To start a coffee shop in Texas, lock down location, zoning, and utilities first, then sequence permits so your buildout and hiring never stall. Start an LLC with the Texas Secretary of State, file a DBA if needed, and get a Texas Sales Tax Permit from the Comptroller before you sign a roaster contract. Choose a site already zoned retail and budget for a Certificate of Occupancy, fire marshal approval, and a local health permit under TFER; plan plumbing early—most cities require a grease trap, handwash sink, and a 3-compartment sink with NSF equipment. Spec a 2‑group 220V espresso machine on a dedicated 30–50A circuit, inline filtration plus softening to 3–5 gpg hardness, two grinders (regular/decaf), and 1–2 batch brewers for speed. Target beverage COGS at 20–25%: wholesale beans at $8–$12/lb imply $5–$6 latte pricing; negotiate milk by the pallet. Hire a Certified Food Manager, ensure staff have Texas Food Handler cards, and build a 45–60 second ticket time with a two‑barista bar flow. Secure general liability, property, and business interruption coverage; workers’ comp is optional but smart. Launch with a drive‑time menu, Google Business Profile, local SEO, and a pre‑opening pop‑up to validate demand. Track KPIs from day one.
