To start a coffee business in Pakistan, lock down compliance and cashflow first: register with SECP (or operate as a sole proprietor), obtain NTN with FBR, register for provincial sales tax with PRA/SRB/KPRA/BRA, secure a Food Authority license (PFA/SFA/KPFA), municipal trade license and fire NOC, and enroll staff with EOBI/SESSI. Choose a high-footfall site (offices/universities), negotiate 3–6 months rent-free and a cap on annual increases, and plan reliable power (stabilizer plus generator/UPS). Specify a 2‑group espresso machine (220V, ~20A) with inline filtration or RO blending to 75–150 ppm TDS; set preventive descaling and filter changes every 3 months. Source beans via vetted local roasters with cupping and quarterly price locks; if importing, register on Pakistan Single Window, use HS 0901, and arrange phytosanitary certification for green coffee. Build a profitable menu: target beverage COGS 25–30% (food 30–35%), standardize espresso at 1:2 in 25–30s and milk at 55–60°C, and engineer add‑ons (syrups/cold coffee) for margin. Implement a POS integrated with PRA RIMS/SRB e‑invoicing, accept Raast QR and cards, and list on Foodpanda (expect 25–35% commission). Track KPIs: 70% beverage gross margin, 150–200 cups/day break‑even in Tier‑1 cities, 30‑day bean inventory, and daily dial‑in logs, plus HACCP-based SOPs and monthly supplier audits.
