tags: [] - MOC - coffee/business - coffee/business/cafe aliases: - Cafe Business Planning MOC - Coffee Shop Business Planning
Cafe Business Planning MoC¶
Pre-opening planning, concept development, equipment procurement, and vendor setup for a new café. This MOC covers the foundational business decisions and practical setup steps required before service begins, from initial financial modelling through to commissioning equipment and opening day.
Business Planning Overview¶
| Note | Description |
|---|---|
| Cafe Financial Management MoC | Budgeting, pricing, cost control, and financial KPIs |
| Specialty Coffee Definition | Quality positioning and the specialty coffee standard |
| Specialty Coffee Movement | Industry context for positioning a specialty café |
| Water Quality | Water mineral profile and filtration requirements |
| Food Safety Fundamentals | Regulatory compliance and food safety obligations |
| Coffee Shop Health and Safety Legal Frameworks | Health and safety obligations by jurisdiction |
Business Planning¶
Foundations¶
Before signing a lease or purchasing equipment, the business model needs to be defined and stress-tested against realistic financial assumptions.
- Business model development — independent, chain, franchise, kiosk, roaster-café hybrid
- Market research and competitive analysis
- Location selection and footfall evaluation
- Financial projections, break-even modelling, and funding sources
- Legal structure and company registration
- Permits and licensing — food business registration, premises licence, planning consent
Concept Development¶
- Brand identity and positioning — what the café stands for and who it serves
- Target customer definition
- Service model selection — counter service, table service, hybrid
- Menu scope and pricing strategy
- Specialty Coffee Definition — where the offer sits on the quality spectrum
- Specialty Coffee Movement — context for positioning decisions
Space Planning¶
- Customer flow and bar layout optimisation
- Equipment placement and ergonomics
- Back-of-house storage and workflow
- Customer seating density and comfort
- Accessibility compliance
- Ventilation, drainage, and utility infrastructure
Equipment Procurement¶
Core Equipment¶
Selecting and commissioning the right equipment before opening is a capital and operational decision that has long-term consequences.
- Coffee Making Equipment — espresso machines, grinders, and brewing kit overview
- Equipment and Tools — full reference across service and support tools
- Espresso MOC — machine selection criteria and technical requirements
- Coffee Grinders MOC — burr geometry, retention, and dosing accuracy
- Brewing Methods MOC — batch brew, pour-over, and alternative method formats
- Refrigeration and cold storage — dairy, food, and ingredient requirements
- POS system — hardware, software, and integration with inventory
- Water filtration — scale management, mineral profile, and Water Quality
Support Infrastructure¶
- Dishwasher and glasswasher specifications
- Display cases, warming equipment, food service tools
- Point-of-sale peripherals — barcode scanners, receipt printers, card terminals
- CCTV, alarm, and security systems
- Wi-Fi and network infrastructure
Vendor Relationships¶
Coffee Supply¶
- Roaster partnerships — quality alignment, minimum orders, delivery frequency, exclusivity terms
- Sample evaluation and approval process
- Coffee Origin and Processing — origin knowledge for menu storytelling and sourcing decisions
- Coffee Freshness — roast date requirements and replenishment cadence
Other Suppliers¶
- Dairy and plant-based milk — quality, provenance, and cost
- Food and bakery suppliers
- Cleaning and chemical suppliers — compliance with Food Safety Fundamentals
- Equipment service and maintenance providers
- Utilities — water, gas, electricity, waste
Contracts and Terms¶
- Service level agreements with key suppliers
- Exclusivity clauses and terms to avoid
- Payment terms and credit accounts
- Contingency planning for supplier failure
Pre-Opening Checklist¶
- Business registration and bank account open
- All permits and licences in place
- Equipment installed, commissioned, and signed off
- Water filtration installed and baseline water tested
- All supplier accounts open and first orders placed
- Staff recruited, contracted, and trained — see Coffee Shop Staff Training Programmes
- SOPs written and distributed — see Cafe Operations MoC
- Opening menu finalised and costed — see Menu Basics
- POS system configured with full menu
- Health and safety assessment completed — see Coffee Shop Health and Safety Legal Frameworks
- Soft opening or staff trial service completed
Related MOCs¶
- Running a Cafe 2 — top-level café operations MOC
- Cafe Operations MoC — daily operations systems
- Cafe Financial Management MoC — financial planning and cost control
- Cafe Customer Experience MoC — service, menu, and marketing
Essential Resources¶
- Specialty Coffee Association — Business Resources
- Hoffmann, J. (2018). The World Atlas of Coffee (2nd ed.). Mitchell Beazley
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