To start a coffee shop in Connecticut, lock in a viable location and approvals first: verify zoning/use with the town planner, parking, grease interceptor needs, water/sewer capacity, and any change‑of‑use triggers under the CT State Building Code; then submit a plan review to your local health district with menu, equipment specs, floor plan, plumbing, and ventilation. Form your entity with the CT Secretary of the State, get an EIN, and register with the Department of Revenue Services for a Sales and Use Tax Permit; configure your POS to charge the 7.35% meals tax on prepared food and beverages. Apply for a Food Establishment Permit (health inspection), ensure at least one Certified Food Protection Manager on staff, and install required hand sinks, a 3‑compartment sink, mop sink, NSF equipment, and hot/cold holding per the FDA Food Code. Obtain building, signage, and fire marshal approvals; add hood/suppression (NFPA 96) if cooking. If roasting, consult CT DEEP on air permitting; if serving beer/wine, apply to DCP Liquor Control and carry liquor liability. Register for CT DRS withholding, CT DOL unemployment, and workers’ comp. Budget $250k–$600k and 12–20 weeks for build‑out. Prioritize water filtration for espresso, 208/240V power, ADA restrooms, and CT minimum‑wage/tip compliance.
