To start a coffee shop in Moldova, register an SRL with the Public Services Agency (ASP), then secure ANSA food-service authorization, fire-safety clearance, and a lease that permits HORECA use. Plan the fit‑out for 3‑phase power (espresso 3–6 kW), dedicated water lines with filtration, floor drain, and ventilation; add a grease trap only if cooking. Budget: €5–10k dual‑boiler espresso machine, €800–2k grinder, €300–1k water treatment, €2–5k refrigeration/storage, €10–30k furniture/fit‑out. Implement a HACCP plan, pest and waste contracts, and daily logs. Install an SFS‑approved fiscal cash register/POS, acquire card acceptance via MAIB/Victoriabank, and enable Apple/Google Pay; track turnover and register for VAT when thresholds require. Source beans from a reputable local roaster or import via Romania with a customs broker; store in sealed bins, roast date <12 weeks. Water target: 50–100 ppm TDS, 3–5 grains hardness. Menu engineer for 25–35% COGS, labor 20–30%, rent under 10–12% of sales; price hero drinks at 3x ingredient cost. Operational targets: 60–120 cups/day to break even, 3–4 minute ticket time, daily dial‑in (1:2 ratio, 25–30s), and strict cleaning SOPs. Market bilingually (RO/RU) on Google Maps and Instagram, launch a QR‑stamp loyalty, and partner with nearby offices/universities. Negotiate indexed rent, utility caps, and signage rights upfront.
