Step 1 of 2
Build Your Concept
Your Vision, Your Equipment
Venue Type
What kind of operation are you opening?
Venue type drives equipment footprint, power requirements, and throughput needs
Pro Tip
Go to your local health department website and download their permit applications and operational guides before you do anything else. It is not exciting reading but it is the single most important document for your build. Every venue type has different requirements and what is approved in one county may be rejected in the next. Read through it yourself or run it through your favorite AI tool to understand the scope of each license type. This avoids expensive surprises mid build.
Not counting seating. This affects equipment footprint planning.
Menu Mix and Pricing
What percent of sales do you expect from coffee vs food?
Slide to set your coffee and food split. Retail, beans, and merch are not included here.
This slider captures coffee and food only. Retail, beans, merchandise, and other revenue are not reflected here. Those categories are tracked separately.
Coffee 80%
Food 20%
Price Points
12 oz serving size. Positions are directly comparable across all three sliders.
Drip
$3.50
Latte
$5.50
Flavored Latte
$6.25
Offerings and Identity
What will you serve?
These answers shape your equipment list
A single origin alongside the house blend, or just one house espresso?
This tells us a lot about your identity and who you are building for.
Budget and Philosophy
How would you describe your equipment philosophy?
Not just money, mindset. This shapes machine choice and maintenance tolerance.
Total build out and equipment budget?
Ballpark is fine, or leave as unknown
Saves what you filled in. No email, no paywall, no account. Just a snapshot of your concept.
Fill in your concept above to continue
Build My Gear List