To start a coffee shop in Chile, lock in compliance and unit economics first: incorporate (SpA or EIRL), open activities with SII, and secure Resolución Sanitaria (SEREMI de Salud) plus your municipal Patente Comercial. Choose a corner with all-day foot traffic—office corridors in Santiago Centro/Providencia or tourist blocks in Valparaíso—validated by 3–5 manual counts at peak and off-peak; only sign a lease that permits food service (Certificado de Destino/Zonificación from DOM). Design a compact bar: 2‑group 220V espresso machine on a dedicated 20A circuit, 3‑stage water filtration targeting 75–150 ppm, trampa de grasas for prep sinks, hand‑wash basin, and visible pest‑control log; follow BPM, thermometers in fridges, and calibrated grinder SOPs. Register boleta electrónica, set up Transbank for cards plus at least one wallet, and pick Pro Pyme tax regime if eligible. Build a Chile‑relevant menu (espresso, cortado, capuchino, filtrados, cold brew; sandwiches/empanadas/kuchen) with COGS under 25–30%; source from licensed roasters and bakeries with Resolución Sanitaria. Staff certified in manipulación de alimentos, written contracts, and daily cleaning checklists. Price by margin, not market: break‑even cups = fixed costs ÷ gross profit per cup. Launch with Google Business Profile, Instagram reels, and delivery (Rappi/Uber Eats/PedidosYa). Track KPIs daily: tickets, AOV, waste.
