{"product_id":"all-day-bar-restaurant-startup-costs","title":"All-Day Restaurant Startup Costs: $71k Opening Budget Baseline","description":"\u003cdiv class=\"container_new_design\"\u003e\n\u003cdiv class=\"text-section text-1_new_design\"\u003e\n\u003cdiv class=\"line_top\"\u003e\u003c\/div\u003e\n\u003cp\u003eThis researched startup-cost outline uses \u003cstrong\u003e$71,000\u003c\/strong\u003e in opening uses during the startup period, including \u003cstrong\u003e$66,000\u003c\/strong\u003e for CAPEX and \u003cstrong\u003e$5,000\u003c\/strong\u003e for initial inventory The first operating year assumes 535 weekly covers, $15 midweek AOV, $18 weekend AOV, and reaches breakeven in \u003cstrong\u003eMonth 3\u003c\/strong\u003e with \u003cstrong\u003e$101,000\u003c\/strong\u003e Year 1 EBITDA Costs vary by market, lease condition, square footage, service model, alcohol program, and buildout complexity\u003c\/p\u003e\n\n\n\u003c\/div\u003e\n\u003cdiv class=\"image-section image-1_new_design\" id=\"main_article_image\"\u003e\u003c\/div\u003e\n\u003c\/div\u003e\u003cbr\u003e\n\n\u003ch2\u003e\u003cspan style=\"color: #126CFF;\"\u003eEstimate Startup Costs with Calculator\u003c\/span\u003e\u003c\/h2\u003e\n\u003csection class=\"fml-capex-calculator\" aria-label=\"All-Day Restaurant Startup CAPEX Calculator\" data-locale=\"en-US\" data-currency=\"USD\" data-default-scenario=\"base\" data-export-filename=\"Startup CAPEX calculator.xlsx\" data-source-site-name=\"Financial Models Lab\" data-source-site-url=\"https:\/\/financialmodelslab.com\" data-source-page-title=\"All-Day Restaurant Startup CAPEX Calculator\" data-note-title=\"What's excluded\" data-note-text=\"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.\"\u003e\u003cdiv class=\"fml-capex-card\"\u003e\n\u003cheader class=\"fml-capex-header\"\u003e\u003cdiv class=\"fml-capex-heading\"\u003e\n\u003cp class=\"fml-capex-eyebrow\"\u003eStartup CAPEX Calculator\u003c\/p\u003e\n\u003cp class=\"fml-capex-intro\"\u003eThis estimates capitalized startup assets only for an all-day restaurant, using build-out, equipment, technology, and contingency inputs.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-scenarios\" aria-label=\"Scenario presets\"\u003e\n\u003cbutton class=\"fml-capex-scenario\" type=\"button\" data-scenario=\"lean\"\u003eLean\u003c\/button\u003e\u003cbutton class=\"fml-capex-scenario is-active\" type=\"button\" data-scenario=\"base\"\u003eBase\u003c\/button\u003e\u003cbutton class=\"fml-capex-scenario\" type=\"button\" data-scenario=\"full\"\u003eFull\u003c\/button\u003e\n\u003c\/div\u003e\u003c\/header\u003e\u003cdiv class=\"fml-capex-layout\"\u003e\n\u003cform class=\"fml-capex-inputs\"\u003e\n\u003cdiv class=\"fml-capex-row\"\u003e\n\u003clabel class=\"fml-capex-label\"\u003e\u003cspan\u003eBuild-Out \u0026amp; Fixtures\u003c\/span\u003e\u003csmall\u003eShell fit-out, counters, fixtures, and install work.\u003c\/small\u003e\u003c\/label\u003e\u003cdiv class=\"fml-capex-money\"\u003e\n\u003cspan\u003e$\u003c\/span\u003e\u003cinput data-capex-field=\"buildout_cost\" data-capex-kind=\"money\" data-capex-label=\"Build-Out \u0026amp; Fixtures\" data-capex-note=\"Shell fit-out, counters, fixtures, and install work.\" data-lean=\"16000\" data-base=\"20000\" data-full=\"24000\" name=\"buildout_cost\" type=\"text\" inputmode=\"numeric\" value=\"20,000\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-row\"\u003e\n\u003clabel class=\"fml-capex-label\"\u003e\u003cspan\u003eCooking Equipment Package\u003c\/span\u003e\u003csmall\u003eMain kitchen cooking gear and related install work.\u003c\/small\u003e\u003c\/label\u003e\u003cdiv class=\"fml-capex-money\"\u003e\n\u003cspan\u003e$\u003c\/span\u003e\u003cinput data-capex-field=\"equipment_cost\" data-capex-kind=\"money\" data-capex-label=\"Cooking Equipment Package\" data-capex-note=\"Main kitchen cooking gear and related install work.\" data-lean=\"20000\" data-base=\"25000\" data-full=\"30000\" name=\"equipment_cost\" type=\"text\" inputmode=\"numeric\" value=\"25,000\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-row\"\u003e\n\u003clabel class=\"fml-capex-label\"\u003e\u003cspan\u003eRefrigeration Units\u003c\/span\u003e\u003csmall\u003eCold storage and cooling units for food holding.\u003c\/small\u003e\u003c\/label\u003e\u003cdiv class=\"fml-capex-money\"\u003e\n\u003cspan\u003e$\u003c\/span\u003e\u003cinput data-capex-field=\"refrigeration_cost\" data-capex-kind=\"money\" data-capex-label=\"Refrigeration Units\" data-capex-note=\"Cold storage and cooling units for food holding.\" data-lean=\"6500\" data-base=\"8000\" data-full=\"9500\" name=\"refrigeration_cost\" type=\"text\" inputmode=\"numeric\" value=\"8,000\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-row\"\u003e\n\u003clabel class=\"fml-capex-label\"\u003e\u003cspan\u003ePOS Hardware \u0026amp; Setup\u003c\/span\u003e\u003csmall\u003ePoint of sale hardware, setup, and basic checkout tech.\u003c\/small\u003e\u003c\/label\u003e\u003cdiv class=\"fml-capex-money\"\u003e\n\u003cspan\u003e$\u003c\/span\u003e\u003cinput data-capex-field=\"technology_cost\" data-capex-kind=\"money\" data-capex-label=\"POS Hardware \u0026amp; Setup\" data-capex-note=\"Point of sale hardware, setup, and basic checkout tech.\" data-lean=\"2500\" data-base=\"3000\" data-full=\"4000\" name=\"technology_cost\" type=\"text\" inputmode=\"numeric\" value=\"3,000\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-row\"\u003e\n\u003clabel class=\"fml-capex-label\"\u003e\u003cspan\u003eExterior Signage, Security \u0026amp; Ventilation\u003c\/span\u003e\u003csmall\u003eExterior sign, security system, and ventilation system.