To start a coffee shop in Belgium, secure your legal setup and operating permits first: pick a form (sole trader or SRL/BV), open a business account, register via a one‑stop counter with the Crossroads Bank for Enterprises (KBO/BCE), obtain a VAT number with SPF Finances, and affiliate for social security (RSZ/ONSS). Register your food activity with the food safety authority (FAVV/AFSCA), implement an HACCP plan, keep temperature/allergen logs. Get the municipal horeca exploitation permit, fire brigade certificate, alcohol license(s) for fermented drinks and, if serving spirits, drinks, and a terrace permit if placing tables outside. Verify zoning for horeca use and apply for an Omgevingsvergunning for works, extraction/ventilation, or signage. Determine whether you must use a registered cash register (GKS “black box”) based on on‑premises meal turnover; configure your POS with the correct VAT for dine‑in vs takeaway beverages and food per SPF Finances. If you use music, obtain SABAM and Fair Remuneration (PlayRight/SIMIM) licenses. Hire under Joint Committee 302, file DIMONA, set work regulations, and take compulsory insurances (work accidents, civil liability, objective fire/explosion). Lock in unit economics: cap rent at ±10–12% of projected turnover, target beverage COGS ≤25%, and build a waste/grease and used‑coffee‑grounds plan with approved collectors.
