<![CDATA[The culinary sector is a key pillar of the economy of Bogor City, yet the sustainability of micro-enterprises within it remainsconstrained by limited risk-taking courage and a weak capacity to generate new ideas, while empirical evidence on thedeterminants of business success is still inconsistent. This study examines the effect of entrepreneurial spirit and creativity on thebusiness success of meatball (bakso) enterprises in Tanah Sareal Sub-district, Bogor City, both partially and simultaneously. A quantitative approach with a descriptive-verificative design was applied. A sample of 87 respondents was drawn from a populationof 110 business owners using simple random sampling with the Slovin formula at a five percent margin of error. Data were collected through a thirty-item questionnaire measured on a five-point Likert scale, all items of which proved valid and reliablewith Cronbach’s Alpha ranging from 0.851 to 0.885, and were analysed using multiple linear regression with SPSS 27. The resultsindicate that entrepreneurial spirit has a positive and significant effect on business success (t = 4.527; p < 0.001), as doescreativity (t = 7.233; p < 0.001). Simultaneously, both variables exert a significant effect (F = 82.971; p < 0.001) with a coefficient of determination of 0.664, indicating that 66.4 percent of the variation in business success is explained by the model. Creativity emerges as the dominant predictor (beta = 0.560). These findings confirm that strengthening the imaginative capacity ofowners through product variant development and digital promotion is the most strategic intervention priority for culinary micro-enterprise development.]]>
