{"product_id":"greek-restaurant-startup-costs","title":"Greek Restaurant Startup Costs: $895k CAPEX Planning Guide","description":"\u003cdiv class=\"card_smpl\"\u003e\n\n\u003cdiv class=\"double_border\"\u003e\n\n\u003cdiv class=\"card_smpl_header\"\u003e\n\n\u003cimg src=\"\/cdn\/shop\/files\/fml_20_fml-Orange-blog-plus-icon.svg\" alt=\"Key Takeaways\" class=\"icon_how_to_use\"\u003e\n\n\u003ch3\u003eKey Takeaways\u003c\/h3\u003e\n\n\u003c\/div\u003e\n\n\u003cul class=\"lst_crct_blog\"\u003e\n\n\u003cli\u003eBuildout covers fixed space, not movable equipment.\u003c\/li\u003e\n\n\u003cli\u003eEquipment must match the Greek menu and volume.\u003c\/li\u003e\n\n\u003cli\u003ePermits and alcohol can add cost and delay.\u003c\/li\u003e\n\n\u003cli\u003eLaunch spend and payroll drive early cash needs.\u003c\/li\u003e\n\n\u003c\/ul\u003e\n\n\u003c\/div\u003e\n\n\u003c\/div\u003e\u003cbr\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=\"Greek 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=\"Greek Restaurant Startup CAPEX Calculator\" data-note-title=\"Exclusions\" data-note-text=\"Use this for capitalized startup assets only. It excludes inventory, payroll runway, rent and utility deposits, debt service, working capital, launch marketing, and ongoing operating expenses. Spend timing is assumed across Month 1 to Month 4.\"\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 only, with spend spread across Month 1 to Month 4.\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\u003eLeasehold Improvements \u0026amp; Seating\u003c\/span\u003e\u003csmall\u003eBuild-out, seating, 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=\"leasehold_improvements_seating\" data-capex-kind=\"money\" data-capex-label=\"Leasehold Improvements \u0026amp; Seating\" data-capex-note=\"Build-out, seating, and install work\" data-lean=\"40000\" data-base=\"45000\" data-full=\"58000\" name=\"leasehold_improvements_seating\" type=\"text\" inputmode=\"numeric\" value=\"45,000\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-row\"\u003e\n\u003clabel class=\"fml-capex-label\"\u003e\u003cspan\u003eKitchen Equipment\u003c\/span\u003e\u003csmall\u003eCooking line and prep gear\u003c\/small\u003e\u003c\/label\u003e\u003cdiv class=\"fml-capex-money\"\u003e\n\u003cspan\u003e$\u003c\/span\u003e\u003cinput data-capex-field=\"kitchen_equipment\" data-capex-kind=\"money\" data-capex-label=\"Kitchen Equipment\" data-capex-note=\"Cooking line and prep gear\" data-lean=\"16000\" data-base=\"20000\" data-full=\"24000\" name=\"kitchen_equipment\" type=\"text\" inputmode=\"numeric\" value=\"20,000\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-row\"\u003e\n\u003clabel class=\"fml-capex-label\"\u003e\u003cspan\u003eRefrigeration\u003c\/span\u003e\u003csmall\u003eCold storage and coolers\u003c\/small\u003e\u003c\/label\u003e\u003cdiv class=\"fml-capex-money\"\u003e\n\u003cspan\u003e$\u003c\/span\u003e\u003cinput data-capex-field=\"refrigeration\" data-capex-kind=\"money\" data-capex-label=\"Refrigeration\" data-capex-note=\"Cold storage and coolers\" data-lean=\"6000\" data-base=\"7000\" data-full=\"9000\" name=\"refrigeration\" type=\"text\" inputmode=\"numeric\" value=\"7,000\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-row\"\u003e\n\u003clabel class=\"fml-capex-label\"\u003e\u003cspan\u003eBeverage Equipment\u003c\/span\u003e\u003csmall\u003eDrink prep and service equipment\u003c\/small\u003e\u003c\/label\u003e\u003cdiv class=\"fml-capex-money\"\u003e\n\u003cspan\u003e$\u003c\/span\u003e\u003cinput data-capex-field=\"beverage_equipment\" data-capex-kind=\"money\" data-capex-label=\"Beverage Equipment\" data-capex-note=\"Drink prep and service equipment\" data-lean=\"5000\" data-base=\"6000\" data-full=\"8000\" name=\"beverage_equipment\" type=\"text\" inputmode=\"numeric\" value=\"6,000\"\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-row\"\u003e\n\u003clabel class=\"fml-capex-label\"\u003e\u003cspan\u003eFront-of-House Systems\u003c\/span\u003e\u003csmall\u003ePOS hardware, signage, security, and smallwares\u003c\/small\u003e\u003c\/label\u003e\u003cdiv class=\"fml-capex-money\"\u003e\n\u003cspan\u003e$\u003c\/span\u003e\u003cinput data-capex-field=\"front_of_house_systems\" data-capex-kind=\"money\" data-capex-label=\"Front-of-House Systems\" data-capex-note=\"POS hardware, signage, security, and smallwares\" data-lean=\"22000\" data-base=\"25000\" data-full=\"30000\" name=\"front_of_house_systems\" 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 and install overruns\u003c\/small\u003e\u003c\/label\u003e\u003cdiv