Setting Up an F&B Outlet in Singapore
Register Your Business on ACRA
The first step in any business venture is registering the company with ACRA, the Accounting and Corporate Regulatory Authority of Singapore. Once approved, your company will receive a business licence with a Unique Entity Number (UEN), which is required for the application of other licences and permits.
F&B Establishment Licensing Requirements
- Register as an Employer with Central Provident Fund (CPF)
- Apply for Food Shop Licence from National Environment Agency (NEA)
- Enroll employees for Basic Food Hygiene Training conducted by NEA
Supplementary Legal Formalities
- Apply for Liquor Licence from Singapore Police Force (SPF), for serving alcohol on premises
- Apply for Public Entertainment Licence from SPF, for providing entertainment on premises
- Apply for Halal Certification from Majlis Ugama Islam Singapura (MUIS), for serving food prepared according to Islamic Law
- Apply for Tobacco Retail Licence from Health Sciences Authority (HSA), for selling tobacco on premises
- Apply for Import Permit from Singapore Customs, for importing food or ingredients
- Apply for S Pass from Ministry of Manpower (MOM), for hiring foreign workers
- Register for Goods and Services Tax (GST), for exceeding S$1 million in annual revenue
12 Hot New Restaurants to Dine at in Singapore
(TimeOut Singapore July 2019)
Racines – Raffles Place
The Alkaff Mansion – Bukit Merah
Bincho at Min Jiang – Tanglin
Rebel – Orchard
Godmama – City Hall
The Affogato Lounge – Chinatown
Ho Fook Hei – Raffles Place
Afuri – City Hall
Curious Palette – Rochor
The Black Swan – Raffles Place
Antoinette – Kallang
Whitegrass – City Hall
Some Current Challenges F&B Operators Face
Strict regulations – National Environment agency (NEA), along with government authorities or regulatory boards within the F&B industry itself, imposes stringent quality, safety and hygiene standards for the F&B outlets operating in Singapore. F&B operators, including manufacturers and product handlers, need to ensure that they comply with various environmental legislation, factory audits, etc.
Population and society – As Singapore’s population ages and becomes more health conscious, F&B operators must keep up with new and changing consumption patterns by, for example, incorporating healthier options (low sodium, low fat, low sugar, high fibre), and also providing nutritional information and recommendation. A progressively more diverse, well-travelled population also puts pressure on F&B operators to innovate, for example, by experimenting with haute, fusion or even hybridised cuisines, in order to satisfy more discerning palettes.
Environment-friendliness and sustainability – Under the current climate of conservation, many businesses have been taken to task to support green initiatives, and the F&B industry certainly has been readying itself to contribute where it can. Started by WWF-Singapore, PACT (Plastic ACTion), a voluntary business initiative to eliminate plastic pollution, has successfully convinced many players to stop providing plastic straws. Also, WWF and Zero Waste SG will continue to work with the F&B industry to reduce unnecessary plastics and single-use items. The recent boycott of non-sustainable palm oil, production of which has had a huge detrimental effect on the environment and air quality in the region, by big names in the industry is also an acknowledgement of corporate social responsibility.