To set up a coffee shop in France, lock in the operational essentials first: choose a SASU or EURL (micro-entreprise is rarely viable for staffing, VAT recovery, and fit-out), open a pro account to deposit capital, then register via the INPI guichet unique to obtain your SIREN/Kbis and select a TVA regime (réel simplifié is usually optimal to reclaim VAT on works and equipment). File the mandatory DDPP food-business declaration at least 15 days before opening and ensure one team member has certified HACCP training; fit out the premises as an ERP with PMR accessibility, fire compliance, and a certified NF525 POS. If serving alcohol, complete the Permis d’Exploitation, secure a licence III or petite licence restaurant, and file the mairie declaration (D-15); add a SACEM license for music and an AOT for any terrace. Nail your lease (bail commercial 3-6-9): cap rent at 10–12% of projected revenue, review droit au bail/pas-de-porte, and verify power (3–6 kW for a 2-group espresso), ventilation, and drainage; install water filtration and plan grinder maintenance. Apply correct VAT (10% restaurant services, 20% alcohol), maintain an allergen register, and separate bio-waste (2024 rule). Hire under the HCR convention, budget SMIC + ~45% charges, pool tips, and insure RC Pro/multirisque/perte d’exploitation. Validate footfall (>800/day), optimize Google Business Profile, click-and-collect, and target COGS 25–30% beverages, 30–35% food to hit break-even fast.
