of course you need to pay. but when i say make rm200 do i mean net rm200?

i gave a brief statement on cost, they are quite low compared to a proper business.

you probably don't know F&B, their material cost is very low compared to their sales price. margin is like 50% for food, water, if home made, probably 300% or more. since i propose are road side stall or things doesn't involve a shop, you need to chuck up around rm3k for the stall as CAPEX. if you DIY the cost will be much lower.

bike & car i have to assume you already have, so you pay the petrol.

and if you need electricity you have to invest in a Diesel Generator, usually if you sell at night just for the lights.

CAPEX can be recovered within 3 months time. then after that is just Revenue minus OPEX. your price is lower than restaurants but margin is higher and risk are lower.

if flipping burger & nasi lemak not your taste, you can always drive or become GRO/escort. the time the article was written there was no Uber/Grab.

also now you can sell cupcakes like fabularis.

usually we dont bake too many

but by night usually we will give out discounts so that there arent too many leftover. usually if they are leftover i'd buy them and eat myself or give away to staffs

the thing is ur item is niche & not easy to make compare to nasi lemak & burger, and quality difference is bigger for them, 1 day more oily, next day less oily, people still ok with it, coz it's cheap & everyday you eat. as long not turn sour or bad then people don't mind. the sambal already cover all the problem.

no doubt they have to wake up early to prepare if they sell breakfast, but they can rest the rest of the day.

burger stalls usually part time night time, so no need wake up early, but have to stay up late, still got lots of spare time.

and remember 300% is for those shops with high OPEX to cover, for small stalls the OPEX & risk are lower, they are allowed lower margin to be attractive but still margin easily 50-150%. if you think it really cost so much to make 1 packet of nasi lemak i think you are doing it wrong.

kuih muih & drinks cost even less as you produce in big bulk and cost is really little unless you use exotic materials.

for F&B, if you don't need to pay high rent & wage, i think material cost is really negligible, that is why so many kaka macik selling. but as they get old and new people not willing to work with blood & sweat, you don't see that many nowadays.

it's not difficult, but you have to be willing to work, as i already stated in the 1st post. i don't get why people can't even bother read the whole 1st post and yet they made so many post asking answers already given in the 1st post.

btw wots your target margin for them cupcakes? i guess should be higher since demand not as high as nasi lemak and cost is higher for them materials.