To start a coffee business in Massachusetts, lock your location and concept, then secure municipal approvals before you spend on build‑out: submit plans to the local Board of Health for a Food Establishment Permit and, if you’ll offer seating, apply for a Common Victualler License. Form your entity with the MA Secretary of the Commonwealth, get an EIN, register for sales/meals tax on MassTaxConnect (6.25% + up to 0.75% local), and carry workers’ comp. Expect a plan review, Certified Food Protection Manager (ServSafe) and MA Allergen Awareness certificates for the Person in Charge, and a plumbing/fire review; many towns require a grease trap, backflow preventer, and fire suppression even without cooking. Cold brew or bottling triggers HACCP/variance under 105 CMR 590—don’t sell it without an approved plan. If roasting, confirm zoning, afterburner/venting, and combustible dust controls with the fire department. Budget Boston‑area build‑outs at $250–$500/sf and 4–8 weeks for permits. Choose 208–240V dedicated circuits for espresso, high‑capacity water filtration/softening (<3 gpg), and NSF refrigeration sized to peak milk demand. Negotiate a lease with a utilities schedule, grease/vent obligations, and a permitting contingency. Hire under MA wage/tip rules (verify current rates), post required notices, and set up tip‑safe POS and cash‑handling.
