To start a coffee business in Switzerland, secure the cantonal hospitality license (Wirtepatent/autorisation d’exploiter) and a lease zoned for gastronomy, then appoint a managing host if required. Form a GmbH (CHF 20,000 capital) for liability protection, obtain a UID, register for VAT if turnover will exceed CHF 100,000 (catering 8.1%; beans/pastries to-go often 2.6%), and enroll as an employer with the AHV compensation office, accident insurance (UVG), and a BVG plan per salary thresholds. Build a HACCP plan compliant with BLV rules, train staff in hygiene, display allergens in the local language, and show prices in CHF VAT-inclusive under the Price Disclosure Ordinance. For espresso bars, plan 3‑phase 400V, an ESTI-licensed electrician, water filtration matched to local hardness, and a backflow preventer per SVGW; roasting adds ventilation, VKF fire protection, and may trigger cantonal emissions approval. Obtain terrace and signage permits from the commune; follow opening-hour and Sunday-trade rules. Choose a PSP that accepts TWINT, debit/credit, and PostFinance at under 1% blended yield; target 70–75% gross margin with menu engineering. Source beans via import (no coffee excise; import VAT applies) or reputable Swiss roasters. Align wages with any cantonal minimums (e.g., Geneva) or the L-GAV and schedule to cover breaks.
