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). It is a quantitative, non-experimental, transectional, and correlational study, with a probabilistic sample carried out with an ad hoc instrument validated by experts. The SEM structure established allows us to consider that innovating in the tangible elements of the service and in those that improve the empathy of the service generate positive impacts on the SFOBS, especially the size of the company by revenue. Likewise, the different intervening factors are interrelated, generating a synergy of business survival.