To set up a coffee shop in San Francisco, start by picking a space already entitled as a Limited Restaurant (no frying) to avoid months of Conditional Use, and confirm zoning in SF Planning’s Property Information Map for Neighborhood Commercial districts. File SF Business Registration, secure a CDTFA seller’s permit, and submit SFDPH food facility plan review; expect 4–12 weeks and require a Certified Food Protection Manager plus food handler cards. Scope tenant improvements with DBI: ADA restroom and counter heights, accessible path, occupancy load, and SFFD egress; add a Type II hood for heat/steam or Type I if cooking, and a grease interceptor if prep warrants per SFPUC. If roasting, obtain BAAQMD permits and SFFD approvals. For outdoor seating, apply for a Sidewalk Cafes/Shared Spaces permit and set up Recology service for landfill/recycling/compost (mandatory). Specify 208–240V 30A circuits for the espresso machine, robust water filtration, a 3-compartment sink with floor sinks, and 200A service minimum. Hire to the city minimum wage (adjusts July 1; $18.67 in 2024) and comply with Paid Sick Leave and the Health Care Security Ordinance (20+ employees). Target rent under 10% of sales, labor 30–35%, COGS 25–30%; negotiate TI allowance, venting rights, and exclusive-use clauses.
