Coffee Shop Construction and Design Guide – Technical Specifications

Spatial Requirements

Area Type	Size (m²)	Capacity	Purpose
Customer Area	1.5-2.0/seat	60% total	Seating/dining
Service Counter	0.4/seat	15% total	Order/service
Kitchen/Prep	0.5/seat	15% total	Food preparation
Storage	0.3/seat	10% total	Inventory
Restrooms	As per code	–	Customer facilities

Design Parameters

Counter Layout

Component	Length (m)	Depth (m)	Features
POS Station	1.2-1.5	0.7	Display/register
Coffee Station	2.5-3.0	0.9	Equipment space
Display Case	1.5-2.0	0.8	Food display
Pickup Area	1.0-1.5	0.7	Customer collection
Prep Area	1.5-2.0	0.9	Staff workspace

Equipment Requirements

Equipment	Power (kW)	Space (m²)	Ventilation
Espresso Machine	6.5-9.0	1.0	Not required
Grinders	0.5-0.8 each	0.2	Not required
Display Fridge	1.2-1.5	1.2	Not required
Ice Machine	1.5-2.0	0.6	Required
Dishwasher	3.0-4.0	0.8	Required

Technical Systems

Electrical Requirements

Area	Load (W/m²)	Circuit Type	Backup
Counter	250-300	Dedicated	Optional
Kitchen	200-250	Dedicated	Optional
Seating	50-75	General	No
Storage	25-30	General	No
Lighting	15-20	Dedicated	Emergency

Plumbing Requirements

Service	Specification	Location	Notes
Water Filter	3-stage minimum	Main supply	Required
Hot Water	50L/100 seats	Service area	Temperature control
Waste	50mm minimum	Under counter	Grease trap
Hand Wash	Dedicated sink	Staff area	Health requirement
Floor Drain	100mm	Wet areas	Required

Interior Finishes

Floor Specifications

Area	Material	Properties	Maintenance
Customer	Porcelain tile	Non-slip R11	Daily clean
Counter	Commercial vinyl	Non-slip R12	Hourly sweep
Kitchen	Safety tile	Non-slip R13	Daily sanitize
Storage	Sealed concrete	Durable	Weekly clean
Restroom	Ceramic tile	Non-slip R11	Daily sanitize

Wall Finishes

Area	Material	Height	Properties
Customer	Paint/Feature	Full	Washable
Counter	SS/Tile	1.2m min	Cleanable
Kitchen	FRP/Tile	2.1m min	Waterproof
Storage	Paint	Full	Durable
Restroom	Tile	2.1m min	Waterproof

Ventilation Requirements

Area	Air Changes/Hour	Type	Notes
Seating	8-10	Supply/Extract	Comfort
Counter	12-15	Supply/Extract	Heat removal
Kitchen	15-20	Extract	Odor control
Storage	4-6	Supply	Fresh air
Restroom	12-15	Extract	Odor control

Cost Estimates (USD)

Build Costs

Component	Basic/m²	Medium/m²	High-end/m²
Shell	800-1000	1000-1500	1500-2000
Fit-out	600-800	800-1200	1200-2000
MEP	400-600	600-900	900-1500
Equipment	500-700	700-1000	1000-1800

Equipment Investment

Category	Basic	Standard	Premium
Coffee Machine	15,000	25,000	35,000+
Grinders	2,000	3,500	5,000+
Refrigeration	5,000	8,000	12,000+
POS System	2,000	4,000	6,000+
Small Equipment	5,000	8,000	12,000+

Operational Considerations

Space Flow

Movement Type	Width (m)	Clearance (m)	Notes
Customer Queue	1.2 min	2.0	Clear path
Service Access	0.9 min	1.5	Staff only
Emergency Exit	1.1 min	1.5	Code required
Counter Gap	1.0 min	–	Staff movement
Seating Aisle	1.2 min	–	Customer comfort

Storage Requirements

Type	Volume (m³/100 seats)	Access	Security
Dry Goods	5-7	Daily	Lock
Cold Storage	2-3	Multiple	Lock
Equipment	3-4	Weekly	Lock
Cleaning	1-2	Daily	Lock
Waste	2-3	Daily	Restricted