class=\"fml-capex-percent\"\u003e\n\u003cinput data-capex-field=\"contingency_reserve\" data-capex-kind=\"percent\" name=\"contingency_reserve\" 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\"\u003eTotal CAPEX\u003c\/span\u003e\u003cdiv class=\"fml-capex-total\"\u003e\n\u003cspan\u003eTotal startup CAPEX\u003c\/span\u003e\u003cstrong data-capex-output=\"totalCapex\"\u003e$113,300\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$103,000\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdt\u003eContingency amount\u003c\/dt\u003e\n\u003cdd data-capex-output=\"contingencyAmount\"\u003e$10,300\u003c\/dd\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cdt\u003eLargest cost driver\u003c\/dt\u003e\n\u003cdd data-capex-output=\"largestDriver\"\u003eLeasehold Improvements \u0026amp; Seating\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\u003eBuild-out\u003c\/span\u003e\u003cdiv\u003e\u003ci data-capex-bar=\"leasehold_improvements_seating\" style=\"--fml-capex-share: 44%;\"\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cb data-capex-share=\"leasehold_improvements_seating\"\u003e44%\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-bar-row\"\u003e\n\u003cspan\u003eKitchen gear\u003c\/span\u003e\u003cdiv\u003e\u003ci data-capex-bar=\"kitchen_equipment\" style=\"--fml-capex-share: 19%;\"\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cb data-capex-share=\"kitchen_equipment\"\u003e19%\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-bar-row\"\u003e\n\u003cspan\u003eCold storage\u003c\/span\u003e\u003cdiv\u003e\u003ci data-capex-bar=\"refrigeration\" style=\"--fml-capex-share: 7%;\"\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cb data-capex-share=\"refrigeration\"\u003e7%\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-bar-row\"\u003e\n\u003cspan\u003eBeverage gear\u003c\/span\u003e\u003cdiv\u003e\u003ci data-capex-bar=\"beverage_equipment\" style=\"--fml-capex-share: 6%;\"\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cb data-capex-share=\"beverage_equipment\"\u003e6%\u003c\/b\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"fml-capex-bar-row\"\u003e\n\u003cspan\u003eFront-of-house\u003c\/span\u003e\u003cdiv\u003e\u003ci data-capex-bar=\"front_of_house_systems\" style=\"--fml-capex-share: 24%;\"\u003e\u003c\/i\u003e\u003c\/div\u003e\n\u003cb data-capex-share=\"front_of_house_systems\"\u003e24%\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\u003eExclusions\u003c\/strong\u003e Use this for capitalized startup assets only. It excludes inventory, payroll runway, rent and utility deposits, debt service, working capital, launch marketing, and ongoing operating expenses. Spend timing is assumed across Month 1 to Month 4.\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 planning view show?\u003c\/span\u003e\u003c\/h3\u003e\n\n\u003cp\u003eThe \u003ca href=\"\/products\/greek-restaurant-financial-model\"\u003eGreek Restaurant Financial Model Template\u003c\/a\u003e shows startup CAPEX, opening timing, and depreciation; open it and review or adjust assumptions.\u003c\/p\u003e\n\n\u003ch4\u003ePlanning view highlights\u003c\/h4\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eStartup period CAPEX: $895k\u003c\/li\u003e\n\u003cli\u003eOpening month timing\u003c\/li\u003e\n\u003cli\u003eWorking capital forecast\u003c\/li\u003e\n\u003cli\u003eFunding requirement forecast\u003c\/li\u003e\n\u003cli\u003eMonth 3 breakeven\u003c\/li\u003e\n\u003cli\u003e15-month payback\u003c\/li\u003e\n\u003cli\u003eFirst operating year EBITDA: $106k\u003c\/li\u003e\n\u003cli\u003eFirst operating year wages: $177k\u003c\/li\u003e\n\u003cli\u003eMonthly fixed overhead: $687k\u003c\/li\u003e\n\u003cli\u003eFood inventory, permits, deposits\u003c\/li\u003e\n\u003cli\u003eLaunch costs separate\u003c\/li\u003e\n\u003cli\u003eDepreciation or amortization\u003c\/li\u003e\n\u003cli\u003eAssumption validation\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\/greek-restaurant-financial-model-capex-financialmodelslab_d3dbdf6f-99b5-448a-a43d-168f426c95a0.webp\"\u003e\n\u003cimg class=\"preview-img\" width=\"100%\" height=\"auto\" src=\"\/cdn\/shop\/files\/greek-restaurant-financial-model-capex-financialmodelslab_d3dbdf6f-99b5-448a-a43d-168f426c95a0.webp?width=500\" alt=\"Greek Restaurant Financial Model capex inputs detailing startup and ongoing capital expenditures, letting users customize equipment, leasehold improvements, and one-time costs for accurate funded-capital planning and runway clarity\"\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;\"\u003eWhat are the biggest costs when opening a Greek restaurant?