To start a coffee business in Egypt, lock in a high-footfall lease and run compliance in parallel: register the company (Commercial Registry + Tax Card), obtain an EFSA food establishment license and health certificates for staff, secure municipal occupancy/signage, and choose an Egyptian Tax Authority e-receipt–compliant POS. Build a resilient model for Egypt’s volatile costs: contract-roast with a local Cairo/Alex roastery (price in EGP to avoid FX risk), specify profiles (e.g., 84+ SCA espresso, medium-roast for Turkish) and lock monthly volumes. Equip lean: 2‑group espresso machine (EGP 80k–200k), 2 grinders (15k–40k each), water filtration, ice maker, and a UPS or small generator to ride outages. Design a menu that matches demand: milk-based drinks dominate, cold sells April–October; offer Turkish/Arabic, espresso, and signature iced; set price bands EGP 60–120. Target beverage COGS 25–35% and 65–75% gross margin; use this break‑even: required cups/day = monthly fixed costs ÷ (30 × margin per cup). Example: 120,000 ÷ (30 × 40) ≈ 100 cups/day. Staff 2–4 trained baristas (EGP 8k–15k each), standardize recipes/SOPs, and audit extraction. Source cups/lids from 10th of Ramadan/Obour wholesalers; integrate Talabat/elmenus for delivery (20–30% commission—price accordingly). List on Google Business Profile, accept Meeza/InstaPay/Fawry, and open in 30–60 days.