\u003c\/small\u003e\u003c\/label\u003e\u003cdiv class=\"fml-capex-money\"\u003e\n\u003cspan\u003e$\u003c\/span\u003e\u003cinput data-capex-field=\"exterior_cost\" data-capex-kind=\"money\" data-capex-label=\"Exterior Signage, Security \u0026amp; Ventilation\" data-capex-note=\"Exterior sign, security system, and ventilation system.\" data-lean=\"8000\" data-base=\"10000\" data-full=\"12500\" name=\"exterior_cost\" type=\"text\" inputmode=\"numeric\" value=\"10,000\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-row\"\u003e\n\u003clabel class=\"fml-capex-label\"\u003e\u003cspan\u003eContingency Reserve\u003c\/span\u003e\u003csmall\u003eCovers price swings, small overruns, and install changes.\u003c\/small\u003e\u003c\/label\u003e\u003cdiv class=\"fml-capex-percent\"\u003e\n\u003cinput data-capex-field=\"contingency\" data-capex-kind=\"percent\" name=\"contingency\" type=\"range\" min=\"0\" max=\"20\" step=\"1\" data-lean=\"5\" data-base=\"10\" data-full=\"15\" value=\"10\"\u003e\u003coutput data-capex-output=\"contingencyValue\"\u003e10%\u003c\/output\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/form\u003e\n\u003caside class=\"fml-capex-results\" aria-live=\"polite\"\u003e\u003cspan class=\"fml-capex-tag\"\u003eCAPEX estimate\u003c\/span\u003e\u003cdiv class=\"fml-capex-total\"\u003e\n\u003cspan\u003eTotal startup CAPEX\u003c\/span\u003e\u003cstrong data-capex-output=\"totalCapex\"\u003e$72,600\u003c\/strong\u003e\n\u003c\/div\u003e\n\u003cdl class=\"fml-capex-result-list\"\u003e\n\u003cdiv\u003e\n\u003cdt\u003eSubtotal before contingency\u003c\/dt\u003e\n\u003cdd data-capex-output=\"subtotal\"\u003e$66,000\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdt\u003eContingency amount\u003c\/dt\u003e\n\u003cdd data-capex-output=\"contingencyAmount\"\u003e$6,600\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdt\u003eLargest cost driver\u003c\/dt\u003e\n\u003cdd data-capex-output=\"largestDriver\"\u003eCooking Equipment Package\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003c\/dl\u003e\n\u003cdiv class=\"fml-capex-chart\" aria-label=\"CAPEX cost category breakdown\"\u003e\n\u003cdiv class=\"fml-capex-bar-row\"\u003e\n\u003cspan\u003eBuildout\u003c\/span\u003e\u003cdiv\u003e\u003ci data-capex-bar=\"buildout_cost\" style=\"--fml-capex-share: 30%;\"\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cb data-capex-share=\"buildout_cost\"\u003e30%\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-bar-row\"\u003e\n\u003cspan\u003eEquipment\u003c\/span\u003e\u003cdiv\u003e\u003ci data-capex-bar=\"equipment_cost\" style=\"--fml-capex-share: 38%;\"\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cb data-capex-share=\"equipment_cost\"\u003e38%\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-bar-row\"\u003e\n\u003cspan\u003eRefrigeration\u003c\/span\u003e\u003cdiv\u003e\u003ci data-capex-bar=\"refrigeration_cost\" style=\"--fml-capex-share: 12%;\"\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cb data-capex-share=\"refrigeration_cost\"\u003e12%\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-bar-row\"\u003e\n\u003cspan\u003eTechnology\u003c\/span\u003e\u003cdiv\u003e\u003ci data-capex-bar=\"technology_cost\" style=\"--fml-capex-share: 5%;\"\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cb data-capex-share=\"technology_cost\"\u003e5%\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-bar-row\"\u003e\n\u003cspan\u003eExterior\u003c\/span\u003e\u003cdiv\u003e\u003ci data-capex-bar=\"exterior_cost\" style=\"--fml-capex-share: 15%;\"\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cb data-capex-share=\"exterior_cost\"\u003e15%\u003c\/b\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cbutton class=\"fml-capex-export\" type=\"button\" data-capex-export\u003eEXPORT XLSX\u003c\/button\u003e\u003c\/aside\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-note\"\u003e\n\u003cspan class=\"fml-capex-note-icon\" aria-hidden=\"true\"\u003e!\u003c\/span\u003e\u003cp\u003e\u003cstrong\u003eWhat's excluded\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e\u003cbr\u003e\u003cdiv class=\"container_new_design_blog\"\u003e\n\n\u003cdiv class=\"text-section_blog text-2_new_design_blog\"\u003e\n\n\u003cdiv class=\"line_top_blog\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\n\u003ch3\u003e\u003cspan style=\"color: #126CFF;\"\u003eWhat should the All-Day Restaurant model show?\u003c\/span\u003e\u003c\/h3\u003e\n\n\u003cp\u003eThis \u003ca href=\"\/products\/all-day-bar-restaurant-financial-model\"\u003eAll-Day Restaurant Financial Model Template\u003c\/a\u003e screenshot shows startup costs and CAPEX, plus launch timing. Open it and review the assumptions.\u003c\/p\u003e\n\n\u003ch4\u003eFinancial model screenshot highlights\u003c\/h4\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eSources and uses\u003c\/li\u003e\n\u003cli\u003eMonth 1–60\u003c\/li\u003e\n\u003cli\u003eDepreciation or amortization\u003c\/li\u003e\n\u003cli\u003eWorking capital and funding\u003c\/li\u003e\n\u003cli\u003e$66,000 CAPEX\u003c\/li\u003e\n\u003cli\u003e$5,000 inventory\u003c\/li\u003e\n\u003cli\u003e$3,730 fixed costs\u003c\/li\u003e\n\u003cli\u003e$172,500 payroll\u003c\/li\u003e\n\u003cli\u003e535 weekly covers\u003c\/li\u003e\n\u003cli\u003eMonth 3 break-even\u003c\/li\u003e\n\u003cli\u003e13-month payback\u003c\/li\u003e\n\u003cli\u003e$101,000 EBITDA\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"image-section_blog image-2_new_design_blog\"\u003e\n\n\u003cdiv class=\"preview-card\" data-preview-src=\"\/cdn\/shop\/files\/all-day-bar-restaurant-financial-model-capex-financialmodelslab_bdcb7b90-9193-46af-9db3-227606b981c3.webp\"\u003e\n\u003cimg class=\"preview-img\" width=\"100%\" height=\"auto\" src=\"\/cdn\/shop\/files\/all-day-bar-restaurant-financial-model-capex-financialmodelslab_bdcb7b90-9193-46af-9db3-227606b981c3.webp?width=500\" alt=\"All-Day