Opening a Bistro: Checklist — from the Property to the First Customer
A bistro combines café atmosphere with a small kitchen: breakfast, lunch menu, coffee and cake. This checklist guides you from choosing the property, through authorities, to equipment — tailored to compact concepts.
Step 1: The Right Property
| Criterion | What to watch out for |
|---|---|
| Surroundings | Mixed offices, medical practices, retail and residential quarter = breakfast, lunch AND afternoon business. Pure business district dies at weekends. |
| Area & Layout | 50–120 m² are typical. Plan an open counter as the centerpiece — it sells cakes, snacks and drinks on the go. |
| Outdoor Area | Terrace or pavement seating noticeably increases turnover — check special use permit in advance. |
| Kitchen Requirements | Small hot menu (paninis, soups, quiches) needs less ventilation than a full kitchen — opens up more locations than a restaurant. |
| Technical Check | Power for portafilter/coffee machine (often 400 V), water connections at the counter, cooling options in storage. |
Step 2: Authorities, Permits & Experts
| Office | Responsible for | When |
|---|---|---|
| Trade Office | Business registration; including the Chamber of Commerce and Industry (IHK) hospitality instruction | before opening |
| Hospitality Authority | Hospitality license as soon as you serve alcohol (e.g. wine, aperitif) | plan 4–8 weeks |
| Building Authority | Change of use for non-gastro prior use; special use permit for outdoor seating | clarify before contract signing |
| Health Department | Instruction according to § 43 IfSG — also relevant for cake counter and milk frother | before first working day |
| Food Control | Business registration + HACCP documentation | before opening |
| Tax Office | Tax registration; TSE-certified cash register is mandatory | before opening |
| BGN, GEMA, Broadcasting | Professional association (within 1 week), GEMA for background music, broadcasting fee; don’t forget insurance | immediately after founding |
Who helps with what
- Architect: needed for change of use or major renovation — but the bistro's small hot menu often opens up properties that don’t require a building application.
- Counter planning: The counter is the centerpiece and revenue generator — coffee technology, display cabinet and dishwasher must function as a workplace. We plan this free of charge: Planning service.
- Specialist companies: Electrician (400 V for portafilter/automatic machine), sanitary (water connections and drains at the counter, possibly grease trap), for renovation a dry construction specialist/carpenter for the dining room.
- Tax advisor with gastro experience; start-up advice free at the Chamber of Commerce and Industry (IHK).
Coffee and refrigeration technology, display cabinets and dishwashers come from us — including consultation; furniture and interior delivered by the fit-out specialist, crockery by the catering supply trade.
Step 3: Budget Guidelines
| Item | Guideline |
|---|---|
| Deposit & Starting Rents | 3–6 months' rent |
| Counter, refrigerated display cabinet, coffee technology | from approx. €10,000–25,000 net |
| Kitchen technology (compact) | from approx. €8,000–20,000 net |
| Dining room furnishing | from approx. €8,000–25,000 net |
| Reserve | at least 3 months fixed costs |
Step 4: The Bistro Equipment
- Coffee & beverage technology — the machine is your top #1 revenue driver
- Refrigerated display cabinets for cakes, snacks and bowls — detailed guide: Refrigerated display cabinet guide
- Contact grills for paninis & co.
- Saladettes for the cold lunch kitchen
- Dishwashing technology: glass and dishwashers behind the counter
Frequently Asked Questions
How does a bistro differ from a café in planning?
The bistro has a small hot menu — so more kitchen technology and stricter ventilation requirements than a pure café. Our café equipment list shows the similarities.
Do I need an expensive portafilter machine?
Consistency is key: For high coffee volume with little staff, a fully automatic machine is often the more economical choice; portafilter scores with quality and presentation.
How large should the refrigerated display cabinet be?
Better one size bigger: the cabinet is your sales area. Forced air for packaged goods, static cooling for open cakes.
Proven Equipment for the Bistro
- Coffee machine PRO II 40 | Bartscher
- Refrigerated display cabinet KV 270L | Bartscher
- Contact grill 3600 2R | Bartscher
- Saladette 900T2GL | Bartscher
We fully equip your business
From the first sketch to the ready-to-use kitchen: we plan your equipment, deliver the devices and advise you personally — including budget and schedule.
Last updated on 25 July 2026.