How to open a cafe in Turkey, step by step
Eleven steps from concept to opening: budget, district, lease, company, licences, team, suppliers and the first 90 days.
FIZIBI editorial team min readUpdated 6 September 2026Editorial policy
1. What concept can my budget afford?
A cafe idea starts as "a nice corner and good coffee", but the numbers come before the concept. At 2026 prices, an 80-100 m² takeover cafe in Istanbul with second-hand equipment typically needs a total investment of ₺6-9 million including deposit, opening stock, licences and three months of working capital; a fit-out from a bare shell can double that. First step: write down honestly how much you can put in, and choose the concept to fit the budget, not the other way round.
2. What share of revenue should rent be?
Rent is the single line that closes the most cafes. Rule of thumb: rent plus service charges should stay under 10% of expected net revenue; above 15% either the rent or the concept is wrong. Main-street footfall is expensive; a side street can be 15-30% cheaper and loyal neighbourhood customers are easier to keep. Count the street at three separate times: weekday lunch, weekend afternoon and evening.
3. What should you check before signing the lease?
- Check the title deed. If the unit is registered as residential, a restaurant or cafe needs the unanimous consent of the building's owners; make the lease conditional on it.
- Rent must be in TRY. Foreign-currency or FX-indexed rent between Turkish residents is generally prohibited; annual increases are capped at the 12-month average CPI.
- Deposit at most 3 months; if you pay key money, document it in the contract.
- If the landlord is a private person you pay 20% withholding on top of net rent: ₺100,000 net costs the business ₺125,000.
- Ask for a penalty-free exit clause if the licence cannot be obtained.
4. Which company type should you set up?
With a single founder and a small budget, a sole proprietorship is the fastest path (1-2 days, ₺3-10k). With partners or investors a limited company is standard; plan an A.Ş. if you intend an investor round. Choose your accountant (SMMM) before incorporation: the tax plate, e-invoice, social security file and fiscal cash register are their job.
5. How long do fit-out and equipment take?
Fit-out takes 3-6 weeks in a takeover and 8-12 weeks from a shell. The most expensive equipment lines are the espresso machine and grinder in a cafe, and the hood, cooking line and cold room in a restaurant. Second-hand cuts equipment cost 40-60% but carries no warranty. Do not start without a 10-15% contingency; material prices change weekly.
6. Which licences does a cafe need?
Municipal opening licence, food business registration (Ministry of Agriculture), fire report, staff hygiene certificates, social security file and fiscal cash register. Alcohol adds a separate licence class and zoning condition. See the "Licences and permits" guide for the full list.
7. How many people should a small cafe employ?
A typical roster for a 40-seat cafe: 2 baristas, 1 kitchen, 2 service, 1 dishwashing/cleaning plus a full-time founder. On top of gross wages come employer social security, unemployment insurance, meals, transport and severance accrual: the employer cost is about 1.3x gross. Every employee must be registered with social security one day before starting.
8. How do you choose suppliers?
Talk payment terms with your roaster, bakery, dairy and deli suppliers before opening; 30-day terms ease working capital. Keep the menu focused at 15-25 items: waste, stock and training costs fall.
9. How do you set up POS, meal cards and delivery?
A new-generation fiscal POS is mandatory. Near offices, meal cards (Pluxee, Multinet, Ticket, Setcard) are essential; they charge 5-10% and pay late. Delivery platforms take 25-33% commission plus ads; usually loss-making for coffee, sensible for desserts and meals.
10. How should the first 90 days go?
Run a soft opening with friends a week before launch; test processes, the POS and kitchen flow. For 90 days track three numbers daily: covers, average ticket and food cost %. If you are below plan, investigate occupancy causes before touching menu prices.
11. What are the most common mistakes?
- Budgeting payroll on net wages (real cost is 50% higher).
- Accepting rent based on the dream rather than the revenue.
- Leaving key money out of the investment.
- Postponing working capital to "later".
- Ignoring Ramadan, summer holidays and the January minimum-wage hike.
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