Restaurant Permits & Licenses Needed: The Full List, Costs, and Order to Apply
August 24, 2026 · 14 min read
13
approvals a full-service
restaurant needs, minimum
3-6
months from lease
to all permits in hand
Add liquor, outdoor seating, valet, or live music and the count climbs to 17. The fees are the small part. The calendar is what costs money.
Who issues the 13 core approvals
Federal (1): EIN
State (4): Entity, sales tax, CFPM, food handler
County / City (8): Food license, CO, building, fire, sign, FOG, waste, business license
Private (1): Music (ASCAP/BMI/SESAC)
Typical timeline (26-week build-out)
Phases overlap on purpose. Chicago plan review alone runs 5 to 90 days depending on scope (Chicago Dept. of Buildings). Liquor adds 45 to 90 days in most states.
A full-service restaurant needs roughly a dozen separate approvals from four levels of government before the first ticket prints. Some are free and take five minutes (your EIN). Some cost thousands and take months (liquor, build-out permits). The expensive mistake is not the fees. It is applying in the wrong order, so a health inspector shows up before the fire marshal has signed off on the hood and you lose three weeks. This guide lists every permit a restaurant needs, who issues it, what it costs, how long it takes, and the sequence that avoids dead time. If you are still at the concept stage, start with how to start a restaurant and come back here once you have a lease in hand.
Permit vs. License vs. Certificate
Agencies use these words loosely, but the distinction matters because it tells you what can go wrong.
License
Permission for the business to operate. Tied to the entity and address. Renews on a cycle (annual, biennial). Examples: business license, retail food license, liquor license.
Permit
Permission for a specific activity or piece of work, usually with an inspection at the end. Examples: building permit, sign permit, hood suppression permit, sidewalk cafe permit.
Certificate
Proof that a person or building passed a test. Held by an individual (food manager) or the property (certificate of occupancy). Follows the person, not the business.
Why it matters: a license is usually withheld until every permit is closed and every certificate is on file. The health department will not issue your food service license until the building department has closed the building permit and issued the certificate of occupancy. That dependency chain is the whole reason the sequencing section below exists.
Master Table: All 17 Permits & Licenses
Thirteen apply to nearly every sit-down restaurant. The last four depend on your concept. Costs are ranges across U.S. jurisdictions, with the specific figures we could verify against official fee schedules called out in the notes. Where a fee is set by rule or by square footage, we say so rather than guess.
| Permit / license | Who issues | Typical cost | Timeline | Renewal |
|---|---|---|---|---|
| Business entity registration (LLC/corp) | State Secretary of State | $50-$500 (IL: $150) | Same day to 2 wks | Annual report (IL: $75/yr) |
| Employer Identification Number (EIN) IRS issues it in the same online session. Never pay a third party for this. | IRS (federal) | Free | Minutes, online | None |
| Sales tax permit / seller's permit Illinois Certificate of Registration is free via MyTax Illinois, ~1-2 business days. | State Dept. of Revenue | Free in most states; CT $100, WA $90 | 1-2 business days to 4 wks | Varies; many none |
| General business license Some cities (Chicago) fold this into the retail food license; Texas has no general state business license. | City or county | $0-$500 | 1 day to 4 wks | Annual or biennial |
| Food service establishment permit / retail food license Chicago: $660-$1,650 by sq ft, 2-yr term (BACP). Austin: $309-$927 by sales tier + $178 pre-opening inspection (FY25-26 schedule). NYC: $280-$1,000 by seating. | Local or state health dept. | $100-$1,650 | 2-8 wks after passing inspection | Annual or biennial |
| Certified Food Protection Manager (CFPM) IL adds a $35 state fee, Chicago a $45 city certificate on top of the exam price. | ANAB-CFP accredited exam provider (ServSafe etc.) + state/city registration | ServSafe $179 course + proctored exam, or $99 exam only; other ANAB-CFP accredited providers from $35 (Texas exam-only), ~$70 for a nationally portable proctored exam | 1 day to 2 wks | Every 5 yrs (Minnesota 3) |
| Food handler cards (each employee) Illinois law requires at least one option at $15 or less; most run $7-$13. Texas cards run about $7. | ANAB-accredited online providers; state-approved | ServSafe $15 per person; other ANAB-accredited providers from $7 | 1-2 hrs online | 3 yrs for ServSafe; 2 yrs in Texas and some other states |
| Building permit (kitchen build-out, plumbing, electrical, mechanical) Chicago's plan-based permit minimum is $602 with a $600 deposit; the city's 2026 fee calculator prices the rest. | City building dept. | $600 to $10,000+ (scales with scope) | 5-90 days plan review | None; expires if work stalls |
