{"product_id":"dim-sum-restaurant-startup-costs","title":"Dim Sum Restaurant Startup Costs: $328K Spend And $718K Cash Need","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\u003eYou’re planning a US dim sum restaurant before the first table turns, so this page separates capital expenditures (CAPEX), pre-opening expenses, working capital, and total funding need The researched planning model shows \u003cstrong\u003e$328k\u003c\/strong\u003e in listed startup outlays and a \u003cstrong\u003e$718k\u003c\/strong\u003e minimum cash need in \u003cstrong\u003eMonth 2\u003c\/strong\u003e, with breakeven modeled in \u003cstrong\u003eMonth 3\u003c\/strong\u003e These are planning benchmarks, not vendor quotes, franchise disclosures, or financing guarantees\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=\"Dim Sum 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=\"Dim Sum Restaurant Startup CAPEX Calculator\" data-note-title=\"CAPEX only\" data-note-text=\"Excludes initial inventory, payroll runway, rent deposits, debt service, working capital, permits, marketing, insurance premiums, taxes, and other operating costs. Use this for capitalized startup assets only.\"\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\"\u003eEstimates capitalized startup assets for opening a dim sum restaurant, not operating cash or reserves.\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\u003eKitchen Equipment\u003c\/span\u003e\u003csmall\u003eSteamers, wok line, refrigeration, prep tables, 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=\"kitchen_equipment\" data-capex-kind=\"money\" data-capex-label=\"Kitchen Equipment\" data-capex-note=\"Steamers, wok line, refrigeration, prep tables, and install work.\" data-lean=\"100000\" data-base=\"120000\" data-full=\"145000\" name=\"kitchen_equipment\" type=\"text\" inputmode=\"numeric\" value=\"120,000\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-row\"\u003e\n\u003clabel class=\"fml-capex-label\"\u003e\u003cspan\u003eLeasehold Improvements\u003c\/span\u003e\u003csmall\u003eBuild-out, finishes, and front-of-house fit-out tied to the space.\u003c\/small\u003e\u003c\/label\u003e\u003cdiv class=\"fml-capex-money\"\u003e\n\u003cspan\u003e$\u003c\/span\u003e\u003cinput data-capex-field=\"leasehold_improvements\" data-capex-kind=\"money\" data-capex-label=\"Leasehold Improvements\" data-capex-note=\"Build-out, finishes, and front-of-house fit-out tied to the space.\" data-lean=\"70000\" data-base=\"80000\" data-full=\"95000\" name=\"leasehold_improvements\" type=\"text\" inputmode=\"numeric\" value=\"80,000\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-row\"\u003e\n\u003clabel class=\"fml-capex-label\"\u003e\u003cspan\u003eDining Area Furnishings\u003c\/span\u003e\u003csmall\u003eTables, chairs, and other guest seating and service pieces.\u003c\/small\u003e\u003c\/label\u003e\u003cdiv class=\"fml-capex-money\"\u003e\n\u003cspan\u003e$\u003c\/span\u003e\u003cinput data-capex-field=\"dining_area_furnishings\" data-capex-kind=\"money\" data-capex-label=\"Dining Area Furnishings\" data-capex-note=\"Tables, chairs, and other guest seating and service pieces.\" data-lean=\"40000\" data-base=\"50000\" data-full=\"65000\" name=\"dining_area_furnishings\" type=\"text\" inputmode=\"numeric\" value=\"50,000\"\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, Signage, and Office Setup\u003c\/span\u003e\u003csmall\u003ePOS hardware, exterior signage, office equipment, and setup work.\u003c\/small\u003e\u003c\/label\u003e\u003cdiv class=\"fml-capex-money\"\u003e\n\u003cspan\u003e$\u003c\/span\u003e\u003cinput data-capex-field=\"pos_signage_office_setup\" data-capex-kind=\"money\" data-capex-label=\"POS, Signage, and Office Setup\" data-capex-note=\"POS hardware, exterior signage, office equipment, and setup work.\" data-lean=\"28000\" data-base=\"33000\" data-full=\"42000\" name=\"pos_signage_office_setup\" type=\"text\" inputmode=\"numeric\" value=\"33,000\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-row\"\u003e\n\u003clabel class=\"fml-capex-label\"\u003e\u003cspan\u003eWebsite \u0026amp; App Development\u003c\/span\u003e\u003csmall\u003eOrdering site, app setup, and launch-ready digital build.