To start a coffee business in Singapore, lock in three pillars fast: licences, site readiness, and unit economics. Register your entity with ACRA, pick a shop approved for F&B (URA/HDB), then apply for an SFA Food Shop Licence on GoBusiness; book the pre‑licensing inspection only after installing a handwash sink, grease trap (if food prep), washable walls/floors, and NSF/CE‑grade equipment, and ensure all handlers pass the WSQ Food Hygiene Course. If roasting, secure SCDF fire safety clearance and plan for flue/odour control; if importing beans, register as a processed‑food importer with SFA and obtain Customs permits via TradeNet. Specify utilities early: 3‑phase 32A power, potable water point, floor waste, and adequate ventilation; a reliable 2‑group espresso machine and 9–12L/hr grinder setup supports ~120 drinks/hour. Hire for peak coverage (2 baristas per 60–80 cups/hour), budget payroll at 18–22% of sales, rent under 15%, and beverage COGS at 25–30%; register for GST only when revenue exceeds S$1m. Choose a footprint (kiosk, cart, or 30–50‑seat café) based on footfall and extraction capacity, open 7am–3pm weekdays, and capture demand with Google Business Profile, QR‑order POS (PSG‑eligible), PayNow/NETS, delivery partners, subscriptions, and single‑origin rotations. Expect licensing lead time 2–4 weeks; soft-open with friends first to.
