To open a coffee shop in Monaco, secure prior activity authorisation from the Business Development Agency (Direction de l’Expansion Économique), choose a structure (SARL is typical for cafés; SAM only if you need significant equity), and line up a lease. Prepare statutes, deposit share capital in a Monaco bank (KYC can take 2–6 weeks), submit the authorisation dossier, register with the Répertoire du Commerce et de l’Industrie, and obtain your NIS from IMSEE. Lease pragmatics: expect a pas-de-porte and/or droit au bail premium, review ERP compliance, safety file, and confirm flue, ventilation and noise constraints with the building syndic. For a terrace, apply for public occupancy and signage permits via the Mairie/Urban Planning. Fit‑out: allow three‑phase power, water softening/filtration (target ~3–5 dH for espresso), floor drain, and a grease interceptor if you prep food; implement an HACCP plan and manager‑level hygiene training; meet ERP fire and PMR accessibility standards. Register for TVA (French VAT regime; most on‑premise F&B at 10%), enroll staff with the Caisses Sociales (CCSS/CSM), and request work permits for non‑resident hires. If serving alcohol, obtain a débit de boissons licence. Location strategy: Condamine Market, Fontvieille, or Carré d’Or; plan capacity for Grand Prix and Yacht Show spikes.
