With your range of food planned, will the 400K be enough. When you say pastries, equipment will be the most expensive part of the cost. Let's see, you will need oven, proofing cabinet, commercial mixers, lighted and heated heated display counters plus the usual griddle for the steaks, deep fryer for fries, open stoves, exhaust hood, fridge, deep freezer etc. etc. If you are planning to operate in PJ, they have already insisted that the exhaust hood must be channelled to the roof and at times 4 storeys high. This itself is almost 18K! For the concept you are planning, the capital is not really enough unless you start by getting your pastries supplied by someone else. I can tell you one thing though, in western fares like yours, patrons look highly on decor and ambience. Decor and ambience in KLites opinion is, " the more expensive it looks, the better it is". with the equipments in your kitchen, which I think will take a considerable space, will the dining area be enough. How many guest you plan to sit? How many asssitants you plan to hire in your kitchen? How many front liners will there be? To make a person spend RM20 to RM50 in your cafe, the decor has to be a bit upscale and hip. There are many ways to minimise cost, just plan and improvise but more importantly maybe venture to other outlets to get an idea.

Sometimes it is way cheaper if you buy the equipment from those who are selling off their business. I have met many who operates less than a year and they are letting go their outlets for less than 25% to 50% of the value they spent on. I have seen a very nicely renovated cafe in Kucai Lama going for 80K only. If you meet this, offer them for the equipments only, like tables and chairs and lightings as this items are practically a giveaway as they have no value at all when business go bust.

There's only one licence to apply for, the operating licence. Off course, company registration is a must other than the licence. Operating licence needs to be applied from the respective municipality (your area of operations) and with that you can sell bottled or canned beers and stouts. If you plan to sell wines then you need a liquor licence which is super duper "mafan" in Malaysia. Possible but "mafan". Many rather just stock less than 10 bottles and says it is for for personal consumption and not billed if consume.

Just some thoughts! Good Luck.

How big slice the pizza going to be? Kids are big eaters also. You sure you can cover ? Cheese is expensive worr! Or you are going to use milk roux to cream your pizza instead of cheese. A piece of cheddar is almost your selling price and if it is mozarella, then the cost is even higher.

Oily is because of the temperature of the oil. Too low temperature the batter will will absorb oil and too high will make it cook too fast on the outside but uncooked inside. The downside of high temperature is you must use high grade cooking oil which can with stand higher temperatures. Those in the plastic bags and also some of those plastic bottled ones are also of low grade. It is also carcinogenic and has cancer causing ability if the oil is overheated. Many a times you see 'cucur pisang' sellers oil is black and overheated and overused! This also happens in the chinese 'yau char koay' sellers.

In my experience, 'Chap Buroh' oil has the best temperature lasting quality but even that it can't last long. Deep frying oil actually has it's special kind of oil which comes in solid form like margarine. It's too expensive to use as normal deep frying oil in hawker's usage. They come in big tins and even some fast food franchise has stopped using them for french fries as their prices are quite high and furthermore the worse reason is normal palm oil is subsidized by our government.

I don't know if trans fat makes food crispier and last longer but drinking straws (actually plastic, just as margarine when subjected to high temperature it becomes plastic too) does. Trans fat is usually hydrogen added to oil to make the oil last longer without fouling the smell and taste. It's actually very bad for our body as it is harder to absorb hence turning into fats. Same goes to hydrogenated oils. I think those fats that are used as high temperature frying fats are trans fat too. At times we cannot control what we eat as well because most of us eat outside nowadays. It has become a part of our life styles.

I do know however is rice flour is crispier and added with soda it last longer, that's why some hawkers adds soda to the BBQ pork belly (siew yoke). Ammonia on the other hand makes the flour in the deep fried cruellers beehive like with holes inside. Just like the Penang style goreng pisang. Observe the fried batter, they are like bird's nest. That's the effect of ammonia. I think it's the bubbling during deep frying that makes the holes.

What do you mean ready-made food supplier? Sandwich shop like Subway is already almost ready made! Turkey ham, tuna, cheese etc. are all bought ready and also lettuces, tomatoes and cucumbers and pickles are also all ready made. If you want I can supply you with tuna dressing or roast chicken sandwich stuffing etc. Other than that coffee, tea or any other bottled drinks are alos ready made worrr..

Let's presume if you serve cajun chicken, roast beef, sloppy joe's and tuna mayo on top of turkey ham, beef bacon, cheese, pepperoni, many types of bolognas and includes relish, pickles, lettuces and greens , tomatoes and a few varieties of sauces, that's many many choices already and your kitchen hardly does anything much except mixing tuna, preparing cajun chicken and roasting a chunk of beef. It's not that hard, not hard at all. It may only take 1 hour of work for the chef. I suspect you don't know how to do it, right? It's not hard to learn anyway, just browse through Youtube. In sandwiches or submarines, the sauces overpowers most taste. As for the variety of bread, there are sourdough, plain, whole meal, rye etc which can be ordered from bakeries or from half baked frozen breads from Delifrance.