Restaurant Financial Model capex inputs showing customizable capital expenditure items and timing, letting users set equipment, leasehold improvements and startup investments for scenario-ready projections\"\u003e\n\u003cdiv class=\"preview-overlay\"\u003e\n\u003cbutton class=\"preview-btn\" type=\"button\" style=\"align-items: center; vertical-align: middle; display: inline-flex; justify-content: center; gap: 6px; line-height: 1;\"\u003e\nPREVIEW \u003csvg fill=\"#fff\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\" focusable=\"false\" role=\"presentation\" viewbox=\"0 0 448 512\" width=\"14\"\u003e\u003cpath d=\"M416 176V86.63L246.6 256L416 425.4V336c0-8.844 7.156-16 16-16s16 7.156 16 16v128c0 8.844-7.156 16-16 16h-128c-8.844 0-16-7.156-16-16s7.156-16 16-16h89.38L224 278.6L54.63 448H144C152.8 448 160 455.2 160 464S152.8 480 144 480h-128C7.156 480 0 472.8 0 464v-128C0 327.2 7.156 320 16 320S32 327.2 32 336v89.38L201.4 256L32 86.63V176C32 184.8 24.84 192 16 192S0 184.8 0 176v-128C0 39.16 7.156 32 16 32h128C152.8 32 160 39.16 160 48S152.8 64 144 64H54.63L224 233.4L393.4 64H304C295.2 64 288 56.84 288 48S295.2 32 304 32h128C440.8 32 448 39.16 448 48v128C448 184.8 440.8 192 432 192S416 184.8 416 176z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n\u003c\/button\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c\/div\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003ch2\u003e\u003cspan style=\"color: #126CFF;\"\u003eHow should you fund an all-day restaurant startup budget?\u003c\/span\u003e\u003c\/h2\u003e\u003cbr\u003e\n\u003cp\u003eFor an All-Day Restaurant, fund the opening with a sources-and-uses plan after you price the buildout: you already have at least \u003cstrong\u003e$71,000\u003c\/strong\u003e in hard uses from \u003cstrong\u003e$66,000 CAPEX\u003c\/strong\u003e and \u003cstrong\u003e$5,000 inventory\u003c\/strong\u003e, 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 \u003cstrong\u003eMonth 1\u003c\/strong\u003e to \u003cstrong\u003eMonth 3\u003c\/strong\u003e, then test whether \u003cstrong\u003e535 weekly covers\u003c\/strong\u003e in Year 1 can carry \u003cstrong\u003e$14,375\u003c\/strong\u003e monthly payroll and \u003cstrong\u003e$3,730\u003c\/strong\u003e fixed costs, with \u003cstrong\u003eMonth 3 breakeven\u003c\/strong\u003e as the planning target, not the opening cost.\u003c\/p\u003e\n\u003cdiv class=\"container_2_clmn_row\"\u003e\n\u003cdiv class=\"card_smpl\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-intro-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eFunding sources\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eUse \u003cstrong\u003eowner cash\u003c\/strong\u003e first.\u003c\/li\u003e\n\u003cli\u003eAdd \u003cstrong\u003einvestors\u003c\/strong\u003e for the gap.\u003c\/li\u003e\n\u003cli\u003eUse \u003cstrong\u003elender proceeds\u003c\/strong\u003e next.\u003c\/li\u003e\n\u003cli\u003eAsk for \u003cstrong\u003elandlord allowances\u003c\/strong\u003e.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"card_smpl blue_card\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-colons-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eStartup uses\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eBudget \u003cstrong\u003e$66,000\u003c\/strong\u003e for CAPEX.\u003c\/li\u003e\n\u003cli\u003eReserve \u003cstrong\u003e$5,000\u003c\/strong\u003e for inventory.\u003c\/li\u003e\n\u003cli\u003eInclude permits, deposits, payroll.\u003c\/li\u003e\n\u003cli\u003eModel \u003cstrong\u003eMonth 1\u003c\/strong\u003e to \u003cstrong\u003eMonth 3\u003c\/strong\u003e ramp.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ch2\u003e\u003cspan style=\"color: #126CFF;\"\u003eWhat hidden costs should founders expect before opening?\u003c\/span\u003e\u003c\/h2\u003e\u003cbr\u003e\n\u003cp\u003eBefore 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 \u003ca href=\"\/blogs\/how-much-makes\/all-day-bar-restaurant\"\u003eHow Much Does The Owner Make From An All-Day Restaurant?\u003c\/a\u003e shows why runway matters. Also, the initial \u003cstrong\u003e$5,000\u003c\/strong\u003e inventory buy is working capital, not durable CAPEX.\u003c\/p\u003e\n\u003cdiv class=\"container_2_clmn_row\"\u003e\n\u003cdiv class=\"card_smpl blue_card\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-colons-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eOne-time launch cash\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eCover deposits and permits\u003c\/li\u003e\n\u003cli\u003ePay insurance binders upfront\u003c\/li\u003e\n\u003cli\u003eFund soft opening costs\u003c\/li\u003e\n\u003cli\u003eBudget legal and marketing\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"card_smpl\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-intro-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eOngoing monthly burn\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e$150\u003c\/strong\u003e insurance each month\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e$300\u003c\/strong\u003e accounting and bookkeeping\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e$80\u003c\/strong\u003e POS subscription\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e$400\u003c\/strong\u003e utilities, plus \u003cstrong\u003e$3,730\u003c\/strong\u003e fixed costs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ch2\u003e\u003cspan style=\"color: #126CFF;\"\u003eWhat are the biggest startup costs for an all-day restaurant?