To start a coffee business in Beijing, lock a F&B-compliant lease, obtain core licenses fast, and engineer an operation that hits break-even by month three. Prioritise locations with office or subway footfall (CBD, Zhongguancun, Sanlitun), targeting rent below 12–15% of projected sales and a lease explicitly permitting餐饮 with grease-trap allowance. Register your entity with the district SAMR for a Business License (scope to include beverage/catering), then secure the 食品经营许可证, staff 健康证, and complete 消防备案; plan for Beijing’s mandatory waste sorting and outdoor signage approval. Fit-out to code: three-compartment sink plus handwash, washable walls/floors, floor drains, dedicated 220V 32A for the espresso machine, water filtration to 50–80 ppm hardness to protect boilers, and ventilation even if you avoid hot kitchen. Source beans via reputable domestic roasters (Beijing/Shanghai) to cut import lead times; carry one China-origin (Yunnan) and one rotating single-origin; cup monthly. Launch a tight 8–12 SKU menu (latte 28–42 RMB, oat option), hold beverage COGS at 28–32%, and staff 1 lead barista + 1–2 part-time. Integrate WeChat Pay/Alipay, electronic fapiao, Meituan/Ele.me delivery, and seed reviews on Dianping/Xiaohongshu. Budget 300k–800k RMB and 60–90 days; monitor daily break-even: fixed costs ÷ per-cup contribution. Track conversion, repeat rate, and Meituan ROI weekly closely.
