How to Open a Cafe in Singapore: 2026 Timeline, Budget & Permit Playbook

Opening a cafe in Singapore in 2026 takes 10-14 weeks, S$120K-S$250K, and 5 separate regulatory approvals — and the costliest mistakes happen before you've poured a single coffee. Whether you're chasing the third-wave specialty crowd in Tiong Bahru, planning a brunch cafe in Holland Village, or testing a mall kiosk in Bugis, here's exactly what each stage costs and how long it really takes. This guide walks through every step from lease selection to soft launch, with real costs FixMove sees daily from running F&B fit-outs.

Quick Answer: The Cafe Opening Reality Check

• Total cost (ex-rent): S$120,000-S$250,000
• Timeline from signed lease to soft launch: 10-14 weeks
• Renovation alone: S$50K-S$150K (see cafe renovation Singapore)
• Equipment: S$25K-S$50K (espresso machine, grinder, fridges, dishwasher)
• Licences: S$3K-S$8K (SFA, NEA, URA, fire safety)
• Initial inventory + marketing + reserve: S$40K-S$80K
• Break-even monthly revenue target: S$45K-S$70K (3-4 covers per hour over 12-hour day)

Step 1: Pick Your Concept Before You Pick Your Lease

The single most expensive mistake we see: signing a lease before knowing what kind of cafe you're building. The four common concepts each have very different cost profiles:

A S$10 fuel surcharge applies to every visit. No additional standard call-out or inspection fee applies. Urgent service or a customer-requested appointment time adds one S$30 fee, subject to technician availability and confirmation. The S$30 is a separate service fee. Pricing terms.

Pick your concept first because it dictates everything downstream

• Kitchen extent → exhaust requirements → ceiling design → permit complexity
• Seating count → square footage needed → rent budget → break-even revenue
• Concept aesthetic → finishing budget → designer fees vs design-and-build

Step 2: Find the Right Lease (Week 1-3)

Lease selection in Singapore is brutal — most landlords expect 12-24 month commitment with 3-month deposit. Before signing anything:

Critical lease checks

1. Approved use class — must allow F&B. If it's currently retail/office, you'll need URA Change of Use (2-4 weeks).
2. Exhaust route — verify there's a path to roof or back-lane for kitchen exhaust. No route = no hot food.
3. Power supply — minimum 30-40 kVA for compact cafe; 60-100 kVA if heavy kitchen. SP upgrade adds S$5K-S$15K and 4-8 weeks.
4. Water and drainage — espresso machine needs dedicated line; floor traps for prep area.
5. Previous tenant condition — old F&B unit can save 20-30% if exhaust, grease trap and basic plumbing still work.
6. Fit-out period — most leases give 4-8 weeks rent-free for fit-out. Negotiate 8-12 weeks if mall has heavy approval queue.

Lease zones in Singapore and what they cost

A S$10 fuel surcharge applies to every visit. No additional standard call-out or inspection fee applies. Urgent service or a customer-requested appointment time adds one S$30 fee, subject to technician availability and confirmation. The S$30 is a separate service fee. Pricing terms.

Step 3: Stack the Permits (Week 2-5, In Parallel With Design)

Singapore F&B permits are layered. You don't apply for them sequentially — you stack them parallel to construction. Five regulators touch a typical cafe:

The 5 cafe permits you'll need

• URA Change of Use — only if approved use isn't already F&B. 2-4 weeks.
• SFA Food Establishment Licence (Class A) — required for any food prep. Submitted after fit-out inspection-ready. 2-4 weeks.
• NEA Hot Works / Exhaust — only if you have a kitchen with cooking. Grease trap sizing matched to menu. 2-3 weeks.
• SCDF Fire Safety — required for any unit with partitions affecting escape routes or assembly capacity. 3-6 weeks.
• HDB Renovation Permit / Landlord Fit-Out Approval — for HDB shophouses, plus landlord or mall management approval for mall lots. 1-3 weeks.

