Planning for open a café
Coffee, display case and a neighborhood operation. Plan the counter, production and experience before choosing the machine.
What the estimate includes
Coffee counter and display case, with food produced on a small scale or purchased from suppliers.
| Item | Estimated range |
|---|---|
| Construction and adaptations | R$40,000 – R$80,000 |
| Equipment and installation | R$32,000 – R$65,000 |
| Furniture and in-space communication | R$17,500 – R$32,500 |
| Technical projects and specialists | R$8,000 – R$15,000 |
| Documentation and compliance services | R$1,500 – R$4,500 |
| Preparation and launch | R$5,000 – R$10,000 |
| Initial stock and consumable utensils | R$3,000 – R$6,000 |
| Implementation contingency | R$12,840 – R$25,560 |
| Foodelopers fees | R$36,900 – R$36,900 |
| Reserve for the property deposit | R$10,500 – R$10,500 |
| Operating reserve | R$42,000 – R$42,000 |
| Scenario total | R$209,000 – R$328,000 |
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$14,000 |
|---|---|
| Average ticket | R$24 |
| Variable costs as a percentage of revenue | 47% |
| Monthly break-even revenue | R$26,415 |
| Orders per day to break even | 43 · 26 days per month |
Equipment that deserves attention
- Espresso machine and grinder sized for peak hours.
- Refrigeration, display case and support for preparing the chosen foods.
- Water filtration, washing area and workbench according to the project.
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.
Produce or buy the food?
Baking, cooking or simply finishing products changes the equipment, exhaust and support space. Make this decision together with the menu.
How long does each order occupy the counter?
Simulate a sequence of coffees, pickup and payment. A larger machine will not fix a flow in which the same employee has to cross the counter with every order.
Does the premises work outside peak hours?
Observe the surroundings in the morning and afternoon. Record who passes by, how long they stay and which consumption occasions the café intends to serve.
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.
- Test espresso, recipes and preparation times.
- Define technical specifications and food shelf life with the person responsible.
- Separate customer service, pickup and washing.
- Train staff in customer service and cash closing.
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.