To start a coffee business in Toronto, lock down compliance, location, and operations in this order. Register your entity (sole prop or Ontario corporation) via the Ontario Business Registry, get an HST number (>$30,000 revenue) and WSIB if hiring. Confirm zoning for “restaurant/take‑out” under Zoning By‑law 569‑2013, secure a compliant lease (venting, 100A electrical, plumbing capacity, grease interceptor/backflow where required), then apply for any building and sign permits; book ESA and fire inspections after fit‑out. Before opening, obtain Toronto Public Health approval under Ontario Reg. 493/17 and ensure a certified food handler is on‑site each shift; schedule your pre‑opening inspection early. Choose your model: buy from a local roaster or roast in‑house (requires added ventilation, odour control, and possibly TSSA/gas approvals). Specify equipment with CSA certification, a water treatment plan (espresso target 75–150 ppm TDS, low chlorides), and redundancy (backup grinder). Build a costed menu and pricing against target COGS 22–28%, labor 25–30%; set tip policy per ESA. Implement POS with Interac tap, inventory, and waste tracking. Launch a Google Business Profile, local citations, and schema; capture reviews within week one. Add a CaféTO patio if eligible, plan waste diversion, and carry $2–5M liability and business interruption insurance. Coverage included.
