Appendix

6.1 Menu

Full food and drink menu with prices.

6.2 Equipment List

Coffee equipment, kitchen equipment, hi-fi system, DJ booth, lighting, furniture, acoustic treatment.

6.3 Space Requirements

Ideal size, ceiling height, frontage, kitchen needs, storage, outdoor seating, accessibility, ventilation, toilets.

6.4 Example Weekly Programme

Normal café hours, listening sessions, workshops, family events, record sales, panels.

6.5 Staffing Plan

Owner role, assistant barista role, event support, future hires.

6.6 Supplier Shortlist

Coffee roasters, tea suppliers, bakery suppliers, local farms, furniture makers, architects, acoustic consultants.

6.7 Financial Assumptions

Rent, payroll, average spend, daily guest numbers, gross margin, startup costs.

6.8 Startup Budget

Fit-out, kitchen, coffee bar, furniture, acoustic panels, signage, permits, opening stock, contingency.
See more details for Estimated Capital Investment

6.9 Site Evaluation Checklist

A scorecard for comparing potential premises: natural light, footfall, rent, ceiling height, ventilation, neighbourhood fit, noise risk, outdoor seating.

6.10 Risk Register

Main risks, likelihood, impact, mitigation.

6.11 Licences, Permits & Compliance

Requirements before opening & future alcohol licensing.

6.12 Reference Venues

The cafés, listening bars, cultural spaces and restaurants that inspire LAMBA.

6.13 Visual References

Material palette, architectural sketches, furniture references, acoustic treatment references, logo/brand notes.

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