To start a coffee shop in Sydney, secure a compliant site and a viable model before you buy gear: target morning footfall corridors (train stations, hospitals, universities) with 7–10am spikes and validate weekday vs weekend demand via three-day counts and receipt sampling at cafés. Negotiate a lease with DA/CDC and fit‑out contingency clauses; in NSW you’ll likely need a Development Application or Complying Development for change of use and exhaust/grease trap, a Sydney Water trade‑waste agreement and grease trap sizing, AS 4674‑2004 compliant fit‑out, an Occupation Certificate, and City of Sydney outdoor dining/signage approvals; notify council as a food business and appoint an NSW Food Safety Supervisor within 30 days. Specify a 2–3 group machine on a dedicated 20–32A circuit, inline filtration matched to water hardness, dual grinders, and a linear bar layout that supports 120–180 cups/hour. Engineer a tight menu with 28–32% COGS, labour 28–32%, and a 65–70% coffee mix; source a roaster that bundles training, preventative maintenance, and equipment finance without inflating bean price. Keep rent under 10–12% of net sales, budget $150k–$300k for fit‑out, and secure 8–12 weeks rent‑free. Hire under the Hospitality Award, run STP payroll, launch Google Business Profile, and lock in office accounts pre‑opening.
