To start a coffee business in Washington, sequence your launch around licensing, health approvals, and site readiness. Form your LLC or corporation with the WA Secretary of State, then apply for a Washington Business License through the Department of Revenue to receive your UBI; add your city license (Seattle, Tacoma, Spokane via FileLocal or BLS). Choose format—café, drive‑thru stand, cart, or roaster—because permits differ: brick‑and‑mortar needs building and occupancy approvals; mobile units require L&I Factory‑Assembled Structures approval plus a commissary agreement. Submit a plan review to your county health department for your espresso layout (handwash sink, 3‑compartment sink or approved alternative, backflow protection, NSF equipment); expect 2–6 weeks. Obtain Food Worker Cards for all staff and designate a Certified Food Protection Manager. Set up DOR accounts to collect retail sales tax on beverages and file B&O tax; register workers’ comp with L&I and unemployment with ESD. Verify zoning and drive‑thru stacking, grease/pretreatment requirements, and electrical/water capacity for espresso, grinders, and undercounter refrigeration. If roasting, check your local Clean Air Agency for permits. Budget: $150k–$400k for a café, $60k–$180k for a drive‑thru/cart. Prioritize high‑traffic access, morning commute capture, and wholesale milk/roaster contracts and tight bar flow plus scalable training and SOPs.
