Coffee Shop Price in Bangladesh: Menu and Cost Guide

Last verified: 2026-09-23

Coffee shop price can mean the price of a drink, the cost of an espresso machine or the budget to open a cafe. Start with the question you need answered. A customer comparing cappuccinos needs menu prices; an owner needs a cost sheet as well.

This guide shows one dated Dhaka menu example and a separate hypothetical costing exercise. Neither is a nationwide average. For equipment, rent and opening capital, use the coffee shop business and setup-cost guide.

A Dhaka coffee menu example

On 23 September 2026, the NORTH END Cityscape Tower listing on Pathao Food displayed the following item prices. This is one outlet's delivery listing, not a promise about every branch, size or dine-in bill.

Confirm the current checkout total, including any applicable charges, delivery fee or offer. Menu prices can change. A headline price with size choices does not establish the cost of every variant.

Compare like with like

Two drinks called “latte” can differ in size, number of shots, milk choice and flavouring. A takeaway price can also differ from a delivery checkout total. Compare the same drink configuration before deciding that one cafe costs more.

• Record the outlet and the date checked.
• Compare serving volume and espresso shots.
• Separate hot, iced and blended versions.
• Check whether flavour, extra shots or alternative milk cost more.
• Check which taxes or service charges, if any, are included.
• Keep delivery fees and temporary discounts separate from the base menu price.

For a meeting or group order, compare the final basket rather than multiplying the first price on a listing. Drinks, snacks and delivery can change the total. Ask the cafe directly if the listing does not make the size or included charges clear.

For owners: calculate cost before setting the price

Build a recipe for each size. Include coffee, milk, syrup and packaging, then consider payment fees and an explicit wastage allowance. Use your actual invoices and measured portions. A retail bean listing is not a wholesale quotation.

The following figures are invented to demonstrate the calculation. They are not current supplier prices or a recommended selling price.

If the amount retained from a hypothetical sale is BDT 250 and all variable costs are included in BDT 75, contribution is BDT 175. That is not net profit. Rent, salaries, utilities, equipment and other fixed costs still need to be covered. If tax or another amount must be remitted, separate it before treating the sale amount as retained revenue.

A simple break-even check

Suppose the shop has BDT 3,500 of daily fixed costs and the same BDT 175 contribution per drink. The example needs 20 drinks to cover those costs: 3,500 ÷ 175 = 20. Real shops sell a mix of drinks and snacks, so use a realistic weighted contribution for the menu.

Try a slower weekday, more milk wastage and a temporary equipment problem in your budget. A price that works only at your best weekend volume is a weak basis for a long lease. Keep owner pay and financing costs visible when they apply.

Use a small price list that staff can explain

Give each size a clear name and portion. Show the price of add-ons before the order is confirmed. If you offer a combo, record what is included and how much the customer saves against buying those items separately.

Start with a manageable number of drinks. Measure preparation time and waste before expanding the menu. Use the restaurant stock-count process to check beans, milk, cups and lids in consistent units.

Keep cup prices separate from startup costs

The equipment budget covers purchases and installation. The opening budget also covers the deposit, fit-out, initial stock and operating cash. These are different from a drink's ingredient cost. Avoid dividing the whole equipment bill by the first week's cup sales and calling the result a stable cost per cup.

Use supplier quotations for equipment and your expected useful life for planning replacement. Check local servicing and spare parts before buying a machine. The coffee-shop startup guide explains the broader planning categories.

Put the menu into a system you can check

A POS can keep size prices, add-ons and sales records consistent. With configured inventory and recipes, it can also provide records to compare against physical counts. Staff still need to measure portions and record waste.

See Rosuii POS features for menu and billing, and inventory capabilities for stock records. Inventory starts on Starter; basic billing can be tried on Free. Check current plan availability before choosing.

Sources checked

• NORTH END Cityscape Tower menu on Pathao Food; checked 23 September 2026

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