<![CDATA[Today, Micro, Small and Medium Enterprises are facing the VUCA (Volatility, Uncertainty, Complexity, Ambiguity) era with an uncertain, fast-changing business environment, as well as opportunities and threats that are difficult to control, especially during the COVID-19 pandemic. The failure of MSMEs to adapt to the VUCA era will threaten sustainable competitiveness. This article aims to measure the influence of entrepreneurial principles using the Entrepreneurial Orientation (EO) variable as an antecedent of Sustainable Competitive Advantage. The population in this study is a culinary business that participates in Business Development Services in Pekanbaru. Based on Slovin's formula, the number of samples needed is 55 people. The data analysis process uses the SEM method through the Partial Least Square approach. Based on the analysis results, culinary MSMEs in Pekanbaru have implemented all dimensions of EO as a strategy to exploit opportunities that arise in the market to face of the VUCA era. The results of data processing through SEM-PLS method, one of the EO dimensions, namely risk-taking, gets a weak significance or probability value. This proves that MSMEs have not optimized all their resources to transform digitally, innovate and explore creative ideas, and they have not optimally experimented to gain market opportunities.Saat ini, Usaha Mikro, Kecil dan Menengah menghadapi era VUCA (Volatility, Uncertainty, Complexity, Ambiguity) dengan lingkungan bisnis yang tidak pasti, cepat berubah, serta peluang dan ancaman yang sulit dikendalikan, terutama saat pandemi COVID-19. Kegagalan UMKM untuk beradaptasi di era VUCA akan mengancam daya saing yang berkelanjutan. Artikel ini bertujuan untuk mengukur pengaruh prinsip kewirausahaan dengan menggunakan variabel Entrepreneurial Orientation (EO) sebagai anteseden Sustainable Competitive Advantage. Populasi dalam penelitian ini adalah pelaku usaha kuliner yang mengikuti Business Development Services (BDS) di Pekanbaru. Berdasarkan rumus Slovin, jumlah sampel yang dibutuhkan adalah 55 orang. Analisis data menggunakan metode SEM melalui pendekatan Partial Least Square. Berdasarkan hasil analisis, UMKM kuliner di Pekanbaru telah mengimplementasi semua dimensi EO sebagai strategi memanfaatkan peluang yang muncul di pasar untuk menghadapi era VUCA. Hasil pengolahan data menunjukan salah satu dimensi EO yaitu risk-taking mendapatkan nilai signifikansi atau probabilitas yang lemah, artinya UMKM belum mengoptimalkan seluruh sumber dayanya untuk bertransformasi secara digital, berinovasi dan bereksperimen secara optimal untuk mendapatkan peluang pasar.]]>
