To start a coffee business in Cyprus, move fast on structure, location, and permits: form a private limited company with the Registrar of Companies, obtain a Tax Identification Number, and register for VAT if your 12‑month turnover will exceed €15,600 (most cafés do). Secure a premises with extraction and a grease trap, then apply to your municipality for a food-and-beverage licence and outdoor seating permit; the Public Health Services will inspect under EU Regulation 852/2004, so implement HACCP, staff health booklets, calibrated thermometers, pest control, and cleaning logs. Get a Fire Service certificate, employer registration with Social Insurance, a card‑acquiring contract (e.g., JCC), and a music public‑performance licence if you play tracks. Budget realistically: fit‑out €35k–€90k, espresso machine €5k–€12k, grinders €1k–€3k each, water filtration, POS, and contingency 10–15%. Choose a high‑footfall site (Nicosia, Limassol seafronts, Larnaca promenade) and negotiate rent caps and CPI indexing. Decide dine‑in vs takeaway: restaurant/catering supplies are typically at 9% VAT, while retail packs follow standard rates. Source beans from local roasters to cut lead times; establish specs for brew recipes, water hardness, and milk yield. Launch with a soft opening, track COGS under 30%, labor under 25%, and target 8–12% net margin by month six.
