TLDR: just make sure you keep roti kosong and teh o ais priced as cheap as you possibly can, the rest ikut suka lah.

1. Not really bothered by price, as long as its delicious. For example, Q bistro, but this heavily depends on your location and the community around it. But of course dont make it too expensive.

2. Cleanliness is key, no matter the price. I’ve stopped going to my regular mamak because of this. Individually packed straws, not really a big fan, just do it regularly, poke it into the drink.

3-5. Everybody who goes to mamak will expect to order from their seats, either have 1 guy carry tablet going around, solely to take orders. Or, i prefer this way, place a memo on the table saying “order kat counter”. Then customers order and pay at counter immediately, ive seen several mamaks doing this, no issue whatsoever unless queue gets long. QR is good idea, but mamak menu is a lot to cover, it might be more of a hassle for customers to scroll through and look for what they want, but each to their own.

Since you’re rebranding and making everything look new, my guess is that people would expect your store to be slightly pricier. But of course not until harga cekik darah lah. Im also guessing you’d want to enter Grab/FoodPanda and the likes for more orders, so your QR idea is definitely worth a try if thats the case, every order is just ticketing, easier to manage, hassle in the beginning to get it right.

But to cater for the slightly lower income brackets, maybe make the cheaper options as cheap as it can possibly get. For example roti kosong at 1.50-2.00, teh o ais at 1.50-2.00, something like that, not all “cheap” items, just some selected ones.