This study investigates the integration of service innovation into the Business Model Canvas (BMC) as a strategic pathway to enhance the sustainability of local culinary micro, small, and medium enterprises (MSMEs) in West Java, Indonesia. Using a qualitative descriptive approach, the research examines challenges and opportunities in implementing service innovation and analyzes how BMC elements can be optimized to support long-term business resilience. Data were collected through in-depth interviews, direct observations, and documentation reviews. The findings reveal that aligning service innovation with BMC components enhances customer engagement, diversifies revenue models, and improves operational efficiency. These insights offer practical guidance for culinary entrepreneurs seeking to remain competitive and sustainable in a dynamic business environment, while also contributing to the broader academic discourse on innovation-driven business models in the MSME sector.