| Certificate of Occupancy (CO) Chicago requires a CO for a change of occupancy (retail to restaurant) or >10,000 sq ft of work. | City building dept. | $100-$500 or bundled in inspection fees | 2-4 wks after final inspection | None unless occupancy changes |
| Fire dept. operational permit + hood suppression sign-off | Local fire marshal | $50-$300 permit; $300-$500 per semiannual suppression inspection | 1-3 wks | Annual permit; NFPA 96 inspection every 6 months |
| Sign permit | City buildings/planning dept. | $50-$500 (Chicago: $200 + $40/illuminated sign) | 2-6 wks (zoning review) | Some cities annual inspection fee |
| Grease trap / FOG (fats, oils, grease) permit Chicago/MWRD: clean at 25% capacity; fines start at $500 per violation. | Water/sewer utility or health dept. | $0-$300 permit; $150-$600 per pump-out | Approved with plumbing plans | Annual; pump logs on demand |
| Music licensing (ASCAP, BMI, SESAC) Exempt under 17 U.S.C. 110(5) only if under 3,750 sq ft AND playing over-the-air radio/TV on home-style gear. Streaming services are not exempt. | Private performing-rights organizations | ASCAP min $366-$502/yr (2026), BMI min $485/yr (2025), SESAC ~$580/yr | Same week | Annual |
| Waste / dumpster service | Private hauler; city permit only if on public way | $100-$500/mo service; permit varies | 1 wk | Contract |
| Liquor licenseif applicable Full breakdown in our liquor license guide. | State ABC + local authority | $300-$14,000 state; Chicago $4,400/2 yrs | 45-90 days; 3-6 mo in NY/MA/NJ | Annual or biennial |
| Outdoor seating / sidewalk cafe permitif applicable | City transportation or business dept. | Chicago: from $150, sized by sq ft and land value | 4-8 wks | Seasonal or multi-year (NYC: 4 yrs) |
| Valet parking permitif applicable | City business or transportation dept. | Varies; often $100-$1,000 + operator license | 2-6 wks | Annual (Chicago: July 1) |
| Resale certificateif applicable Lets you buy food and supplies from vendors without paying sales tax. Not a permit; a form you hand to suppliers. | State Dept. of Revenue (uses your sales tax number) | Free | Immediate | None; some states require periodic refresh |
Sources: City of Chicago BACP 2026 license fee schedule; City of Austin FY2025-26 food permit fee schedule (filed with Texas DSHS); Illinois Dept. of Revenue; IRS; Illinois Dept. of Public Health (CFPM and food handler rules); ASCAP 2026 rate schedules; BMI Eating & Drinking Establishments license; 17 U.S.C. 110(5). Everything else is a cross-jurisdiction range. Confirm with your own city before budgeting.
CFPM vs. food handler card: these are not interchangeable. Most health codes require one certified manager on duty per shift and a handler card for everyone else who touches food. Our ServSafe Manager vs. Food Handler comparison covers which staff need which.
Two items on this list deserve their own guides. Liquor is the most expensive and slowest single license, so read how to get a liquor license before you sign a lease in a quota state. And the fire marshal's sign-off hinges on the hood system; our fire suppression system guide explains what gets inspected and why hoods fail.
The Order to Apply: What Must Come Before What
The chain runs in one direction. Health will not license a kitchen without a certificate of occupancy. The building department will not issue a CO until the fire marshal has witnessed the hood suppression test. The fire marshal will not schedule that test until the mechanical permit is closed. Skip a link and the whole line waits.
Paperwork, no inspection
Plan review stage
Physical inspection
Open for business
Three sequencing rules that save weeks
File the liquor application the same week you pull building permits.
Liquor boards run their own clock (45 to 90 days in most states, longer in quota states). They do not care that your kitchen is not built. Start it early so it finishes near the CO, not three months after.
Get the health department to review your plans before construction, not after.
Most health departments offer plan review for new food establishments (Austin charges a $178 pre-opening inspection fee; many cities bundle it). A rejected three-compartment sink location costs $200 on paper and $4,000 once the plumber has already roughed it in. Pair this with our commercial kitchen layout guide.
Book the fire marshal and the final building inspection as a pair.
In most cities the CO will not issue until fire signs off. Ask the building inspector which fire items they need, then schedule the hood suppression test (with the Ansul contractor present) for the day before. Two visits in two days instead of two visits three weeks apart.
Worked Example: Chicago Cost Roll-Up
Chicago publishes most of its fees, which makes it a clean example. Assume a 3,200 sq ft full-service restaurant, 14 hourly staff, one certified manager, a lit flat sign, and a mid-scope kitchen remodel. City and state fees are from the 2026 BACP schedule and Illinois agencies; contractor line items (fire inspection, grease) are typical Chicago vendor rates.