\u003c\/small\u003e\u003c\/label\u003e\u003cdiv class=\"fml-capex-money\"\u003e\n\u003cspan\u003e$\u003c\/span\u003e\u003cinput data-capex-field=\"website_app_development\" data-capex-kind=\"money\" data-capex-label=\"Website \u0026amp; App Development\" data-capex-note=\"Ordering site, app setup, and launch-ready digital build.\" data-lean=\"20000\" data-base=\"25000\" data-full=\"32000\" name=\"website_app_development\" 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\u003eContingency Reserve\u003c\/span\u003e\u003csmall\u003eCovers price swings, setup overruns, and small scope gaps.\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=\"5\" max=\"20\" step=\"1\" data-lean=\"10\" data-base=\"12\" data-full=\"15\" value=\"12\"\u003e\u003coutput data-capex-output=\"contingencyValue\"\u003e12%\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 output\u003c\/span\u003e\u003cdiv class=\"fml-capex-total\"\u003e\n\u003cspan\u003eTotal startup CAPEX\u003c\/span\u003e\u003cstrong data-capex-output=\"totalCapex\"\u003e$344,960\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$308,000\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdt\u003eContingency amount\u003c\/dt\u003e\n\u003cdd data-capex-output=\"contingencyAmount\"\u003e$36,960\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdt\u003eLargest cost driver\u003c\/dt\u003e\n\u003cdd data-capex-output=\"largestDriver\"\u003eKitchen Equipment\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\u003eKitchen\u003c\/span\u003e\u003cdiv\u003e\u003ci data-capex-bar=\"kitchen_equipment\" style=\"--fml-capex-share: 39%;\"\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cb data-capex-share=\"kitchen_equipment\"\u003e39%\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-bar-row\"\u003e\n\u003cspan\u003eBuild-out\u003c\/span\u003e\u003cdiv\u003e\u003ci data-capex-bar=\"leasehold_improvements\" style=\"--fml-capex-share: 26%;\"\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cb data-capex-share=\"leasehold_improvements\"\u003e26%\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-bar-row\"\u003e\n\u003cspan\u003eFurnishings\u003c\/span\u003e\u003cdiv\u003e\u003ci data-capex-bar=\"dining_area_furnishings\" style=\"--fml-capex-share: 16%;\"\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cb data-capex-share=\"dining_area_furnishings\"\u003e16%\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-bar-row\"\u003e\n\u003cspan\u003eSystems\u003c\/span\u003e\u003cdiv\u003e\u003ci data-capex-bar=\"pos_signage_office_setup\" style=\"--fml-capex-share: 11%;\"\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cb data-capex-share=\"pos_signage_office_setup\"\u003e11%\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-bar-row\"\u003e\n\u003cspan\u003eDigital\u003c\/span\u003e\u003cdiv\u003e\u003ci data-capex-bar=\"website_app_development\" style=\"--fml-capex-share: 8%;\"\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cb data-capex-share=\"website_app_development\"\u003e8%\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\u003eCAPEX only\u003c\/strong\u003e Excludes initial inventory, payroll runway, rent deposits, debt service, working capital, permits, marketing, insurance premiums, taxes, and other operating costs. Use this for capitalized startup assets only.\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 does the CAPEX screenshot show?\u003c\/span\u003e\u003c\/h3\u003e\n\n\u003cp\u003eThis tab lists \u003cstrong\u003eCAPEX\u003c\/strong\u003e and startup costs in the \u003ca href=\"\/products\/dim-sum-restaurant-financial-model\"\u003eDim Sum Restaurant Financial Model Template\u003c\/a\u003e; review timing and depreciation.\u003c\/p\u003e\n\n\u003ch4\u003eKey screenshot highlights\u003c\/h4\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003e120k kitchen equipment\u003c\/li\u003e\n\u003cli\u003e80k leasehold improvements\u003c\/li\u003e\n\u003cli\u003e50k furnishings, 15k POS\u003c\/li\u003e\n\u003cli\u003e20k inventory and reserves\u003c\/li\u003e\n\u003cli\u003eMonth 1 to 7 launch\u003c\/li\u003e\n\u003cli\u003e718k cash, 14-month payback\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\/dim-sum-restaurant-financial-model-capex-financialmodelslab_c8311259-3514-412d-ab7c-727f504219cd.webp\"\u003e\n\u003cimg class=\"preview-img\" width=\"100%\" height=\"auto\" src=\"\/cdn\/shop\/files\/dim-sum-restaurant-financial-model-capex-financialmodelslab_c8311259-3514-412d-ab7c-727f504219cd.webp?width=500\" alt=\"Dim Sum Restaurant Financial Model capex inputs showing startup and ongoing capital expenditure assumptions, letting users customize equipment, leaseholds, fit-out and investment timing; fully customizable for scenario planning\"\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 much funding do I need for a dim sum restaurant?