This article provides empirical evidence of a complex relationship between the types of innovation undertaken by micro and small restaurant enterprises (MSEs) and their specific factors of business survival (SFOBS). The study is a quantitative, non-experimental, transactional, and correlational analysis with a probabilistic sample, using an ad hoc instrument validated by experts. The SEM structure established allows for the consideration that innovating in the tangible elements of the service and those that improve empathy generates positive impacts on SFOBS, particularly the size of the company by revenue. The different intervening factors are interrelated, generating a synergy of business survival. The study focuses on the municipal of Yumbo, Valle, Colombia, which has shown notable growth in the gastronomy sector and represents a representative territory for the phenomenon under study. The research aims to identify the relationship between the type of innovation in service registered in MSEs and the behavior of the specific factors of business survival for the year 2022. The methodology involves a post-positivist paradigm, with a conceptualization based on Ramos (2015). The sample consists of 47 establishments, with a descriptive analysis revealing that 59.6% of MSEs have some form of innovation, with a prevalence of 52% in incremental changes. The innovation is observed from the perspectives of the Oslo Manual, Henderson and Clark (1990), and perceived quality, with a focus on tangibility and empathy. The results show that three out of four dimensions of innovation are related to changes in the SFOBS, indicating that the variables are not entirely independent. The SEM model confirms the relationships between innovation dimensions and SFOBS, with a good fit and statistical significance. The findings suggest that innovating in tangible elements and improving empathy can positively impact business survival, particularly in terms of revenue-based company size. The implications for practical management include the importance of developing tangible assets and creating stable employment, which contribute to business profitability and customer satisfaction. The study recommends further research on the impact of innovations on SFOBS, specifically on revenue-based company size, as it can enhance competitive advantage and social well-being.This article provides empirical evidence of a complex relationship between the types of innovation undertaken by micro and small restaurant enterprises (MSEs) and their specific factors of business survival (SFOBS). The study is a quantitative, non-experimental, transactional, and correlational analysis with a probabilistic sample, using an ad hoc instrument validated by experts. The SEM structure established allows for the consideration that innovating in the tangible elements of the service and those that improve empathy generates positive impacts on SFOBS, particularly the size of the company by revenue. The different intervening factors are interrelated, generating a synergy of business survival. The study focuses on the municipal of Yumbo, Valle, Colombia, which has shown notable growth in the gastronomy sector and represents a representative territory for the phenomenon under study. The research aims to identify the relationship between the type of innovation in service registered in MSEs and the behavior of the specific factors of business survival for the year 2022. The methodology involves a post-positivist paradigm, with a conceptualization based on Ramos (2015). The sample consists of 47 establishments, with a descriptive analysis revealing that 59.6% of MSEs have some form of innovation, with a prevalence of 52% in incremental changes. The innovation is observed from the perspectives of the Oslo Manual, Henderson and Clark (1990), and perceived quality, with a focus on tangibility and empathy. The results show that three out of four dimensions of innovation are related to changes in the SFOBS, indicating that the variables are not entirely independent. The SEM model confirms the relationships between innovation dimensions and SFOBS, with a good fit and statistical significance. The findings suggest that innovating in tangible elements and improving empathy can positively impact business survival, particularly in terms of revenue-based company size. The implications for practical management include the importance of developing tangible assets and creating stable employment, which contribute to business profitability and customer satisfaction. The study recommends further research on the impact of innovations on SFOBS, specifically on revenue-based company size, as it can enhance competitive advantage and social well-being.