[Bigiron]

Here's a breakdown of the costs involved in running a hawker stall in Singapore, along with some considerations to help you estimate your own costs:

1. Fixed Costs:

- Rental: This is the biggest expense. The new rental policy is complex, so it's crucial to understand the assessed market rent for your chosen stall and the potential adjustments based on your bid.
- Stall License Fee:  This is an annual fee payable to the National Environment Agency (NEA).
- Utilities:  Electricity, water, and gas usage are factored in.
- Insurance:  Public liability insurance is required.
- Equipment:  Initial investment in equipment like cooking appliances, refrigerators, display cases, and tables/chairs.
- Cleaning Supplies:  Maintaining a clean stall is essential.

2. Variable Costs:

- Raw Materials:  The cost of ingredients, spices, and other supplies needed to prepare your food.
- Packaging:  Containers, bags, and other packaging for takeaway orders.
- Staff Wages:  If employing staff, their salaries and benefits are a significant expense.
- Marketing and Advertising:  Promoting your stall to attract customers.
- Maintenance and Repairs:  Keeping your equipment in good working order.
- Waste Management:  Disposal fees for food waste and other waste.

3. Additional Considerations:

- Location:  Prime locations in popular hawker centres command higher rental rates.
- Food Type:  The cost of ingredients varies greatly depending on the type of food you sell.
- Business Model:  Whether you offer dine-in, takeaway, or both will affect your costs.
- Seasonality:  Demand for certain foods can fluctuate seasonally, impacting your sales and costs.

4. Tools for Estimation:

- NEA Website:  The NEA provides information on stall rental rates and tendering processes.
- Online Business Cost Estimation Tools:  The NEA will be launching online tools in 2025 to help hawkers estimate their costs.
- Industry Associations:  Contacting hawker associations can provide insights into industry-specific costs and best practices.

Example:

Let's say you're planning to open a hawker stall selling traditional Singaporean dishes:

- Rental:  S$1,500 per month (after potential adjustments)
- Stall License Fee: S$500 per year
- Utilities: S$200 per month
- Insurance: S$100 per month
- Raw Materials: S$1,000 per week (assuming you operate 6 days a week)
- Packaging: S$100 per week
- Staff Wages: S$1,000 per week (if employing one staff member)

Total Monthly Costs:

- Fixed Costs: S$1,800 (rental, license, utilities, insurance)
- Variable Costs: S$6,000 (raw materials, packaging, staff wages)
- Total: S$7,800

Note: This is just an example, and your actual costs will vary depending on your specific circumstances. It's essential to conduct thorough research and create a detailed budget before launching your hawker stall.

[cheekopekman]

Here's a breakdown of the costs involved in running a hawker stall in Singapore, along with some considerations to help you estimate your own costs:

1. Fixed Costs:

- Rental: This is the biggest expense. The new rental policy is complex, so it's crucial to understand the assessed market rent for your chosen stall and the potential adjustments based on your bid.
- Stall License Fee:  This is an annual fee payable to the National Environment Agency (NEA).
- Utilities:  Electricity, water, and gas usage are factored in.
- Insurance:  Public liability insurance is required.
- Equipment:  Initial investment in equipment like cooking appliances, refrigerators, display cases, and tables/chairs.
- Cleaning Supplies:  Maintaining a clean stall is essential.

2. Variable Costs:

- Raw Materials:  The cost of ingredients, spices, and other supplies needed to prepare your food.
- Packaging:  Containers, bags, and other packaging for takeaway orders.
- Staff Wages:  If employing staff, their salaries and benefits are a significant expense.
- Marketing and Advertising:  Promoting your stall to attract customers.
- Maintenance and Repairs:  Keeping your equipment in good working order.
- Waste Management:  Disposal fees for food waste and other waste.

3. Additional Considerations:

- Location:  Prime locations in popular hawker centres command higher rental rates.
- Food Type:  The cost of ingredients varies greatly depending on the type of food you sell.
- Business Model:  Whether you offer dine-in, takeaway, or both will affect your costs.
- Seasonality:  Demand for certain foods can fluctuate seasonally, impacting your sales and costs.

4. Tools for Estimation:

- NEA Website:  The NEA provides information on stall rental rates and tendering processes.
- Online Business Cost Estimation Tools:  The NEA will be launching online tools in 2025 to help hawkers estimate their costs.
- Industry Associations:  Contacting hawker associations can provide insights into industry-specific costs and best practices.

Example:

Let's say you're planning to open a hawker stall selling traditional Singaporean dishes:

- Rental:  S$1,500 per month (after potential adjustments)
- Stall License Fee: S$500 per year
- Utilities: S$200 per month
- Insurance: S$100 per month
- Raw Materials: S$1,000 per week (assuming you operate 6 days a week)
- Packaging: S$100 per week
- Staff Wages: S$1,000 per week (if employing one staff member)

Total Monthly Costs:

- Fixed Costs: S$1,800 (rental, license, utilities, insurance)
- Variable Costs: S$6,000 (raw materials, packaging, staff wages)
- Total: S$7,800

Note: This is just an example, and your actual costs will vary depending on your specific circumstances. It's essential to conduct thorough research and create a detailed budget before launching your hawker stall.

You sound like a hawker leh!  You know so much lah!

[WhatDoYouThink!]

Hawkers hv to stand for long hrs quite jiat lat. is there any way they can sit while serving food

[talky]

do nea or any survey companies give a breakdown of operating a hawker stall as detailed as yrs ?

[cheekopekman]

Hawkers hv to stand for long hrs quite jiat lat. is there any way they can sit while serving food

You see any hawker sitting down serving you food meh?

[WhatDoYouThink!]

You see any hawker sitting down serving you food meh?

Most of them dun bother to think out the box. The foods they sell aso all the same, never try new ones like in other countries

Why like that?