Why restaurant startup cost cannot be represented by one number
Location, size, concept, kitchen type, lease terms and equipment choices can dramatically change startup costs. A realistic budget should therefore be built by expense category.
- Lease, deposit and property costs
- Renovation and interior design
- Commercial kitchen equipment
- Permits and professional services
- Opening inventory
- Staff hiring and training
- POS and technology
- Working capital
One of the most important planning principles is to keep enough working capital for the first operating months rather than spending the full budget before opening.