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Guide to opening a restaurant

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This page will help you understand the steps to opening a restaurant in San Francisco. It is a resource from the Office of Small Business, San Francisco's central point of information for small businesses.Office of Small Business

Find a location for your restaurant

  • Find a location zoned for your business.  Every location is zoned differently - some could require a "Change of Use" or "Conditional Use" application, which can include a public hearing and neighborhood notification. 
  • Contact the Office of Small Business or visit the Permit Center at 49 South Van Ness Ave to understand zoning and permitting requirements for your proposed location.
    • Notes:
      • Taking over a space that already was a restaurant can save time and money.
      • If you plan to serve liquor or beer and wine, check if your potential location allows alcohol. Be sure to start your liquor license application early.
  • Determine if you need to make changes to your space. Before signing a lease, you can consult with the SF Department of Public Health (DPH) and SF Fire Department (SFFD) to understand whether your space needs sprinkler systems, kitchen hoods, fire exits, capacity requirements, and more.
  • Make sure your business is accessible. 
  • Review and sign your lease. Leases can be tricky, so review the lease carefully before signing. We strongly recommend getting guidance from the Office of Small Business before you sign anything. If you need legal assistance, contact:

Set up your business

  • Create a plan for the type of restaurant you will open.
  • Choose a business structure. LLCs, Corporations and Limited Partnerships must register their structure with the CA Secretary of State before registering locally. 
  • Apply for an Employer Identification Number (EIN), also known as a Federal Tax ID Number from the Internal Revenue Service (IRS). This is used to identify your business and allows you to hire employees.  If you are a sole proprietor without employees, you may choose to use your Social Security Number instead. Learn how to register your business.
  • Register your business in San Francisco through the Office of the Treasurer and Tax Collector.
    • Note: If you register your business before choosing a final location, you will have to update your registration with the new address.  This can cost money and time.
  • Choose and file a business name. File a Fictitious Business Name (FBN) Statement at the SF Office of the County Clerk if you will be using a name other than your given name, the names of your partners, or the officially registered name of your LLC or corporation.  Research the name's availability in the county before filing.
  • Apply for a Seller's Permit from the CA Department of Tax and Fee Administration (CDTFA).  Every location must have this permit to sell taxable goods.
  • Obtain workers' compensation insurance if you will have employees.  You will need these in order to obtain the DPH permit to operate.

Prepare your space

  • Small businesses can get one-on-one permitting help through the Office of Small Business
  • For new construction: Submit plans and documents to the SF Department of Building Inspection (DBI).  Be prepared to work with an architect or designer to create your building project plans. 
    • View DBI plan specifications 
    • Visit DBI's Technical Services Counter at 49 South Van Ness (Permit Center) or email TechQ@sfgov.org for questions about building codes
  • Water and wastewater capacity charge: If your business will use more water than the previous business or resident, you may have to pay a capacity charge to the SF Public Utilities Commission (SFPUC).
    • Tip: Get an estimate of the water capacity charge from the SFPUC before you sign a lease.  This fee can be high, especially if your location was not previously a restaurant.
  • Fats, oils and grease: Install approved grease-capture equipment (i.e. traps or interceptors) in your kitchen to prevent clogged pipes and sewer backups.
  • Gas and electric services: If your business needs new or additional gas or electric services, contact PG&E Building and Renovation Services to start the application process.
  • Signs: If you want to install or change a canopy or sign on the outside of the building, ensure you comply with Planning Department and DBI sign guidelines.
    • Note: Awning permit fees are waived each year during the month of May.  You can qualify if you submit your permit application during the month of May. Ask for the permit fee waiver from Planning Department and DBI.

Food and alcohol

  • Obtain a Manager's Food Safety Certification for yourself and/or a designated employee.  This person is responsible for teaching other employees about proper food handling. 
  • Ensure all employees have a Food Handler Card. SF DPH offers a few options for obtaining this card.
  • Apply for your Health Permit to Operate from SF Department of Public Health within 6-8 weeks of your planned open date. Your application will require Proof of Worker’s Compensation Insurance, Proof of Food Safety Certification, and a Business Registration Certificate.
  • Obtain a Liquor License from the CA Department of Alcoholic Beverage Control (ABC). 
    • Note: Be prepared to wait 3-6 months for your liquor license to be issued. After applying, a notice will be posted at your location to alert the general public that you plan on serving alcohol. If there are no objections, the department will conduct a background investigation and, if cleared, issue the permit.
    • Note: Liquor licenses can be transferred or purchased from an old owner of a restaurant though you will often pay a premium. Transfers take 75 days on average.
    • If you want to sell spirits along with beer and wine, your restaurant will need a Type 47 license. The only way to acquire a Type 47 license in San Francisco is to purchase an existing one. If you only want to sell beer and wine, you can apply directly to ABC for a Type 41 license.
  • Don’t serve any foods containing trans fats, per California State law. SF DPH enforces the trans fat compliance program to ensure that no food containing artificial trans fat is stored, distributed, served, or used in the preparation of any food.
  • Use containers that are compostable or recyclable if you serve takeout or allow customers to take food home. The SF Mandatory Recycling and Composting Ordinance prohibits certain food service ware, like Styrofoam containers.

After opening

  • Post all required posters and permits including, but not limited to, No Smoking signs, minimum wage information, and health inspection results
  • Mark your calendar. Schedule equipment maintenance and set reminders to renew your permits and licenses as needed.  
  • Be prepared for SF DPH Health Inspections by checking walls, floors, and ceilings for damage; following best practices for food storage; collecting garbage; and ensuring workers have good hygiene.
  • Prepare and pay your local, state, and federal taxes. Learn more from these departments:

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