To start a coffee business or open a café in Spain, move fast on legal form, permits, and location economics. Choose Autónomo for lean launches or Sociedad Limitada (SL) to limit liability with staff and leases; register with AEAT (Modelo 036/037), IAE (epígrafe hostelería), and Social Security (RETA). Secure a lease or traspaso with extraction, grease trap, power capacity (>15 kW for machines), and terrace rights. Obtain municipal Licencia de Actividad/Apertura, Works Permit if refurbishing, and Terrace Permit with the local tasa; pass health inspection and implement HACCP. Ensure Food Handler certificates, allergen signage (EU 1169/2011), pest control, waste/oil contracts, PRL (occupational risk) plan, and civil liability insurance. Budget: key money/traspaso, 2–3 months’ deposit, fit‑out, espresso setup (dual‑boiler, 3‑group, 400V), grinder redundancy, water filtration, and software (POS + fiscal invoices). Pricing: model COGS at 25–30%, labor at 28–32%, rent under 10% of net sales. File VAT (IVA) quarterly via Modelo 303; with employees, handle payroll, convenio colectivo, and SMI updates. Negotiate suppliers for beans, milk, and pastries with exclusivity clauses avoided; test roast profiles to local taste. Build footfall via desayunos menu, Google Business Profile, and terrace visibility. Track KPIs weekly: tickets, average spend, margin, and return customer rate trends.