\u003c\/span\u003e\u003c\/h2\u003e\u003cbr\u003e\n\u003cp\u003eFor a \u003cstrong\u003eDim Sum Restaurant\u003c\/strong\u003e, plan on at least \u003cstrong\u003e$718k\u003c\/strong\u003e of cash by Month 2, not just the \u003cstrong\u003e$328k\u003c\/strong\u003e startup outlays. Here’s the quick math: backers will want uses of funds, opening timeline, CAPEX schedule, launch costs, monthly burn, break-even assumptions, and contingency tied to that cash need. The model also points to \u003cstrong\u003ebreakeven in Month 3\u003c\/strong\u003e, \u003cstrong\u003e14 months\u003c\/strong\u003e to payback, \u003cstrong\u003e$386k\u003c\/strong\u003e in Year 1 EBITDA, and \u003cstrong\u003e58% ROE\u003c\/strong\u003e.\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 anchor\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e$718k\u003c\/strong\u003e cash need by Month 2\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e$328k\u003c\/strong\u003e startup outlays alone\u003c\/li\u003e\n\u003cli\u003eInclude uses of funds\u003c\/li\u003e\n\u003cli\u003eShow opening timeline\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\u003eModel outputs\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eBreakeven\u003c\/strong\u003e in Month 3\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e14 months\u003c\/strong\u003e to payback\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e$386k\u003c\/strong\u003e Year 1 EBITDA\u003c\/li\u003e\n\u003cli\u003e\u003cstrong\u003e58% ROE\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ch2\u003e\u003cspan style=\"color: #126CFF;\"\u003eHow much does it cost to open a dim sum restaurant?\u003c\/span\u003e\u003c\/h2\u003e\u003cbr\u003e\n\u003cp\u003eOpening a Dim Sum Restaurant takes about \u003cstrong\u003e$718k\u003c\/strong\u003e in total funding at the Month 2 cash low point, not just the \u003cstrong\u003e$328k\u003c\/strong\u003e listed startup outlays; track performance with \u003ca href=\"\/blogs\/kpi-metrics\/dim-sum-restaurant\"\u003eWhat Is The Most Critical Metric To Measure The Success Of Dim Sum Restaurant?\u003c\/a\u003e once doors open. Here’s the quick math: \u003cstrong\u003e$308k\u003c\/strong\u003e is CAPEX-style spend, meaning buildout and equipment, plus \u003cstrong\u003e$20k\u003c\/strong\u003e inventory, while the roughly \u003cstrong\u003e$390k\u003c\/strong\u003e gap covers working capital and non-CAPEX needs.\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\u003eFunding Math\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eCAPEX-style spend: \u003cstrong\u003e$308k\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eOpening inventory: \u003cstrong\u003e$20k\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eListed startup outlays: \u003cstrong\u003e$328k\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eMinimum Month 2 cash need: \u003cstrong\u003e$718k\u003c\/strong\u003e\n\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\u003eOperating Context\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eWorking-capital gap: \u003cstrong\u003eabout $390k\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eMidweek AOV: \u003cstrong\u003e$18\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eWeekend AOV: \u003cstrong\u003e$25\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eModeled breakeven: \u003cstrong\u003eMonth 3\u003c\/strong\u003e\n\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 of opening a dim sum restaurant should I plan for?\u003c\/span\u003e\u003c\/h2\u003e\u003cbr\u003e\n\u003cp\u003eIf you’re opening a \u003cstrong\u003eDim Sum Restaurant\u003c\/strong\u003e, the hidden cash burn is usually the pre-opening stack: \u003cstrong\u003e$20k\u003c\/strong\u003e for initial inventory, plus lease and utility deposits, permit delays, health inspection readiness, hiring and training, recipe testing, uniforms, opening supplies, smallwares, insurance binders, legal review, accounting setup, and local marketing; see \u003ca href=\"\/blogs\/how-much-makes\/dim-sum-restaurant\"\u003eHow Much Does The Owner Of Dim Sum Restaurant Typically Make?