To start a coffee shop in Australia, secure a compliant site and a viable unit economics plan before you sign anything. Choose a high-footfall corner within 150 m of transport, offices or schools and keep base rent under 10–12% of forecast revenue. Obtain council planning/building approval (or change-of-use), register the food business with your local council, appoint a certified Food Safety Supervisor, and confirm trade‑waste/grease‑trap capacity with your water authority. Design the fit‑out for speed: 3–4 m straight bar, two POS, 3‑group machine (20–32 A), dual grinders (65–83 mm), filtered water, proper extraction, and clear barista/pass zones; allow 1.2 m accessible paths and AS 1428 compliance. Lock wholesale coffee with cupping, service SLAs, and loan equipment terms. Set menu and pricing using targets: beverage COGS 22–28%, food 28–35%, labour 28–32%, and 70% gross margin mornings. Build a roster around peak 7–10 am; train for 4–5 min ticket times and milk waste under 3%. Choose a reliable POS with integrated EFTPOS and inventory; negotiate merchant fees sub 1%. Insure public/product liability, workers’ comp, and business interruption. Launch with Google Business Profile, local SEO, footpath dining permit, sampling to nearby offices, and a simple 8‑visit loyalty. Track KPIs weekly and adjust regularly.
