To start a coffee shop in Oregon, secure a compliant location first: confirm zoning with the city, assess required plumbing (floor sinks, handwash, mop sink), electrical capacity (dedicated 220V circuits), ventilation, grease interceptor, ADA access, and parking; then obtain a Certificate of Occupancy after any tenant improvements. Form an LLC with the Oregon Secretary of State, file an Assumed Business Name if needed, get an EIN, and register with the Oregon Department of Revenue; many cities (e.g., Portland, Eugene, Bend) also require a business license. Before construction, submit a plan review to your county Environmental Health for a Food Service Facility license—include menu, equipment spec sheets, plumbing/electrical plan, and a commissary agreement for any off-site prep or mobile cart. Hire only staff with Oregon Food Handler Cards (within 30 days). Set up payroll and mandatory workers’ compensation coverage, and budget Oregon’s region-based minimum wage (updated July 1). If serving beer/wine, obtain OLCC licensing. If roasting on-site, consult DEQ Air Quality. Choose suppliers, dial water filtration, and spec a POS with tip pooling and Oregon Paid Leave tracking. In Portland, implement required commercial food scraps composting. Build a thorough pre-opening checklist: dial in recipes, bar flow, preventive maintenance, and cash controls.
