To start a coffee shop in Utah, lock in a compliant site and permits first: choose a location zoned for restaurant/drive‑thru, verify any Conditional Use Permit, stack space for 5+ cars if drive‑thru, adequate parking, winter access, and sales tax rate by address. Form an LLC with the Utah Division of Corporations, get an EIN, register with the Utah State Tax Commission for sales tax, and check if your county adds the 1% restaurant/tourism tax. Secure a city business license and submit stamped plans to the local health department for plan review and a Food Service Establishment Permit; you’ll need a Certified Food Protection Manager on staff and Utah Food Handler permits for employees (within 14 days). Build to code: 3‑compartment and hand sinks, NSF equipment, backflow prevention on espresso, water softener/filtration (hard water along the Wasatch), ADA compliance, and grease interceptor if preparing foods; fire/ventilation approvals if baking. Operational must‑haves: cold brew/nitro under HACCP, milk ≤41°F, water TDS ~75–125 ppm for taste and boiler longevity, and back‑up power for winter outages. Register for Utah unemployment and workers’ comp, implement a tip pool, and set rent under 8–10% of projected sales. Prioritize non‑coffee SKUs for LDS-heavy submarkets and drive‑time traffic.
