12 ways to get started.

R$209,000 – R$328,000

Coffee, display case and a neighborhood operation. Plan the counter, production and experience before choosing the machine.

R$273,000 – R$427,000

An efficient griddle and a brand with personality. Organize the dining area, pickup and delivery around a streamlined menu.

R$331,000 – R$523,000

The oven defines part of the operation. Plan the dough, fermentation, assembly and dispatch with enough room to work.

R$357,000 – R$558,000

A precise work counter, a cold chain and consistent suppliers. The product and food safety guide the project.

R$464,000 – R$749,000

Signature cuisine at an operable scale. Connect the menu, service, team capacity and investment.

R$377,000 – R$601,000

A bar that works well and an experience that invites guests to stay. Organize drinks, ice, service and kitchen support.

R$498,000 – R$826,000

In-house production requires space, energy and a consistent routine. Separate what will be made on-site from what will arrive ready.

R$259,000 – R$411,000

Delicate production, display and orders in the same business. Plan refrigeration, finishing and delivery capacity.

R$220,000 – R$349,000

A point of sale with reliable preservation. The scenario assumes ice cream purchased from suppliers, without an in-house production facility.

R$161,000 – R$240,000

Fast assembly and well-controlled portions. Plan toppings, preservation and packaging for each channel.

R$217,000 – R$335,000

A kitchen without a dining area, with production and dispatch at the center of the project. Compare channels, capacity and margin per order.

R$131,000 – R$195,000

Limited space requires precise choices. The scenario is a compact private location with simple assembly and finishing.