\u003c\/span\u003e\u003c\/h2\u003e\u003cbr\u003e\n\u003cp\u003eFor a \u003cstrong\u003eGreek Restaurant\u003c\/strong\u003e, \u003cstrong\u003ebuildout\u003c\/strong\u003e is usually the biggest opening cost: the source shows \u003cstrong\u003e$45k\u003c\/strong\u003e for shop fit-out and seating, about \u003cstrong\u003e50%\u003c\/strong\u003e of the \u003cstrong\u003e$895k\u003c\/strong\u003e CAPEX subtotal. Next is \u003cstrong\u003eequipment\u003c\/strong\u003e at \u003cstrong\u003e$35k\u003c\/strong\u003e across specialty cooking, frozen-dessert, refrigeration, beverage, and smallwares. What this estimate hides is the quote-driven work: hood, grease trap, bar, liquor-related improvements, and code fixes tied to the space.\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\u003eBiggest cost driver\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e$45k\u003c\/strong\u003e fit-out and seating\u003c\/li\u003e\n\u003cli\u003eAbout \u003cstrong\u003e50%\u003c\/strong\u003e of CAPEX subtotal\u003c\/li\u003e\n\u003cli\u003eLandlord condition changes cost fast\u003c\/li\u003e\n\u003cli\u003ePrior restaurant use can cut spend\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\u003eEquipment and hidden adds\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e$35k\u003c\/strong\u003e food and beverage equipment\u003c\/li\u003e\n\u003cli\u003eGrills, ovens, prep, refrigeration\u003c\/li\u003e\n\u003cli\u003eExhaust hood and grease trap are extra\u003c\/li\u003e\n\u003cli\u003eElectrical, plumbing, and restrooms drive quotes\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 Greek restaurant founders budget for?\u003c\/span\u003e\u003c\/h2\u003e\u003cbr\u003e\n\u003cp\u003eBudget past construction and equipment, because a Greek Restaurant can burn cash before day one. For a quick benchmark, fixed costs start in Month 1 and total \u003cstrong\u003e$687k\u003c\/strong\u003e per month, including \u003cstrong\u003e$45k rent\u003c\/strong\u003e and \u003cstrong\u003e$750 utilities\u003c\/strong\u003e; wages also start in Month 1 and total \u003cstrong\u003e$177k\u003c\/strong\u003e in Year 1, so if you want a similar read on owner pay, see \u003ca href=\"\/blogs\/how-much-makes\/greek-restaurant\"\u003eHow Much Does The Owner Of A Greek Restaurant Typically Make?\u003c\/a\u003e.\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\u003eBuildout cash\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eRent starts in Month 1\u003c\/strong\u003e, before revenue.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRent deposit\u003c\/strong\u003e and utility deposits hit upfront.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCAPEX runs through Month 4\u003c\/strong\u003e, so cash stays tied up.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBreakeven is modeled for Month 3\u003c\/strong\u003e, so delays hurt.\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\u003eOpening costs\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003e\n\u003cstrong\u003eHealth permits\u003c\/strong\u003e and food service licenses cost cash.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBusiness license\u003c\/strong\u003e, fire inspection, and occupancy sign-off add more.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStaff hiring\u003c\/strong\u003e, training, and uniforms land before sales.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMenu testing, photography, marketing,\u003c\/strong\u003e and opening inventory matter too.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003cbr\u003e\u003ch2\u003e\u003cspan style=\"color: #126CFF;\"\u003eHow do you fund a Greek restaurant startup?\u003c\/span\u003e\u003c\/h2\u003e\u003cbr\u003e\n\u003cp\u003eFund a Greek restaurant by building a clean source-and-use plan: separate \u003cstrong\u003e$895k CAPEX\u003c\/strong\u003e from pre-opening costs, deposits, inventory, and runway, then size debt or equity against \u003cstrong\u003eMonth 3 breakeven\u003c\/strong\u003e, \u003cstrong\u003e15-month payback\u003c\/strong\u003e, \u003cstrong\u003e$106k Year 1 EBITDA\u003c\/strong\u003e, and the model’s \u003cstrong\u003e$820k minimum cash\u003c\/strong\u003e in Month 2. Keep the loan ask tied to lease terms, collateral, owner injection, and lender reserve rules. \u003cstrong\u003eHere’s the quick math:\u003c\/strong\u003e if the cash plan can’t cover payroll, fixed overhead, and opening losses, the funding plan is too thin.