Should you expand into coffee and takeaway to boost your restaurant's income? Many owners assume more sales equal more profit, but that's not always the case. You must calculate whether additional revenue justifies expansion expenses.
Calculate your break-even point
Before renovating anything, determine how much extra revenue you need to break even. This calculation includes fixed costs (equipment, permits) and variable costs per item sold.
? 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'll need 6,000 cups sold to break even (€15,000 ÷ €2.50). At 50 cups daily, that's 120 working days—roughly 6 months.
Analyze your current space and capacity
Coffee corners and takeaway setups require space you're probably using for something else. Calculate what you'll lose in seating capacity and the resulting revenue impact.
? 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
Your coffee corner must generate at least €12,000 monthly to compensate for this loss. At €4 per coffee, that means 3,000 cups monthly—or 100 daily. This is one of the most common blind spots in kitchen management: owners focus on new revenue streams without accounting for what they're sacrificing.
Check the market and competition
Survey your surroundings: how many coffee shops already exist? What are their prices? Do nearby offices or schools create takeaway demand?
- Morning rush: Office workers wanting quick coffee
- Lunch break: Coffee combined with light meals
- Afternoon: Shoppers and tourists
- Evening: After-dinner coffee service
⚠️ Watch out:
Coffee corners require different operating hours. If you currently close at 17:00 but need to stay open until 20:00 for coffee sales, you'll need additional staff. Factor these labor costs into your calculations.
Calculate operational costs
Beyond initial investment, monthly expenses for ingredients, extra staff, and maintenance must be covered by your coffee and takeaway margins.
? 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 €2.50 margin per coffee, you need 1,320 cups monthly to cover operating costs. That's 44 cups daily across 30 working days.
Test the concept on a small scale
Before making full investment, test with a mobile coffee cart or temporary setup. You'll discover whether real demand exists for coffee and takeaway options.
- Coffee cart rental: €200-400 weekly
- Pop-up setup: Use existing bar for coffee service
- Takeaway menu: Start with 3-5 dishes
- Measure for 4 weeks: Daily sales numbers and peak times
If you average 60+ coffee sales daily during testing, a permanent coffee corner will likely prove 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
Test your coffee concept for exactly 6 weeks before committing to full renovation. This timeframe gives you enough data to spot weekly patterns while keeping test costs under €2,000.
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Frequently asked questions
How many cups of coffee do I need to sell to be profitable?
Can I combine takeaway with my existing kitchen?
What if my test doesn't go well?
Do I need different opening hours for coffee?
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
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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