Assed Lussak Primary Author Edi Abdurachman Primary Author Idris Gautama Primary Author Rini Setiowati Primary Author

Small businesses in the food and beverage sector are currently experiencing rapid development, including in Indonesia. Although more and more studies on small businesses occur, but the key factors for companies to survive in a certain period of time – during the last three and a half years in this study, still need to be explored. Especially in Indonesia, small businesses as part of micro, small and medium enterprises (MSMEs) are able to contribute 60.34% of national Gross Domestic Product (GDP). This research method belongs to the type of explanatory research. Determination of the first level sample uses purposive sampling, namely small businesses engaged in food and beverages, at least 3.5 years old. Based on the analysis it was concluded that the Service Innovation and Product variables had a positive effect on Operational Improvement, Service Innovation and Products had a positive effect on Survival SMEs, Operational Improvement had a positive effect on Survival, Financial Performance had a positive effect on Operational Improvement and Financial Performance had effect on Survival.