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Making a city a culinary tourism destination is a new innovation of the Surakarta government. In order to realise this goal, the government of Surakarta needs to formulate a strategy based on one of its superior food products. This research aims to determine the strategic factors: Strengths, weaknesses, opportunities and threats affecting small and medium enterprises (SMEs). The main purpose of this research is a formulation of strategies for how tempeh is used to increase culinary tourism in a city. The basic method of research is descriptive-analytical through in-depth interview techniques. Data collection methods use interviews, observations and notes. The main informant is selected purposively based on the mastery of information related to the purpose of the research. Key informants in this study were tempeh entrepreneurs, consumers, suppliers of raw tempeh materials, cooperatives, academics and the Surakarta government. The selection of locations is confirmed purposive according to the purpose of the research, namely the city of Surakarta. Data analysis methods use the synergy of Grand Strategy Matrix, SWOT Matrix and QSPM. The results showed that the commodity tempeh is in quadrant I. There is a need to adopt a right strategy by the Surakarta government to develop tempeh processed products.
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