To start a coffee shop in California, pick a location that is already food-use permitted, then lock a lease with contingencies for health plan approval, building permits, and zoning/CUP. Form an LLC or S‑corp, get an EIN, a CDTFA seller’s permit, a city business license, and file a Fictitious Business Name if needed. Submit stamped plans to your county Environmental Health for Food Facility Plan Check (3‑compartment sink, hand sink at each work zone, mop sink, NSF equipment, backflow prevention on espresso, floor drains, Type II hood if heat/steam, and a grease interceptor if food menu triggers it), plus building, electrical, and plumbing permits. Expect 60–120 days. For roasting, secure an air district permit. Hire a Certified Food Protection Manager and ensure all staff hold California Food Handler Cards. Set your POS to collect sales tax on beverages and prepared items; packaged beans to-go are generally exempt. Comply with ADA access, fire clearance, and SB 1383 organics recycling; arrange commercial trash service. Budget $150–$350/sf for buildout and 200A power; request TI allowance and free rent. Carry general liability, product liability, workers’ comp, and EPLI. Launch with a soft opening and optimize your Google Business Profile, local SEO, and reviews early.
