How Much It Costs To Open A Sandwich Shop: $85K Startup Plan
The researched base case shows $85,000 in opening asset and stock outlays for a sandwich shop, made up of $79,000 of CAPEX and $6,000 of initial inventory These are planning assumptions, not vendor quotes, and the final cost will move with lease condition, square footage, equipment package, staffing, and launch runway The model also carries $4,500 monthly rent, $6,320 in total monthly fixed costs, and $192,000 of Year 1 wages Total funding should include CAPEX, pre-opening expenses, opening inventory, deposits, payroll ramp, and a cash reserve, not equipment alone
Calculate Fuding Needs
Startup cost summary
This table separates startup CAPEX from excluded launch cash so you can see what the build costs and what still needs funding.
Highlighted CAPEX$54,000Base planning example
Excluded cash needs$829,000Outside CAPEX total
Funding need$883,000CAPEX + excluded cash needs
Cost Category
Base Estimate
Main Cost Driver
CAPEX Calculator
Interior Build-out & Decor
$25,000
Leasehold improvements and finish level
Yes
Kitchen Appliances & Cookware
$12,000
Equipment scope and install complexity
Yes
Furniture & Fixtures
$10,000
Dining room size and materials
Yes
POS Hardware & Installation
$4,000
Terminal count and setup needs
Yes
Signage & Exterior Branding
$3,000
Sign size, fabrication, and mounting
Yes
Working Capital and Payroll Runway
$829,000
Cash needed to cover payroll, rent, and timing before Month 3 breakeven
No
Estimate Startup Costs with Calculator
Startup CAPEX Calculator
This estimates capitalized startup assets only, with build-out and equipment spending concentrated in Month 1 to Month 3.
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What's not in this calculator This calculator excludes initial inventory, rent deposits, opening payroll, permits, insurance, marketing, delivery setup, software subscriptions, payment processing, debt service, and working capital. Opening inventory and other non-CAPEX launch funding sit outside the total.
Startup cost shifts with footprint, seating, equipment, and cash runway. A lean shop can open with less buildout, while a larger store needs more equipment, staffing, and working capital.
Lean, base, and full launch cost bands for a sandwich shop.
Scenario
Lean LaunchSmall-footprint launch
Base LaunchStandard launch plan
Full LaunchExpanded store launch
Launch model
Use a smaller footprint, a limited menu, and lower seating to keep the opening simple.
Use the source build with $79,000 in CAPEX, $6,000 in initial inventory, $4,500 rent, and $6,320 monthly fixed costs.
Add larger seating, stronger signage, more equipment, and more cash for launch stability.
Typical setup
Keep equipment tight, reduce buildout work, and hold less inventory at start.
Open with the full core equipment set, standard seating, and normal staffing readiness.
Plan for a bigger fit-out, more refrigeration and prep gear, and higher staffing readiness.
Cost drivers
Smaller lease
limited seating
tighter equipment package
lower buildout
lean opening stock
Core CAPEX
opening inventory
monthly rent
fixed overhead
standard staffing
Larger seating
stronger signage
expanded equipment
higher staffing
more working capital
Planning rangeCAPEX only
$60,000 - $75,000Lowest cash need
$85,000 - $95,000Source case
$110,000 - $140,000Highest cash need
Best fit
Best for a first-time operator, a short lease, or a site with modest square footage.
Best for a standard quick-service launch with a workable lease and normal cash runway.
Best for a larger branded store with more square footage, stronger lease terms, and a longer runway.
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Planning note: Scenario ranges are researched planning assumptions, not exact vendor quotes or live lease bids.
How do you fund a sandwich shop?
Fund the Sandwich Shop by turning the request into a lender-ready use of funds: $79,000 in CAPEX, $6,000 in inventory, $6,320 in monthly fixed costs, and $192,000 in Year 1 wages. Tie the loan to the sales ramp, with 1,020 weekly covers, $12 midweek AOV, $14 weekend AOV, and Month 3 breakeven. Use $221,000 Year 1 EBITDA to test loan size, owner equity, payback, and cash runway.
Use of funds
$79,000 CAPEX
$6,000 inventory
$6,320 monthly fixed costs
$192,000 Year 1 wages
Loan case
1,020 weekly covers
$12 midweek AOV
$14 weekend AOV
Breakeven by Month 3
How much money do you need to open a sandwich shop?