\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\u003eBuild the use of funds\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003e\n\u003cstrong\u003e$895k\u003c\/strong\u003e CAPEX needs a schedule\u003c\/li\u003e\n\u003cli\u003eMatch assets to depreciation assumptions\u003c\/li\u003e\n\u003cli\u003eSeparate startup expenses from assets\u003c\/li\u003e\n\u003cli\u003eInclude licenses, training, marketing, fees\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\u003eTest the funding size\u003c\/h3\u003e\n\u003c\/div\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eRun cash through \u003cstrong\u003eMonth 3 breakeven\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eCheck the \u003cstrong\u003e15-month payback\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse \u003cstrong\u003e$106k Year 1 EBITDA\u003c\/strong\u003e as a gate\u003c\/li\u003e\n\u003cli\u003eValidate reserve needs with the lender\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=\"Greek Restaurant Startup Cost Summary\" data-locale=\"en-US\" data-currency=\"USD\" data-default-scenario=\"base\" data-export-filename=\"Greek Restaurant Startup Cost Summary.xlsx\" data-site-name=\"Financial Models Lab\" data-site-url=\"https:\/\/financialmodelslab.com\" data-source-title=\"Greek 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 covers startup assets, pre-opening costs, and the opening cash reserve for a Greek restaurant.\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$87,500\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$820,000\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$907,500\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=\"40000\" data-base=\"45000\" data-high=\"55000\" data-capex=\"true\"\u003e\n\u003ctd\u003eShop Fit-out \u0026amp; Seating\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-estimate\" data-summary-value\u003e$45,000\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-driver\"\u003eBuild-out scope and dining-room finish level\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=\"30000\" data-base=\"33000\" data-high=\"38000\" data-capex=\"true\"\u003e\n\u003ctd\u003eFood \u0026amp; Beverage Equipment\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-estimate\" data-summary-value\u003e$33,000\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-driver\"\u003eCooking, refrigeration, and prep equipment mix\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=\"4000\" data-base=\"5000\" data-high=\"6500\" data-capex=\"true\"\u003e\n\u003ctd\u003eExterior Signage \u0026amp; Branding\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-estimate\" data-summary-value\u003e$5,000\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-driver\"\u003eSign size, materials, and installation\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=\"2500\" data-base=\"3000\" data-high=\"4000\" data-capex=\"true\"\u003e\n\u003ctd\u003ePOS System Hardware\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-estimate\" data-summary-value\u003e$3,000\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-driver\"\u003eRegister terminals, peripherals, and 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=\"1200\" data-base=\"1500\" data-high=\"2500\" data-capex=\"true\"\u003e\n\u003ctd\u003eSecurity System Installation\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-estimate\" data-summary-value\u003e$1,500\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-driver\"\u003eCameras, alarms, and installation 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 class=\"is-excluded\" data-summary-row data-low=\"740000\" data-base=\"820000\" data-high=\"920000\" data-capex=\"false\"\u003e\n\u003ctd\u003eOpening Cash Buffer\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-estimate\" data-summary-value\u003e$820,000\u003c\/td\u003e\n\u003ctd class=\"fml-summary-static-driver\"\u003ePre-breakeven cash burn and launch reserve\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 are planning assumptions; the cash row excludes non-CAPEX launch items and post-opening losses.\u003c\/p\u003e\u003c\/footer\u003e\n\u003c\/div\u003e\u003c\/section\u003e\u003cbr\u003e\n\n\u003ch2\u003e\u003cspan style=\"color: #126CFF;\"\u003eGreek 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\u003eSpace Buildout\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eThis line covers only the fixed space: kitchen layout, dining room renovation, plumbing, electrical, restrooms, grease trap, \u003cstrong\u003eADA\u003c\/strong\u003e access, fire code, and certificate of occupancy work. The source model sets \u003cstrong\u003e$45k\u003c\/strong\u003e for shop fit-out and seating from \u003cstrong\u003eMonth 1 to Month 4\u003c\/strong\u003e, so cash is spread across pre-open build stages, not inventory or equipment.