Opening a café: the costs that get left off the budget.

Before the doors open

• Deposit and lease terms: the deposit, any rent you pay before opening, and who pays for changes to the space.
• Electricity: ovens, coffee machines and air conditioning may need more power than the space has. Budget for an upgrade and for backup power.
• Water: a purifier for drinking water and the coffee machine, and enough pressure at every sink.
• Exhaust and fire safety: hoods, ducts, extinguishers and, where your city requires it, a fire safety approval.
• Licences: FSSAI registration or licence, shop and establishment registration, a trade licence where your city needs one, and anything else your state asks for. Budget for the fees and for the time they take. Rules differ by state and change over time, so confirm each one with the office that issues it.
• Billing: a billing system, printer and card machine, and the monthly fees that come with them.
• Small items: crockery, cutlery, glassware, trays, containers and cleaning tools add up faster than the big pieces.

The months before it pays for itself

• Wages before opening: staff are hired and trained before the first customer, so you pay them before there are sales.
• First stock: coffee, milk, ingredients and packaging for the opening weeks, including what gets wasted while the team learns.
• Launch costs: signage, menus, photos and whatever you spend to bring in the first customers.
• Upkeep: machines need servicing from the first month.
• Working capital: cash to cover the slow months while regulars find you.

Keeping the budget honest

Get two or three quotes for anything large, and ask each supplier what their price leaves out: delivery, installation, plumbing or electrical work. Keep a line for the things nobody has thought of yet.

Then check the plan against the numbers. If your seats, menu and opening hours cannot cover the monthly costs, change the seats, menu or hours on paper before any building work starts.