To start a coffee business in Arizona, select your format first—brick‑and‑mortar café, drive‑thru kiosk, or mobile cart—because permits, utilities, and costs differ. Form an LLC with the Arizona Corporation Commission, get an EIN, and apply for an Arizona Transaction Privilege Tax (TPT) license via AZDOR; most cities also require a business license and Certificate of Occupancy after inspections. For food safety, secure a county health permit (e.g., Maricopa County Environmental Services or Pima County), submit plans for any build‑out, ensure at least one Certified Food Protection Manager is on staff, and have all employees hold food‑handler cards. Mobile units need a commissary agreement and fire approval for propane. If producing cold brew, expect a variance/HACCP and a process‑authority letter; many operators use a licensed co‑packer. Site decisions: target morning‑commute traffic on the right‑hand side, strong co‑tenancy (gyms, schools), and parking/stacking that meets local zoning. Build for Arizona heat: 600–1,000 lb/day ice capacity, shaded queue, and HVAC sized for frequent door openings; install water filtration/softening targeting 50–70 ppm hardness and 125–175 TDS for espresso. Typical start‑up ranges: cart $25–80k, kiosk $150–300k, café $200–450k. Aim for COGS 25–30%, labor 25–30%, rent under 10%, and a 60–120 day permit timeline in most markets.
