To start a coffee business in Louisiana, decide your model (café, drive‑thru, mobile cart, or roastery‑wholesale) and align permits, buildout, and equipment accordingly. Form an LLC via GeauxBiz with the Louisiana Secretary of State, obtain an EIN, and secure a Louisiana sales tax account and resale certificate through LDR/LaTAP; open a parish/city occupational license and verify zoning/drive‑thru stacking. Submit plans to the Louisiana Department of Health at least 30 days pre‑opening: Retail Food (café/truck) or Manufactured Foods (roastery/wholesale bottling); include plumbing, hand sinks, finish schedule, NSF equipment, and, if producing cold brew, a HACCP plan. Mobile units need a commissary agreement; any roaster or propane equipment triggers Office of State Fire Marshal review and local fire inspections. Build for speed: 2–3 group espresso machine (240V), high‑recovery hot water, ice bin near bar, dedicated water filtration tuned to local hardness, and adequate ventilation for roasting. Choose sites with morning traffic, campus proximity, and parking; target 1,000–1,800 sq ft for cafés, 8–10 car stack for drive‑thru. Carry general/product liability and workers’ comp; train an ANSI Food Protection Manager and standardize milk temps and cleaning logs. Expect 60–90 days for approvals; soft‑open, test throughput, then scale catering, wholesale, and neighborhood supplier partnerships locally.
