To start a coffee business in Wisconsin, lock in licensing, location, and equipment before build-out. Form your LLC with the Wisconsin DFI (Online One‑Stop), get an EIN, and apply for a Wisconsin seller’s permit with the Department of Revenue to collect sales tax. Choose your model—brick‑and‑mortar café, drive‑thru stand, or mobile cart—and verify zoning, parking, and traffic counts; winter-friendly drive‑thru sites with AM ingress often outperform. For any shop serving beverages or food, secure a Retail Food Establishment license through your local health department (agent of DATCP); if roasting or packaging beans for off‑site sale, add a DATCP Food Processing Plant License. At least one Certified Food Protection Manager (e.g., ServSafe) must be on staff; submit floor plans showing hand sinks, a 3‑compartment sink, water filtration for espresso, NSF‑listed equipment, and a commissary agreement for mobiles. Schedule pre‑inspection 30 days before opening. Label packaged coffee with business name/address, net weight, and lot/date; obtain nutrition exemption if applicable. Build vendor relationships (milk, bakery, syrups) and set COGS targets (25–30% beverages). Use drive‑thru timers, loyalty apps, and morning staffing to capture commute traffic. Confirm occupancy permit, ADA access, hood/venting if roasting, and grease interceptor requirements. Budget realistic buildout, equipment, and working capital.
