To start a coffee business in China, lock in compliance, location, and channels in that order: form a catering-capable entity (WFOE/FIE) via SAMR, secure a lease that explicitly permits catering use, and obtain the Food Business License (plus fire and sanitation approvals) before fit‑out. Choose a site with legal exhaust-to-roof path, grease trap space, gas/electric capacity, and landlord sign-off; without these you won't pass acceptance. Register trademarks in English and Chinese (Classes 30 and 43), open RMB basic account, and opt for small-scale VAT initially to simplify fapiao. For beans, either import as a GACC-registered food importer (CIQ clearance, Chinese labels per GB 7718, HS 0901) or source from licensed domestic roasters; roasting onsite triggers a Food Production License. Equip with CCC-certified machines, 3‑phase power, and an odor-control plan. Hire staff with valid health certificates; implement HACCP-style SOPs, cold-chain logs, and daily sanitizer titration. Go omnichannel from day one: WeChat Pay/Alipay, WeChat Mini Program ordering, Meituan/Ele.me delivery, Dianping listing, Baidu Maps, and community group-buy. Track unit economics by daypart: rent-to-sales under 15–18%, COGS 25–32%, labor 18–22%, waste <2%. Scale via kiosks in transit nodes and corporate pop-ups before committing to larger flagship stores. Localize menu with seasonal items and flavors.
