Here’s the New York coffee shop setup sequence that actually works: secure a compliant space, file permits in parallel, and build to DOH specs so you pass on the first inspection. Before signing a lease, confirm Use Group 6 eating/drinking is allowed, the Certificate of Occupancy matches, you can run a 3-compartment sink, mop sink, hand sinks, ADA restroom and 36-inch accessible counter, and you have 200A power, ventilation, and a route for a grease interceptor sized per DEP. Apply for an EIN and NYS Certificate of Authority (so you can collect 8.875% sales tax), then DOHMH Food Service Establishment Permit with plan review if you’re altering plumbing or layout; keep one NYC Food Protection–certified supervisor on duty at all times. Pull DOB permits (Alt-2, plumbing, mechanical), and handle FDNY needs (CO2 beverage system, extinguishers, hood if any grease-laden vapor, Place of Assembly if 75+). Build with NSF equipment; hold milk at ≤41°F; maintain sanitizer at 50–100 ppm chlorine; install RPZ backflow and test annually. Budget $250–$450/sf and 12–16 weeks. Set commercial carting and DSNY containerized trash; apply for DOT Dining Out NYC if doing outdoor seating. Negotiate free rent through approvals and a permit-contingency escape in your lease rider.
