There is no single number: city, size and format change everything. What stays similar is how the budget splits. Fit-out and kitchen equipment usually take over half, and the line most owners forget is a cash reserve for the first months.
How an opening budget usually splits
| Budget line | Usual share | Example |
|---|---|---|
| Fit-out and building work | 30 to 40% | 34% |
| Kitchen equipment | 15 to 25% | 20% |
| Furniture, lighting and décor | 8 to 12% | 10% |
| Rent deposit and rent before opening | 8 to 12% | 9% |
| Licences, permits and professional fees | 3 to 6% | 4% |
| POS, software and devices | 1 to 3% | 2% |
| Opening stock | 2 to 4% | 3% |
| Hiring and training before opening | 3 to 5% | 4% |
| Launch marketing | 2 to 4% | 3% |
| Cash reserve for the first months | 10 to 15% | 11% |
| Total | 100% |
Rough guides only. Taking over a fitted restaurant can cut fit-out sharply; a new building with no kitchen can push it well above 40%.
The line most owners forget
Very few restaurants cover their costs from the first month. Keep enough cash to pay rent, salaries and suppliers for three to six months while sales build. Opening with an empty bank account forces bad decisions: cheaper ingredients, fewer staff, discounts that never end.
Build your budget in six steps
- Fix the format and seats first. Menu, seats and delivery share decide the kitchen and the space.
- Get three quotes for every big line. Fit-out, kitchen equipment and furniture.
- Ask about every licence and its timing. Delays here cost rent with no sales.
- Add a contingency of about 10% on building work. It is almost always used.
- Work out your break-even before you sign the lease. If the rent needs more guests a day than the street can bring, walk away.
- Keep the cash reserve separate. Do not spend it on the fit-out.
Five common mistakes
- Signing a lease before the break-even is clear.
- Spending the reserve on décor.
- Buying every piece of kitchen equipment new.
- Opening without recipes costed and prices checked.
- Leaving software, stock and staff systems for "after the opening".
Try it on your own numbers: Break-even calculator, free and with no sign-up.
See it every day, not every month
Peasily sets up a new outlet with recipes, menu prices, stock and staff from the first day, and shows its net profit every morning, so you know when it has crossed break-even.
Screens from the Peasily demo brand.
Questions
How much does it cost to open a restaurant?
It depends on the city, the size, the format and whether the space already has a kitchen. Build the budget line by line with real quotes, and keep a cash reserve of three to six months of running costs.
What is the biggest cost when opening a restaurant?
Usually fit-out and building work, followed by kitchen equipment.
How long does it take to earn back the cost of opening?
It varies widely. Many owners plan for a few years. A clear daily break-even from the first week shows whether you are on track.
See your own numbers in Peasily
We'll walk you through it with your real menu and outlets.