Coffee shop business setup California: confirm zoning for “restaurant/limited-service” use and negotiate a lease that allows venting, signage, patio, and early access for build‑out; then obtain a Seller’s Permit (CDTFA), city business license, Fictitious Business Name (if applicable), and a health permit under the California Retail Food Code. File stamped plans with Environmental Health for plan check (equipment schedule, plumbing, finishes, hand sinks, mop sink, ventilation), install required fixtures, and pass the pre‑opening inspection; designate one Certified Food Protection Manager and ensure all staff obtain Food Handler cards within 30 days. Engineer the space for 240V circuits for espresso, dedicated circuits, water filtration and backflow, floor drains, a grease interceptor if required by your sanitation district, ADA compliance (consider a CASp survey), fire clearance, final occupancy, and signage permits; outdoor seating may need an encroachment/CUP. Program your POS to tax hot beverages and carbonated drinks, evaluate CDTFA’s 80/80 rule, and maintain resale certificates for beans and supplies. Register with EDD for payroll, carry workers’ comp, follow city-level minimum wage and no‑tip‑credit rules, and post meal/rest break notices. If serving beer/wine, secure ABC Type 41 and any CUP. Price transparently (SB 478), disclose surcharges, arrange waste service, and license music (ASCAP/BMI/SESAC).
