To start a coffee shop in Ecuador, secure the essentials in this order: legal setup, location/utilities, sourcing/equipment, and launch plan with costs and margins. Register your RUC with SRI, opt for the RIMPE regime if you qualify, obtain your municipal operating license (patente/LUAE), ARCSA sanitary permit, Bomberos fire certificate (extinguishers, exits), food-handler cards for staff, SAYCE music license, and enable facturación electrónica. Choose a site with footfall and reliable power/water in Quito, Guayaquil, or Cuenca; budget USD 10–25/m² monthly rent and USD 25k–60k for fit‑out, three‑phase 220V, and water treatment (target 80–120 ppm). Source directly from Loja, Zamora‑Chinchipe, Imbabura or work with reputable roasters in Quito/Cuenca; lock COGS at 25–30%. Calibrate for altitude and humidity (Quito ~2,800 m): finer grind, longer contact time. Price to market: espresso USD 1.50–2.50, cappuccino USD 2.50–3.50, filter USD 2–3.5. Acquire a prosumer or commercial espresso machine, 2 grinders, batch brewer, refrigeration; plan preventive maintenance. Accept cards via Datafast/Medianet and QR (PayPhone); list on Google Business Profile, run Instagram Reels, offer WhatsApp loyalty, and test delivery platforms. Enroll staff in IESS, train to SCA standards, and set SOPs for dial‑ins, waste, and cash control. Prepare for outages with UPS for POS and a generator plan.
