To start a coffee shop in Nevada, lock down a compliant site, license through SilverFlume, and pass the health plan review before you spend on build‑out. Pick a location zoned for food service with 200A electrical, 1.5–2” water service, room for a grease interceptor, parking to code, and potential for a drive‑thru if traffic counts justify it. Form your entity and obtain the Nevada State Business License, an EIN, and a Sales & Use Tax Permit (Department of Taxation), then apply for your city/county business license. Submit stamped plans to the appropriate health district—Southern Nevada, Washoe County, or Carson City—showing NSF equipment, a three‑compartment sink, hand sinks, floor drains, ventilation, and water filtration; expect plan review and a pre‑opening inspection. Require a Certified Food Protection Manager and Food Handler cards for staff. Build with 208–240V dedicated circuits for espresso, a plumbed pitcher rinser, ice bin backflow, and ADA seating/paths; clarify who pays for the grease trap in the lease. If roasting, secure air‑quality/fire permits. Register with DETR for unemployment and carry workers’ comp. Budget $200–400/sq ft build‑out, $8k–20k for an espresso machine, and 3–6 months’ operating cash. Launch with a Google Business Profile, delivery integrations, and tourist‑driven offers and promotions.
