To start a coffee shop in Singapore, lock in an F&B-ready site and secure your SFA Food Shop Licence early; everything else builds around those two. Pick a unit with URA-approved F&B use, existing grease trap, a clear, robust exhaust route, and 3‑phase power (60–100A) to support espresso, ice, and HVAC; avoid units without floor drains or with weak extraction. Register a private limited with ACRA, sign the tenancy, then file your SFA application on GoBusiness with layout plan, tenancy, equipment list, and WSQ Food Hygiene Course certificates; schedule pre‑licensing inspection. If serving alcohol, add a PLRD liquor licence; for hot cooking, obtain SCDF clearance for hood/LPG and ensure PUB trade effluent compliance—coffee-only operations still need proper ventilation and waste management. Build smart: 2‑group machine (20–32A), 2 grinders, ice machine, undercounter fridge, adequate water filtration, and POS integrated to inventory; design for 1.5–2.0 seat turns/hour with a clear pickup lane. Staffing: train all food handlers (WSQ FHC L1 within 30 days), appoint an FHO if SFA requires, set up CPF payroll and any work passes. Plan 10–14 weeks (approvals 2–4, fit‑out 4–6). Budget S$150k–S$300k; target rent ≤15% of sales, labour 20–25%, and beverage GP 70–75% to break even at S$1.5k–S$2.5k/day.
