To start a coffee shop in Kazakhstan, validate demand and secure a compliant site before buying gear: run 3–5 day footfall counts at target hours, then lease a ground‑floor space with 3‑phase power (≥15 kW), ventilation to exterior, potable water, grease trap if cooking, and an exclusivity clause. Register as an Individual Entrepreneur (IE) or LLP (TOO) via eGov.kz, obtain BIN/IIN, choose a tax regime (e.g., simplified declaration or catering retail tax where available), and open a KZT settlement account. Obtain sanitary‑epidemiological clearance, fire‑safety approval, waste and pest‑control contracts, staff medical books, and a production control/HACCP plan. Install an online fiscal cash register (KKM) linked to an OFD, enable Kaspi Pay QR and bank acquiring (Halyk/Kaspi), and get akimat permits for signage/terrace. Fit‑out for bar flow: 2‑group plumbed espresso machine, two grinders, batch brewer, ice maker, water filtration and pressure regulator, power stabilizer, and a POS integrated with inventory. Source from trusted local roasters to avoid import formalities; keep invoices for traceability. If serving alcohol, obtain an alcohol license and CCTV. Staff on written contracts; withhold 10% pension and budget employer social/medical contributions. Operate to KPIs: COGS 25–30%, labor 20–25%, rent <10%; break‑even = fixed costs ÷ beverage gross margin.