A good contractor like FixMove prepares submission-ready drawings for all five in parallel — letting you start construction while SCDF reviews and SFA is pre-aligned. F&B fit-out specifics live here.

Step 4: Renovation & Equipment (Week 3-10)

The biggest line item. Three sub-budgets:

Renovation breakdown (S$50K-$150K)

• Demolition + hacking: S$3K-$8K
• Plumbing (water + drainage + grease trap): S$5K-$12K
• Electrical (DB upgrade + circuits): S$8K-$18K
• Exhaust hood + ducting (if kitchen): S$10K-$25K
• Custom bar counter: S$6K-$15K
• Flooring + ceiling + walls: S$10K-$25K
• Furniture build + install: S$8K-$20K
• Signage + lighting + branding: S$5K-$15K

Equipment list (S$25K-$50K)

• Espresso machine (2-group commercial): S$8K-$15K
• Grinder x2 (espresso + filter): S$3K-$6K
• Refrigeration (undercounter + display): S$5K-$10K
• Dishwasher: S$2.5K-$5K
• Ice machine: S$2K-$4K
• Water filter + softener: S$1K-$2K
• POS system + payment terminals: S$1K-$2K
• Smallwares (cups, knock-boxes, pitchers, etc.): S$2K-$4K

Pre-launch (S$8K-$15K)

• Initial coffee bean inventory (first month): S$2K-$4K
• Food + dairy + syrups initial: S$3K-$6K
• Branding (logo, menu, uniforms): S$2K-$5K

Step 5: Hire and Train (Week 6-10)

A compact specialty cafe runs on 3-4 baristas + 1 manager. A full-menu brunch cafe needs 6-10 staff. Singapore F&B labour rules:

• Local barista: S$2,500-$3,500/month (entry-mid)
• Head barista / cafe manager: S$3,500-$5,500/month
• Brunch chef / cook: S$3,000-$4,800/month
• Service crew (part-time): S$9-$13/hour
• Foreign worker quota: F&B sector has S Pass + Work Permit caps; consult with MOM before hiring plans

Step 6: Soft Launch (Week 11-12)

Don't open hard on day one. The Singapore F&B playbook:

1. Week 1 soft launch — friends + family + neighbour invites. Test workflow, fix kinks. Discount 30-50%.
2. Week 2 community launch — Instagram/TikTok push, mailing list opens. Press kit if your concept is unique.
3. Week 3-4 ramp — normalize hours, build review count (Google + IG), optimize menu velocity.
4. Month 2-3 break-even — typical specialty cafe hits break-even by month 3-4 with steady marketing.

The 6 Hidden Costs Most Founders Miss

1. Mall fit-out deposit (S$2K-$8K) — usually returned after defect-free handover but ties up capital for 3-6 months.
2. SP Group power upgrade (S$5K-$15K) — needed if existing supply is under-rated for cafe equipment.
3. Grease trap installation (S$3K-$8K) — NEA-mandated, sized by menu. Often missed in tenant fit-out scope.
4. Two months pre-revenue rent — most cafes hit positive cashflow month 3-4. Plan for it.
5. GST registration — if projected turnover exceeds S$1M, GST registration is mandatory; budget for the admin and the 9% added to your pricing.
6. Annual licence renewals (S$500-$2K) — SFA, NEA and fire safety all renew annually.

Related Guides

• Cafe Renovation Singapore — full pricing + scope breakdown
• Restaurant Renovation Singapore — full-service restaurant build
• F&B Fit-Out Singapore — cloud kitchen and specialty F&B
• Cafe Renovation Tiong Bahru — heritage shophouse build
• Commercial Renovation Singapore — all commercial trades hub

FAQ

Published: 10 May 2026 · Updated: 10 May 2026 · By FixMove F&B Fit-Out Team · Operating across Tiong Bahru, Holland V, CBD, Bugis, Orchard and HDB heartland.

One operational note from experience: a chiller or display fridge failing mid-service is one of the costliest surprises for a new cafe. Bookmark our fridge repair service in Singapore — same-day slots are often available for commercial units.