\u003c\/span\u003e\u003c\/h2\u003e\u003cbr\u003e\n\u003cp\u003eFor an All-Day Restaurant, the biggest startup costs are the \u003cstrong\u003ebuildout and fixtures\u003c\/strong\u003e at \u003cstrong\u003e$20,000\u003c\/strong\u003e, plus core kitchen gear: \u003cstrong\u003e$15,000\u003c\/strong\u003e for rotisserie and grill, \u003cstrong\u003e$10,000\u003c\/strong\u003e for kitchen equipment, \u003cstrong\u003e$8,000\u003c\/strong\u003e for refrigeration, and \u003cstrong\u003e$6,000\u003c\/strong\u003e for ventilation. That’s about \u003cstrong\u003e$59,000\u003c\/strong\u003e 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 \u003cstrong\u003esecond-generation space\u003c\/strong\u003e costs far less than a raw shell.\u003c\/p\u003e\n\u003cdiv class=\"container_2_clmn_row\"\u003e\n\u003cdiv class=\"card_smpl\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-intro-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eBig cost drivers\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eUse second-generation space when possible.\u003c\/li\u003e\n\u003cli\u003eCheck the landlord work letter first.\u003c\/li\u003e\n\u003cli\u003eMatch seating count to buildout cost.\u003c\/li\u003e\n\u003cli\u003ePlan for morning-to-night production.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"card_smpl blue_card\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-colons-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch3\u003eHidden budget traps\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eBudget for grease handling.\u003c\/li\u003e\n\u003cli\u003eCheck electrical load early.\u003c\/li\u003e\n\u003cli\u003ePrice health inspection requirements.\u003c\/li\u003e\n\u003cli\u003eAdd coffee or bar setup costs.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch2\u003e\u003cspan style=\"color: #126CFF;\"\u003eCalculate Fuding Needs\u003c\/span\u003e\u003c\/h2\u003e\n\u003csection class=\"fml-summary-static\" aria-label=\"All-Day Restaurant Startup Cost Summary\" data-locale=\"en-US\" data-currency=\"USD\" data-default-scenario=\"base\" data-export-filename=\"All-Day Restaurant Startup Cost Summary.xlsx\" data-site-name=\"Financial Models Lab\" data-site-url=\"https:\/\/financialmodelslab.com\" data-source-title=\"All-Day Restaurant Startup Cost Summary\" data-source-url=\"\"\u003e\u003cdiv class=\"fml-summary-static-card\"\u003e\n\u003cheader class=\"fml-summary-static-header\"\u003e\u003cdiv\u003e\n\u003cp class=\"fml-summary-static-eyebrow\"\u003eStartup Cost Summary\u003c\/p\u003e\n\u003cp class=\"fml-summary-static-description\"\u003eThis table summarizes startup build-out costs plus the separate operating reserve needed before breakeven.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-summary-static-actions\"\u003e\n\u003cdiv class=\"fml-summary-static-scenarios\" aria-label=\"Highlight scenario\"\u003e\n\u003cbutton class=\"fml-summary-static-scenario\" type=\"button\" data-scenario=\"low\"\u003eLow\u003c\/button\u003e\u003cbutton class=\"fml-summary-static-scenario is-active\" type=\"button\" data-scenario=\"base\"\u003eBase\u003c\/button\u003e\u003cbutton class=\"fml-summary-static-scenario\" type=\"button\" data-scenario=\"high\"\u003eHigh\u003c\/button\u003e\n\u003c\/div\u003e\n\u003cbutton class=\"fml-summary-static-export\" type=\"button\" data-summary-export\u003eEXPORT XLSX\u003c\/button\u003e\n\u003c\/div\u003e\u003c\/header\u003e\u003csection class=\"fml-summary-static-metrics\" aria-live=\"polite\"\u003e\u003cdiv class=\"fml-summary-static-metric is-primary\"\u003e\n\u003cspan\u003eHighlighted CAPEX\u003c\/span\u003e\u003cstrong data-summary-metric=\"capex\"\u003e$59,000\u003c\/strong\u003e\u003csmall data-summary-metric=\"scenario\"\u003eBase planning example\u003c\/small\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-summary-static-metric is-warning\"\u003e\n\u003cspan\u003eExcluded cash needs\u003c\/span\u003e\u003cstrong data-summary-metric=\"working\"\u003e$839,000\u003c\/strong\u003e\u003csmall\u003eOutside CAPEX total\u003c\/small\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-summary-static-metric\"\u003e\n\u003cspan\u003eFunding need\u003c\/span\u003e\u003cstrong data-summary-metric=\"funding\"\u003e$898,000\u003c\/strong\u003e\u003csmall\u003eCAPEX + excluded cash needs\u003c\/small\u003e\n\u003c\/div\u003e\u003c\/section\u003e\u003cdiv class=\"fml-summary-static-table-wrap\"\u003e\u003ctable class=\"fml-summary-static-table\"\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth scope=\"col\"\u003eCost Category\u003c\/th\u003e\n\u003cth scope=\"col\" class=\"fml-summary-static-estimate-header\" data-summary-estimate-header\u003eBase Estimate\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eMain Cost Driver\u003c\/th\u003e\n\u003cth scope=\"col\"\u003eCAPEX Calculator\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr data-summary-row data-low=\"18000\" data-base=\"20000\" data-high=\"23000\" data-capex=\"true\"\u003e\n\u003ctd\u003eBuild-out \u0026amp; Fixtures\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-estimate\" data-summary-value\u003e$20,000\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-driver\"\u003eDining space build-out scope\u003c\/td\u003e\n\u003ctd\u003e\u003cspan class=\"fml-summary-static-pill\"\u003eYes\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-summary-row data-low=\"13500\" data-base=\"15000\" data-high=\"18000\" data-capex=\"true\"\u003e\n\u003ctd\u003eRotisserie \u0026amp; Grill\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-estimate\" data-summary-value\u003e$15,000\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-driver\"\u003eCooking equipment size and spec\u003c\/td\u003e\n\u003ctd\u003e\u003cspan class=\"fml-summary-static-pill\"\u003eYes\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-summary-row data-low=\"9000\" data-base=\"10000\" data-high=\"12000\" data-capex=\"true\"\u003e\n\u003ctd\u003eKitchen Equipment\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-estimate\" data-summary-value\u003e$10,000\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-driver\"\u003eCore