Home / Reports / Opening a coffee shop in France

Practical guide · Edition 7 · 2026

How to Open a Coffee Shop in France · Practical Guide 2026

A practical, operational playbook, not a market study: the steps, the real numbers and the decision filters to open a café, a bistrot or a coffee shop in France without making the expensive mistakes. The three models, the closed-quota licence III/IV that you don't create but buy, the fonds de commerce that decides whether the project is viable, and a decision simulator that tells you whether your bar makes money before you sign the bail.

108 pages · 90 sections2026 data and taxationGO/NO-GO decision simulatorIndustry voices, verbatim

€299/ single licence

Instant PDF download
The three models (traditional bistrot, specialty coffee shop and take-away) and the decision tree to choose
The closed-quota licence III/IV and the permis d'exploitation: two filters that shape the project before you start
The fonds de commerce, the droit au bail and the pas-de-porte: why the vrai coût isn't fitting out the premises, it's buying the business
Real CAPEX and line-by-line P&L of the model bistrot, with break-even step by step
The decision simulator: covers/day × average ticket matrix with a GO/NO-GO verdict and a plan de financement with DSCR
Bail 3-6-9, dual VAT (10% coffee/food, 20% alcohol), café presté / contrat brasseur, convention HCR and food safety
Paris, Lyon, Bordeaux and Lille compared: rent, break-even and relative margin

Buy and download Download free sample

Secure payment · Automatic delivery to your email

What's included

From paper to open doors

Every section answers a concrete question asked by someone about to open a café in France.

The three models and which one fits you

Traditional bistrot, specialty coffee shop and take-away compared by capital, working day and profile: a decision tree to choose the model before you look for premises, not the other way round.

The licence and the filters that shape the project

The closed-quota licence III/IV (one débit per 450 inhabitants) that you don't create but buy and transfer, and the mandatory permis d'exploitation: how to spot them before you sign a bail or pay for a takeover.

The vrai coût: fonds de commerce, not fitting out

The fonds de commerce (up to 120-160% of turnover), the droit au bail and the pas-de-porte explained without confusion: the real cost of entry isn't the equipment, it's buying the business that already runs.

The decision simulator (Edition 7)

A covers/day × average ticket matrix that returns a GO / NO-GO verdict and a plan de financement with DSCR: the spreadsheet solved on paper to know whether your bar makes money before you open it.

Contents

90 sections

01 Who this guide is for and how to use it

02 What this guide does and what it doesn't

03 Methodology, sources and confidence levels

04 Paris, Lyon, Bordeaux and Lille: the map that decides

05 Traditional bistrot, specialty coffee shop or take-away

06 A sector that doesn't collapse — and real survival

07 The decision tree: which model fits your capital

08 Location commands: rent and coffee price don't move together

09 Building from scratch or reprendre: two very different cheques

10 The one-page business plan: the base case, honestly

11 The average ticket: where the money really comes from

12 CAPEX: what the equipment really costs

13 The line-by-line P&L of the model bistrot

14 Where the margin comes from — NOT the coffee

15 Break-even, step by step

16 Decision simulator: does your bistrot make money?

17 The plan de financement: what the bank calculates (DSCR)

18 The fonds de commerce: the vrai coût isn't fitting out

19 Fonds de commerce, droit au bail and pas-de-porte: don't confuse them

20 The commercial bail 3-6-9: what you sign for nine years

21 The terrasse: not free space, a second business

22 The licence III/IV: the closed-quota asset you can't create

23 The permis d'exploitation: 20 hours, mandatory

24 Protected zones and the declaration at the mairie

25 Legal form: why the micro-entreprise won't do

26 TNS or assimilé-salarié: what the director really pays

27 The bar's VAT: 10% coffee/food, 20% alcohol — always

28 Immatriculation, INPI single window and the DDPP declaration

29 The 14-hour hygiene training, the PMS and the 14 allergens

30 The café presté and the prêt brasseur: the 'free' machine

31 Buy vs prêt brasseur vs leasing: the threshold

32 The apéro: where the margin really is

33 The convention HCR (IDCC 1979) and the real cost of an employee

34 Recruiting in 2026, the shortage and travail dissimulé

35 The mistakes that close cafés — and when to walk away (NO-GO)

36 Checklists at 6 and 3 months, opening and week 1

37 Templates: your plan in numbers and the timeline of formalities

38 Industry voices, verbatim

A Appendix: sources and traceability of every figure

Preview

A look inside

Professional design, verified data and clear charts in every section.

A sample of some pages from the guide. The full version includes all tables, charts, the simulator and the sources.

Clear pricing

The analysis you need, at an accessible price

Premium sector report

USD 2,000–4,750

Extensive reports focused on market size and its evolution, with deep macro-level detail.

Bioy Research report

€299

Decision-focused analysis: competitive map, density by city, economics and entry insight.

Bespoke study

€1,500–6,000

Tailored analysis for one specific site, with an on-site visit and a custom quote.

Frequently asked questions

Before you buy

What format do I receive?

A PDF ready to read on any device or to print. You receive it by email immediately after payment.

What currency is the data in?

All economic, tax and cost figures are in euros (€) and refer to France.

What language is the guide in?

This guide is written in English.