Batidos Benito – ABO Smoothies

Batidos Benito – ABO Smoothies

Batidos Benito – ABO Smoothies is to be a smoothie bar with a unique concept, a menu with suggestions based on the ABO blood type, an idea described independendently by at least three medical doctors in their books.

Do you know your ABO blood type? This idea makes it possible to personalize your nutrition and to “eat right for your type“.


Using quality ingredients, organic and local, if available, and avoiding synthetic food additives, the initial menu could be as simple as:

A B O You choose € +
lemon or lime or grapefruit
red beet
pineapple or mango
spinach, kale, or collards
<- any three
flaxseed  walnuts  pumpkin seeds <- any one
stevia honey stevia  <- any one

Optional supplements (at an extra price) could include ginger, cinnamon, bee pollen, peppermint oil, parsley. chlorella powder, apple cider vinegar, persimmon, avocado, chocolate powder, or vitamin C. This leads to stock to keep of:

  • eight to thirteen fruits and vegetables, all requiring refrigeration except bananas.
  • three to five nuts types and seeds (to be kept dry), and
  • eleven to twelve condiments,
  • water (at most 50% of each beverage).

plus signage, refrigerators, sinks, storage containers, knives and cutting boards, blenders and motors, cash register, and packaging.

large or small size to be offered or both and sizes (330 or 500 mL)?

packaging ? paper or plastic or re-usable ?

The complete process includes the following steps:

  1. buying (ordering) from suppliers (or possibly from the local supermarkets), looking for small deliveries in time for daily opening hours, 17 – 20 h (else pick up from supplier).
  2. receiving (and comparing quantities ordered with quantities received and prices invoiced with prices quoted),
  3. storing, either refrigerating or not.
  4. issuing from storage (to cutting tables).
  5. producing the beverage, using a blender with a powerful motor to blend the produce, the seeds, the sweetener, and water to order (or possbly making a liter or two and storing it in the refrigerator), and
  6. serving the beverage to the customer and taking his money (possibly before the order),
  7. keeping nightly stock, monthly p&l, quarterly vat, and yearly income tax.


In the area between Malaga and Granada, there are many fruit & vegetable farms. Some of them produce organically. This produce and these ingredients are also available from local supermarkets there.

In a certain town, there is a centrally located shop that has been available (empty) for many years. It may belong to a family with different interests. For various reasons, this location could be ideal to test this concept.

Is it possible to research the Spanish property registry – to find out the beneficial owner and their postal address? If not, how to make contact with a local corredor to buy this? Gestoria

One possibility is to buy this location, develop the concept, and then lease the store to an operator or possibly franchise it.

Legal requirements

Whether to set up an SL (sociedad limitda, with 3.000 € required) or an SA  (sociedad anónima, with 60.000 € required) – or not to incorporate?

This sort of activity (food service) is subject to much regulation and external control, but what are they specifically?

  • vat (21% or 10% – ?) and income tax/IRPF (25%),
  • other relevant taxes, central, regional, or local?,
  • health insurance?
  • social security?
  • certified personnel (me) trained in food safety?
  • local food safety training suppliers?
  • other licenses or permits required and by whom?

How can the burden of these regulations and controls be legitimately minimized? If I pay myself 10 € per hour and work 72 hours per month, how much will the social security and health insurance cost? (I could possibly draw nothing to start with.)

What are the conditions for 15% income tax on small companies in Spain? Is there a minimum threshold of income below which they do not impose income tax/IPRF on businesses and individuals ? 22.000 € ? 6.000 €

How much will it cost to hire a competent bookkeeper to receive the bank statement (or records) and to meet all legal reporting requirements, including vat and annual income tax forms?

What is the simplest, most efficient cash register to calculate and report vat and also pass data to a general ledger (if possible)?

The initial budget could be –

Sales (cash and by card)

Food (with zero fresh stock to be held at the end of the day)
Labor (me to start, 3-4 hours a day, fixed overhead costs?)
Facilities (rent, utilities, equipment, maintenance)
Taxes and other overhead (IVA, IRPF, prep., others?) 

KPMG on Spain
UHY on business in Spain

4 Mistakes To AVOID When Starting A Food Business

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