How to start a coffee shop in France: secure a prime location and a bail commercial 3-6-9 with sufficient power, ventilation, and terrace rights, then pick a structure (SAS/SARL for hiring and investors, micro to test) and register via the guichet unique to obtain your Kbis. Complete mandatory hygiene training (HACCP), file the food business declaration with your DDPP 15 days before opening, and build a Plan de Maîtrise Sanitaire. If serving beer or wine, take the permis d’exploitation and obtain a Licence III; no alcohol keeps approvals simpler. Fit out to ERP/PMR standards (accessibility, fire, registre de sécurité). Choose NF525-compliant POS, set VAT correctly (10% on non‑alcoholic, 20% on alcohol), display prices and allergens. For a terrace, request an autorisation d’occupation du domaine public and budget the redevance; for music, declare to SACEM. Insure RC pro + multirisque + perte d’exploitation. Hire under the HCR convention (DPAE to URSSAF, registre du personnel, médecine du travail). Source a reliable roaster and invest in a 2‑group espresso machine, dual grinders, water filtration, and a maintenance plan; calibrate daily. Offer a tight menu (espresso-based drinks, viennoiseries, midday options), accept CB/Apple Pay and titres‑restaurant, list on Google Business Profile, and track margins weekly.
