To start a coffee business in Boston, validate demand by mapping morning foot traffic near MBTA stops and office clusters (Downtown Crossing, Seaport, Back Bay, Allston/Brighton) and target a lease with 8–10% occupancy cost as a share of projected sales. Before buildout, confirm zoning/use with the BPDA and apply for a Common Victualler License, Boston Health Division plan review/food establishment permit through Inspectional Services (ISD), and a fire/building review if adding ventilation or gas; roasting onsite may also trigger MassDEP air permitting. Register your entity, get an EIN, and enroll on MassTaxConnect for meals tax (6.25% state + 0.75% Boston) and withholding; obtain workers’ comp and general liability. Design to code: 3-compartment sink, handwash and mop sinks, floor drain, backflow preventer tested per BWSC, adequate electrical (dedicated 240V/30A for a 2-group espresso), water filtration, and accessible restrooms if seating. Hire a certified Food Protection Manager and Allergen Awareness–trained staff; use Toast or Square for menu engineering and prime cost control. Target beverage COGS 25–30% and labor 30–35% with a break-even of cups/day tied to rent. For outdoor seating, secure seasonal outdoor dining approval. Launch with a Google Business Profile, commuter-focused hours, and local roaster partnerships (e.g., George Howell, Gracenote, Jaho).
