Industry
Opening a restaurant, bar or café
Food service in Switzerland is heavily regulated. A liquor licence, food law and staff costs shape the business model more than in many other industries.
Legal form
Usually an LLC (liability, buying on account) or a corporation with several investors. Sole proprietorship only for very small setups (take-away, food truck).
Capital need
LLC CHF 20,000. Realistic capital need incl. renovation, deposit, stock, three months of operation: CHF 150,000 – 400,000.
Regulation
What you need to know
Liquor licence
Mandatory for serving alcohol in many cantons (e.g. BE, LU, SG, VD, GE). Courses take 1–4 weeks.
Food Act
Self-monitoring under HACCP, labelling, traceability. Inspected by the cantonal laboratory.
Building permit
Changes of use (kitchen, ventilation, restrooms) almost always require a permit – budget 3–6 months.
GEMA / SUISA
Playing music on the premises requires licence fees.
Cost blocks
Where the money goes
Rent & deposit
3 months' rent as deposit is standard. A good location costs 8–15% of revenue.
Cost of goods
Food cost target 28–32%, beverages 20–25%.
Staff
The hospitality collective agreement sets minimum wages, 5 weeks of holidays and a 13th monthly salary.
VAT & tax
Tax specifics
Special VAT rate of 2.6% for take-away (staple food), 8.1% for on-site consumption. Alcohol is always 8.1%.
Practical tips
What experienced founders do differently
- Build a realistic cash-flow plan for the first 12 months – restaurant insolvencies almost always happen in the first winter.
- Negotiate a stepped rent for the first 6–12 months with your landlord.
- Consider franchise models (e.g. a coffee chain) as an alternative to full own risk.