To open a coffee shop in Connecticut, you need a local Food Service Establishment license (via your town or district health department) and a CT sales tax permit from the Department of Revenue Services; add a DCP Liquor Control permit only if you will serve beer or wine. Submit a health plan review with your menu, scaled floor plan, equipment cut sheets (NSF/ANSI), plumbing schedule (indirect drains, air gaps, RPZ backflow for espresso/carbonation); expect a risk classification (1–4) based on your menu—milk, cold holding, and reheats place coffee bars in Class 2. At least one Certified Food Protection Manager must be designated; provide an employee health policy and a written vomit/diarrhea cleanup plan. Build to code: hand sink at the bar, three-compartment sink or commercial dishmachine, refrigeration (41°F or below for milk/cream), hot holding at 135°F+, sanitizer test strips, and a compliant grease interceptor if you cook or bake. Obtain zoning sign-off, building/plumbing/electrical permits, and Fire Marshal approval for occupancy and seating; outdoor seating may trigger approvals. Register your entity with the Secretary of the State, file any trade name locally, and collect 7.35% meals tax on prepared beverages and food. Liquor permits require public notice and typically 6–12 weeks.
