To start a coffee business in Rhode Island, lock in location and licensing first: pick a site with year‑round foot traffic (Providence campus corridors near Brown/RISD or stable neighborhoods over seasonal Newport blocks), then align zoning and secure a lease. Form your LLC with the RI Secretary of State, get an EIN, register with the RI Division of Taxation for a Sales Tax Permit (7% plus 1% local meals & beverage), and budget payroll at RI’s $15/hr minimum wage; obtain workers’ comp and general/product liability. For brick‑and‑mortar or a mobile cart, submit a Rhode Island Department of Health (RIDOH) Food Establishment Plan Review before construction—include menu, scaled floor plan, equipment spec sheets, plumbing (backflow), refrigeration (41°F); at least one Certified Food Protection Manager (ANSI) is required. Expect a RIDOH Food Service License inspection and a local building, fire, and Certificate of Occupancy sign‑off; mobile units also need a commissary agreement and fire marshal approval for propane. Decide brew program early: cold brew may trigger a variance/HACCP; nitro requires NSF‑listed tanks and daily cleaning logs; espresso needs dedicated power/water filtration. Install a POS with tip pooling compliance, set waste/grounds composting, and launch with a soft‑open, loyalty offers, and wholesale to offices.
