To start a coffee shop in Ukraine, lock down compliance and unit economics first: register as a FOP (Group 2 or 3 single tax) with KVED 56.30/56.10, file a food business notification with the State Food Safety Service, and enable fiscal receipts via PRRO/RRO; then pick a site with 1,000+ daily passersby, rent-to-sales under 12%, and 10–15 kW available power. Specify a 2‑group espresso machine (4–6 kW), two grinders, batch brewer, ice, and RO filtration targeting 50–100 ppm hardness and 40–70 ppm alkalinity to protect boilers; plan a 32–40 A panel and dedicated circuits, proper drainage, and supply ventilation. Build a tight menu (6–8 core drinks, one signature, two seasonal) engineered for sub‑2‑minute service; price to 70–75% gross margin (COGS 25–30%), keep milk wastage <3%, and standardize espresso at 1:2 ratio, 18–20 g in 27–32 s at 93–95°C, 9 bar. Source from reputable Ukrainian roasters offering service swaps and delivery within 3–5 days of roast; lock SLA for grinder burrs and machine maintenance. Hire two shifts with cross‑trained baristas; measure shots, purge grinders, and log water TDS daily. Secure outdoor seating permits, waste contracts, and reliable card acquiring. Pre‑open, run a 7‑day soft launch and iterate on throughput and tickets.
