To set up a coffee shop in New York City, lock in a lease that allows Eating and Drinking (Use Group 6) and secure a Certificate of Occupancy or Letter of No Objection matching the use before you spend on build‑out. Form your entity, get an EIN, and obtain a NYS Certificate of Authority to collect sales tax. Submit DOHMH plans for a Food Service Establishment Permit; ensure one on‑site supervisor holds a Food Protection Certificate, and design for required hand sinks, a 3‑compartment sink, mop sink, indirect waste, backflow prevention, and a correctly sized grease interceptor if food prep triggers DEP rules. File DOB permits (Alt‑2 for non‑structural; Alt‑1 if changing occupancy/egress), and obtain FDNY approvals for hoods/suppression (Type I for cooking; Type II for heat‑only). If occupant load is 75+, obtain a Place of Assembly permit; if serving beer/wine, apply early to the NYS Liquor Authority. For outdoor seating, use DOT’s Open Restaurants license; for illuminated signage, pull a DOB sign permit and check Landmarks. Engineer utilities for espresso (208V dedicated circuits, stable water pressure, filtration meeting manufacturer TDS specs). Budget for DSNY containerized waste/recycling, pest control contracts, ADA‑compliant access/restrooms, workers’ comp, and payroll/NYC labor compliance. 4–9 months.
