For coffee shop business setup in Indiana, lock down compliance and build-out in the right order: form an Indiana LLC on INBiz, name a registered agent, file your biennial Business Entity Report, then register on INTIME for a Registered Retail Merchant Certificate (sales tax) and any local Food & Beverage Tax your county imposes. Before construction, submit stamped plans to your county health department for Retail Food Establishment plan review; secure a permit, schedule pre‑opening inspections, and ensure at least one Certified Food Protection Manager is on duty per shift. Verify zoning, pull building/electrical/plumbing permits, install a code‑sized grease interceptor, backflow prevention, ADA‑compliant restrooms, and obtain Fire Marshal approval and a Certificate of Occupancy. Spec equipment correctly: a 2–3 group espresso machine typically needs 208–240V dedicated circuits; treat water to 50–70 ppm hardness, alkalinity 40–70 ppm, and chlorides under 30 ppm to protect boilers and flavor. Register for unemployment (DWD Uplink) and workers’ comp, post tip‑credit notices if using tipped wages, and follow youth‑employment limits for minors. If selling beans by weight, register scales with Weights & Measures; license music (ASCAP/BMI/SESAC); get sign permits. Adding beer/wine requires an ATC permit; quotas and timelines mean apply early; expect longer lead times.
