To start a coffee business in the Netherlands, lock down a compliant site first: confirm horeca zoning in the Omgevingsloket, secure a lease with horeca bestemming, and apply at your gemeente for an exploitatievergunning (and terrasvergunning); add an Alcoholvergunning only if you’ll serve beer/wine. Register your company at KVK (choose eenmanszaak or BV), obtain your BTW-ID, register UBOs (BV/VOF), open a business IBAN, and set up quarterly btw filings (9% for coffee/food, 21% for alcohol; consider KOR < €20k turnover). Implement food safety immediately: adopt the Hygiënecode Horeca (HACCP), train staff, keep allergen matrices (EU 1169/2011), maintain traceability 4 hours, and prepare for NVWA inspection. Ensure brandveilig gebruik: file a gebruiksmelding if required, install extinguishers, emergency lighting, escape routes. Fit-out checklist: 3‑phase power for espresso, water filtration, floor drains/grease trap per gemeentelijke eisen, ventilation/odour control; if roasting, notify via Omgevingsloket (emissions, noise, chimney). Hire properly: register as employer with Belastingdienst, apply CAO Horeca, pay Dutch minimums, schedule BHV coverage. Operations: PIN/contactless POS, all prices shown incl. btw, Buma/Stemra + Sena licenses for music, waste separation per local rules. Importing green beans? Get an EORI and comply with ICS2. Location criteria: footfall, commuter flow, terrace rights, delivery access, and power capacity.
