'Sedang'� karena memiliki R sebesar 0,592 yang berada pada interval 0,40-0,599. Inovasi hanya mampu mempengaruhi daya saing sebesar 35,1%. Kedua variabel tersebut memiliki pengaruh yang signifikan dan positif. Hal ini dapat dilihat dari hasil analisis regresi yaitu Y = 15,297 + 0,473X yang artinya, jika inovasi bertambah satu unit maka daya saing akan bertambah sebesar 0,473. Kata Kunci: Usaha Mikro Kecil Menengah (UMKM) Kuliner, Inovasi, Daya Saing.

This research was intended to determine the level of innovation of the competitiveness in the city of Bandung, and to know how the influence of innovation to competitiveness. Measurement level of innovation using three dimension, structural innovation, process innovation, competence innovation and entrepreneurial innovation. While the measurement level of competitiveness using dimension of productivity strategy, market strategy and human resource strategy. The sampling technique used in this research is purposive sampling. This technique is based on certain considerations which data source is considered the most know about what to expect so that makes it easier for researchers to explore the object being studied. In this research, quota established number of respondents as many as 100 people consisting of managers of culinary efforts of the owner, managers and supervisors. The analysis includes descriptive analysis is used, correlation and linear regression. Based on the results of the research, the level of innovation in the category of "Good"� because it has a mean of 3,96. And for the level of innovation in the category of "Good" because it has a mean of 3,94. In addition, the relationship of innovation with competitiveness is in the category of "Medium" because it has a R of 0,592 on interval 0,40-0,599. Innovation was only able to influence the competitiveness of 35,1%. There is a significant and positive influence between innovation and competitiveness. It can be seen from the results of the regression analysis that is Y = 15,297 + 0,473X meaning, if innovation is incremented by one unit and will increase competitiveness of 0,473. Keywords: Micro Small Medium Enterprises (MSME) Culinary, Innovation, Competitiveness.

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