from informality

This study examines the transformation of street vendors (PKL) within Surabaya’s urban culinary ecosystem, focusing on human resource development and the emergence of merchant agency as informal activities integrate into organized urban structures. Using a qualitative phenomenological approach, data were collected through in-depth interviews, participatory observation, and document analysis involving traders, association leaders, and government officials. The findings reveal that relocation to Culinary Tourism Centers (SWK) is not merely spatial but also drives social and economic change. Vendors develop new skills, adapt business strategies, and gain knowledge through daily interactions. The formation of merchant associations and informal leadership further strengthens coordination and collective organization. Drawing on Lefebvre’s concept of social space production, the study highlights that vendors act as active agents shaping spatial and social dynamics. Overall, the transformation demonstrates the capacity of informal economic actors to become adaptive and empowered participants in the urban culinary ecosystem.