To open a coffee shop in Norway, secure a municipal serveringsbevilling (serving licence) and register your food business with Mattilsynet before trading. Formally register the company in the Brønnøysund Register Centre (get an org.nr.), appoint a styrer (responsible manager), and pass the etablererprøven; owners and the manager must document good vandel (no serious tax/criminal issues). File the serving licence with your municipality, include lease/title, floor plan, hygiene routines, and fire safety documentation; typical processing is 2-6 weeks. Notify Mattilsynet at least 14 days before opening and implement IK-Mat (HACCP-based) internal control: written procedures for reception/temperature control, allergen management (menu labelling), handwashing stations, cleaning schedules, pest prevention, traceability/recall, and staff hygiene training. Verify premises compliance: approved change of use, adequate ventilation, grease extraction, potable water, staff/guest toilets, universal access (TEK17), and fire risk assessment with extinguishers and signage. If you serve alcohol, a separate skjenkebevilling is required. Apply for outdoor seating and signage permits if using public space. Register for MVA when turnover exceeds 50,000 NOK and apply correct VAT (25% on café service; reduced rates only for qualifying takeaway). Display prices, accept cash, and provide receipts. Expect inspections; keep logs, supplier invoices, and corrective actions ready to demonstrate robust ongoing compliance.
