Plain-language guides on the cost, licences, location, team and investor pitch for opening a cafe, restaurant or patisserie in Turkey. Each guide links back into your feasibility.
Eleven steps from concept to opening: budget, district, lease, company, licences, team, suppliers and the first 90 days.
12 min read 022026 prices for fit-out, equipment, furniture, deposit, key money, licences and working capital, with three worked budgets.
10 min read 03From the municipal licence to food registration, fire report and alcohol certificate: the full list with cost and timeline.
11 min read 04District tiers, street vs mall vs office vs campus, a footfall counting method and lease red flags.
9 min read 05Score, investment budget, revenue model, P&L, cash flow, break-even and sensitivity: what each number means.
9 min read 06Who invests in small F&B in Turkey, what they want to see, how to present the 16 slides and which questions to expect.
10 min read 07Entry fee, royalty, mandated suppliers and the economics of both paths on the same 100 m².
7 min read 08Yemeksepeti, Getir and Trendyol Yemek commissions, real margin per order and which concepts benefit.
7 min read 09Sole proprietorship vs Ltd. vs A.Ş.; setup steps; VAT, withholding, social security; e-invoice and cash registers.
9 min read 10Roles by concept, shift math, minimum wage and employer cost, severance and what an experienced chef costs.
8 min read 11Food cost explained with a latte and a lahmacun; pricing against competitors; menu size, waste and repricing under inflation.
8 min read 12A 16-week plan from lease to opening, soft launch, low-budget marketing and six KPIs to track daily.
8 min read