To open a coffee shop in Utah, secure your business license and health permit first, then layer on state registrations that match your operations. Register the entity and DBA with the Utah Division of Corporations, apply for a Utah sales tax license (TC-69) with the State Tax Commission, and get an EIN; most cities won’t issue a business license without these. Submit plans to your county health department for review before build‑out (NSF equipment, hand sinks, 3‑comp sink, hot/cold holding, backflow on espresso), designate a Certified Food Protection Manager and ensure all staff obtain food‑handler permits within 14 days. Obtain zoning approval, a Certificate of Occupancy, fire inspection, and signage/drive‑thru permits (drive‑thru often triggers a traffic/queuing review). Alcohol isn’t typical, but if you pour beer, wine, or >0.5% ABV kombucha, you need a DABS on‑premise license; budget months for quotas, background checks, and floor plans. Roasting beans or wholesaling triggers a UDAF food manufacturing license and, in some counties, air‑quality notification for gas roasters. Selling beans by weight requires Utah Weights & Measures device registration. Add unemployment insurance (DWS registration), workers’ comp, and general/product liability. Typical fees run a few hundred dollars locally; plan 30–90 days from plans to opening.