\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 Inputs\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eFor a Greek restaurant, the layout must support grill line ventilation, prep sinks, refrigeration access, dish area, and guest seating flow. Get contractor quotes by trade, then ask whether the site is a second-generation restaurant space or a cold shell. That answer changes the buildout quote and the time to open.\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\u003eReduce Cash Need\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eA landlord tenant improvement allowance can reduce owner cash, but it may not cover all work. Use it as an offset against total buildout quotes, then fund the gap from your own capital. Keep a cushion for permit and inspection delays tied to \u003cstrong\u003eADA\u003c\/strong\u003e, fire, and occupancy sign-off.\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;\"\u003eTiming Plan\u003c\/span\u003e\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eThe budget is fixed-location only, so keep movable equipment and opening inventory out of this line. Tie spending to the \u003cstrong\u003eMonth 1 to Month 4\u003c\/strong\u003e schedule and release funds by milestone: plan, demo, rough-in, then finish. That keeps the cash plan aligned with the opening date.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cspan style=\"color: #126CFF;\"\u003eKitchen 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\u003eEquipment Only\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eKeep \u003cstrong\u003ekitchen equipment CAPEX\u003c\/strong\u003e separate from food inventory and operating supplies. The source budget is \u003cstrong\u003e$35k\u003c\/strong\u003e: \u003cstrong\u003e$8k\u003c\/strong\u003e specialty cooking equipment, \u003cstrong\u003e$12k\u003c\/strong\u003e frozen-dessert equipment, \u003cstrong\u003e$7k\u003c\/strong\u003e refrigeration, \u003cstrong\u003e$6k\u003c\/strong\u003e beverage equipment, and \u003cstrong\u003e$2k\u003c\/strong\u003e smallwares. That is the buy list for fixed gear only; it does not include opening food stock or paper goods.\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\u003eMenu-Match the Buy List\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eBefore purchase orders, map equipment to the actual Greek menu. Validate whether the list needs a \u003cstrong\u003echarbroiler\u003c\/strong\u003e, range, ovens, gyro rotisserie, fryer, prep tables, dishwashing equipment, exhaust hood, refrigeration, and dry storage. One clean rule: buy for the menu, not for a generic restaurant.\u003c\/p\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eMatch gear to menu items\u003c\/li\u003e\n\u003cli\u003eConfirm hood and utilities\u003c\/li\u003e\n\u003cli\u003eSeparate storage from CAPEX\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\u003eRight-Size the Spend\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eUse Year 1 volume to size each station: \u003cstrong\u003e710 covers per week\u003c\/strong\u003e, plus peak demand of \u003cstrong\u003e180 Saturday\u003c\/strong\u003e and \u003cstrong\u003e150 Sunday covers\u003c\/strong\u003e. If a unit won’t support that flow, it becomes expensive idle capacity. Ask for quotes on each line item and remap source labels to the Greek menu before you lock the order.\u003c\/p\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003ePrice by station and duty\u003c\/li\u003e\n\u003cli\u003eCheck weekend throughput first\u003c\/li\u003e\n\u003cli\u003eAvoid oversizing low-use 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;\"\u003eControl the Mix\u003c\/span\u003e\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eTrim cost by buying only what the layout and menu need, then use second-generation restaurant space where possible. That can cut the hidden cost of adding utilities, but the real savings come from avoiding duplicate equipment, mismatched specs, and late changes. \u003cstrong\u003eWhat this estimate hides:\u003c\/strong\u003e install, freight, and utility tie-ins can still move the cash need.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cspan style=\"color: #126CFF;\"\u003eDining Room, POS, Signage, and Guest-Facing Assets 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\u003eGuest-ready build\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eA full front-of-house launch usually starts with \u003cstrong\u003e$45k\u003c\/strong\u003e for fit-out and seating, plus \u003cstrong\u003e$3k\u003c\/strong\u003e for POS hardware, \u003cstrong\u003e$5k\u003c\/strong\u003e for exterior signage and branding, and \u003cstrong\u003e$15k\u003c\/strong\u003e for security. This covers tables, chairs, booths, service counter, menu boards, reservation setup, payment terminals, and guest security from \u003cstrong\u003eMonth 1 to Month 4\u003c\/strong\u003e.