To start a coffee shop in Indonesia, lock product–market fit first, then execute licenses, site, and systems in parallel to open within 90 days. Validate a clear concept (kopi susu aren to-go, third‑wave specialty, or hybrid) using a 2‑week pop‑up and daily break‑even math: fixed costs ÷ (avg price – COGS). Secure NIB via OSS, choose KBLI 56101 (restaurant/café), file SPPL (low‑risk environmental), obtain SLHS (hygiene), PBG for fit‑out, and enroll staff in BPJS; add Halal BPJPH if targeting Muslim mass market. Target locations with 1,000+ daily footfall near offices/campuses; cap rent at 10–15% of projected sales. Budget: IDR 100–300M for kiosk; IDR 500M–1.5B for sit‑down (2‑group machine, two grinders, water filtration, 10–23 kVA PLN upgrade, grease trap, fire safety). Engineer menu pricing at IDR 25–40k with COGS 25–30% and labor 20–25%. Source beans directly from West Java, Sumatra, or Toraja; lock roast curves and QC cupping weekly. Implement POS with inventory, QRIS payments, and GoFood/GrabFood. Train SOPs: espresso 1:2 in 25–30s, milk 55–60°C, batch brew TDS targets; schedule preventive maintenance. Launch with Google Maps, local KOLs, and opening bundles; audit daily cash, wastage, and retention KPIs to iterate fast. Negotiate supplier credit terms and formalize SOPs in manuals.
