This researched startup-cost outline uses $71,000 in opening uses during the startup period, including $66,000 for CAPEX and $5,000 for initial inventory The first operating year assumes 535 weekly covers, $15 midweek AOV, $18 weekend AOV, and reaches breakeven in Month 3 with $101,000 Year 1 EBITDA Costs vary by market, lease condition, square footage, service model, alcohol program, and buildout complexity
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Startup CAPEX Calculator
This estimates capitalized startup assets only for an all-day restaurant, using build-out, equipment, technology, and contingency inputs.
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What's excluded This calculator covers capitalized startup assets only. It excludes initial inventory, payroll runway, deposits, debt service, working capital, launch marketing, permits, taxes, and ongoing operating costs. The base source CAPEX is 66,000 before the 5,000 inventory item.
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Startup Cost Summary
This table summarizes startup build-out costs plus the separate operating reserve needed before breakeven.
A compact stall can keep launch spend low, but more seating and equipment raise cash needs fast. Base ties to the model's $71,000 direct startup uses, while Full needs a bigger runway.
Lean, Base, and Full launch cost comparison
Scenario
Lean LaunchBest for test location
Base LaunchBest for standard launch
Full LaunchBest for full-service complexity
Launch model
A compact second-generation stall keeps the launch small and fast.
A standard launch matches the model's researched direct startup spend.
A larger launch adds broader seating, deeper breakfast-lunch-dinner production, and a drink program.
Typical setup
Use lighter seating, a limited equipment set, and a short working capital runway.
Plan on the core kitchen build-out, listed equipment, and initial inventory already in the model.
Plan for more refrigeration, more equipment depth, and a longer opening runway.
Cost drivers
Compact build-out
lighter seating
smaller equipment set
shorter runway
Core kitchen build-out
listed equipment set
initial inventory
opening setup
Larger dining area
more refrigeration
drink program equipment
extra deposits
longer runway
Planning rangeCAPEX only
$45,000 - $60,000Low entry spend
$71,000Model anchor
$100,000 - $150,000Higher cash need
Best fit
Best for a pilot site or a tight cash budget.
Best for a standard launch with no major extra build-out.
Best for operators adding seating, menu depth, and more opening cash.
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Planning note: These ranges are researched planning assumptions, not exact quotes, so use them to size launch cash and compare setup paths.
What hidden costs should founders expect before opening?
Before you open an All-Day Restaurant, budget for two buckets: one-time launch cash and monthly operating drag. The hidden hits are deposits, permits, insurance binders, utility setup, staff hiring, manager onboarding, training, menu testing, vendor setup, uniforms, a soft opening, accounting, legal review, and launch marketing, and How Much Does The Owner Make From An All-Day Restaurant? shows why runway matters. Also, the initial $5,000 inventory buy is working capital, not durable CAPEX.
One-time launch cash
Cover deposits and permits
Pay insurance binders upfront
Fund soft opening costs
Budget legal and marketing
Ongoing monthly burn
$150 insurance each month
$300 accounting and bookkeeping
$80 POS subscription
$400 utilities, plus $3,730 fixed costs
What are the biggest startup costs for an all-day restaurant?
For an All-Day Restaurant, the biggest startup costs are the buildout and fixtures at $20,000, plus core kitchen gear: $15,000 for rotisserie and grill, $10,000 for kitchen equipment, $8,000 for refrigeration, and $6,000 for ventilation. That’s about $59,000 before code work, health inspection items, and any coffee or bar setup. The lease condition often decides whether the budget stays useful or breaks early, because second-generation space costs far less than a raw shell.
Big cost drivers
Use second-generation space when possible.
Check the landlord work letter first.
Match seating count to buildout cost.
Plan for morning-to-night production.
Hidden budget traps
Budget for grease handling.
Check electrical load early.
Price health inspection requirements.
Add coffee or bar setup costs.
How should you fund an all-day restaurant startup budget?
For an All-Day Restaurant, fund the opening with a sources-and-uses plan after you price the buildout: you already have at least $71,000 in hard uses from $66,000 CAPEX and $5,000 inventory, before permits, deposits, pre-opening payroll, marketing, contingency, and working capital. Use owner cash, investors, lender proceeds, landlord allowances, and equipment financing to cover the gap. Model launch across Month 1 to Month 3, then test whether 535 weekly covers in Year 1 can carry $14,375 monthly payroll and $3,730 fixed costs, with Month 3 breakeven as the planning target, not the opening cost.
Funding sources
Use owner cash first.
Add investors for the gap.
Use lender proceeds next.
Ask for landlord allowances.
Startup uses
Budget $66,000 for CAPEX.
Reserve $5,000 for inventory.
Include permits, deposits, payroll.
Model Month 1 to Month 3 ramp.
Key Takeaways
Leasehold buildout can shift fastest in raw shell spaces.
Kitchen depth should match the Year 1 menu mix.
Separate POS, signage, and security from kitchen equipment.
Verify permits before signing; delays add rent and payroll.
All-Day Restaurant Core Five Startup Costs
Buildout and leasehold improvements Startup Expense
What it covers
This budget covers the dining room, kitchen line, prep areas, restrooms, HVAC, plumbing, electrical, grease trap, ventilation, accessibility compliance, flooring, lighting, and contractor work. Use $20,000 for stall build-out and fixtures plus $6,000 for ventilation as the starting point. Raw shell space can move the budget faster than menu changes.
Cost drivers
Ask three things: is the site second-generation food service space, does the landlord do part of the work, and are permits already clear? If the space is raw shell, cost and timing both jump. Also test whether planned service can support 535 weekly covers in Year 1; capacity drives how much build-out you actually need.
