Coffee shop business setup in Switzerland starts with choosing the right legal form (GmbH with CHF 20,000 capital for liability and non‑resident founders; sole proprietorship only if you have Swiss residence), opening a Swiss business account, and registering with AHV/AVS and for VAT (mandatory at CHF 100,000 turnover; optional earlier to reclaim input tax—charge 8.1% on dine‑in services, 2.6% on pure take‑away). Secure a compliant site: confirm zoning for gastronomy, obtain any change‑of‑use/building permits, meet VKF fire safety, and apply for outdoor seating and signage approvals with the commune. Food operations: notify the cantonal food authority, implement a written HACCP self‑control plan, label allergens for unpackaged goods, and obtain a Gastgewerbebewilligung/Wirtepatent if serving on‑site. Fit‑out essentials: 3‑phase 400V power (6–7 kW espresso machine), plumbed filtration to keep water hardness around 3–5 °dH, adequate ventilation, and slip‑resistant floors. Staffing: sign written contracts, enroll UVG accident insurance, withhold social security and source tax, add BVG pension once salaries exceed the threshold, and respect cantonal minimum wages and Sunday/late‑hour rules. Finance and ops: expect 3–6 months’ rent deposit and possible goodwill for a takeover, accept TWINT and Worldline/SIX, keep a daily Kassenbuch, join GastroSuisse, and set commuter‑hour opening times early from day one.