\u003c\/a\u003e for the revenue side. Separate those from CAPEX, because these costs hit cash before day one and can’t be treated like normal build-out spend.\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\u003ePre-opening cash traps\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e$20k\u003c\/strong\u003e initial inventory stock\u003c\/li\u003e\n\u003cli\u003eLease and utility deposits if required\u003c\/li\u003e\n\u003cli\u003ePermits and health inspection delays\u003c\/li\u003e\n\u003cli\u003eTraining, uniforms, and opening supplies\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\u003eMonthly burn to plan for\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e$117k\u003c\/strong\u003e monthly fixed overhead before wages\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e$292k\u003c\/strong\u003e monthly Year 1 payroll run-rate\u003c\/li\u003e\n\u003cli\u003eInsurance, accounting, and legal setup\u003c\/li\u003e\n\u003cli\u003eThese needs help explain the \u003cstrong\u003e$718k\u003c\/strong\u003e minimum cash requirement\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=\"Dim Sum Restaurant Startup Cost Summary\" data-locale=\"en-US\" data-currency=\"USD\" data-default-scenario=\"base\" data-export-filename=\"Dim Sum Restaurant Startup Cost Summary.xlsx\" data-site-name=\"Financial Models Lab\" data-site-url=\"https:\/\/financialmodelslab.com\" data-source-title=\"Dim Sum 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\"\u003eStartup cost summary for a dim sum restaurant, showing researched buildout costs and the separate opening cash reserve.\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$295,000\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$718,000\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$1,013,000\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=\"108000\" data-base=\"120000\" data-high=\"132000\" data-capex=\"true\"\u003e\n\u003ctd\u003eKitchen Equipment\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-estimate\" data-summary-value\u003e$120,000\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-driver\"\u003eMain kitchen buildout and cooking stations\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=\"72000\" data-base=\"80000\" data-high=\"88000\" data-capex=\"true\"\u003e\n\u003ctd\u003eLeasehold Improvements\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-estimate\" data-summary-value\u003e$80,000\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-driver\"\u003eLease fit-out and tenant improvements\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=\"45000\" data-base=\"50000\" data-high=\"55000\" data-capex=\"true\"\u003e\n\u003ctd\u003eDining Area Furnishings\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-estimate\" data-summary-value\u003e$50,000\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-driver\"\u003eTables, chairs, and dining room 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=\"22500\" data-base=\"25000\" data-high=\"27500\" data-capex=\"true\"\u003e\n\u003ctd\u003eWebsite \u0026amp; App Development\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-estimate\" data-summary-value\u003e$25,000\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-driver\"\u003eOrdering site, app, and setup build\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=\"18000\" data-base=\"20000\" data-high=\"22000\" data-capex=\"true\"\u003e\n\u003ctd\u003eInitial Inventory Stock\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\"\u003eOpening stock for launch menu and drinks\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=\"650000\" data-base=\"718000\" data-high=\"790000\" data-capex=\"false\"\u003e\n\u003ctd\u003eOpening Cash Reserve\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-estimate\" data-summary-value\u003e$718,000\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-driver\"\u003eCash runway before breakeven; excludes debt service, taxes, and owner salary\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 assumptions and exclude debt service, taxes, owner pay, and contingency.