Trim the scope
Keep the scope tight and price each trade separately. Ask for quotes on contractor work, then separate ventilation, flooring, lighting, and accessibility fixes so you can cut only the noncritical pieces. Do not assume tenant improvements are free; landlord help can lower the cash need, but only if it is written into the lease.
Capacity fit
Use the build-out plan to match the dining room and kitchen to Year 1 demand, not to an oversized concept. If 535 weekly covers is the target, the site must turn that volume without bottlenecks in prep, restrooms, or ventilation. The main risk is paying for raw-shell work you do not need.
Furniture, fixtures, signage, and technology Startup Expense
What it covers
This bucket covers the dining room and front-of-house tech: tables, chairs, booths, host stand, service stations, menu boards, exterior signage, POS (point-of-sale) terminals, kitchen display systems, payment hardware, Wi-Fi, security cameras, and music systems. Use $3,000 for POS hardware and setup, $2,500 for signage, and $1,500 for security, then keep it separate from buildout and kitchen gear.
What drives cost
The biggest cost driver is seating count and service flow. Counter-service needs fewer terminals and less front desk hardware; table-service usually needs more devices and maybe kitchen display screens to keep all-day throughput moving. Order model matters too: if guests order once at the counter, the tech stack stays lean; if servers enter orders at the table, costs climb.
How to keep it lean
Trim the spend by matching hardware to real traffic, not wish lists. The monthly drag starts with the $80 POS subscription, so extra terminals only make sense if they cut wait times or labor. Get quotes for bundled hardware, and delay nonessential music, camera, or payment add-ons until the floor plan is fixed.
Budget test
Budget this line as a front-of-house readiness check. If the room uses more seats, more service points, or all-day kitchen display screens, the fixture and tech bill rises fast. The right spend is the minimum setup that keeps orders moving, payments clean, and guests comfortable without buying gear you will not use.
Permits, licenses, insurance, and professional fees Startup Expense
Key filings
For an all-day restaurant, this line item covers business registration, food service permit, health inspection, occupancy approval, signage permit, and an alcohol license if needed. Add lease review, legal setup, accounting setup, payroll compliance, and sales tax readiness. Budget with quotes plus recurring $150 monthly insurance and $300 monthly bookkeeping.
How to estimate
Estimate this cost by counting every filing, every jurisdiction, and the months of insurance coverage needed before opening. Add attorney and accountant quotes, plus any alcohol-program and building-condition requirements. If the site needs extra inspections or rework, the budget rises fast. One line per permit keeps the startup budget clean.
Count city, county, state filings
Get written vendor quotes
Check lease contingencies first
How to reduce it
Make permits a lease condition, not a post-signing surprise. Ask for the approval timeline, required drawings, and proof the space already fits food-service use. The biggest mistake is assuming a quick launch; city, state, county, alcohol, and building rules can delay opening and add carrying costs before sales start.
Verify first
Verify every approval path before you sign the lease. If the landlord, health department, or building department needs more time, you still pay rent and payroll while the restaurant waits to open.
Commercial kitchen and service equipment Startup Expense
Core line spend
Commercial kitchen equipment has to match the menu, not just fill the room. For Year 1, the base line should cover a rotisserie and grill at $15,000, kitchen equipment at $10,000, and refrigeration at $8,000, plus ovens, fryers, prep tables, dishwashing, smallwares, breakfast gear, and a coffee station.
Price it by scope
Build this cost from vendor quotes and a clean asset list: owned equipment, leased equipment, and landlord-provided assets. That split matters because a hood, refrigeration, or service line supplied by the landlord can cut cash needs fast. Keep kitchen equipment separate from buildout so the budget shows what you control.
Quote each major item
Split owned and leased
List landlord assets first
Fit it to demand
Year 1 menu mix drives the line: 45% wraps, 25% bowls, 10% breakfast and brunch, and 20% sides, beverages, and desserts. Wraps and bowls need prep space and cold storage, while breakfast needs griddles and ovens. One line can work if it keeps pace through lunch and dinner.
Prioritize cold prep for wraps
Keep breakfast gear minimal
Skip optional bar gear
Cut waste, not capacity
Use the minimum equipment depth that can serve the menu mix at opening. If the landlord already provides refrigeration or parts of the cooking line, don’t buy duplicates. Delay any optional bar setup until beverage sales prove the need, because extra assets raise cash burn without lifting early-day meal throughput.
Pre-opening payroll, inventory, and launch readiness Startup Expense
Launch Cash Needs
This is working capital, not a capital asset. It pays for hiring, manager onboarding, staff training, menu testing, vendor setup, uniforms, soft opening events, local marketing, and opening food and beverage stock, so the first check should cover cash out before demand shows up.
What To Fund
Build the estimate from $5,000 initial inventory, $172,500 Year 1 payroll, or about $14,375 per month, and Year 1 marketing at 30% of sales. First-month planning should also include $3,730 of fixed costs plus payroll, because the demand ramp is not proven yet.
How To Control It
Keep the launch tight: stage hiring, limit the soft opening, and trim the menu until prep and waste are under control. Order inventory from supplier quotes tied to the first weeks of covers, and do not overbuy uniforms or promo items. The common mistake is funding a big opening before real traffic data exists.
Month-One Cushion
Plan to carry enough cash for $3,730 in fixed costs, plus payroll and opening stock, before sales settle in. That cushion covers onboarding, training, vendor setup, and launch marketing without forcing early shortcuts that can hurt service or quality.
