To start a coffee shop in India, validate unit economics and permits first, then build the cup quality that keeps CAC low. Choose a high-footfall corner near offices/colleges where monthly rent stays under 10–12% of projected sales; model daily covers, average ticket (₹180–₹280), beverage COGS at 25–30%, labor 18–22%, and target break-even in 12–18 months. Register the entity (LLP/Private Ltd), open a current account, get FSSAI (Registration <₹12L turnover; State/Central License above), Shop & Establishment registration, municipal Trade License, Fire NOC, and GST only if you cross the service threshold (₹20L; ₹10L in some states); add Eating House/Music licenses where applicable. Build the bar: 2‑group commercial espresso machine (≥3kW) with 64–83 mm burr grinder, filtered water tuned to 80–150 ppm TDS and 50–100 ppm hardness, a drain, 3‑phase power, and a workflow that places grinder–machine–sink within one arm’s reach. Source freshly roasted arabica/robusta from FSSAI‑compliant roasters; lock milk supply and cold chain. Write SOPs for dialing in (dose/yield/time), milk texturing, cleaning schedules, and HACCP; train to consistency. Use a POS with GST-ready billing, UPI/QR, inventory and recipe costing; engineer the menu by contribution margin, not popularity. Launch with Google Business Profile, Zomato/Swiggy, a founder-led Instagram, and a simple loyalty program.