\u003c\/p\u003e\u003c\/footer\u003e\n\u003c\/div\u003e\u003c\/section\u003e\u003cbr\u003e\n\n\u003ch2\u003e\u003cspan style=\"color: #126CFF;\"\u003eDim Sum Restaurant Core Five Startup Costs\u003c\/span\u003e\u003c\/h2\u003e\u003cbr\u003e\u003cbr\u003e\n\u003ch3\u003e\u003cspan style=\"color: #126CFF;\"\u003eLeasehold Improvements and Kitchen Buildout 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\u003eBuildout Base\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eA researched \u003cstrong\u003e$80k\u003c\/strong\u003e leasehold-improvement base covers the dining layout, kitchen line, steam area, prep space, hood and ventilation, grease management, plumbing, electrical upgrades, fire suppression, flooring, walls, drains, and code compliance. Treat it as \u003cstrong\u003eCAPEX\u003c\/strong\u003e in startup, not monthly spend. The real number moves with square footage, local code, and whether the site is a second-generation restaurant.\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\u003eCost Drivers\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis budget shifts fast with landlord allowance, utility capacity, and inspection scope. A space with a usable hood, drains, gas, and power can stay near the base; a shell space can run higher quickly. Ask for itemized quotes on demo, \u003cstrong\u003eMEP\u003c\/strong\u003e work, and permit fees so hard costs and soft costs stay separate.\u003c\/p\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eWhat square footage is included?\u003c\/li\u003e\n\u003cli\u003eWhat code upgrades are required?\u003c\/li\u003e\n\u003cli\u003eWhat equipment is already in place?\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\u003ch4\u003eBid Questions\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eUse contractor bids to pin down three inputs: \u003cstrong\u003esquare footage\u003c\/strong\u003e, \u003cstrong\u003elocal code\u003c\/strong\u003e, and existing kitchen condition. Ask what the landlord allowance covers, what utility upgrades are needed, and what health, fire, and occupancy inspections must pass before opening. That keeps the estimate tied to real work, not guesswork.\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;\"\u003eEstimate Inputs\u003c\/span\u003e\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eFor a tighter number, collect the \u003cstrong\u003elease plan\u003c\/strong\u003e, hood spec, plumbing and electrical load, grease trap needs, fire suppression scope, and inspection list. If the space is a second-generation restaurant, ask which systems can stay and which must be replaced. That gap often decides whether the buildout lands near \u003cstrong\u003e$80k\u003c\/strong\u003e or moves well above it.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cspan style=\"color: #126CFF;\"\u003eDim Sum Kitchen 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\u003eBudget Base\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e$120k\u003c\/strong\u003e covers steamers, wok ranges, refrigeration, freezers, prep tables, mixers, dough sheeters if used, holding cabinets, dishwashing, food-safe storage, smallwares, and installation. Price it with unit counts, vendor quotes, delivery, and hookup labor. The main drivers are menu width, daily covers, and whether batch prep needs both hot and cold holding.\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\u003eSteam and Chill\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eSteamers and refrigeration carry dumplings, buns, rice rolls, and small plates. Build the quote around gas, electric, water, drain, hood, and installation needs. If frozen prep is part of the plan, add freezer capacity; if fresh prep leads, shift more spend to prep tables, mixers, and safe storage.\u003c\/p\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\u003eBuy to Volume\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eKeep spend tight by buying to the menu, not to wishful volume. Don’t oversize gear before weekend peaks prove it. Used equipment can cut cash outlay, but only if it passes inspection and matches utility capacity. Online orders at \u003cstrong\u003e15%\u003c\/strong\u003e of Year 1 sales need separate holding and packaging flow.