To set up a coffee shop in Belgium, register your business (SRL/BV or sole proprietor) via an Enterprise Counter (guichet d’entreprises/ondernemingsloket) to obtain a BCE/KBO number, activate VAT, affiliate with a social security fund, and file UBO details for companies. Secure horeca permissions from the commune: operating license, moral-attestation, terrace/public-domain occupation, signage authorization, and fire safety clearance; confirm your lease allows horeca use, extraction, and late opening. Register with the food safety authority (AFSCA/FAVV), implement HACCP, allergen disclosure (EU 1169/2011), traceability, and water/waste procedures. If serving spirits, obtain the municipal spirits license; if playing music, arrange Unisono (SABAM + Fair Remuneration). VAT: program your POS for split rates (typically 12% on on‑premises food; 21% on beverages) and report correctly; keep separate PLUs and accounting for takeaway. Staffing: join a payroll/social secretariat, declare hires via Dimona, apply CP 302 wage scales and scheduling, use student or flexi-job contracts where applicable, take work accident insurance, and respect regional language rules for documents. Fit-out: plan grease trap, compliant extraction, accessibility, and a waste contract; budget for deposit, guarantees, and inspections. Decision criteria: choose SRL/BV for liability and investor readiness; account for Brussels/Flanders/Wallonia nuances; a high-traffic corner with approved terrace rights outperforms cheaper sites without permits.
