To start a coffee business in Sydney, secure a viable site, compliance path, and a realistic P&L before you order a machine. Shortlist high-traffic ground-floor locations (transport nodes, hospitals, university edges) and target base rent of $1,500–$3,000 per sqm p.a., with sales capability of $8k–$12k per week within 90 days. Confirm change‑of‑use and fit‑out approvals with your council (City of Sydney/Inner West/Waverley), lodge DA or CDC if required, apply for outdoor dining and signage permits, and notify council as a food business; appoint a NSW Food Safety Supervisor within 30 days. Obtain a trade‑waste agreement with Sydney Water and install a compliant grease trap. Fit‑out budget: $2,500–$4,000 per sqm over 6–12 weeks. Power: dedicate 15–32A to a 3–7kW espresso machine plus 1–2 grinders. Choose a roaster with training, tech support, and sample roast profiles; lock in milk and alt‑milk (30–50% orders) and decide on surcharge. Price to 75–80% beverage gross margin ($4.50–$5.50 flat white), food 60–65%; keep wages 25–30% of sales (barista award casuals often $28–$35/hr). Register ABN, structure, GST (> $75k), bank, POS (Square/Lightspeed), insurance (public liability $20m). Launch with Google Business Profile, walk‑by signage, a tight menu, 6:30am opens, loyalty, and LTOs. Track daily covers and conversion rate.
