To start a coffee shop in Shanghai, lock the right location and licenses first: aim for 10–15k daily footfall and a rent-to-sales ratio under 12%, then secure a Business License (营业执照) and Food Business License (食品经营许可证) within 8–12 weeks. Choose structure (WFOE if foreign-owned, or local partner) before signing a lease; expect 3–6 months deposit and key money in prime Jing’an, Xuhui, or Pudong hubs. Design for compliance: 220V/50Hz espresso power, water filtration to meet GB standards, floor drain and grease trap, and ventilation; roasting requires separate fire and environmental approvals. Source beans via a licensed importer (CIQ/CNCA compliant) or reputable local roasters; plan COGS near 30%, labor 18–22%, rent 10–15%, targeting 65–70% gross margin and 32–42 RMB average ticket. Staff 2–3 baristas per shift (7k–12k RMB/month plus social insurance) and codify SOPs, cupping, and preventive maintenance. Launch with WeChat Pay/Alipay, POS issuing fapiao, QR menus, and delivery on Meituan/Dianping; seed on Xiaohongshu and in nearby WeChat groups. Calculate break-even by daily cups: e.g., 180 cups at 36 RMB with 68% gross margin covers a 45–70k monthly cost base. Open 7:30–20:00, train for speed-of-service under 3 minutes, and implement waste sorting per Shanghai rules. Monitor CAC and retention monthly targets.
