If you’re big on the creative aspect, then make sure you select a designer who you feel will work within your vision rather than commandeer it.
“By the time you construct and open your restaurant, the mistakes are already there and it is too late,” said Jimmy, on why a designer is worth considering. Basic services include drawing up schematics and submitting the Certificate of Occupancy, but a full-service architect can provide guidance from project management to various levels of interior design.Ī designer’s expertise could also increase the number of seats in the establishment, increasing income in the long run. The layout will greatly impact the flow of service from kitchen to patron and your staff’s ability to do their job during busy moments. Bringing in an architect early on in the process will provide cost-effective expertise from start to finish, saving time and headache. The cost depends on the “celebrity” quotient of the designer, whether the space requires a lot of alterations in order to implement a certain design, or how elaborate the decor will be. A restaurant designer won’t just help with the look and feel of the place, but also the all-important layout. It’s a huge range: Those looking to bring in a designer could pay as little as $25,000 or as much as $400,000 and beyond, according to Jimmy Haber, from ESquared Hospitality, which has a long list of successful restaurant ventures all over the world.
Some smaller projects like a cafe might not warrant hiring a restaurant designer. Here are elements to seriously consider when pulling together an initial budget.įor some, starting a restaurant is a creative endeavor, so they prefer to work closely with their general contractor, architect or designer on the design. What your food and beverage establishment will cost is unclear until you sit down to develop a budget. “Multiply that by the 2,000-square-foot space and you have a ballpark.” Note that this scope does not include furniture, fixtures or restaurant equipment. That cost is higher if you’re based in an expensive city such as New York ($216 per square foot) or Philadelphia ($180 per square foot). “We tell chefs in NYC who are typically looking at a 2,000-2,500 sq/ft space for a 50-80 seat restaurant that costs can range from $300-350 per square foot for the front of house and $200 per square foot for the back of house,” says Jonathan Garnett, the creative director at architectural firm MNDPC.
This can include the build-out, permits, equipment, and design.
AS BUILT DRAWING COST PER SQUARE FOOT HOW TO
Sweeten, a free service matching business owners with vetted general contractor, offers some categories to account for and tips on how to draw up an initial budget.īuilding Journal puts the national average cost for a 5,000-square-foot restaurant with mid-level finishes at $160 a square foot, or $480,000. Is it a turnkey situation, where you’re planning to open up in a former restaurant location that already has a kitchen, gas, and electrical? Or are you starting from scratch? The city you’re in will also impact the cost, as will the quality of the finishes and the other professionals you hire for your team. Restaurant renovation costs are hardly a prix fixe situation they can vary dramatically based on the project. A restaurant renovation cost guide to opening your own business-from walk-throughs and permits to MEPs and construction deadlinesĬhikarashi renovation by Sweeten architect Steven and Sweeten general contractor Carl
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