Opening a Snack Bar: Checklist — Location, Permits, Equipment
A snack bar thrives on two things: foot traffic and speed. This checklist shows what matters when choosing a location, dealing with authorities, and selecting equipment — to turn your stall into a business with regular customers.
Step 1: Location & Property — Foot Traffic Beats Space
| Criterion | What to watch for |
|---|---|
| Foot traffic | Count instead of guess: Record pedestrians during your planned peak times (lunchtime! end of workday!) over several days. |
| Visibility | Corner locations, stops, industrial areas with lunchtime business, proximity to schools/construction sites — the snack bar must work for passers-by. |
| Space | 20–60 m² is often enough. More important than size: a well-planned workflow in a small area. |
| Exhaust air | Deep fryers and grills produce a lot of vapour — clarify exhaust routing and neighbours (smells!) beforehand. |
| Electricity | Electric deep fryers and griddles require 400-V connections — check supply capacity, or it will be tight. |
| Previous use | A taken-over snack bar saves permits and equipment — but check the condition of appliances critically. |
Step 2: Authorities, Permits & Experts
| Office | Responsible for | When |
|---|---|---|
| Trade office | Trade registration; incl. the IHK restaurant instruction | before opening |
| Building authority | Change of use if not previously catering use; special permit for standing tables or bench on pavement | clarify before contract signing |
| Health department | Instruction according to § 43 IfSG for all employees | before first working day |
| Food inspection | Business registration; HACCP documentation is mandatory even for the smallest operation | before opening |
| Tax office | Tax registration; TSE-certified cash register is mandatory | before opening |
| BGN occupational insurance association | Mandatory registration | within 1 week after establishment |
| Restaurant authority | Only for alcohol dispensing: state-dependent restaurant licence | plan 4–8 weeks |
Who helps with what
- Architect: only necessary if a change of use or a permit-required renovation is planned — usually not needed for taken-over snack bar spaces.
- Kitchen planning: On 20–60 m² the workflow decides the speed — we plan the space free of charge: Planning Service.
- Specialist companies: Electricians (400-V circuits for deep fryers/griddles), sanitary installers (grease separators depending on wastewater regulations), ventilation specialists for vapour extraction.
- Tax advisor for cash register and VAT (7% take-away / 19% on premises properly separated).
Appliances and stainless steel come from one source with us — including advice on which fryer/grill capacity your menu really needs; small inventory and packaging supplied by the catering supplies trade.
Step 3: Budget Guidelines
| Item | Guideline |
|---|---|
| Deposit & initial rents | 3–6 months’ rent |
| Kitchen technology complete | from approx. €10,000–30,000 net |
| Counter/serving area & furnishings | from approx. €5,000–15,000 net |
| Small inventory & packaging | from approx. €2,000 net |
| Reserve | at least 3 months fixed costs |
Step 4: The Core Equipment
- Deep fryers — the heart; double basins separate fries from meat/fish
- Grills & griddle plates for burgers, sausages & co.
- Fries warmers and holding technology for peak times
- Refrigerated counters with work surface — cooling and prep space in one
- Hygiene: hand wash basins are mandatory, grease separators depending on wastewater regulations
More detail: Snack bar & food truck — the complete equipment page
Frequently Asked Questions
Do I need a restaurant licence for a snack bar?
Usually not without alcohol dispensing — trade registration, instruction and hygiene rules usually suffice. Alcohol changes this depending on the federal state.
Gas or electric in the snack bar kitchen?
Gas is cheap and fast in operation but requires a gas connection and appropriate exhaust air. Electric (possibly induction) is more flexible in location choice. Details: Deep fryer guide.
How many deep fryers do I need?
Rule of thumb: one basin per main product — always fry fries and breaded/meat products separately.
Do I need an architect for the snack bar?
Only for change of use (no prior catering operation) or permit-required renovations. If taking over an existing snack bar space, generally none is needed.
Proven Appliances for the Snack Bar
- Double Deep Fryer Electric 2×8 L Basin | KBS
- Griddle Plate Gas 700 B800 | Bartscher
- Fries Warmer 12-150 | Bartscher
- Refrigerated Counter S2T2-150 | Bartscher
We fully equip your business
From the first sketch to the ready-to-use kitchen: we plan your equipment, deliver the appliances and advise you personally — also on budget and schedule.
Last updated on 25 July 2026.