<![CDATA[The digital transformation has changed the way culinary businesses operate and has also opened chances to promote gastronomy as an integral part of the tourism experience. This study intends to identify the dynamic capabilities of culinary MSMEs in Langsa City and to design a development strategy for a dynamic capability-based "gastronomic entrepreneur" business model. A mixed methods approach with explanatory sequential design was used. The quantitative phase used descriptive statistics (grand mean) while the qualitative phase followed the Blue Ocean Strategy framework which is the “eliminate, reduce, raise and create” method. The research was conducted on 147 culinary entrepreneursinLangsa City. The results reveal that MSME actors are able to identify changes in the market and respond to opportunities by innovating products and services. But, the ability to change corporate processes with digital technologies must be strengthened. Technology use tends to be concentrated on marketing and transactions, with less than optimal use in internal administration, transaction documentation, customer management and digital platforms. The proposed business model is based on Blue Ocean Strategy analysis; it aims to reduce conventional practices, increase digital and human resource capacities and provide digitally-enabled Acehnese gourmet experiences. This concept combines traditional food, modern technology, customers, and tourism ecosystem for improving the competitiveness of MSMEs and tourism development in Aceh.]]>
