Adding a coffee corner or takeaway can generate extra revenue, but it requires investment. Many restaurant owners think that more sales automatically means more profit, but that's not always true. You need to calculate whether the extra revenue outweighs the costs of expansion.
Calculate your break-even point
Before you start renovating, you need to know how much extra revenue you need to break even. This depends on your fixed costs (equipment, permits) and variable costs per product.
💡 Coffee corner example:
One-time investment:
- Espresso machine: €8,000
- Grinder: €1,500
- Renovation: €5,000
- Permits: €500
Total: €15,000
With an average coffee margin of €2.50 per cup, you need 6,000 cups of coffee to break even (€15,000 ÷ €2.50). At 50 cups per day, that takes 120 working days, or 6 months.
Analyze your current space and capacity
A coffee corner or takeaway requires space that you might currently use for something else. Calculate what you lose in seating and what that costs in lost revenue.
💡 Space loss example:
You lose 2 tables (8 seats) for a coffee corner:
- Average bill: €25 per person
- Loss per service: 8 × €25 = €200
- At 2 services per day: €400 missed
Per month: €12,000 in lost restaurant revenue
So your coffee corner needs to generate at least €12,000 per month in revenue to compensate. At €4 per coffee, that means 3,000 cups per month, or 100 per day.
Check the market and competition
Look at your surroundings: how many coffee shops are there already? What do they charge? Are there offices or schools nearby that would buy takeaway?
- Morning rush: Office workers who want quick coffee
- Lunch break: Combination of coffee and light lunch
- Afternoon: Shoppers and tourists
- Evening: Coffee after dinner
⚠️ Watch out:
A coffee corner requires different opening hours. If you currently close at 17:00 but the coffee corner needs to stay open until 20:00, you'll need extra staff. Factor those costs in.
Calculate operational costs
Beyond the investment, you have monthly costs for ingredients, extra staff, and maintenance. These need to be covered by the margin on your coffee and takeaway products.
💡 Example monthly costs:
- Extra staff (20h/week): €2,000
- Coffee beans and milk: €800
- Takeaway packaging: €300
- Equipment maintenance: €200
Total per month: €3,300
With a margin of €2.50 per coffee, you need 1,320 cups per month to cover these costs. That's 44 cups per day at 30 working days.
Test the concept on a small scale
Before you make the full investment, you can test with a mobile coffee cart or temporary setup. This way you'll see if there's real demand for coffee and takeaway.
- Coffee cart rental: €200-400 per week
- Pop-up setup: Use your existing bar for coffee
- Takeaway menu: Start with 3-5 dishes
- Measure for 4 weeks: Number of sales per day and time of day
If you sell an average of 60+ coffees per day during the test period, a permanent coffee corner is probably profitable.
How do you decide step by step?
Calculate total investment
Add up all costs: equipment, renovation, permits, and setup. This becomes your break-even basis.
Determine your margin per product
Calculate what you earn per coffee and takeaway item after deducting ingredients. Average €2-3 per coffee, €4-6 per takeaway dish.
Calculate lost restaurant revenue
If you lose space, calculate how much restaurant revenue you'll miss. Your coffee/takeaway needs to compensate for this.
Test for 4 weeks with temporary setup
Rent a coffee cart or use your existing bar. Measure daily sales and what times they occur.
Calculate payback period
Divide your total investment by your monthly net profit from the test. Less than 12 months = go, longer = no go.
✨ Pro tip
Start with just coffee and add takeaway after 3 months. This way you'll get to know the coffee corner without taking on too much at once.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
How many cups of coffee do I need to sell to be profitable?
That depends on your investment and margin. With an investment of €15,000 and €2.50 margin per cup, you need 6,000 cups. Plus your monthly costs: often another 40-50 cups per day.
Can I combine takeaway with my existing kitchen?
Yes, but make sure your takeaway dishes are quick to prepare and don't slow down your restaurant service. Think salads, soups, and dishes you can prepare in advance.
What if my test doesn't go well?
Then you've tested for a few hundred euros instead of investing thousands. Better a small disappointment than a big financial mistake.
How do I know if there's enough demand in my area?
Count the offices, schools, and shops within 200 meters. Look at existing coffee shops: are they full? Are there long lines? Then there's probably room for more.
Do I need different opening hours for coffee?
Often yes. Coffee sells well from 7:00-10:00 and 14:00-17:00. If your restaurant doesn't open until 12:00, you'll miss the morning rush. Factor in extra staff for these hours in your costs.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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