To start a coffee business in Los Angeles, lock down a code-compliant location and permits before equipment or branding; site and approvals dictate cost, layout, and timeline. Target 700–1,200 sq ft in permitted zoning (check ZIMAS) with 200A power, 208–240V/30–50A circuits for espresso, adequate plumbing for a 3-compartment sink, hand sinks, mop sink, and floor sinks with indirect waste; most coffee-only concepts avoid grease interceptors, but confirm with LA Sanitation Industrial Waste. File: CDTFA Seller’s Permit, LA City Business Tax Registration Certificate, Fictitious Business Name (if needed), LA County Public Health plan check (submit scaled floor plan, finish schedule, NSF equipment specs), LADBS building/mechanical/plumbing/electrical permits, and LAFD clearance; add SCAQMD permits if roasting and an afterburner, and StreetsLA R-Permit for sidewalk dining. Engineer water to 50–90 ppm hardness with filtration/softening (LA water is hard) to protect boilers and stabilize extraction. Negotiate leases for TI allowance, early access, and HVAC capacity; expect $200–$400/sf build-out, $4–$7/sf NNN rent, 3–6 months for permits/build, and 6–12 weeks equipment lead. Staff to LA City minimum wage ($17.28, 2024), provide 48 hours paid sick leave, Food Handler Cards, and a Certified Food Protection Manager. For carts/trailers, obtain an LA County Mobile Food Facility permit and commissary. Set up organics recycling (SB 1383), insurance, ADA compliance, and a POS with cashless speed for commuter-heavy neighborhoods.
