To open a coffee shop in Spain, secure the municipal activity license (licencia de actividad/licencia de apertura) or, where allowed, file a Declaración Responsable to start trading while inspections follow. Choose premises that already have a valid hospitality license or a compliant smoke-extraction duct, acoustic insulation, accessible restroom, ventilation, and an evacuation route; without these, expect a full technical project by an architect/engineer, works permits, and months of delays. Typical steps: 1) zoning/feasibility check at the Ayuntamiento, including aforo and terrace viability; 2) technical project with plans, acoustic study, fire safety (extinguishers, emergency lighting), electrical/gas certificates; 3) submit license or DR and pay municipal tasas; 4) register the food business with your region, implement HACCP (autocontrol) and allergen labeling, and ensure staff food-handler training; 5) tax/social setup: Modelo 036/037 census and IAE heading, open as autónomo or SL, Social Security (RETA) and employee onboarding; 6) apply for a terraza/occupancy permit if using the sidewalk. Use DR if low-impact (no frying/grilling, limited machinery, small capacity) and the premises already complies; otherwise expect a full license and inspection. Common pitfalls: no salida de humos, inadequate soundproofing, missing accessibility, terrace denied by urban rules. Timeframes range 2–8 weeks (DR) to 3–6 months (full).