prep and cook line setup\u003c\/td\u003e\n\u003ctd\u003e\u003cspan class=\"fml-summary-static-pill\"\u003eYes\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-summary-row data-low=\"7200\" data-base=\"8000\" data-high=\"9600\" data-capex=\"true\"\u003e\n\u003ctd\u003eRefrigeration Units\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-estimate\" data-summary-value\u003e$8,000\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-driver\"\u003eCold storage capacity and finish\u003c\/td\u003e\n\u003ctd\u003e\u003cspan class=\"fml-summary-static-pill\"\u003eYes\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-summary-row data-low=\"5400\" data-base=\"6000\" data-high=\"7200\" data-capex=\"true\"\u003e\n\u003ctd\u003eVentilation System\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-estimate\" data-summary-value\u003e$6,000\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-driver\"\u003eKitchen exhaust and airflow needs\u003c\/td\u003e\n\u003ctd\u003e\u003cspan class=\"fml-summary-static-pill\"\u003eYes\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr class=\"is-excluded\" data-summary-row data-low=\"760000\" data-base=\"839000\" data-high=\"950000\" data-capex=\"false\"\u003e\n\u003ctd\u003eOperating Reserve\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-estimate\" data-summary-value\u003e$839,000\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-driver\"\u003eCash needed through early losses before breakeven\u003c\/td\u003e\n\u003ctd\u003e\u003cspan class=\"fml-summary-static-pill is-no\"\u003eNo\u003c\/span\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\u003c\/div\u003e\n\u003cfooter class=\"fml-summary-static-note\"\u003e\u003cspan class=\"fml-summary-static-note-icon\" aria-hidden=\"true\"\u003e!\u003c\/span\u003e\u003cp\u003e\u003cstrong\u003ePlanning note:\u003c\/strong\u003e Ranges reflect researched startup costs and excluded operating reserve needs.\u003c\/p\u003e\u003c\/footer\u003e\n\u003c\/div\u003e\u003c\/section\u003e\u003cbr\u003e\n\n\u003ch2\u003e\u003cspan style=\"color: #126CFF;\"\u003eAll-Day Restaurant Core Five Startup Costs\u003c\/span\u003e\u003c\/h2\u003e\u003cbr\u003e\u003cbr\u003e\n\u003ch3\u003e\u003cspan style=\"color: #126CFF;\"\u003eBuildout and leasehold improvements Startup Expense\u003c\/span\u003e\u003c\/h3\u003e\u003cbr\u003e\n\u003cdiv class=\"card_smpl blue_card\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-colons-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch4\u003eWhat it covers\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis budget covers the dining room, kitchen line, prep areas, restrooms, HVAC, plumbing, electrical, grease trap, ventilation, accessibility compliance, flooring, lighting, and contractor work. Use \u003cstrong\u003e$20,000\u003c\/strong\u003e for stall build-out and fixtures plus \u003cstrong\u003e$6,000\u003c\/strong\u003e for ventilation as the starting point. Raw shell space can move the budget faster than menu changes.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cdiv class=\"container_2_clmn_row\"\u003e\n\u003cdiv class=\"card_smpl_2\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-tips-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch4\u003eCost drivers\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eAsk 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 \u003cstrong\u003e535 weekly covers\u003c\/strong\u003e in Year 1; capacity drives how much build-out you actually need.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"card_smpl\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-intro-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch4\u003eTrim the scope\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eKeep 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cdiv class=\"card_smpl\"\u003e\u003cdiv class=\"double_border\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-pin-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch4\u003e\u003cspan style=\"color: #ffffff;\"\u003eCapacity fit\u003c\/span\u003e\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eUse the build-out plan to match the dining room and kitchen to Year 1 demand, not to an oversized concept. If \u003cstrong\u003e535 weekly covers\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cspan style=\"color: #126CFF;\"\u003eCommercial kitchen and service equipment Startup Expense\u003c\/span\u003e\u003c\/h3\u003e\u003cbr\u003e\n\u003cdiv class=\"card_smpl blue_card\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-colons-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch4\u003eCore line spend\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003eCommercial kitchen equipment\u003c\/strong\u003e has to match the menu, not just fill the room. For Year 1, the base line should cover a rotisserie and grill at \u003cstrong\u003e$15,000\u003c\/strong\u003e, kitchen equipment at \u003cstrong\u003e$10,000\u003c\/strong\u003e, and refrigeration at \u003cstrong\u003e$8,000\u003c\/strong\u003e, plus ovens, fryers, prep tables, dishwashing, smallwares, breakfast gear, and a coffee station.