To set up a coffee shop in Arizona, prioritize entity, tax, zoning, and health approvals in this order: form an LLC with the Arizona Corporation Commission (name a Statutory Agent), obtain an EIN, register for Transaction Privilege Tax (TPT) with AZDOR, and secure your city business license and zoning clearance. Submit construction plans to your county health department (e.g., Maricopa County Environmental Services) before build‑out; include equipment list (NSF), 3‑comp sink, hand sinks, mop sink, backflow prevention, hot‑water sizing, and grease interceptor if required by local pretreatment. Brewing normally needs no Type I hood; roasting coffee can trigger fire suppression and county air‑quality permits. Specify water filtration/softening—Phoenix hardness often exceeds 15 gpg—to protect espresso boilers. Provide dedicated 220V circuits for espresso and GFCI near wet zones. Hire a Certified Food Protection Manager and ensure all staff hold Arizona food handler cards. File TPT monthly or quarterly; state rate is 5.6% plus city/county add‑ons. If adding beer/wine, consider a Series 12 Restaurant license (maintain ~40% food revenue). Lease smart: negotiate TI dollars, grease/interceptor responsibility, exclusive‑use, early access, patio and sign rights, and drive‑thru queuing. Carry general liability, product liability, workers’ comp, and enroll in E‑Verify. Typical timeline: 8–16 weeks to open.