\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\u003eBudget inputs\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eBuild the estimate from \u003cstrong\u003eseating count\u003c\/strong\u003e, \u003cstrong\u003eservice model\u003c\/strong\u003e, and \u003cstrong\u003etakeaway flow\u003c\/strong\u003e. Use quotes for tables, chairs, booths, bar fixtures if alcohol is served, and signs. Keep \u003cstrong\u003ePOS subscription\u003c\/strong\u003e out of CAPEX; it is an operating cost at \u003cstrong\u003e$150 per month\u003c\/strong\u003e. Match the room to Year 1 checks of \u003cstrong\u003e$12\u003c\/strong\u003e midweek and \u003cstrong\u003e$16\u003c\/strong\u003e on weekends.\u003c\/p\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eCount seats before ordering furniture.\u003c\/li\u003e\n\u003cli\u003eQuote signage and security separately.\u003c\/li\u003e\n\u003cli\u003eKeep POS software off the buildout.\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\u003eSpend control\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eSpend less by buying only what the menu and room need. If the restaurant won’t serve alcohol, skip bar fixtures. If takeaway is a small share, trim the counter and terminal count. The mistake is overbuilding the guest area before demand is proven; the room should support turns, not just look full.\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;\"\u003eRoom mix\u003c\/span\u003e\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eUse the front-of-house plan to match how guests actually buy. A Greek restaurant with brunch, lunch, and dinner needs enough seating to turn tables, clear path flow for takeaway, and visible branding outside. If the layout forces slow service, the extra decor won’t matter.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cspan style=\"color: #126CFF;\"\u003eLicenses, Permits, Insurance, and Compliance 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\u003eOpen First\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eBefore opening a Greek restaurant, line up the local approvals: \u003cstrong\u003ehealth department permit\u003c\/strong\u003e, \u003cstrong\u003efood service license\u003c\/strong\u003e, \u003cstrong\u003ebusiness license\u003c\/strong\u003e, \u003cstrong\u003eseller’s permit\u003c\/strong\u003e where required, \u003cstrong\u003ecertificate of occupancy\u003c\/strong\u003e, \u003cstrong\u003efire inspection\u003c\/strong\u003e, \u003cstrong\u003esign permit\u003c\/strong\u003e, and \u003cstrong\u003emusic licensing\u003c\/strong\u003e if used. If alcohol is served, add a \u003cstrong\u003eliquor license\u003c\/strong\u003e. These are location-specific, so timing and cost depend on the city and county.\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\u003eMonthly Carry\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eUse \u003cstrong\u003e$200 per month\u003c\/strong\u003e for business insurance and \u003cstrong\u003e$400 per month\u003c\/strong\u003e for accounting and legal fees starting \u003cstrong\u003eMonth 1\u003c\/strong\u003e. Permit and license dollar amounts are not given, so treat them as \u003cstrong\u003elocal quote inputs\u003c\/strong\u003e. Here’s the quick math: fixed compliance spend starts at \u003cstrong\u003e$600 per month\u003c\/strong\u003e, before any one-time filing or inspection fees.\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\u003eControl Risk\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eCut delay risk by checking whether the site is a \u003cstrong\u003esecond-generation restaurant space\u003c\/strong\u003e or a \u003cstrong\u003ecold shell\u003c\/strong\u003e. A ready kitchen usually means fewer buildout surprises and faster inspections. One clean rule: get the permit list in writing before you spend on finishes, and avoid buying equipment or signs until the occupancy path is clear.\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;\"\u003eAlcohol Changes Everything\u003c\/span\u003e\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eIf the menu includes alcohol, budget more time, more inspections, and more working capital. A liquor license can also change buildout needs, insurance terms, and opening-day cash needs, so it should be checked early with the local licensing office. If alcohol is optional, price the concept both ways before you commit to the floor plan.