To legally open a coffee shop in San Francisco, you don’t get one “coffee license”—you assemble permits in a sequence to avoid delays and costs. Start by confirming the site is approved for Restaurant/Limited Restaurant use with SF Planning; pick a former café with finaled permits to skip Change of Use or Conditional Use. If you cook or fry, you’ll trigger a Type I hood, grease interceptor (SFPUC/DPH), SFFD suppression, and longer DBI plan review; a beverage‑forward menu (espresso, reheating, no frying) keeps you in “limited” scope and can save months. Register with the Office of the Treasurer & Tax Collector (Business Registration Certificate) and get a CDTFA Seller’s Permit. If building out, pull DBI building permits; then submit SFDPH Environmental Health Plan Review with scaled floor plan, equipment spec sheets, menu, and plumbing fixture count (3‑comp sink, hand sinks, mop sink, hot water). Arrange Recology landfill/recycle/compost service and FOG compliance if applicable. Before opening, pass SFDPH pre‑opening, DBI finals, and SFFD inspections; obtain SFFD Place of Assembly if occupancy ≥50. Staff needs Food Handler Cards and a Certified Food Protection Manager. Add Public Works Sidewalk Tables/Chairs and sign permits as needed. Typical timelines: 6–16 weeks plan review; fees $5k–$30k+.
