This research was organized by case study and was conducted by semi-structured in-depth interviews with the entrepreneurs and chefs to gather the information necessary to organize the research. The purpose of the study was to explore the feasibility of F&B (food and beverage) entrepreneurship, the impact of a restaurant business after facing problems and coping, and the sustainable business model of entrepreneurship. The results of this research were discovered that it was feasible for the low-cost capital of pasta restaurant in traditional cuisine – Tainan. After entrepreneurship, the first problem was raised the enough of entrepreneurship funds. The key factors of entrepreneurship were the security sources of food ingredients, and the quality of products. The owner’s expertise was the key element that affected sustainable development of the restaurant.