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch3\u003e\u003cspan style=\"color: #126CFF;\"\u003ePre-Opening Inventory, Hiring, Training, and Launch 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\u003eOpening stock\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eBudget \u003cstrong\u003epre-opening inventory\u003c\/strong\u003e as cash, not equipment: initial food stock, \u003cstrong\u003eimported Greek ingredients\u003c\/strong\u003e, beverage inventory, paper goods, uniforms, menu testing, soft opening meals, launch marketing, menu photography, and local promos. Use supplier quotes and opening-week case counts. In Year 1, model \u003cstrong\u003e10% ingredients\u003c\/strong\u003e, \u003cstrong\u003e2% packaging\u003c\/strong\u003e, and \u003cstrong\u003e2% of sales\u003c\/strong\u003e for marketing and promotions.\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\u003eHiring cost\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cstrong\u003ePayroll starts Month 1\u003c\/strong\u003e, so this is a runway item, not just an opening fee. The source roles total \u003cstrong\u003e$177k a year\u003c\/strong\u003e: store manager \u003cstrong\u003e$55k\u003c\/strong\u003e, lead kitchen role \u003cstrong\u003e$40k\u003c\/strong\u003e, two counter staff FTEs at \u003cstrong\u003e$30k\u003c\/strong\u003e each, and part-time staff at \u003cstrong\u003e$22k\u003c\/strong\u003e. Convert each salary to monthly burn before benefits.\u003c\/p\u003e\n\u003cul class=\"lst_crct_blog\"\u003e\n\u003cli\u003eManager: \u003cstrong\u003e$4.6k\u003c\/strong\u003e per month\u003c\/li\u003e\n\u003cli\u003eKitchen lead: \u003cstrong\u003e$3.3k\u003c\/strong\u003e per month\u003c\/li\u003e\n\u003cli\u003eCounter staff: \u003cstrong\u003e$5.0k\u003c\/strong\u003e total monthly\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\u003eLaunch spend\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eKeep \u003cstrong\u003eone-time launch costs\u003c\/strong\u003e separate from ongoing operations. Paid training, recruiting, menu testing, soft opening meals, and first-week promos should be booked once, while ingredients, packaging, and marketing keep running after opening. Here’s the quick math: opening stock covers day one, but payroll and \u003cstrong\u003e2% sales marketing\u003c\/strong\u003e start immediately.\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;\"\u003eRunway\u003c\/span\u003e\u003c\/h4\u003e\n\u003c\/div\u003e\n\u003cp\u003eWhat this estimate hides is \u003cstrong\u003eworking capital runway\u003c\/strong\u003e. If sales ramp slowly, you still carry the full Month 1 payroll base plus opening inventory reorders. So fund the launch in two buckets: \u003cstrong\u003epre-open cash\u003c\/strong\u003e for setup and training, and \u003cstrong\u003epost-open cash\u003c\/strong\u003e for the first operating months until sales cover food, packaging, and payroll.\u003c\/p\u003e\n\u003c\/div\u003e\u003c\/div\u003e\u003cbr\u003e\u003cbr\u003e\u003ch2\u003e\u003cs pan style=\"color: #126CFF;\"\u003eCompare 3 Startup Cost Scenarios\u003c\/s\u003e\u003c\/h2\u003e\n\u003csection class=\"fml-scenario-table\" aria-label=\"Greek Restaurant Startup Cost Scenarios\" data-site-name=\"Financial Models Lab\" data-site-url=\"https:\/\/financialmodelslab.com\" data-source-title=\"Greek Restaurant Startup Cost Scenarios\" data-note-label=\"Planning note\" data-note-text=\"These scenario ranges are researched planning assumptions, not exact supplier quotes.\"\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\"\u003eGreek restaurant scenario table\u003c\/p\u003e\n\u003cp class=\"fml-scenario-table-description\"\u003eLean, Base, and Full-service launches change startup cash fast because seating, kitchen scope, and working capital scale differently. The base case stays closest to the source setup and the model's Month 3 breakeven.\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 vs Base vs Full-service startup cost view\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\"\u003eSmall taverna fit\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\"\u003eSource anchored\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\"\u003eBar and larger line\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=\"Counter-service or small taverna format in a second-generation space with limited seating and no bar.