To start a coffee shop in Indiana, lock in a viable site and permitting path first: prioritize high-traffic commuter corridors or campuses, secure a drive‑thru where zoning allows, and confirm parking counts and signage rights in the lease. Form your entity on INBiz, get an EIN, register with the Indiana Department of Revenue for a Retail Merchant Certificate to collect 7% sales tax (plus any county food-and-beverage tax), and set up payroll withholding and unemployment with the Department of Workforce Development. Submit a county health department plan review before build‑out with a scaled layout, menu, and NSF equipment list; expect requirements for a 3‑compartment sink, hand sink, mop sink, floor drains, a water softener/filtration (Indiana’s hard water demands it), and possibly a grease interceptor per local utility. Design for power: a 2‑group espresso machine typically needs 240V/30A, grinders on dedicated 120V/20A circuits, plus drainage from drip trays. If you bake or cook, verify hood/vent needs with the fire marshal. Hire with one Certified Food Protection Manager (e.g., ServSafe) per local rules, carry workers’ comp, and obtain a certificate of occupancy. Financially, target $150k–$400k total startup, price beverages to 70%+ gross margin with beverage COGS 22–28%, keep prime cost under 60%, run 6 a.m.–2 p.m. weekdays, and launch with a soft open and Google Business Profile optimized for “[city] coffee + drive‑thru.”
