{"id":27291,"date":"2025-02-11T08:08:05","date_gmt":"2025-02-11T13:08:05","guid":{"rendered":"https:\/\/www.wasserstrom.com\/blog\/?p=27291"},"modified":"2025-02-19T08:48:22","modified_gmt":"2025-02-19T13:48:22","slug":"design-build-budgeting-for-your-restaurant-launch","status":"publish","type":"post","link":"https:\/\/www.wasserstrom.com\/blog\/2025\/02\/11\/design-build-budgeting-for-your-restaurant-launch\/","title":{"rendered":"Design & Build: Budgeting for Your Restaurant Launch"},"content":{"rendered":"\n

Designing and building a restaurant is a complicated process. Oftentimes, people only see the result of a restaurant opening when everything looks perfect, and the establishment is full of excited, hungry diners. However, getting to that point involves a lot of hard work, even for the most experienced restaurateurs. Potential owners will benefit from having an appreciation for all of the moving parts, financial burdens, and stress involved prior to the opening.<\/strong><\/p>\n\n\n\n

Our Design & Build series will walk you through every step of the process, providing tips to lead you \u2014 and carry you through \u2014 planning an effective restaurant build. For Part One, we will cover the services and costs to consider when planning a budget.<\/p>\n\n\n\n

Although we reference \u201crestaurants\u201d for brevity\u2019s sake, this information is intended for any facility with a commercial kitchen<\/strong>.<\/p>\n\n\n\n

A Breakdown of Essential Expenses<\/h2>\n\n\n\n

Determining expenses for a restaurant opening<\/a> can be a stressful, if not shocking, task for potential owners new to this aspect of the industry. Because opening a restaurant requires such a large investment of time and money, listing and analyzing the cost of each service to determine your total price tag is imperative<\/strong> before starting the process.<\/p>\n\n\n\n

When seeking out companies or individuals to partner with, remember to solicit multiple quotes for each service and compare them carefully.<\/strong> Don’t hesitate to ask questions and seek clarification<\/strong> on any aspect of the cost breakdown.<\/p>\n\n\n\n

Design and Construction Professionals<\/h3>\n\n\n\n
\"Architectural<\/figure>\n\n\n\n

Your team of professionals is the first cost to consider.<\/p>\n\n\n\n

First, there is the architect<\/strong>. Understanding local market rates for architectural services will help you budget effectively. Make sure they are familiar with commercial kitchens and their requirements, as they are vastly different from residential kitchens. Hiring someone that knows what it takes to build a restaurant is essential. <\/p>\n\n\n\n

Also, confirm that the architect will be handling the interaction with your team of engineers (mechanical\/structural\/electrical) to put their set of drawings together for construction permits. This is their team.<\/p>\n\n\n\n

Next, factor in the costs of a skilled kitchen designer<\/strong>. They will make sure the flow of your operations\/equipment works with all the aspects of the building and your menu. The kitchen equipment designer will work with the architect and their engineers to create a set of drawings for permits, health department reviews, and construction. This step should also save costs with the architect and alleviate extra change orders with the extra detailed coordination. <\/p>\n\n\n\n

Kitchen designers typically work on a design contract based on the square footage of what needs to be designed, as well as the complexity of the building. <\/p>\n\n\n\n

Finally, you will need to hire a general contractor<\/strong> to oversee the entire construction process. Their fees will depend on the project’s size and complexity, as well as the prevailing construction costs in your area. As with the architect, ensure that the general contractor is well-versed in restaurant construction.  <\/p>\n\n\n\n

Kitchen Equipment<\/h3>\n\n\n\n
\"Large<\/figure>\n\n\n\n

Kitchen equipment<\/a> represents a substantial investment. Costs vary significantly based on the type of cuisine, the volume of service, and whether you purchase new or used equipment.<\/p>\n\n\n\n