To start a coffee business in Italy, lock down permits, site, and product quality in parallel to cut delays and win morning traffic. Choose your legal form (ditta individuale or SRL), open a Partita IVA, register at the Camera di Commercio, and file the SCIA with the local SUAP; secure HACCP training and the SAB qualification (or accepted equivalent experience) for food-and-beverage service. Get ASL approval of layout and ventilation, comply with DM 236/89 accessibility, DM 37/08 electrical conformity, and arrange waste/oil disposal with licensed operators. If you play music or TV, budget SIAE/SCF licenses; obtain a dehor permit for outdoor seating and a POS for mandatory card acceptance. Select a high-reliability espresso setup (2-group machine with PID and water filtration, 2 grinders for blend and decaf), and calibrate extraction (1:2 ratio, 25–30 s, 92–94°C) to Italian taste. Choose a roaster offering stable supply, training, and service SLAs; negotiate kilo price, delivery cadence, and loaner equipment terms. Staff under CCNL Pubblici Esercizi, schedule for peak 7–10 a.m.; display allergen info and price lists. Model P&L: €80–150k fit-out, €8–12k machine, €1–2k grinder, €0.08–0.12 coffee cost/shot; target 250 tickets/day at €3 average to break even. Track waste, yield, and labor hourly closely.
