To start a coffee shop in Zurich, lock down a compliant site and the right permits before you sign for equipment. Shortlist high-footfall districts (Kreis 1, 4, 5, 8), run a 7‑day footfall count, and negotiate a lease with 3–6 months deposit and a usage clause allowing gastronomy. Confirm zoning and ventilation feasibility, and budget CHF 150k–400k for fit‑out, including a grease trap, ventilation, and three‑phase power; a commercial espresso setup runs CHF 10k–25k. Choose a GmbH for liability, register with the Handelsregisteramt and obtain a UID, then register for VAT (8.1% dine‑in, 2.6% take‑away) when turnover approaches CHF 100k. Apply for a gastgewerbliche Bewilligung and food business registration; implement HACCP, allergen disclosure, and schedule inspection with the cantonal Lebensmittelkontrolle. If changing use, file a Baugesuch; for outdoor seating, request a municipal Sondernutzungsbewilligung. Hire under the hospitality CBA, register as an employer with the AHV compensation office, set up accident insurance and pensions as required. Source beans locally (Stoll, ViCafe, MAME, Miró), install water filtration, and price to market (espresso CHF 3.5–4.5, cappuccino CHF 5.5–6.5). Offer TWINT and contactless, optimize Google Business Profile and Instagram, and pilot corporate coffee catering to stabilize weekday mornings. Track COGS and labor weekly, daily.
