To start a coffee shop in Argentina, lock a compliant location and permits first, then build operations around them. Choose a high-footfall corner near offices or universities; negotiate a 3-year commercial lease without “llave” premiums and with venting rights. Register your CUIT at AFIP, choose Monotributo if under current thresholds or Responsable Inscripto otherwise, open Ingresos Brutos (AGIP in CABA, ARBA in PBA), and enable electronic invoicing plus a fiscal POS; accept interoperable QR (Transferencias 3.0). Apply for the municipal Habilitación as Cafetería (with or without elaboration), Bromatología clearance, fire plan and matafuegos, and REBA only if selling alcohol; all staff need the Manipulador de Alimentos certificate. Engineer the bar: 220V dedicated 20A circuit per espresso machine, water filtration/softener targeting <100 ppm hardness, drain, and—if cooking—hood, ducts, and a grease trap sized by flow. Source beans from reputable local roasters; negotiate weekly deliveries and cupping specs. Aim COGS 25–30%, adjust prices monthly, and hold 2–3 months of payroll and rent as working capital. Register employees with AFIP, UTHGRA, ART, and obra social; comply with schedules and overtime. License background music (SADAIC/AADI-CAPIF), separate waste, post hours and complaint channel. Typical timeline: 60–90 days; equipment US$8k–20k, plus initial inventory and exterior signage.
