THE MINERS INSIDER
How to open a coffee shop
from scratch
step-by-step guide
Opening a coffee shop is one of the most popular business ideas in 2026. The market keeps growing, people drink more specialty coffee than ever, and well-run cafés show stable daily revenue. But opening a coffee shop from scratch is also a process with many steps, hidden costs, and decisions that shape your profit from day one.
This guide explains the full path in simple language, giving you a clear structure you can follow — whether you plan to build everything alone or work with a franchise.
This guide explains the full path in simple language, giving you a clear structure you can follow — whether you plan to build everything alone or work with a franchise.
1. Define your concept
Before looking for a space or buying equipment, you need a clear concept. It affects everything: menu, pricing, location, daily costs, and brand.
Think about:
– what type of coffee shop you want (specialty, takeaway, brunch)
– who your target guests are
– what average ticket you aim for
– the design and atmosphere you want
– whether you plan to offer food or only coffee
A strong concept saves money and prevents future mistakes.
Before looking for a space or buying equipment, you need a clear concept. It affects everything: menu, pricing, location, daily costs, and brand.
Think about:
– what type of coffee shop you want (specialty, takeaway, brunch)
– who your target guests are
– what average ticket you aim for
– the design and atmosphere you want
– whether you plan to offer food or only coffee
A strong concept saves money and prevents future mistakes.
2. Choose the right location
Location is the biggest factor that influences traffic and profit.
Look for:
– strong daily foot traffic
– high visibility from the street
– easy entrance
– office, residential, or student areas
– rent that matches your business model
Many beginners choose a “beautiful” location instead of a “profitable” one — and lose money.
Franchise advantage: a network already knows which locations work.
3. Plan your full investment and monthly expenses
Most mistakes come from incorrect budgeting. A realistic plan must include startup investment and monthly operating costs.
Startup investment:
– deposit + first rent
– renovation and construction
– bar counter
– furniture
– espresso machine and grinder
– water filtration
– fridges and freezer
– small tools (pitchers, scales, etc.)
– POS system
– opening marketing
– first stock of beans, milk, packaging
Monthly expenses:
– rent
– salaries
– cost of goods
– utilities
– cleaning supplies
– marketing
– maintenance
Seeing both numbers clearly helps you calculate break-even with accuracy.
4. Build your menu
A simple menu sells better than a large one.
Focus on:
– 8–12 essential drinks
– clear sizes
– consistent recipes
– 1–2 signature items
– plant-based options
If you add food, keep it minimal at first to avoid waste.
Franchise advantage: proven menu, cost calculations, and recipes.
5. Select your equipment and design a fast workflow
The goal is not to buy the most expensive equipment — the goal is to build a fast, ergonomic, and stable workflow.
Your equipment setup should support:
– quick movement
– consistent quality
– low maintenance
– easy staff training
Minimum setup:
– espresso machine
– grinder(s)
– water filtration
– refrigerator
– kettle or batch brewer
– dishwasher
– POS terminal
Why workflow matters:
A slow bar setup reduces revenue.
A good layout makes even new baristas fast and confident.
Franchise advantage: ready layouts that reduce labor hours and speed up service.
6. Design and renovate the space
Focus on functionality first, aesthetics second.
Important points:
– logical guest flow
– ergonomic bar
– good lighting
– clean, minimal visual style
– durable materials
Good design increases both speed and guest satisfaction.
7. Hire and train your team
Your team defines how guests will remember your coffee shop.
Train baristas in:
– brewing basics
– customer service
– speed and workflow
– cleaning routines
– menu knowledge
Untrained baristas = low consistency = low repeat visits.
Franchise advantage: structured training systems and quality control.
8. Set up daily operations
Operations determine profitability.
You need clear systems for:
– daily checklists
– inventory and waste control
– cleaning standards
– staff scheduling
– reporting
– cash flow
Without systems, even busy cafés lose money through mistakes and waste.
9. Prepare for your opening
A strong opening builds visibility and momentum.
Plan:
– social media teasers
– local ads
– influencer visits
– soft opening for friends and family
– a grand opening weekend
The first impression sets the tone for future loyalty.
10. Monitor your numbers and improve
Track these metrics weekly:
– daily revenue
– number of transactions
– average ticket
– cost of goods (COGS)
– labor cost percentage
– waste
– reviews
Data-driven cafés grow faster than intuition-driven cafés.
Location is the biggest factor that influences traffic and profit.