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cdiv class=\"container_2_clmn_row\"\u003e\n\u003cdiv class=\"card_smpl\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-tips-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch4\u003ePrice it by scope\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eBuild this cost from \u003cstrong\u003evendor quotes\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eQuote each major item\u003c\/li\u003e\n\u003cli\u003eSplit owned and leased\u003c\/li\u003e\n\u003cli\u003eList landlord assets first\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"card_smpl_2\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-intro-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch4\u003eFit it to demand\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eYear 1 menu mix drives the line: \u003cstrong\u003e45%\u003c\/strong\u003e wraps, \u003cstrong\u003e25%\u003c\/strong\u003e bowls, \u003cstrong\u003e10%\u003c\/strong\u003e breakfast and brunch, and \u003cstrong\u003e20%\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003ePrioritize cold prep for wraps\u003c\/li\u003e\n\u003cli\u003eKeep breakfast gear minimal\u003c\/li\u003e\n\u003cli\u003eSkip optional bar gear\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cdiv class=\"card_smpl\"\u003e\u003cdiv class=\"double_border\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-pin-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch4\u003e\u003cspan style=\"color: #ffffff;\"\u003eCut waste, not capacity\u003c\/span\u003e\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eUse the \u003cstrong\u003eminimum equipment depth\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cspan style=\"color: #126CFF;\"\u003eFurniture, fixtures, signage, and technology Startup Expense\u003c\/span\u003e\u003c\/h3\u003e\u003cbr\u003e\n\u003cdiv class=\"card_smpl blue_card\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-colons-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch4\u003eWhat it covers\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis bucket covers the dining room and front-of-house tech: tables, chairs, booths, host stand, service stations, menu boards, exterior signage, \u003cstrong\u003ePOS\u003c\/strong\u003e (point-of-sale) terminals, kitchen display systems, payment hardware, Wi-Fi, security cameras, and music systems. Use \u003cstrong\u003e$3,000\u003c\/strong\u003e for POS hardware and setup, \u003cstrong\u003e$2,500\u003c\/strong\u003e for signage, and \u003cstrong\u003e$1,500\u003c\/strong\u003e for security, then keep it separate from buildout and kitchen gear.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cdiv class=\"container_2_clmn_row\"\u003e\n\u003cdiv class=\"card_smpl_2\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-tips-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch4\u003eWhat drives cost\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"card_smpl\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-intro-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch4\u003eHow to keep it lean\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eTrim the spend by matching hardware to real traffic, not wish lists. The monthly drag starts with the \u003cstrong\u003e$80\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cdiv class=\"card_smpl\"\u003e\u003cdiv class=\"double_border\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-pin-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch4\u003e\u003cspan style=\"color: #ffffff;\"\u003eBudget test\u003c\/span\u003e\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eBudget 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.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cspan style=\"color: #126CFF;\"\u003ePermits, licenses, insurance, and professional fees Startup Expense\u003c\/span\u003e\u003c\/h3\u003e\u003cbr\u003e\n\u003cdiv class=\"card_smpl blue_card\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-colons-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch4\u003eKey filings\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eFor an all-day restaurant, this line item covers \u003cstrong\u003ebusiness registration\u003c\/strong\u003e, 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 \u003cstrong\u003e$150\u003c\/strong\u003e monthly insurance and \u003cstrong\u003e$300\u003c\/strong\u003e monthly bookkeeping.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cdiv class=\"container_2_clmn_row\"\u003e\n\u003cdiv class=\"card_smpl\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-tips-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch4\u003eHow to estimate\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eEstimate 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.\u003c\/p\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eCount city, county, state filings\u003c\/li\u003e\n\u003cli\u003eGet written vendor quotes\u003c\/li\u003e\n\u003cli\u003eCheck lease contingencies first\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"card_smpl_2\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-intro-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch4\u003eHow to reduce it\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eMake 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cdiv class=\"card_smpl\"\u003e\u003cdiv class=\"double_border\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-pin-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch4\u003e\u003cspan style=\"color: #ffffff;\"\u003eVerify first\u003c\/span\u003e\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eVerify every approval path before you sign the lease. If the landlord, health department, or building department needs more time, you still pay \u003cstrong\u003erent\u003c\/strong\u003e and \u003cstrong\u003epayroll\u003c\/strong\u003e while the restaurant waits to open.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cspan style=\"color: #126CFF;\"\u003ePre-opening payroll, inventory, and launch readiness Startup Expense\u003c\/span\u003e\u003c\/h3\u003e\u003cbr\u003e\n\u003cdiv class=\"card_smpl blue_card\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-colons-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch4\u003eLaunch Cash Needs\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis is \u003cstrong\u003eworking capital\u003c\/strong\u003e, 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.