To start a coffee business in Bangladesh, decide first on the model—mall kiosk, high-street café, or roastery-café—based on verified footfall, 3‑phase power availability (target 10–15 kW), water TDS (ideal 75–150 ppm with filtration), and a 60–1,000 sq ft layout that supports bar flow and ventilation. Register properly: obtain Trade License from the City Corporation/Pourashava, eTIN from NBR, 13‑digit VAT/BIN (and EFD activation if notified by NBR), BFSA food business license, Fire Service & Civil Defence NOC, and a health/sanitation certificate; pay signboard tax and open a current account plus merchant bKash/Nagad and POS. If importing green/roasted beans or equipment, secure an Import Registration Certificate (CCI&E) and clear HS 0901 consignments; otherwise, contract with local importers/roasters to reduce working-capital risk. Fit out with a serviced 2‑group espresso machine, on-demand grinder, scales, water treatment, UPS/generator, and AC; negotiate a 3–5‑year lease with power capacity guaranteed in writing. Engineer margins: standard drinks should land 65–70% gross margin; lock milk, cup, and bean specs; batch syrups and calibrate daily. Hire and certify baristas; implement HACCP-style SOPs, temperature logs, pest control, and weekly preventive maintenance. Go to market fast: verify your Google Maps listing, run geo-targeted Facebook/Instagram creatives, enable Foodpanda for delivery, and launch with limited SKUs tailored to local taste (milk-forward, consistent sweetness). Expect 30–60 days for licensing and fit-out if documents are complete.
