To start a coffee business in NYC, lock in a compliant location first: confirm the Certificate of Occupancy allows Use Group 6 (eating/drinking), verify gas/electric capacity, and add a lease contingency for DOHMH/DOB approvals. Form an entity, get an EIN and NYS Certificate of Authority (sales tax), then file for a NYC Food Service Establishment Permit (not a Retail Food Store license unless selling only sealed, prepackaged items). Submit stamped plans to DOHMH and pull DOB permits if building out; spec NSF equipment, triple-compartment and hand sinks, backflow preventers on espresso, floor drains, and ADA-compliant restrooms. If roasting on-site, consult DEP/DEC and FDNY for air permits and dust/venting; otherwise a Type II hood may suffice for heat/steam (no grease). Secure insurance (GL/product/workers’ comp), a pest-control contract, and a commercial carting agreement. Appoint a supervisor with the DOHMH Food Protection Certificate, pass pre-permit inspection, and post your letter grade. Budget NYC realities: $100–300/sf rent, key money, 3–6 months security, ConEd 3‑phase upgrades, and a 12–20% payroll load; NYC minimum wage is $16/hr plus paid sick leave accrual. For outdoor seating, apply via DOT Open Restaurants; for a cart/truck, pursue Mobile Food Vending license/permit. Launch with precise COGS, throughput targets, and Google Business Profile optimization.
