To start a coffee shop in the United States, validate demand within a 5–10 minute walk radius and sign a lease with base rent plus NNN at ≤10% of projected sales. Build a lean pro forma: typical startup costs run $80k–$300k depending on build-out; fund with cash plus SBA 7(a)/microloan and target break-even daily sales of $1,500–$2,500 (with an $8 average ticket, 190–310 transactions). Form an LLC, get an EIN and sales tax permit, confirm zoning/occupancy, submit health plan review (3-comp sink, handwash and mop sink, floor sink, NSF equipment), and secure a Food Manager certification; inspections often take 30–90 days. Design a fast bar: 2-group espresso machine ($8k–$18k), two grinders, batch brewer, ice machine, undercounter refrigeration, water filtration, 220V and dedicated 20A circuits, ADA 36-inch counter clearances, and floor drains; many cities require a small grease interceptor. Menu-engineer 12–18 SKUs that pour fast and margin at 70–80%; hold beverage COGS at 20–25% and labor at 25–30%; price milk-heavy drinks accordingly. Choose a POS (Toast/Square) with 2.6–3.2% processing, inventory, and loyalty; launch Google Business Profile, local SEO, and a soft opening with a service script. Staff one barista per 40–60 transactions/hour, codify recipes/SOPs, and service contracts for espresso and ice.