\u003c\/p\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cdiv class=\"container_2_clmn_row\"\u003e\n\u003cdiv class=\"card_smpl_2\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-tips-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch4\u003eWhat To Fund\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eBuild the estimate from \u003cstrong\u003e$5,000\u003c\/strong\u003e initial inventory, \u003cstrong\u003e$172,500\u003c\/strong\u003e Year 1 payroll, or about \u003cstrong\u003e$14,375\u003c\/strong\u003e per month, and Year 1 marketing at \u003cstrong\u003e30% of sales\u003c\/strong\u003e. First-month planning should also include \u003cstrong\u003e$3,730\u003c\/strong\u003e of fixed costs plus payroll, because the demand ramp is not proven yet.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"card_smpl\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-intro-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch4\u003eHow To Control It\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eKeep 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003cdiv class=\"card_smpl\"\u003e\u003cdiv class=\"double_border\"\u003e\n\u003cdiv class=\"card_smpl_header\"\u003e\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-pin-icon.svg\" alt=\"Icon\" class=\"icon_how_to_use\"\u003e\u003ch4\u003e\u003cspan style=\"color: #ffffff;\"\u003eMonth-One Cushion\u003c\/span\u003e\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003ePlan to carry enough cash for \u003cstrong\u003e$3,730\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch2\u003e\u003cspan style=\"color: #126CFF;\"\u003eCompare 3 Startup Cost Scenarios\u003c\/span\u003e\u003c\/h2\u003e\n\u003csection class=\"fml-scenario-table\" aria-label=\"All-Day Restaurant Startup Cost Scenarios\" data-site-name=\"Financial Models Lab\" data-site-url=\"https:\/\/financialmodelslab.com\" data-source-title=\"All-Day Restaurant Startup Cost Scenarios\" data-note-label=\"Planning note\" data-note-text=\"These ranges are researched planning assumptions, not exact quotes, so use them to size launch cash and compare setup paths.\"\u003e\u003cdiv class=\"fml-scenario-table-card\"\u003e\n\u003cheader class=\"fml-scenario-table-hea\nder\"\u003e\u003cdiv\u003e\n\u003cp class=\"fml-scenario-table-eyebrow\"\u003eStartup cost scenarios\u003c\/p\u003e\n\u003cp class=\"fml-scenario-table-description\"\u003eA 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.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-scenario-table-actions\"\u003e\u003cbutton class=\"fml-scenario-table-export\" type=\"button\" data-scenario-export\u003eEXPORT XLSX\u003c\/button\u003e\u003c\/div\u003e\u003c\/header\u003e\u003cdiv class=\"fml-scenario-table-wrap\"\u003e\u003ctable class=\"fml-scenario-table-grid\"\u003e\n\u003ccaption\u003eLean, Base, and Full launch cost comparison\u003c\/caption\u003e\n\u003cthead\u003e\u003ctr\u003e\n\u003cth class=\"fml-scenario-table-stub\" scope=\"col\" data-export-value=\"Scenario\"\u003eScenario\u003c\/th\u003e\n\u003cth class=\"fml-scenario-table-column\" scope=\"col\" data-export-value=\"Lean Launch\"\u003e\n\u003cspan class=\"fml-scenario-column-title\"\u003eLean Launch\u003c\/span\u003e\u003cspan class=\"fml-scenario-badge is-soft\"\u003eBest for test location\u003c\/span\u003e\n\u003c\/th\u003e\n\u003cth class=\"fml-scenario-table-column\" scope=\"col\" data-export-value=\"Base Launch\"\u003e\n\u003cspan class=\"fml-scenario-column-title\"\u003eBase Launch\u003c\/span\u003e\u003cspan class=\"fml-scenario-badge is-soft\"\u003eBest for standard launch\u003c\/span\u003e\n\u003c\/th\u003e\n\u003cth class=\"fml-scenario-table-column\" scope=\"col\" data-export-value=\"Full Launch\"\u003e\n\u003cspan class=\"fml-scenario-column-title\"\u003eFull Launch\u003c\/span\u003e\u003cspan class=\"fml-scenario-badge is-warning\"\u003eBest for full-service complexity\u003c\/span\u003e\n\u003c\/th\u003e\n\u003c\/tr\u003e\u003c\/thead\u003e\n\u003ctbody\u003e\n\u003ctr data-scenario-row\u003e\n\u003cth class=\"fml-scenario-row-heading\" scope=\"row\" data-export-value=\"Launch model\"\u003e\u003cspan class=\"fml-scenario-row-heading-inner\"\u003e\u003cspan class=\"fml-scenario-row-icon is-launch\" aria-hidden=\"true\"\u003e\u003cimg class=\"fml-scenario-row-icon-img\" src=\"\/cdn\/shop\/files\/scenario-launch-model.svg\" alt=\"\" loading=\"lazy\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"fml-scenario-row-title\"\u003eLaunch model\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd data-export-value=\"A compact second-generation stall keeps the launch small and fast.\"\u003eA compact second-generation stall keeps the launch small and fast.\u003c\/td\u003e\n\u003ctd data-export-value=\"A standard launch matches the model's researched direct startup spend.\"\u003eA standard launch matches the model's researched direct startup spend.\u003c\/td\u003e\n\u003ctd data-export-value=\"A larger launch adds broader seating, deeper breakfast-lunch-dinner production, and a drink program.\"\u003eA larger launch adds broader seating, deeper breakfast-lunch-dinner production, and a drink program.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-scenario-row\u003e\n\u003cth class=\"fml-scenario-row-heading\" scope=\"row\" data-export-value=\"Typical setup\"\u003e\u003cspan class=\"fml-scenario-row-heading-inner\"\u003e\u003cspan class=\"fml-scenario-row-icon is-setup\" aria-hidden=\"true\"\u003e\u003cimg class=\"fml-scenario-row-icon-img\" src=\"\/cdn\/shop\/files\/scenario-typical-setup.svg\" alt=\"\" loading=\"lazy\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"fml-scenario-row-title\"\u003eTypical setup\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd data-export-value=\"Use lighter seating, a limited equipment set, and a short working capital runway.