To start a coffee shop in San Marino, secure a food-and-beverage “somministrazione” license from the Ufficio Attività Economiche (UAE) and register your business and tax position with the Ufficio Tributario before signing a lease. Choose a limited company (S.r.l.) if you want liability protection, then open a Sammarinese bank account and register as an employer with the Istituto per la Sicurezza Sociale (ISS). Obtain HACCP certifications for you and staff, submit your kitchen layout to the Ufficio Igiene for approval, and request build‑out authorizations from the Ufficio Urbanistica; in the UNESCO historic center, expect stricter signage and façade limits and separate permits for outdoor tables. Arrange a commercial waste contract with AASS and a fire‑safety sign‑off from the Vigili del Fuoco. If importing equipment or beans, budget for San Marino’s single‑phase import tax (monofase) and use a customs broker to clear goods. Install a compliant POS/fiscal receipt system, publish price lists, and post allergens. Location decisions hinge on tourist footfall (Città di San Marino, Borgo Maggiore) versus local repeat trade (Dogana, Serravalle). Fit reverse‑osmosis water treatment, service espresso equipment quarterly, and standardize recipes. Build margins around seasonality, employer contributions, and public‑land fees for outdoor seating. Track COGS weekly and adjust.
