To start a coffee shop in San Francisco, secure a lease that already meets core utilities and zoning, then fast‑track permits while budgeting realistic build‑out costs. Target 600–1,200 sq ft with 200A power, 220V for espresso, floor sinks/drains, ADA restroom, and ventilation; espresso‑only menus typically avoid a Type I hood and grease interceptor, but confirm with SF Department of Public Health (DPH) and the Department of Building Inspection (DBI). File Business Registration with the Treasurer & Tax Collector, a Seller’s Permit with CDTFA, Fictitious Business Name, DPH Plan Review and Permit to Operate, building/mechanical/plumbing/electrical permits via DBI, and SFFD sign‑off; roasting onsite also requires a Bay Area Air Quality Management District permit. If adding beer/wine, secure ABC Type 41 and Planning Conditional Use; for sidewalk seating, apply under Shared Spaces/Public Works. Design to the Food Code and SF Food Service Ware rules (reusable for dine‑in, compostable to‑go) and set up mandatory compost/recycling service. Staff must hold California Food Handler cards and one Certified Food Protection Manager. Budget $250–$600/sf plus 15–20% soft costs and six months of working capital; plan 4–6 months for approvals. Comply with SF minimum wage (updated each July), Paid Sick Leave, and the Health Care Security Ordinance.
