To start a coffee business in Belgium, secure the right structure and permits before you sign a lease: register via an accredited enterprise counter (guichet d’entreprises/ondernemingsloket) to obtain a BCE/KBO enterprise number, activate your BE VAT with SPF Finances, and affiliate to a social security fund. For any horeca activity, register with AFSCA/FAVV, implement a documented HACCP plan, allergen disclosure per EU 1169/2011, handwashing and pest-control procedures, and traceability for milk and pastries. Verify the premises have horeca zoning; if not, apply for an Omgevingsvergunning/permis d’urbanisme and any environmental permit (coffee roasting requires emissions approval). Obtain municipal operating and terrace permits, fire safety clearance, and sign approval; if serving alcohol, get the tap/liqueur licence. Prices must be displayed in euros VAT-included; accept cash and at least one electronic method (Bancontact is widely expected). If you play music, pay SABAM and PlayRight. Hire under CP 302 (horeca), file Dimona declarations, arrange work-accident insurance, and consider flexi-jobs or students. Choose a concept (specialty espresso bar, mobile cart, roastery-café) based on footfall, rent, utility capacity, and ventilation; pilot your menu and dial in water and grinder specs. For importing green coffee, obtain an EORI, manage Intrastat, and join Fost Plus/Valipac for packaging obligations.
