To start a coffee shop in São Paulo, decide location, licensing, and unit economics up front. Choose a neighborhood by footfall and rent per m²: Pinheiros/Vila Madalena (R$120–250/m²), Centro/República (R$70–150/m²), near metrô exits and office corridors for 7:00–19:00 traffic; nightlife areas support 9:00–22:00. Open as SLU or LTDA, opt for Simples Nacional, get CNPJ via JUCESP, municipal inscrição, Alvará de Funcionamento, CMVS (Vigilância Sanitária), and AVCB/CLCB; plan 45–90 days. Build 40–60 m² with 12–20 seats, 220 V dedicated circuits (30–50 A), a 3/4” water line, floor drain, SABESP grease trap, and carbon/softening filtration targeting 50–100 ppm hardness. Buy a 2-group espresso machine and grinder (R$20–60k), calibrate 18 g doses; 1 kg yields ~55 doubles, so espresso COGS is typically R$1.30–R$2.20; price espresso at R$8–12, cappuccino R$12–18 to hold beverage COGS at 20–25%. Keep prime cost (COGS + labor) ≤60%; barista scheduling: 2 on bar + 1 floater for 120–180 cups/hour peak. Source weekly from Alta Mogiana/Sul de Minas roasters; add pão de queijo and one vegan pastry; limit menu to 12–18 SKUs. Accept Pix and card; negotiate MDR ≤2% and settlement D+1. Launch with Google Business Profile, local SEO, and weekday soft openings. Track daily covers, conversion, and repeat rate.
