To start a coffee shop in South Korea, secure a visa/structure that permits business, sign a compliant lease, then complete two filings: Business Registration with the National Tax Service and a Food Service Business Report (휴게음식점 영업신고) at your district office (구청). Choose a site by measured footfall near subway exits, offices, or universities; negotiate deposit and key money, and verify power capacity (10–15 kW), ventilation path, grease trap, water pressure, and restroom access. Build-out must include washable surfaces, a dedicated hand-wash sink, dish zone, pest-proofing, and clear workflow. Complete owner food-hygiene education, obtain staff health certificates (보건증), install fire extinguishers, pass safety checks, register signage, and sign business waste/recycling contracts; secure a background music license (KOMCA). If roasting or baking on-site, register separate food manufacturing (식품제조가공업). Equip with a 2‑group 220V espresso machine, filtration, redundant grinders, and a POS that supports cards, KakaoPay, Naver Pay, and ZeroPay; enable Naver Place, KakaoMap, and SmartOrder; run a punch-card in Kakao Channel. Hire with written contracts, time-tracking, and the 4 Major Insurances; follow the 52‑hour cap and current minimum wage. Price for 70%+ beverage margin; aim COGS 20–30%, labor 25–35%, rent 15–20%. Expect 6–10 weeks from lease to soft opening on average.
