To set up a coffee shop in Paris, secure three pillars first: a compliant lease, a robust legal form, and mandatory permits. Sign a bail commercial 3-6-9 whose destination covers restauration/débit de boissons; check extraction rights, terrace eligibility, and co‑op rules. Create a SASU or SARL (capital in a French business bank), register at the RCS Paris for SIRET/APE (56.10C or 56.30Z), and choose a TVA régime réel to reclaim VAT on fit‑out and equipment. File the DDPP opening notice (Cerfa 13984) 15 days pre‑launch, ensure one manager holds HACCP training, and obtain a permis d’exploitation plus licence III (or petite licence restaurant) if serving alcohol. For outdoor seating, request an autorisation d’occupation du domaine public and budget the redevance. Fit the site as ERP type N (often 5th category): accessibility, fire safety, signage, grease trap if cooking, compliant ventilation, and Commission de sécurité sign‑off. Install an NF525‑certified POS; apply 10% VAT to food and non‑alcoholic on‑premise drinks, 20% to alcohol, 5.5% to packaged beans. Declare staff with URSSAF (DPAE), apply the HCR collective agreement, and align hours with prefecture rules. Add RC Pro/multirisque insurance, SACEM for music, water filtration for espresso, and preventive maintenance. Negotiate roaster supply contracts early.
