Study on the above topic will help most hawkers. For example, cost components for average hawker stall and other information conducted by Ministry of Trade and Industry (MTI) is important (ref. 1).
It suggested that raw material played the most cost for average hawkers, whereas rental contributed about 12% and utility at 9.3% (both at 21.3%).
As mentioned previously, the average cost of rental is $1500 with a range of $5 to $5000 (as offered bids; ref. 2). If a business operates daily without rest, then this translates to $1500/30=$50 per day from rental. Assume 12% rental cost is true, then total cost is $50/0.12 = $416. If daily total cost is true, then the cost of utility and rental would be $416 * 0.21 = $87.36. If raw material is approximately 60%, the cost is $416 * 0.6 = $250. Daily, a hawker would be spending $337.36. The rest is manpower and other service fees at approximately 20% (which is variable, because manpower could be business owner’s fixed salary and other service fees are variable).
To break-even, a business needs to achieve $337.36. If a bowl of product is $3, then the business owner needs 113 bowls per day. Subsequent bowls would be operating profit.
If I am to start a business in a location selling a dish, I will first determine the following:
Average footfall in the location per day (and especially compared during weekends)
Average peak time per day in hour.
Number of competitors
Average price of similar product around the location
Type of customers, e.g. workers, students, or other market segment.
Other marketing strategies.
Operations consideration, e.g. storage, freezers, footprint (sqm), process area (or kitchen), payment method (cash or cashless), and stall service provider (their efficiency), stall hygiene level (study the NEA awarded hygiene level, should be above Silver level; ref. 3)
Tradtional white bread should be soft and once toasted, good candidate for butter and kaya. This setup will complement with soft-boiled egg (softer than poached egg). Such setup is best for typical Singaporean breakfast.
2 packages of 0.25 oz active dry yeast
3 tbsp white sugar
2 1/2 cups warm water (45oC)
3 tbsp margarine/butter
1 tsp salt (or to taste)
6 1/2 cups bread flour
in large bowl, dissolve yeast and sugar in warm water
stir in margarine/butter, 2 cups flour
stir in remaining flour gradually
when dough has pulled together, turn it out onto lightly floured surface
knead dough until smooth and elastic, 8 min
lightly oil large bowl, place in and turn to coat with oil
cover with damp cloth and rest in warm place until doubled in volume, 1 hr
dflate the dough and turn it out onto lightly floured surface
divide dough into two equal pieces and form into loaves
place them in lightly greased loaf pans
cover loaves with damp cloth and let rise until double in volume, approx 40 min
preheat oven to 220oC
bake at 190oC, 30 min until the top is golden brown and the bottom of the loaf sounds hollow when tapped