To open a coffee shop in Illinois, secure a local Retail Food Establishment permit first—your menu and floor plan drive approval—then layer on tax, building, and (if applicable) liquor licensing. Register the business (entity/DBA) and obtain an Illinois Business Tax (IBT) number via MyTax Illinois for sales tax collection; most towns won’t issue permits without it. Submit a plan review to your city or county health department with scaled layouts, equipment spec sheets (NSF/ANSI-listed), plumbing details (backflow on espresso machines), a warewashing plan (three-compartment sink and hand sinks), cold/hot holding, and a written HACCP-style procedures packet; expect a pre‑opening inspection. At least one Certified Food Protection Manager must be on‑site whenever food or coffee is prepared or served, and all food handlers need approved training within 30 days. Verify zoning, obtain building permits if you’re installing ventilation or plumbing, pass fire/life safety checks, and get a Certificate of Occupancy; grease trap/interceptor may be required for baking or food prep. Set up waste and grease hauling, pest service, and liability insurance. Serving beer/wine? You’ll need local liquor approval, an Illinois Liquor Control Commission license, BASSET training, and extra inspections. In Chicago, apply through BACP with CDPH plan review. Start 60–90 days before opening; fees and timelines are municipal.
