To start a coffee business in Paris, lock in a location and the permits before buying equipment: target high-footfall streets in the 2nd, 9th, 10th, 11th or Le Marais, verify the bail commercial’s destination includes “café,” and budget key money for a fonds de commerce or droit au bail. Choose a structure (SASU/EURL common), register to obtain a SIRET and TVA number, open a business bank account, and set up payroll with URSSAF. If you serve food, complete HACCP training and register with the DDPP; alcohol service requires a permis d’exploitation and Licence III. Apply at the Mairie for a terrace AOT and enseigne/signage, ensure ERP compliance for fire safety and accessibility. Build your offer around water quality and speed: Paris water is hard, so install filtration and plan 6–9 kW for a 2–3 group machine on 32A, dial in grinders, and design a workflow that hits sub-3-minute tickets. Source from a specialty roaster or import direct, negotiate milk and bakery supply, and set pricing for 70–80% gross margin; TVA is 10% on non-alcoholic on-premise, 20% on alcohol. Hire under the HCR convention, secure RC pro insurance, list on Google Business Profile, and open with a focused seasonal menu.
