To set up a profitable coffee shop in Syria, lock in location, power stability, and supply chain before signing a lease. Target 15–40 m² near universities, ministries, or hospitals; confirm footfall at three dayparts and verify 24/7 water access. Budget roughly $12k–$35k: used 2‑group espresso machine and grinder ($3k–$8k), water filtration/softening with TDS <120 ppm, refrigerated display, small oven, seating, and signage; add AVR, UPS, and a 5–10 kVA generator to ride outages. Source beans via Damascus/Aleppo importers; hold 60–90 days of stock in sealed containers and keep spare burrs, gaskets, and grouphead screens. Register a Commercial Register entry, tax card, Chamber of Commerce membership, municipal food-service license, and health inspection; fit fire extinguishers to Civil Defense specs. Staff two baristas per shift; train on dial‑in, milk texture, shot yield, and SOPs. Engineer a menu around Arabic/Turkish coffee, espresso drinks, and iced options; target 25–30% beverage cost, price in SYP with a chalkboard for FX volatility. Offer pastries via consignment to avoid capex. Use a reliable offline‑capable POS and strict cash controls; reconcile daily. Launch with Instagram/WhatsApp, Google Maps, and flyers; track CAC and repeat rate, aiming for breakeven at 120–180 cups/day within six months under disciplined, data-driven execution.
