Planning for open a cocktail bar
A bar that works well and an experience that invites guests to stay. Organize drinks, ice, service and kitchen support.
What the estimate includes
Bar with drink preparation and a streamlined support kitchen.
| Item | Estimated range |
|---|---|
| Construction and adaptations | R$85,500 – R$166,500 |
| Equipment and installation | R$45,000 – R$95,000 |
| Furniture and in-space communication | R$36,000 – R$72,000 |
| Technical projects and specialists | R$18,000 – R$31,500 |
| Documentation and compliance services | R$1,500 – R$4,500 |
| Preparation and launch | R$8,000 – R$16,000 |
| Initial stock and consumable utensils | R$8,000 – R$16,000 |
| Implementation contingency | R$24,240 – R$48,180 |
| Foodelopers fees | R$36,900 – R$36,900 |
| Reserve for the property deposit | R$18,000 – R$18,000 |
| Operating reserve | R$96,000 – R$96,000 |
| Scenario total | R$377,000 – R$601,000 |
Includes 12% contingency on implementation, 3 months of coordination, and a reserve for entering the property equivalent to 3 rents. This reserve is a cash-flow assumption, not a legal requirement. Property purchase and acquisition of the premises are not included in the initial scenario. View full methodology
The business needs to sustain itself.
This is an exercise with editable assumptions. It does not represent proven demand or a guaranteed return.
| Monthly fixed expenses | R$32,000 |
|---|---|
| Average ticket | R$48 |
| Variable costs as a percentage of revenue | 41% |
| Monthly break-even revenue | R$54,237 |
| Orders per day to break even | 44 · 26 days per month |
Equipment that deserves attention
- Ice machine, refrigeration and bar workstation.
- Glass washing and organized storage.
- Support-kitchen equipment according to the menu.
Request three comparable proposals including model, capacity, installation, freight, warranty, and support. Confirm power, gas, access, and dimensions with the project specialists before buying. Consult local suppliers
Decisions come before construction.
How does the bar operate on a busy night?
Test the sequence of preparing, serving, charging and washing. Ice, tools and support must be within the team’s reach.
What restrictions does the premises have?
Check hours, noise, neighborhood, occupancy and property conditions with the responsible parties. Consider these answers before defining the nighttime experience.
How do you control drinks and losses?
Standardize pours and recipes, define inventory counts and record breakage and waste. The cost of a cocktail goes beyond the main drink.
Before opening
- Check the feasibility of the address and activity before committing to the premises.
- Confirm health, fire-safety, and project requirements with qualified professionals.
- Standardize recipes and pours.
- Test ice replenishment and washing.
- Train staff in customer service and cash closing.
- Confirm operating restrictions and pending items.
Foodelopers coordinates the concept, brand, and implementation. Architecture, engineering, technical responsibility, and permits depend on the relevant professionals and authorities.
Create my first briefSources for further reading
- Sebrae — break-even point calculation
- Sebrae SC — working capital and finance
- JUCESC — feasibility consultation
- CBMSC — business regularization
- Anvisa — good practices for food services
Planning model updated in October 2026. The figures were defined by Foodelopers as initial scenarios and should be replaced with real proposals.