# 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.

Source: https://fizibi.com/en/guides/turkiyede-kafe-acmak-adim-adim
Updated: 2026-09-06

## 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.

Each of these steps maps to a question in the FIZIBI questionnaire; answer them and your 36-month projection and investor deck are ready.