Required, year one
$8,715
12 line items
With liquor + patio + live music
$14,035
15 line items
Share that is government fees
~58%
rest is contractors and PROs
| Required for every Chicago restaurant | |
|---|---|
| Illinois LLC filing IL Secretary of State; $75 annual report after | $150 |
| EIN IRS, online | $0 |
| Illinois Certificate of Registration (sales tax) IDOR MyTax Illinois, 1-2 business days | $0 |
| Retail Food Establishment license (2,501-4,500 sq ft) BACP 2026 schedule, 2-year term | $1,110 |
| Chicago Food Service Sanitation Certificate (1 manager) Chicago Municipal Code 7-38-012; ANAB CFPM exam ~$100 separate | $45 |
| CFPM exam + course (1 manager) Illinois Extension course incl. exam; IDPH adds $35 for state FSSMC | $100 |
| Illinois food handler training (14 staff x $10) ANAB providers $7-$13; law caps one option at $15 | $140 |
| Building permit deposit + plan-based fee $602 minimum; mid-scope restaurant remodel estimate via DOB 2026 calculator | $3,500 |
| Business identification sign permit $200 application + $40 illuminated flat-sign inspection (DPD) | $240 |
| Fire suppression semiannual inspection (year 1, x2) $300-$500 per NFPA 96 visit; contractor, not city | $800 |
| Grease trap pump-outs (quarterly, x4) $150-$600 each; MWRD requires logs | $1,200 |
| Music licensing (ASCAP + BMI + SESAC minimums) ASCAP ~$366-$502, BMI $485, SESAC ~$580 | $1,430 |
| Subtotal | $8,715 |
| Concept-dependent add-ons | |
|---|---|
| Consumption on Premises - Incidental Activity liquor license BACP, 2-year term, plus publication fee | $4,400 |
| Sidewalk cafe permit (small footprint) BACP minimum; scaled by sq ft and land value | $150+ |
| Public Place of Amusement (live music) BACP; $770-$13,200 by occupancy | $770+ |
| Subtotal | $5,320 |
Reading the number: under $9,000 in required permits for a mid-sized Chicago restaurant sounds small next to a build-out. It is. The permits themselves are rarely what breaks a budget. What breaks it is the 4 to 12 weeks of rent paid while waiting on plan review and the CO. Put both the fees and the carrying cost into your startup cost model and the business plan you show the bank.
Not in this roll-up: the building permit line is an estimate, not a published flat fee; Chicago prices plan-based permits by construction type, occupancy, and square footage through its online calculator. Chicago also does not issue a separate general business license for restaurants; the Retail Food Establishment license is the business license. Every city is different. Austin, for example, charges $309 to $927 a year by sales volume plus a $178 pre-opening inspection, and Texas has no state LLC annual report fee but a $300 filing fee.
The 5 Permits That Delay Openings Most
Every one of these sits on the critical path. Ranked by how many weeks they typically add when they go wrong.
Do the math on delay before you do the math on fees. A four-week slip on a space with $15,000 a month in rent and pre-opening payroll costs more than every permit in the Chicago roll-up combined.
Printable Restaurant Permit Checklist
Print this page and only the checklist prints. Tape it to the office wall and cross items off as approvals land.
Restaurant Permits & Licenses Checklist
Before signing the lease
Pull the existing certificate of occupancy; note the occupancy class
Zoning verification letter for restaurant use (and alcohol, if planned)
Confirm grease interceptor and hood exhaust are possible in the space
Ask the landlord who holds the sign rights and any patio easement
Week 0-1: entity and tax
Form the LLC or corporation with the Secretary of State
Get the EIN from the IRS (free, online)
Register for the state sales tax permit / seller's permit
Request the resale certificate form for your suppliers
Open the business bank account
Week 1-8: plans and permits
Submit kitchen plans to the health department for plan review
Apply for building, plumbing, electrical, and mechanical permits
Apply for the sign permit
File the liquor license application (if applicable)
Apply for sidewalk cafe, valet, or amusement permits (if applicable)
Enroll the manager in a CFPM course and schedule the exam
During construction
Pass rough-in inspections: plumbing, electrical, mechanical
Book the fire suppression contractor for the hood test
Line up the grease hauler and the waste hauler; get contracts in writing
Every hire completes a food handler course within the state deadline
Sign ASCAP, BMI, and SESAC licenses (or confirm the 110(5) exemption applies)
Week 16-26: final inspections and licenses
Fire marshal witnesses the suppression test; operational permit issued
Final building inspection passed; certificate of occupancy issued
Health department pre-opening inspection passed
Food service establishment license issued and posted
Liquor license final inspection passed (if applicable)
Post every license and the CFPM certificate where inspectors can see them
Renewal calendar (set reminders now)
Food license: annual or biennial
Liquor license: annual or biennial
Fire suppression inspection: every 6 months (NFPA 96)
Grease trap pump-out: per local rule, keep the log
CFPM certificate: 5 years (Minnesota 3); ServSafe food handler cards: 3 years (Texas and some states 2)
Music licenses and state annual report: annual
restops.co/blog/restaurant-permits-and-licenses
Before the health inspector arrives, run the kitchen against our health inspection checklist and have the manager take the ServSafe practice test. If your concept is a truck rather than a storefront, the stack is different; see food truck permits.
Related Tools & Guides
How to Get a Liquor License
State-by-state fees, license types, and the application process
Restaurant Fire Suppression Systems
Hood suppression, NFPA 96 inspections, and what the fire marshal checks
Restaurant Startup Costs
Full budget breakdown so permit fees land in the right line
Restaurant Business Plan Template
Lenders and landlords will ask for it before you apply for anything
Food Truck Permits
The mobile-vendor version of this permit stack