<![CDATA[Background: Culinary micro, small, and medium enterprises (MSMEs) depend substantially on knowledge-based resources and innovation to maintain competitiveness and improve business performance. However, the contributions of human, structural, and relational capital may differ, while the role of innovation capability in strengthening these relationships remains inconclusive. Objective: This study examines the direct effects of human capital, structural capital, relational capital, and innovation capability on culinary MSME performance and evaluates whether innovation capability moderates the relationships between intellectual capital dimensions and performance. Methods: A quantitative explanatory survey was conducted involving 350 owners or managers of culinary MSMEs in North Sumatra, Indonesia, in 2025. Respondents were selected using purposive sampling, and the research model was analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM) with SmartPLS 4. Results: Human capital, relational capital, and innovation capability positively affect MSME performance, whereas structural capital does not have a significant direct effect. Innovation capability emerges as the strongest predictor of performance (β = 0.525), while all interaction effects involving innovation capability are nonsignificant. The model explains 65.1% of the variance in MSME performance. Conclusion: The dimensions of intellectual capital contribute differently to culinary MSME performance, while innovation capability functions primarily as an independent strategic capability rather than as a moderator. Culinary MSMEs should prioritize human competence, external relationships, and continuous innovation while strengthening organizational systems that can convert knowledge resources into sustainable business performance.]]>
