Coffee shop business setup São Paulo: validate zoning and secure core licenses before signing a lease—Consulta Prévia de Viabilidade (Aprova SP), company registration at JUCESP/REDESIM with CNPJ, municipal CCM, Alvará de Funcionamento, Licença Sanitária (RDC 216/2004), and AVCB from the Fire Department. Use CNAE 5611-2/03 (lanchonetes/casas de chá) and opt for Simples Nacional; MEI rarely fits volume. Budget R$3k–6k/m² for fit-out plus 3–6 months of rent deposit; target rent ≤10% of projected gross. Prioritize foot traffic near metrô (Pinheiros, Paulista, Centro) and corner visibility; require 220V with 50–60A dedicated, water at 2–4 bar with filtration (30–50 L/h), grease trap, and exhaust per ABNT/municipal code. Acquire a 2-group espresso machine (3–6 kW), 65–83 mm burr grinder, backup grinder, and batch brewer; test water TDS <100 ppm. Implement SAT-CF-e with e-CNPJ and SEFAZ-SP credentialing; integrate TEF and SAT equipment/printer; issue CF-e and archive XML/SAT logs. Hire via CLT, train on Boas Práticas, keep Manual/POPs, and schedule pest control. If selling alcohol, add specific license and noise/PSIU compliance. Negotiate beans direct from roasters or producers (Mogiana/Sul de Minas), control COGS 25–30%, payroll 25–35%, and use Google Business Profile, iFood/Rappi, and loyalty to reach break-even in 6–9 months. Engage a local contador. Stay compliant.