Look for:
– strong daily foot traffic
– high visibility from the street
– easy entrance
– office, residential, or student areas
– rent that matches your business model
Many beginners choose a “beautiful” location instead of a “profitable” one — and lose money.
Franchise advantage: a network already knows which locations work.
3. Plan your full investment and monthly expenses
Most mistakes come from incorrect budgeting. A realistic plan must include startup investment and monthly operating costs.
Startup investment:
– deposit + first rent
– renovation and construction
– bar counter
– furniture
– espresso machine and grinder
– water filtration
– fridges and freezer
– small tools (pitchers, scales, etc.)
– POS system
– opening marketing
– first stock of beans, milk, packaging
Monthly expenses:
– rent
– salaries
– cost of goods
– utilities
– cleaning supplies
– marketing
– maintenance
Seeing both numbers clearly helps you calculate break-even with accuracy.
4. Build your menu
A simple menu sells better than a large one.
Focus on:
– 8–12 essential drinks
– clear sizes
– consistent recipes
– 1–2 signature items
– plant-based options
If you add food, keep it minimal at first to avoid waste.
Franchise advantage: proven menu, cost calculations, and recipes.
5. Select your equipment and design a fast workflow
The goal is not to buy the most expensive equipment — the goal is to build a fast, ergonomic, and stable workflow.
Your equipment setup should support:
– quick movement
– consistent quality
– low maintenance
– easy staff training
Minimum setup:
– espresso machine
– grinder(s)
– water filtration
– refrigerator
– kettle or batch brewer
– dishwasher
– POS terminal
Why workflow matters:
A slow bar setup reduces revenue.
A good layout makes even new baristas fast and confident.
Franchise advantage: ready layouts that reduce labor hours and speed up service.
6. Design and renovate the space
Focus on functionality first, aesthetics second.
Important points:
– logical guest flow
– ergonomic bar
– good lighting
– clean, minimal visual style
– durable materials
Good design increases both speed and guest satisfaction.
7. Hire and train your team
Your team defines how guests will remember your coffee shop.
Train baristas in:
– brewing basics
– customer service
– speed and workflow
– cleaning routines
– menu knowledge
Untrained baristas = low consistency = low repeat visits.
Franchise advantage: structured training systems and quality control.
8. Set up daily operations
Operations determine profitability.
You need clear systems for:
– daily checklists
– inventory and waste control
– cleaning standards
– staff scheduling
– reporting
– cash flow
Without systems, even busy cafés lose money through mistakes and waste.
9. Prepare for your opening
A strong opening builds visibility and momentum.
Plan:
– social media teasers
– local ads
– influencer visits
– soft opening for friends and family
– a grand opening weekend
The first impression sets the tone for future loyalty.
10. Monitor your numbers and improve
Track these metrics weekly:
– daily revenue
– number of transactions
– average ticket
– cost of goods (COGS)
– labor cost percentage
– waste
– reviews
Data-driven cafés grow faster than intuition-driven cafés.
Opening alone vs opening with a franchise
Opening alone:
– higher risk
– no support
– no brand recognition
– slow setup
– expensive mistakes
Opening with a franchise:
– proven business model
– strong brand
– ready menu and recipes
– staff training
– optimized layouts
– reliable suppliers
– faster break-even
A franchise does not take control from you — it protects you from costly errors.
Thinking about opening a coffee shop in 2026?
Specialty coffee keeps growing. Guests want consistent quality, simple design, and good service. If you want a safe and clear start — with training, supply chain, recipes, design, and operational support, working with an experienced partner is the easiest path.
The Miners helps new partners open profitable cafés with a specialty-driven model and a modern identity.
Opening alone:
– higher risk
– no support
– no brand recognition
– slow setup
– expensive mistakes
Opening with a franchise:
– proven business model
– strong brand
– ready menu and recipes
– staff training
– optimized layouts
– reliable suppliers
– faster break-even
A franchise does not take control from you — it protects you from costly errors.
Thinking about opening a coffee shop in 2026?
Specialty coffee keeps growing. Guests want consistent quality, simple design, and good service. If you want a safe and clear start — with training, supply chain, recipes, design, and operational support, working with an experienced partner is the easiest path.
The Miners helps new partners open profitable cafés with a specialty-driven model and a modern identity.
Open your own specialty coffee shop with The Miners franchise program
In the meantime, check out the The Miners Insider website, Telegram channel or Instagram for an in-depth look into the industry. Or if you’re already gunning for a new challenge, head on over to The Miners Insider webpage and fill out the contact form at the bottom to become the next franchisee of The Miners.
