To start a coffee business in France, secure compliance and profitability upfront: pick a structure (SASU/EURL if hiring; micro only for ultra-lean pilots), register on formalites.entreprises.gouv.fr to obtain SIRET and APE (often 56.10C or 56.30Z), and file the DDPP food-business declaration at least 15 days before opening. Complete HACCP hygiene training; add a permis d’exploitation plus the right alcohol licence (restaurant, III or IV) if you’ll serve alcohol; request any terrace AOT from the mairie. Choose a 3-6-9 commercial lease whose “destination” permits café use; verify ERP/PMR access and extraction constraints. Implement a certified NF525 POS, open a pro bank account, and insure (RC pro + multirisque + perte d’exploitation). Apply correct VAT: 10% on on‑premise, 5.5% on beans/retail food, 20% on alcohol; move to real VAT early to reclaim equipment tax. Target rent ≤10% of revenue, beverage COGS ~20–25%, food COGS ~30%; labor (charges incluses) ≤35%. Specify equipment (2‑group 20–32A, dual grinders, filtration to <100 ppm hardness), and standardize recipes (e.g., 18 g in/36 g out, 25–30 s). Source a roaster with cupping support and 30‑day terms. Hire with DPAE, post mandatory notices, and create a DUERP. Drive footfall via Google Business Profile, local SEO, lunch deals, and titres‑restaurant.
