To start a coffee shop in Italy, validate the location and secure permits in parallel so you can open fast. Count footfall by daypart for a week, target rent under 10% of projected gross, and prefer corners near transit, offices, universities. Choose structure: ditta individuale (simple, personal liability) or SRLS (limited liability), open a Partita IVA (ATECO 56.30.00), register INPS/INAIL, install a registratore telematico, and enable POS. Obtain the SAB (somministrazione alimenti e bevande) or equivalent, HACCP certificates for all staff, and file the SCIA via the Comune’s SUAP; you can trade immediately if compliant while ASL may inspect. Fit out to code: washable surfaces, ventilation, accessible restroom, separate waste streams; apply for outdoor seating (Canone Unico) if needed. Specify equipment for Italian bar service: 2‑group machine at 9 bar and ~93–94°C with softening to 70–150 ppm, 65–83 mm burr grinders, and a layout that supports high‑volume banco service. Negotiate coffee with no exclusivity lock‑ins; demand training and preventive maintenance. Post a visible price list with banco vs tavolo prices; keep espresso pricing competitive for locals. Hire under CCNL Pubblici Esercizi, schedule to cover breakfast and aperitivo, and launch with Google Business Profile and neighborhood partnerships from day one, consistently.
