To set up a coffee shop in Singapore, lock in a compliant site and sequence approvals so you can pass inspections and open on schedule. Start with location due diligence: confirm F&B use via URA/HDB, landlord consent, exhaust route, grease trap access, 63A main supply with 2×20–32A circuits for a 2‑group espresso machine, water point and floor trap at the bar. Plan a 6–8 week runway: submit SFA Retail Food Shop Licence (via GoBusiness), SCDF fire safety for exhaust/gas, BCA signboard licence, and liquor licence if serving alcohol. Design to SFA fit‑out standards: washable walls/ceilings, non‑slip coved flooring, separate handwash basin, 2‑ or 3‑compartment sink, food‑grade prep surfaces, pest‑proofing, calibrated probe thermometer, chiller ≤5°C, freezer ≤‑18°C, and cleaning and temperature logs. Ensure handlers complete WSQ Food Safety Course Level 1 within 30 days; engage a licensed pest control vendor and water filtration (target hardness <70 ppm CaCO3) to protect boilers. Build a lean bar: flow from grinder to machine to milk station, undercounter fridge, and filtered water tee-offs; PM for machines every 6 months. Fit‑out S$150–300k, deposits ~3 months’ rent, licences/permits S$1–5k; engineer menu margins (beverage COGS 20–30%), labour ≤30%, occupancy ≤20%, and target S$1.5–3k daily sales to break even.
