Coffee shop business setup Oregon starts with compliance: choose an LLC or corporation, register with the Oregon Secretary of State (and an Assumed Business Name if needed), get an IRS EIN. Confirm local zoning and parking/queuing capacity; drive‑thrus often need a traffic plan and, on state highways, an ODOT approach permit. Submit a food service plan review to your county Environmental Health per Oregon Health Authority rules—include menu, floor plan at 1/4″ scale, equipment spec sheets, plumbing (indirect waste, backflow on espresso, hand sinks), finish schedule, and commissary if mobile. Secure building/mechanical/electrical permits; Type I hoods typically aren’t required for espresso or simple reheating, but grease‑producing cooking triggers a hood and may require a grease interceptor—verify with your sewer authority. Obtain required city business license, Oregon BIN if hiring, workers’ comp, and set pay to the regional minimum wage. Every employee needs an Oregon Food Handler Card within 30 days; designate a Person in Charge or Certified Food Protection Manager. No state sales tax simplifies pricing, but register for the Corporate Activity Tax if you exceed the threshold and check any local food/beverage taxes. Add OLCC only if serving alcohol; get sign/sidewalk seating permits (e.g., Portland); schedule pre‑opening inspections early.