\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;\"\u003eThroughput Check\u003c\/span\u003e\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eAsk how many covers the line must handle each day, how sharp weekend spikes get, and how wide the menu really is. The kitchen has to support batch prep, food safety, and online orders without breaking cold chain or ticket times. If it can’t, the \u003cstrong\u003e$120k\u003c\/strong\u003e plan needs a reset.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cspan style=\"color: #126CFF;\"\u003eDining Room, Signage, POS, and Guest Setup 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\u003eDining Room Base\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003ePlan \u003cstrong\u003e$50k\u003c\/strong\u003e for the guest area: tables, chairs, booths, dishware, tea service items, décor, menu boards, and service stations. Size it by seat count, service style, and storage needs. \u003cstrong\u003eCounter-service\u003c\/strong\u003e stays leaner; full-service dining needs more furnishings and staging space.\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\u003ePOS Setup\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eUse \u003cstrong\u003e$15k\u003c\/strong\u003e for POS hardware and setup, including payment terminals, printers, reservation setup, and service links. Estimate it by station count, menu complexity, and whether one counter or several service points handle orders. More terminals raise cost, but keep the setup simple if the floor plan is tight.\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\u003eExterior Signage\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eSet \u003cstrong\u003e$10k\u003c\/strong\u003e as the base for exterior signage, plus any required install or electrical work. The real drivers are local code, sign size, and mounting method. Get quotes that separate fabrication, permit work, and installation so the opening budget does not miss a cost step.\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;\"\u003eCart Service Fit\u003c\/span\u003e\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eDo not overbuild \u003cstrong\u003eservice carts\u003c\/strong\u003e unless the labor plan needs them. Cart cost should track seating count, table service flow, and whether the room is casual counter-service, full-service, or limited cart-style service. For this concept, carts are optional, not a default expense.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cspan style=\"color: #126CFF;\"\u003ePermits, Licenses, Compliance, 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\u003ePermit stack\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis is a \u003cstrong\u003ejurisdiction-specific\u003c\/strong\u003e budget, not a fixed quote. Include business formation, food service permits, health department inspection, certificate of occupancy, fire inspection, sales tax registration, signage approvals, legal lease review, accounting setup, and insurance binders. Add liquor licensing only if alcohol is planned; beverage sales are modeled at \u003cstrong\u003e15%\u003c\/strong\u003e, so it is optional.\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\u003eBudget inputs\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eBuild this line from local fee schedules, attorney and accountant quotes, inspection counts, and permit lead times. Ask for reinspection fees, amendment fees, and sign-off steps tied to the lease and buildout. The key question is simple: what must clear before you can open the doors?\u003c\/p\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eUse city and county rates\u003c\/li\u003e\n\u003cli\u003ePrice every inspection\u003c\/li\u003e\n\u003cli\u003eInclude filing and review time\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\u003eOpening delay risk\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eStart permits in parallel with lease work and buildout. If health, fire, or occupancy approval slips, rent, payroll, and utilities keep running before revenue starts. A two-week delay can burn cash fast, so plan around the slowest approval, not the fastest contractor date.\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;\"\u003eControl the spend\u003c\/span\u003e\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eKeep the legal lease review, accounting setup, and insurance binder in the opening budget so nothing blocks financing or utilities. Skip alcohol licensing unless the menu truly needs it. One missed permit can cost more than the fee itself, because the bigger hit is idle rent, labor, and utilities.