Expert Advice for First-Time Restaurant Owners

Coffee has a 70%+ gross margin — so why do so many cafes and kopitiams fail? Because gross margin is not net profit. Here is the real unit economics of running a coffee shop in Singapore and Malaysia in 2026.

Your profit and loss statement tells you exactly where your money goes — if you know how to read it. This line-by-line guide decodes every layer of a restaurant P&L with the healthy percentage benchmarks for Southeast Asia in 2026.

Prime cost — food plus labour — is the single number that decides whether your restaurant survives 2026. Here is exactly what it is, the healthy ranges by concept, and how to track it weekly across Singapore, Malaysia, Thailand and Indonesia.

Indonesia’s cafe and coffee scene is booming — but 2026 brings a new tax administration system (Coretax), QRIS payment fees, the mandatory halal deadline, and rising costs. Here is how Indonesian coffee shops and restaurants stay profitable through the shakeout.

Tak pasti restoran anda untung atau rugi? Panduan mudah dalam Bahasa Melayu untuk mengira food cost, prime cost, break even point, dan margin keuntungan restoran anda.

Detailed startup cost breakdown for every Singapore F&B format — hawker stall, coffee shop, food court, cafe, casual dining, and fine dining. Real numbers from S$30K to S$1.5M.