You need $85,000 for core Sandwich Shop opening outlays: $79,000 CAPEX plus $6,000 initial inventory, but the real funding plan must also cover deposits, payroll ramp, fixed costs, and cash reserve; track this against What Is The Most Important Indicator Of Success For Your Sandwich Shop?. The model shows $6,320 in monthly fixed operating cost, $192,000 Year 1 payroll, Month 3 breakeven, and an 8-month payback.
Opening budget
$79,000 CAPEX
$6,000 initial inventory
$85,000 assets and stock
Add deposits and reserve cash
Cash runway
$4,500 monthly rent
$6,320 monthly fixed cost
$192,000 Year 1 payroll
$829,000 Month 2 minimum cash
What hidden costs come with opening a sandwich shop?
Opening a Sandwich Shop usually costs more cash than the buildout, because deposits, permits, training waste, and soft-opening labor hit before full sales; for a quick read on earnings, see How Much Does The Owner Of A Sandwich Shop Typically Make? The fixed monthly drag in the data is $1,820 from utilities, licenses and insurance, cleaning, internet and phone, POS software, and equipment maintenance, and opening inventory adds another $6,000 in cash tied up. In Year 1, delivery commissions start at 40% of sales and marketing at 30% of sales, so the launch needs a real cash cushion.
Upfront cash drains
Deposits for rent and utilities
Insurance binders before opening
Permit delays can stall launch
$6,000 opening inventory is cash, not an asset
Recurring launch costs
$800 utilities each month
$250 licenses and insurance each month
$300 cleaning, plus $120 phone and internet
40% delivery and 30% marketing in Year 1
Key Takeaways
Buildout is the biggest controllable startup cost.
Commercial equipment needs a separate CAPEX budget.
Permits and inspections must be tracked pre-opening.
Inventory, hiring, and promotions need working capital.
Sandwich Shop Core Five Startup Costs
Leasehold Improvements And Buildout Startup Expense
Buildout Scope
Leasehold improvements are the biggest controllable CAPEX item here. Start with $25,000 for interior build-out and decor, then adjust for walls, flooring, plumbing, electrical, counters, restroom compliance, seating, prep-line flow, and the front counter. Do not mix this with rent deposits or the ongoing $4,500 monthly rent.
Cost Drivers
The estimate hinges on the lease condition, prior food-service use, inspection scope, square footage, and the landlord work letter. A code-ready shell with utilities, grease handling, restrooms, and the right hookups can cut scope fast; a raw space pushes the budget up. Here’s the quick test: the less the landlord delivers, the more you pay.
Prior food use lowers rework.
Shell space raises trade costs.
Utilities cut install scope.
Cut Rework
Buy only what the layout needs. Keep permanent improvements separate from movable decor, and price each trade from quotes: walls, flooring, plumbing, electrical, and finish work. A tight work letter plus a clean inspection path avoids paying twice for corrections. If the space already has restrooms and grease handling, you save time and cash.
Lease Readiness
Check whether the landlord delivers utilities, grease handling, restrooms, and a code-ready shell before you sign. If not, buildout becomes the main cash drain before sales start. One line matters: if the space needs major corrections, your opening budget should move up, not down.
Permits, Licenses, Insurance, And Inspection Startup Expense
Required Setup
For a sandwich shop, these costs are not optional overhead; they’re the gate to opening. The model includes $250 per month for business licenses and insurance, but permit and inspection fees should sit in pre-opening spend when known. Plan for registration, food service permit, health inspection, sales tax, signage, and certificate of occupancy.
Fee Map
Build the estimate from the actual filings and policy quotes. That means business registration, food service permit, health department inspection, sales tax registration, signage permit, certificate of occupancy, plus general liability, workers’ compensation, and property coverage. Treat one-time permit fees as startup costs and monthly cover as ongoing overhead.
City, county, and state rules
Prior food-service use
Employee count and signage plan
New occupancy review trigger
Keep It Lean
The biggest miss is treating every fee like one line. If the space already had food-service use, some review steps may be lighter; if construction changes occupancy, expect more filings. Pull landlord docs and city requirements before signing, and confirm signage and employee-count rules so you don’t budget twice.