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cspan style=\"color: #126CFF;\"\u003ePre-Opening Inventory, Payroll, 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\u003eWhat It Covers\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003ePre-opening expenses\u003c\/strong\u003e and \u003cstrong\u003eworking capital\u003c\/strong\u003e cover the first cash drain, not long-term assets. Use \u003cstrong\u003e$20k\u003c\/strong\u003e for opening stock, then add fresh and frozen ingredients, packaging, uniforms, cleaning supplies, smallwares, recipe testing, soft-opening meals, hiring, training, and opening marketing before paid sales start.\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\u003eHow To Size It\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eBuild the budget from \u003cstrong\u003eunits × unit price\u003c\/strong\u003e, vendor quotes, and coverage days. The \u003cstrong\u003e$20k\u003c\/strong\u003e stock target should split across ingredients, packaging, and cleaning supplies, plus test batches and soft-opening meals. Fresh items need tighter ordering; frozen items can carry more buffer.\u003c\/p\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eCount opening days of supply\u003c\/li\u003e\n\u003cli\u003eSeparate fresh from frozen\u003c\/li\u003e\n\u003cli\u003ePrice smallwares by set\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\u003ch4\u003ePayroll Burn\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003e$350k\u003c\/strong\u003e in annual wages equals about \u003cstrong\u003e$29.2k\u003c\/strong\u003e per month, and adding \u003cstrong\u003e$117k\u003c\/strong\u003e of fixed overhead means roughly \u003cstrong\u003e$146.2k\u003c\/strong\u003e before variable costs. Year 1 also carries \u003cstrong\u003e100%\u003c\/strong\u003e food and beverage costs, \u003cstrong\u003e25%\u003c\/strong\u003e packaging, \u003cstrong\u003e30%\u003c\/strong\u003e marketing, and \u003cstrong\u003e15%\u003c\/strong\u003e online platform fees.\u003c\/p\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eUse wages, not headcount alone\u003c\/li\u003e\n\u003cli\u003eTrack launch burn weekly\u003c\/li\u003e\n\u003cli\u003eKeep soft-opening spend lean\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;\"\u003eLaunch Control\u003c\/span\u003e\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eMatch hiring, training hours, and opening marketing to the actual open date. The fastest way to protect cash is to avoid overbuying perishables, printing too much packaging, or running a long soft opening; still, don’t cut below health, safety, or service needs.\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=\"Dim Sum Restaurant Startup Cost Scenarios\" data-site-name=\"Financial Models Lab\" data-site-url=\"https:\/\/financialmodelslab.com\" data-source-title=\"Dim Sum Restaurant Startup Cost Scenarios\" data-note-label=\"Planning note\" data-note-text=\"Scenario ranges are researched planning assumptions, not exact quotes or bids.\"\u003e\u003cdiv class=\"fml-scenario-table-card\"\u003e\n\u003cheader class=\"fml-scenario-table-header\"\u003e\u003cdiv\u003e\n\u003cp class=\"fml-scenario-table-eyebrow\"\u003eStartup cost scenarios\u003c\/p\u003e\n\u003cp class=\"fml-scenario-table-description\"\u003eScenario scale changes cash needs fast in a dim sum restaurant because kitchen gear, leasehold work, and seating drive most of the spend.\nLean trims buildout, Base matches the model, and Full pushes capacity and funding risk higher.\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\"\u003eLow buildout\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\"\u003eModel fit\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\"\u003eHighest spend\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=\"Use a second-generation restaurant space with a tighter menu and limited dining buildout.\"\u003eUse a second-generation restaurant space with a tighter menu and limited dining buildout.\u003c\/td\u003e\n\u003ctd data-export-value=\"Use the researched plan with the full core kitchen and dining setup from the model.