Bandung is one of the cities with a high culinary appeal. However, there are several problems found
such as a decrease in sales due to Covid-19, not conducting the market surveys, and tight competition
in the culinary industry. One of the concepts that can solve these problems is a human-centered
approach called Design Thinking. Hence, it is needed to measure whether the concept is already
implemented or not. The result of this measurement can define the further plan to solve the problems
stated. Design thinking is the rationale for the process of transforming a creative mindset into an
innovation. This study measures the implementation of the Design Thinking concept in the culinary
subsector in Bandung which includes five stages, namely: empathize, define, ideation, prototype, and
test. The data collection is conducted by distributing questionnaires to 92 dine-in and 92 takeaway
culinary businesses. The data gathered is then processed by using the descriptive statistical analysis
technique and a two-tailed t-test. The result of the study indicates that the culinary business actors in
Bandung city have implemented the Design Thinking concept well, although the empathize and define
stages are still included in the bad category. There is also a difference in implementing the Design
Thinking concept between dine-in and takeaway culinary businesses. Further study is expected to
measure the impact of the Design Thinking concept’s implementation on culinary businesses’ sales
performance.