To open a coffee shop in Malaysia, lock down compliance and utilities first: register with SSM (prefer Sdn Bhd for liability), secure a tenancy with an explicit F&B clause, exhaust route, and grease‑trap allowance, then apply for local council Premises and Signboard licences (DBKL/MBPJ/etc.; Malay text must be prominent). All food handlers must complete the Food Handling Course and hold a current typhoid vaccination (valid 3 years); MOH will grade cleanliness on inspection. Install an IWK‑approved grease trap, ducted hood to exterior, and obtain BOMBA clearance for renovations; budget for TNB three‑phase if using multiple 3–5 kW machines. If foreign‑owned, add WRT licence (KPDN) before operational licensing. Register for Service Tax (MySST) once annual F&B turnover exceeds RM1.5m (6% for restaurants), and onboard a compliant POS that prints SST tax codes. If serving alcohol, obtain a liquor licence; if targeting Muslim diners, plan for Halal (JAKIM) standards—no pork/alcohol, segregated storage, audited supply chain. For equipment, ensure SIRIM certification or import approval. Set waste and pest contracts (Alam Flora/authorized vendors). Enable cashless (DuitNow QR + cards) and delivery (GrabFood/Foodpanda) with menu engineering that holds beverage COGS at 25–30%. Insure property, stock, and public liability before opening. Train baristas on calibration.
