To open a coffee shop in Michigan, secure a Retail Food Establishment license from your county health department (after plan review) and a sales tax license from the Michigan Department of Treasury, alongside entity registration with LARA and an IRS EIN. Plan review is required for new builds, remodels, or menu/process changes: submit your menu, scaled floor plan with equipment schedule, plumbing/finish schedules, ventilation details, manufacturer spec sheets, and any specialized-process HACCP (e.g., nitro coffee, acidification, ROP). Expect the health review to take 10–30 business days; typical county fees run $250–$900 plus a final pre-opening inspection. Key build criteria: approved water/sewer, indirect waste and air gaps for ice/espresso, backflow preventers, grease interceptor if dairy/fats enter drains, and Type I hood for grease-producing cooking or Type II for heat/steam as required by the local building/fire authority; obtain a Certificate of Occupancy before licensing. At least one Certified Food Protection Manager (ANSI-CFP, e.g., ServSafe) is mandatory; a qualified person-in-charge must oversee TCS prep. Sales tax is 6% on prepared/hot beverages; packaged beans for home use are exempt. Selling beer/wine/spirits requires an MLCC on-premises license. Roasting on-site may trigger EGLE air permitting. For ownership-only changes, anticipate plan review waiver but a pre-opening inspection.