\"\u003eUse the researched plan with the full core kitchen and dining setup from the model.\u003c\/td\u003e\n\u003ctd data-export-value=\"Use a larger dining room, broader menu, and higher-capacity service setup with extra equipment.\"\u003eUse a larger dining room, broader menu, and higher-capacity service setup with extra equipment.\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=\"Keep the kitchen lean and serve a smaller seating area with less front-of-house spend.\"\u003eKeep the kitchen lean and serve a smaller seating area with less front-of-house spend.\u003c\/td\u003e\n\u003ctd data-export-value=\"Fund the core buildout, dining furnishings, POS hardware, and opening inventory from the base case.\"\u003eFund the core buildout, dining furnishings, POS hardware, and opening inventory from the base case.\u003c\/td\u003e\n\u003ctd data-export-value=\"Add more refrigeration, larger steamer capacity, and optional cart-style service to raise seating and throughput.\"\u003eAdd more refrigeration, larger steamer capacity, and optional cart-style service to raise seating and throughput.\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=\"Leasehold improvements; kitchen equipment; POS setup; opening inventory\"\u003e\u003cul class=\"fml-scenario-list\"\u003e\n\u003cli\u003eLeasehold improvements\u003c\/li\u003e\n\u003cli\u003ekitchen equipment\u003c\/li\u003e\n\u003cli\u003ePOS setup\u003c\/li\u003e\n\u003cli\u003eopening inventory\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/td\u003e\n\u003ctd data-export-value=\"Kitchen equipment; leasehold improvements; dining furnishings; POS hardware; opening inventory\"\u003e\u003cul class=\"fml-scenario-list\"\u003e\n\u003cli\u003eKitchen equipment\u003c\/li\u003e\n\u003cli\u003eleasehold improvements\u003c\/li\u003e\n\u003cli\u003edining furnishings\u003c\/li\u003e\n\u003cli\u003ePOS hardware\u003c\/li\u003e\n\u003cli\u003eopening inventory\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/td\u003e\n\u003ctd data-export-value=\"Larger buildout; more refrigeration; bigger steamer capacity; added seating; cart service\"\u003e\u003cul class=\"fml-scenario-list\"\u003e\n\u003cli\u003eLarger buildout\u003c\/li\u003e\n\u003cli\u003emore refrigeration\u003c\/li\u003e\n\u003cli\u003ebigger steamer capacity\u003c\/li\u003e\n\u003cli\u003eadded seating\u003c\/li\u003e\n\u003cli\u003ecart service\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=\"Sub-$328,000\"\u003e\n\u003cstrong class=\"fml-scenario-range\"\u003eSub-$328,000\u003c\/strong\u003e\u003cspan class=\"fml-scenario-badge is-soft\"\u003eLower cash need\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd data-export-value=\"$718,000\"\u003e\n\u003cstrong class=\"fml-scenario-range\"\u003e$718,000\u003c\/strong\u003e\u003cspan class=\"fml-scenario-badge is-soft\"\u003eBase cash need\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd data-export-value=\"Above $718,000\"\u003e\n\u003cstrong class=\"fml-scenario-range\"\u003eAbove $718,000\u003c\/strong\u003e\u003cspan class=\"fml-scenario-badge is-warning\"\u003eFunding risk\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=\"Fits founders testing demand with a smaller footprint and tighter upfront spend.\"\u003eFits founders testing demand with a smaller footprint and tighter upfront spend.\u003c\/td\u003e\n\u003ctd data-export-value=\"Fits operators who want the planned opening scope and a cash buffer aligned to the model.\"\u003eFits operators who want the planned opening scope and a cash buffer aligned to the model.\u003c\/td\u003e\n\u003ctd data-export-value=\"Fits teams aiming for a larger guest count and more service complexity from day one.\"\u003eFits teams aiming for a larger guest count and more service complexity from day one.\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 Scenario ranges are researched planning assumptions, not exact quotes or bids.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"FinancialModelsLab","offers":[{"title":"Default Title","offer_id":49303695556851,"sku":"dim-sum-restaurant-startup-costs","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0522\/6191\/2762\/files\/dim-sum-restaurant-startup-costs.webp?v=1782680976","url":"https:\/\/financialmodelslab.com\/products\/dim-sum-restaurant-startup-costs","provider":"Financial Models Lab","version":"1.0","type":"link"}