To start a coffee business in Australia, lock your model first (espresso bar, kiosk, cart, or roastery-café) and run the numbers: target rent 8–12% of revenue, beverage COGS 25–30%, labour 25–30%, and break-even cups/day = (daily fixed costs ÷ gross profit per cup). Register an ABN, business name (ASIC), and GST if turnover will exceed $75,000. Secure council planning approval, register as a food business, and comply with FSANZ Standard 3.2.2A: appoint a Food Safety Supervisor, train handlers, implement temperature logs, allergen controls, and cleaning records. Design the fit‑out to AS 4674 (cleanable surfaces, dedicated hand basin), obtain a trade‑waste agreement and grease trap, and confirm power/water: 20–32A circuit for a 2‑group machine, quality filtration, floor waste. Choose equipment that sustains 9–11 bar, fast recovery, and dose-by-weight grinding; set recipes (e.g., 18 g in, 36 g out in 25–30 s) and standardise milk texturing. Negotiate milk and roasted/green coffee supply, delivery windows, and service SLAs. Hire under the Hospitality Industry (General) Award [MA000009], roster to demand, and hold Public/Product Liability and Workers Compensation. For leases, seek incentives, cap annual increases, and demolition/relocation protections. Launch with Google Business Profile, local SEO, and a simple loyalty offer to drive repeat morning trade.
