To start a coffee shop in Ireland, secure a viable site first (high daytime footfall, 3‑phase or adequate single‑phase power, drainage for a grease trap, compliant ventilation), then register the food business with your local HSE Environmental Health Office at least 28 days before opening and build a documented HACCP system with an allergen matrix and temperature logs. Choose structure (sole trader vs limited company) and register with the CRO/Revenue; set up PAYE for staff via ROS and register for VAT when turnover will exceed €80,000 (goods) or €40,000 (services). Apply the 13.5% VAT rate to on‑premise catering and hot takeaway; zero‑rate eligible packaged/cold foods per Revenue guidance. Obtain planning/change‑of‑use confirmation, and where works are done, secure Fire Safety and Disability Access Certificates; for outdoor tables, get a Section 254 street‑furniture licence and carry public liability cover (often €6.5m). Fit out to EHO standards (separate hand‑wash sink, wash‑up and mop sinks, washable surfaces, pest‑control contract, water filtration sized to local hardness), and spec reliable kit: a 2‑group espresso machine with volumetrics, a 65–83 mm burr grinder, and a spare grinder. Build a menu engineered for throughput and 70–75% beverage GP; set weekly KPIs (COGS, labour, waste), lock in suppliers (milk, bakery, roaster), sign IMRO/PPI music licences, and launch with a Google Business Profile, clear Eircode, and loyalty offers. Use LEO supports (mentoring, grants, Microfinance) to bridge fit‑out and 6–9 months’ working capital.
