To start a coffee shop (café, not a cannabis coffeeshop) in the Netherlands, lock down a compliant location first: check the gemeentelijke bestemmingsplan and whether an exploitatievergunning horeca and terrasvergunning are available for that address. Register your entity with the KvK (eenmanszaak or BV), activate BTW/VAT, open a Dutch business bank account, and pick the right SBI code (e.g., 56.30). For food safety, follow the Hygiënecode voor de Horeca (HACCP), register with the NVWA if requested during inspections, train staff in BHV and allergen handling, and post the 14 allergens on-site and online. If serving alcohol, add a Drank- en Horecavergunning and ensure a manager with SVH Sociale Hygiëne is on duty; otherwise it’s not required. Fit-out specifics: 3‑phase power for espresso machine, filtered water, floor drain, adequate extraction, and a waste contract for bedrijfsafval. Obtain required omgevingsvergunnings for construction, signage, and fire safety (gebruiksmelding/brandveilig gebruik). Set up POS with PIN/contactless, BUMA/Stemra + Sena music licenses, and business insurance (AVB, inventory, business interruption). Build a realistic P&L: target coffee COGS 20–30%, food 25–35%, labor 25–30%, and break-even footfall by hour. Launch with Google Business Profile, local SEO, and a tight, high-margin menu. Test prices, iterate, and document daily procedures ruthlessly.
