To set up a coffee shop in Seoul, lock down a compliant site and your health permit first, then build operations around them. Target ground-floor “근린생활시설” near subway exits, offices, or campuses; check electric capacity (min 30–40A for espresso + HVAC), ventilation route, floor drain, and landlord rules on external ducts. Expect deposit + key money/권리금 and negotiate for a fit-out grace period. Secure a 휴게음식점영업 permit at the district Public Health Center after completing sanitation training; they verify handwash sink, washable surfaces, pest control, and equipment layout. Register the business with the National Tax Service for VAT (10%) and connect a POS that issues cash receipts; arrange business-waste and recycling pickup; license background music (KOMCA). If roasting on-site, plan for dedicated exhaust and additional approvals; otherwise, partner with local roasters. For foreign owners, a D-8 investor route typically requires ~₩100M paid-in capital or operate via a Korean corporation. Build a Seoul-ready ops stack: Naver Place/Kakao Map listing, Baemin/Coupang Eats if offering delivery, and payments (card + KakaoPay/Naver Pay/ZeroPay). Budget ₩30–150M for fit-out/equipment plus deposit/권리금. Timeline: 2–4 weeks for permits after lease. Reduce fines by implementing reusable-cup policy and accurate price display. Differentiate with seasonal menus and photo-friendly interiors, lighting.
