To start a coffee business in Amsterdam (a café, not a cannabis coffeeshop), lock in three pillars fast: a compliant location, the right permits, and tight unit economics. Choose a site already zoned for light horeca in the bestemmingsplan; secure a lease with a horeca clause and verify building can meet ventilation, noise, and fire rules. Register your entity with KVK, get a BTW/VAT number, open a business IBAN, and decide on structure (eenmanszaak for speed; BV for liability). Apply to Gemeente Amsterdam for an exploitatievergunning (Bibob screening and VOG required), plus a terrasvergunning if you place seating; add a Drank- en Horecavergunning if serving alcohol (requires SVH Social Hygiene). File your NVWA food business notification and implement HACCP; comply with SUP rules by charging for single‑use cups and offering reusables. Set BTW at 9% for coffee/food on-premise, 21% for alcohol; consider the KOR if turnover < €20k. Complete fire safety notification, appoint BHV, and set up bedrijfsafval collection. Hire on Dutch payroll (loonheffingen registration), apply CAO Horeca, and plan schedules around APV opening hours. Install water filtration, hand‑wash sink, and 3‑phase power for machines; run PIN-first payments, BUMA/SENA music licenses, and model costs (rent ≤12%, labor 30–35%) before opening.
