To set up a coffee shop in Greece fast and correctly, lock the location, verify zoning for KAD 56.30 (beverage serving), and secure a lease with extraction rights before spending on fit‑out. Choose entity early—sole proprietorship or IKE—register with GEMI and AADE (VAT 13% on coffee, 24% on alcohol), open a merchant account, and order a certified fiscal device/ERP integrated with myDATA and POS. Get municipal pre‑approval of use, then file the operation notification with plans, HACCP, EFET-compliant layout, fire certificate, and occupancy; add outdoor‑seating permission if you want tables on the sidewalk. Build for compliance: grease trap, ventilation to roof, washable surfaces, accessible WC, pest control contract, extinguishers, and signage permit. Hire via ERGANI, enroll staff in EFKA (budget ≈24% employer contributions; gross minimum ~€830/month), train on food safety, and set opening hours around 07:00–23:00. Price for 70–80% gross margin (espresso COGS €0.12–€0.20; sell €2.20–€3.00 mainland, higher on islands), and negotiate with roasters for equipment loans and service SLAs. Typical timeline: 6–8 weeks turnkey, 3–4 months with build‑out. Fit‑out runs €800–€1,500/m²; start‑up capital €30k–€80k. Don’t forget music rights (EDEM/GEA), delivery platforms (20–30% fees), and seasonal staffing on islands. Choose high-traffic corners, morning footfall, and visibility over cheap rent always.
