To start a coffee business in San Francisco, validate zoning, lock the right lease, and run permits in parallel to cut months off your opening. Confirm with SF Planning that “Limited Restaurant” use is allowed at the address and whether formula retail rules or a Conditional Use apply; avoid spaces needing Type I hoods. Negotiate a lease contingent on approvals with TI allowance, 200A power, 208/240V for a 2–3 group espresso machine, adequate water/filtration, floor sinks, ADA restroom, and venting—get your GC to walk utilities before signing. File SF Business Registration (Treasurer & Tax Collector) and a CDTFA seller’s permit, then submit DPH plan check for a Retail Food Facility (include equipment schedule, finish schedule, plumbing/mech plans); designate a Certified Food Protection Manager and require Food Handler Cards. Pull DBI building/electrical permits; get sign and Shared Spaces sidewalk café permits. If roasting, secure BAAQMD air permits and SFFD flue approval. Design for throughput: two grinders, 3-group machine, batch brew, and a line that clears 60–100 drinks/hour; target prime cost under 60% (beverage COGS 22–28%, labor 25–30%). Set up Recology 3-stream bins and compost-first SOPs. Budget $350–700/sf buildout and 4–6 months; fastest path is buying an operating café and transferring permits.
