To start a coffee shop in Singapore, lock in a compliant site and your licences first: register a Pte. Ltd. with ACRA, secure an F&B‑zoned unit (URA approval or HDB tenancy), and file your SFA Food Shop Licence on GoBusiness only after lease and layout are ready. Confirm exhaust-to-roof feasibility, PUB grease trap sizing, three‑phase power for espresso equipment, and SCDF fire safety submission through a Qualified Person; build only after approvals. Budget S$150k–S$350k capex for 600–1,200 sq ft, plus six months’ runway. Hire baristas who hold WSQ Food Safety Level 1; schedule SFA pre‑licensing inspection, pest contract, potable‑water filtration, and calibrated espresso/grinder profiles (e.g., 1:2 ratio, 25–30s) with water hardness 70–150 ppm to prevent scale. If selling alcohol, apply a liquor licence via Police Licensing; for Halal positioning, plan MUIS halal certification early. Open a corporate account, set up PayNow/NETS, and register for GST if turnover exceeds S$1m (or voluntarily if input tax claims justify it). Engineer the menu to hit 70%+ gross margin (beans 20–30% COGS), keep peak throughput under 3 minutes per ticket, and price with 9% GST included. Standardize SOPs, schedule preventive maintenance, maintain grease‑trap servicing logs, and monitor labour and rent at <50% of sales.
