To start a coffee shop in the Czech Republic, secure the “hostinská činnost” trade license at the Živnostenský úřad and get your premises approved by the regional hygiene authority (KHS) with a documented HACCP plan, sanitation schedule, allergen matrix, and staff health certificates. Choose entity form early—most founders use an s.r.o. for liability protection; sole traders move faster but carry personal risk—and open a Czech bank account and data box. Pick a site with legal “usage” for food service, compliant ventilation, sufficient electrical load for a 2–3 group espresso machine and grinders, potable water supply with filtration, and space for customer toilets and waste storage; obtain fire-safety sign‑off and signage/sidewalk seating permits from the municipality. Register for VAT only after you near the 2 million CZK annual turnover threshold; non‑alcoholic drinks sold on‑premise are at the reduced VAT rate, alcohol at the standard rate. Hire legally (employment contracts, payroll registration with ČSSZ and a health insurer, OHS provider), and train staff in hygiene and barista SOPs. Operational must‑haves: water treatment to SCA specs, two grinders (espresso/decaf or alt), preventive maintenance schedule, calibrated scales, recipe logs, and a Czech‑localized POS. Launch with Google Business Profile, lunch‑hour offers, and partnerships with local roasters.
