<![CDATA[Micro, Small, and Medium Enterprises (MSMEs) in the culinary sector in Bogor City and Regency play a strategic role in the regional economy, yet still face challenges in enhancing competitiveness and sustainable performance amid the demands of digitalization and environmental sustainability. This study aims to analyze the influence of Green Management (GM), Digital Transformation Management (DTM), and Innovation Capability (IC) on MSMEs Performance (MP). This quantitative research employs an explanatory research design, collecting data through questionnaires distributed to 200 culinary MSME actors in Bogor City and Regency, selected using purposive sampling. The data were analyzed using SPSS, grounded in the Resource-Based View and Dynamic Capabilities Theory. The results show that GM, DTM, and IC have a positive influence on MP. These findings indicate that strengthening green practices, digital transformation, and innovation capability collectively contribute to improving the performance of culinary MSMEs. This confirms that the improvement of culinary MSME performance can be driven through the integrated optimization of these three factors]]>
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