\"\u003eUse lighter seating, a limited equipment set, and a short working capital runway.\u003c\/td\u003e\n\u003ctd data-export-value=\"Plan on the core kitchen build-out, listed equipment, and initial inventory already in the model.\"\u003ePlan on the core kitchen build-out, listed equipment, and initial inventory already in the model.\u003c\/td\u003e\n\u003ctd data-export-value=\"Plan for more refrigeration, more equipment depth, and a longer opening runway.\"\u003ePlan for more refrigeration, more equipment depth, and a longer opening runway.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-scenario-row\u003e\n\u003cth class=\"fml-scenario-row-heading\" scope=\"row\" data-export-value=\"Cost drivers\"\u003e\u003cspan class=\"fml-scenario-row-heading-inner\"\u003e\u003cspan class=\"fml-scenario-row-icon is-drivers\" aria-hidden=\"true\"\u003e\u003cimg class=\"fml-scenario-row-icon-img\" src=\"\/cdn\/shop\/files\/scenario-cost-drivers.svg\" alt=\"\" loading=\"lazy\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"fml-scenario-row-title\"\u003eCost drivers\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd data-export-value=\"Compact build-out; lighter seating; smaller equipment set; shorter runway\"\u003e\u003cul class=\"fml-scenario-list\"\u003e\n\u003cli\u003eCompact build-out\u003c\/li\u003e\n\u003cli\u003elighter seating\u003c\/li\u003e\n\u003cli\u003esmaller equipment set\u003c\/li\u003e\n\u003cli\u003eshorter runway\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/td\u003e\n\u003ctd data-export-value=\"Core kitchen build-out; listed equipment set; initial inventory; opening setup\"\u003e\u003cul class=\"fml-scenario-list\"\u003e\n\u003cli\u003eCore kitchen build-out\u003c\/li\u003e\n\u003cli\u003elisted equipment set\u003c\/li\u003e\n\u003cli\u003einitial inventory\u003c\/li\u003e\n\u003cli\u003eopening setup\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/td\u003e\n\u003ctd data-export-value=\"Larger dining area; more refrigeration; drink program equipment; extra deposits; longer runway\"\u003e\u003cul class=\"fml-scenario-list\"\u003e\n\u003cli\u003eLarger dining area\u003c\/li\u003e\n\u003cli\u003emore refrigeration\u003c\/li\u003e\n\u003cli\u003edrink program equipment\u003c\/li\u003e\n\u003cli\u003eextra deposits\u003c\/li\u003e\n\u003cli\u003elonger runway\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-scenario-row\u003e\n\u003cth class=\"fml-scenario-row-heading\" scope=\"row\" data-export-value=\"Planning range\"\u003e\u003cspan class=\"fml-scenario-row-heading-inner\"\u003e\u003cspan class=\"fml-scenario-row-icon is-range\" aria-hidden=\"true\"\u003e\u003cimg class=\"fml-scenario-row-icon-img\" src=\"\/cdn\/shop\/files\/scenario-planning-range.svg\" alt=\"\" loading=\"lazy\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"fml-scenario-row-title\"\u003ePlanning range\u003c\/span\u003e\u003cspan class=\"fml-scenario-row-subtitle\"\u003eCAPEX only\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd data-export-value=\"$45,000 - $60,000\"\u003e\n\u003cstrong class=\"fml-scenario-range\"\u003e$45,000 - $60,000\u003c\/strong\u003e\u003cspan class=\"fml-scenario-badge is-soft\"\u003eLow entry spend\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd data-export-value=\"$71,000\"\u003e\n\u003cstrong class=\"fml-scenario-range\"\u003e$71,000\u003c\/strong\u003e\u003cspan class=\"fml-scenario-badge is-soft\"\u003eModel anchor\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd data-export-value=\"$100,000 - $150,000\"\u003e\n\u003cstrong class=\"fml-scenario-range\"\u003e$100,000 - $150,000\u003c\/strong\u003e\u003cspan class=\"fml-scenario-badge is-warning\"\u003eHigher cash need\u003c\/span\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr data-scenario-row\u003e\n\u003cth class=\"fml-scenario-row-heading\" scope=\"row\" data-export-value=\"Best fit\"\u003e\u003cspan class=\"fml-scenario-row-heading-inner\"\u003e\u003cspan class=\"fml-scenario-row-icon is-fit\" aria-hidden=\"true\"\u003e\u003cimg class=\"fml-scenario-row-icon-img\" src=\"\/cdn\/shop\/files\/scenario-best-fit.svg\" alt=\"\" loading=\"lazy\"\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan class=\"fml-scenario-row-title\"\u003eBest fit\u003c\/span\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/th\u003e\n\u003ctd data-export-value=\"Best for a pilot site or a tight cash budget.\"\u003eBest for a pilot site or a tight cash budget.\u003c\/td\u003e\n\u003ctd data-export-value=\"Best for a standard launch with no major extra build-out.\"\u003eBest for a standard launch with no major extra build-out.\u003c\/td\u003e\n\u003ctd data-export-value=\"Best for operators adding seating, menu depth, and more opening cash.\"\u003eBest for operators adding seating, menu depth, and more opening cash.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\u003c\/div\u003e\n\u003cdiv class=\"fml-scenario-table-note\"\u003e\n\u003cspan class=\"fml-scenario-table-note-icon\" aria-hidden=\"true\"\u003e!\u003c\/span\u003e\u003cp\u003e\u003cstrong\u003ePlanning note:\u003c\/strong\u003e These ranges are researched planning assumptions, not exact quotes, so use them to size launch cash and compare setup paths.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"FinancialModelsLab","offers":[{"title":"Default Title","offer_id":49303713087731,"sku":"all-day-bar-restaurant-startup-costs","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0522\/6191\/2762\/files\/all-day-bar-restaurant-startup-costs.webp?v=1782675184","url":"https:\/\/financialmodelslab.com\/products\/all-day-bar-restaurant-startup-costs","provider":"Financial Models Lab","version":"1.0","type":"link"}