To start a coffee shop in Uruguay, lock down compliance and a site early: choose Unipersonal or SRL, obtain RUT and register with DGI and BPS, and apply for the Intendencia’s habilitación bromatológica plus the Bomberos fire certificate; plan 60–90 days. Prioritize locations with morning and late-afternoon footfall—Pocitos, Cordón, Ciudad Vieja, Punta Carretas in Montevideo, or Gorlero in Punta del Este—and negotiate power (220V, 30–40A dedicated circuit), water line (3/8”) and grease/waste management in the lease. Import or source a 2‑group espresso machine (50Hz) and commercial grinder; install a carbon/softening filter to handle OSE water hardness and protect boilers. If you only serve coffee/pastries, you’ll avoid a full kitchen hood; for toasties/brunch, plan extraction and municipal inspections. Build a lean menu with high-margin combos (espresso + bizcocho/alfajor) and a merienda offer 16:00–19:00; price in UYU and test psychological thresholds. Accept debit/credit, QR (Mercado Pago), and meal cards (Edenred/Sodexo) via a local POS. Hire baristas and register contracts with MTSS; standardize recipes, dial‑in sheets, and preventive maintenance. Budget roughly USD 30k–80k for fit‑out and opening inventory. Launch with Google Maps, Instagram Reels, and a stamped loyalty card; keep weekends/brunch hours and terrace seating where the Intendencia allows. Strong compliance prevents delays.