\"\u003eCounter-service or small taverna format in a second-generation space with limited seating and no bar.\u003c\/td\u003e\n\u003ctd data-export-value=\"Standard Greek restaurant setup with moderate seating and full counter or table service.\"\u003eStandard Greek restaurant setup with moderate seating and full counter or table service.\u003c\/td\u003e\n\u003ctd data-export-value=\"Full-service Greek restaurant with more seats, a broader menu, and a bar program.\"\u003eFull-service Greek restaurant with more seats, a broader menu, and a bar 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 a tight kitchen line, fewer seats, and a smaller equipment list.\"\u003eUse a tight kitchen line, fewer seats, and a smaller equipment list.\u003c\/td\u003e\n\u003ctd data-export-value=\"Anchor to the source capex mix, with about $45k for fit-out and seating and a mid-sized equipment build.\"\u003eAnchor to the source capex mix, with about $45k for fit-out and seating and a mid-sized equipment build.\u003c\/td\u003e\n\u003ctd data-export-value=\"Build a larger kitchen line, add more seating, and plan for more inspections and working capital.\"\u003eBuild a larger kitchen line, add more seating, and plan for more inspections and working capital.\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=\"Second-generation space; limited seating; smaller kitchen line; no alcohol buildout; tighter opening cash\"\u003e\u003cul class=\"fml-scenario-list\"\u003e\n\u003cli\u003eSecond-generation space\u003c\/li\u003e\n\u003cli\u003elimited seating\u003c\/li\u003e\n\u003cli\u003esmaller kitchen line\u003c\/li\u003e\n\u003cli\u003eno alcohol buildout\u003c\/li\u003e\n\u003cli\u003etighter opening cash\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/td\u003e\n\u003ctd data-export-value=\"Fit-out and seating; kitchen equipment; opening inventory; rent and utilities; Year 1 wages\"\u003e\u003cul class=\"fml-scenario-list\"\u003e\n\u003cli\u003eFit-out and seating\u003c\/li\u003e\n\u003cli\u003ekitchen equipment\u003c\/li\u003e\n\u003cli\u003eopening inventory\u003c\/li\u003e\n\u003cli\u003erent and utilities\u003c\/li\u003e\n\u003cli\u003eYear 1 wages\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/td\u003e\n\u003ctd data-export-value=\"More seating; bar program; larger kitchen line; more inspections; higher working capital\"\u003e\u003cul class=\"fml-scenario-list\"\u003e\n\u003cli\u003eMore seating\u003c\/li\u003e\n\u003cli\u003ebar program\u003c\/li\u003e\n\u003cli\u003elarger kitchen line\u003c\/li\u003e\n\u003cli\u003emore inspections\u003c\/li\u003e\n\u003cli\u003ehigher working capital\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=\"$65,000 - $80,000\"\u003e\n\u003cstrong class=\"fml-scenario-range\"\u003e$65,000 - $80,000\u003c\/strong\u003e\u003cspan class=\"fml-scenario-badge is-soft\"\u003eLower capex\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd data-export-value=\"$85,000 - $95,000\"\u003e\n\u003cstrong class=\"fml-scenario-range\"\u003e$85,000 - $95,000\u003c\/strong\u003e\u003cspan class=\"fml-scenario-badge is-soft\"\u003eSource anchored\u003c\/span\u003e\n\u003c\/td\u003e\n\u003ctd data-export-value=\"$120,000 - $150,000\"\u003e\n\u003cstrong class=\"fml-scenario-range\"\u003e$120,000 - $150,000\u003c\/strong\u003e\u003cspan class=\"fml-scenario-badge is-warning\"\u003eHigher capex\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 small taverna or fast-casual Greek restaurant that wants to open lean.\"\u003eBest for a small taverna or fast-casual Greek restaurant that wants to open lean.\u003c\/td\u003e\n\u003ctd data-export-value=\"Best for a full-but-not-fancy Greek restaurant that wants the source model and Month 3 breakeven.\"\u003eBest for a full-but-not-fancy Greek restaurant that wants the source model and Month 3 breakeven.\u003c\/td\u003e\n\u003ctd data-export-value=\"Best for a flagship Greek restaurant that wants dine-in volume and alcohol sales.\"\u003eBest for a flagship Greek restaurant that wants dine-in volume and alcohol sales.\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 scenario ranges are researched planning assumptions, not exact supplier quotes.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\u003c\/section\u003e","brand":"FinancialModelsLab","offers":[{"title":"Default Title","offer_id":49304206213363,"sku":"greek-restaurant-startup-costs","price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0522\/6191\/2762\/files\/greek-restaurant-startup-costs.webp?v=1782683568","url":"https:\/\/financialmodelslab.com\/products\/greek-restaurant-startup-costs","provider":"Financial Models Lab","version":"1.0","type":"link"}