To start a coffee shop in Canada, validate demand on the block you want to serve, then line up permits, financing, a lease, equipment, and a launch plan on a 90–180 day timeline. Choose model first—independent, franchise, or kiosk—then pick a site with strong AM foot traffic (transit nodes, offices, schools), visibility, venting capacity, and compliant zoning. Build a budget of C$150k–$400k: leasehold improvements, espresso machine C$10k–$25k, grinders, refrigeration, smallwares, signage, initial inventory, payroll float, and a 10–15% contingency. Register a business number with CRA; register for GST/HST when you exceed C$30k in taxable sales (plus PST/QST where applicable); set up payroll remittances and WCB/WSIB. Secure a municipal business licence, food-premises/health permit, fire inspection, and at least one certified food handler per shift; liquor licence only if selling alcohol. Source a roaster (cupping, contract, delivery windows), milk and bakery partners; target COGS 25–35% and labour 25–30%. Standardize recipes and bar flow; install a reliable POS with integrated tip distribution and accounting. Negotiate lease terms (free rent period, tenant-improvement allowance, exclusivity). Launch with a soft open, Google Business Profile, local SEO, loyalty, and community partnerships; monitor daily P&L, waste, and preventive maintenance. Adjust pricing, staffing, and hours by weekly demand patterns.
