To start a coffee shop in Paris, secure the right site, licenses, and compliance before espresso equipment. Build a model with rent under 10–12% of projected gross, fit-out €2,500–€4,000/m², and 4–6 months working capital. Target a bail commercial 3-6-9 with extraction rights, grease trap, and terrace potential; expect droit au bail/key money of €50k–€250k in busy arrondissements. Choose a structure (SAS/SASU or SARL/EURL), open a business account, register at the RCS to obtain a SIRET, and file your trademark with INPI. Complete mandatory HACCP training, declare the activity to the DDPP, and ensure ERP/PMR, fire safety, and accessibility compliance; schedule the security commission visit. If serving alcohol, obtain a Permis d’exploitation and a licence III or licence restaurant (declare at mairie/prefecture). Apply for terrace authorization under the Paris “charte des terrasses.” Set VAT correctly: 10% on eat-in, 5.5% on takeaway non‑alcoholic, 20% on alcohol; use an NF525‑compliant POS. Hire under the HCR collective agreement, register staff with URSSAF and occupational health, and budget insurance (RC Pro, multirisque, loss of business). Source a roaster, specify a 2‑group machine (€8k–€15k) and 2 grinders, water filtration, and preventive maintenance. Launch with Google Business Profile, localized SEO, and weekday morning hours near transport hubs.
