To start a coffee business in Greece, decide your format (specialty bar, takeaway kiosk, or sit-down) based on footfall and seasonality, model breakeven cups/day (120–200 depending on rent), and lock a site where rent stays under 8–10% of forecast net sales. Choose legal form—Sole Proprietorship or I.K.E.—register with GEMI, obtain an AFM, select the correct KAD for a coffee shop, enroll with AADE for VAT (13% for coffee/food, 24% for alcohol), acquire a fiscal device and card POS, and connect invoicing to myDATA. File the sanitary-operation notification via NotifyBusiness (gov.gr) before opening; design fit-out with an engineer to meet Health Directorate specs: separate WC, ventilation, washable finishes, grease trap if food prep, accessible entry, no indoor smoking. Implement an EFET-compliant HACCP plan, train staff, and keep valid health certificates. If using public sidewalk, secure a Common Use Space permit from the municipality; for music, obtain licenses from EDEM/GEA. Hire through ERGANI, insure via EFKA, schedule legally and budget night/Sunday premiums. Source water filtration (Greek mains are hard), a 2-group espresso machine, on-demand grinder, and service contracts; target COGS 25–35% and tight extraction standards. Hold 3–6 months’ working capital; capex typically €40k–€150k. Go live with a focused menu, receipt on every sale, Google Business Profile, and seasonal staffing.
