To open a coffee shop in France, here’s the licensing and compliance sequence that actually gets you trading: register your entity (most cafés choose SARL/EURL or SAS/SASU for payroll and VAT) and obtain a SIRET; secure a commercial lease whose “destination” authorizes restauration/débit de boissons. Complete mandatory food‑hygiene training (HACCP) for at least one manager and file your food business declaration with the local DDPP; implement a Plan de Maîtrise Sanitaire and post allergen information. Decide your alcohol model early: no alcohol needs no beverage license; beer/wine only with meals requires a petite licence restaurant; beer/wine at any time needs a licence III; spirits/cocktails require a licence IV (available only via transfer/purchase, often €10k–€50k). If serving alcohol, obtain the Permis d’exploitation (≈20 hours, valid 10 years, €350–€600) then file the opening/transfer declaration at the mairie at least 15 days before opening; for takeaway alcohol, use a petite licence à emporter/licence à emporter. Ensure ERP compliance (fire safety, accessibility, restrooms), display prices, alcohol/age warnings, and allergens; take out RC Pro insurance. For a terrace, request an occupation du domaine public permit; for music, obtain SACEM. VAT guide: 10% on on‑premise non‑alcoholic drinks/food, 20% on alcohol. Expect 2–8 weeks lead time after lease signature.