Get the landlord work letter early
Verify permits before lease signing
Separate monthly and one-time costs
Pay Before Opening
Put permit, inspection, and policy setup before opening cash burn. The $250 monthly line covers recurring licenses and insurance, but pre-opening fees can hit before your first sale. If construction or a new occupancy review is involved, cash needs rise fast, so keep this bucket separate from rent and equipment.
Initial Inventory, Packaging, Hiring, And Launch Startup Expense
Pre-Opening Cash
Initial inventory, packaging, hiring, and launch spend is pre-opening expense and working capital, not CAPEX. The base includes $6,000 of stock for bread, meats, cheeses, produce, sauces, drinks, desserts, paper goods, packaging, uniforms, training shifts, soft-opening labor, and launch promos. Plan cash before day one, because these items do not build a fixed asset.
Hiring Base
Year 1 staffing base is $55,000 for the manager, $38,000 for head staff, $32,000 each for two servers, and $35,000 for kitchen staff. Add soft-opening labor and training shifts before opening sales begin. That makes payroll a real launch cash need, not just an operating line later.
Launch Controls
Keep launch spend tight by ordering only what the menu needs, then scaling after opening demand is clear. Food waste during training should be expected and budgeted up front. Marketing and local promotions start at 30% of sales, so the main mistake is underfunding the first weeks and running out of cash too soon.
Trim the first menu.
Track training waste daily.
Fund promo spend early.
Working Capital Need
This category should be sized as cash for opening day, first payroll, and first promo push. Here’s the quick math: $6,000 inventory plus Year 1 staffing and launch activity means the real question is how many weeks of cash you need before sales stabilize. If you miss that, the opening itself can become the funding gap.
Equipment, Refrigeration, And Prep Line Startup Expense
Core equipment
If the shop owns its gear, the base budget is about $35,000: $12,000 for kitchen appliances and cookware, $15,000 for beverage equipment, and $8,000 for coffee equipment. That covers refrigeration, prep tables, slicers, ovens or toasters, sinks, shelving, smallwares, and the utility hookups needed to run them.
What it covers
Use quotes for each line and keep owned equipment CAPEX separate from leased gear, consumables, and operating costs. The right size depends on menu depth, hot versus cold sandwiches, catering prep, peak covers, and storage. More prep stations and cold space raise the spend; a tighter menu lowers it.
Count stations, not wish lists.
Price install and hookups.
Match gear to peak volume.
Keep it lean
Buy only what the opening menu needs, then add gear after demand proves out. Do not bury leased equipment, consumable supplies, or the monthly $200 maintenance fee in startup CAPEX. That maintenance is $2,400 a year, so it belongs in operating cash flow, not the buildout budget.
Start with the first menu mix.
Avoid overbuying storage.
Track maintenance monthly.
Sizing rule
More catering, hotter sandwich volume, and higher peak covers push the equipment budget up. A simpler breakfast-lunch setup needs fewer units, less refrigeration, and less utility work, so the spend stays closer to the base quote.
POS, Menu Boards, Signage, And Ordering Tech Startup Expense
Front-of-house spend
Front-of-house tech splits into one-time setup and monthly software. The source base uses $4,000 for POS hardware and installation, plus $3,000 for signage and exterior branding, and $150 a month for POS system and software. Keep terminals, printers, menu boards, and online ordering separate from rent and buildout.
What it includes
Budget by unit count, not guesswork. Include payment terminals, receipt printers, kitchen display screens, digital or printed menu boards, exterior signage, online ordering setup, and installation. The real cost moves with the number of registers, pickup shelf needs, delivery order flow, and local sign permit rules, so get quotes tied to each item.
Control recurring costs
Keep payment processing and software subscriptions in operating costs, not CAPEX. That matters because the $150 monthly software line keeps hitting after opening, while the $4,000 and $3,000 items are pre-opening spend. Use the fewest stations that still handle breakfast, lunch, and dinner traffic.
Budget check
If the store needs a pickup shelf or separate delivery flow, build that into the ordering tech plan before buying screens. Menu-board format, number of terminals, and sign permit rules can change both timing and cash outlay. One-time tech and signage start at $7,000, plus the recurring $150 monthly software cost.
