The calculator above gives a planning-level range, not a bid. The notes below explain what drives that number and how to use it responsibly when evaluating a space.
Most U.S. restaurant buildouts land somewhere between roughly $150 and $750+ per square foot all-in, depending on concept, condition, and market. A fast-casual concept in a second-generation shell sits near the low end; a full-service kitchen built into a raw shell in a high-cost coastal market can exceed the top of that range.
A raw or cold shell has no restaurant infrastructure — you pay for hood and exhaust, grease interceptor, utility upgrades, restrooms, and HVAC from scratch. A second-generation restaurant space can reuse some or all of those systems, often saving six figures, but only if they fit your concept and pass current code.
Hard costs are the physical construction: demolition, framing, mechanical, electrical, plumbing, kitchen exhaust, finishes, storefront, and site work. They typically make up 60–75% of a restaurant buildout budget.
Kitchen equipment, refrigeration, bar systems, and smallwares usually run 15–25% of the total project depending on the menu. Used or leased equipment lowers the upfront number but changes maintenance and financing assumptions.
Architecture and engineering, permits and fees, expediting, insurance, legal, and pre-opening costs commonly add 10–20% on top of construction. They are the line item first-time operators most often underestimate.
The biggest swings come from kitchen exhaust and make-up air, grease infrastructure, utility service upgrades, accessibility and restroom work, structural surprises in older buildings, and the local permitting timeline. Concept complexity matters more than square footage alone.
Identical scopes can price 30–50% apart between markets. Labor rates, permitting requirements, health department standards, and seismic or energy codes all vary by city, which is why the calculator asks for your market.
A 2,500 sq ft fast-casual concept in a second-generation space at $250 per square foot suggests roughly $625,000 all-in. The same footprint as a full-service restaurant in a raw shell at $500 per square foot suggests roughly $1.25M. Both are planning ranges, not contractor bids.
Early estimates are direction, not commitments. Real numbers require drawings, site investigation, and contractor pricing. Treat calculator outputs as a screening tool for whether a space and concept can pencil — not as a construction budget.
The calculator combines concept type, space condition, size, and market factors drawn from real buildout budgets and hands-on construction management experience. It is deliberately conservative in raw-shell scenarios, where surprises are most common.
Use it to frame the conversation and size a tenant improvement ask, then verify with contractor pricing before committing to a lease or budget.
The output is intended as an all-in planning range. Always confirm what your own budget includes before comparing it against bids or landlord allowances.
Evaluating a specific space? Start with a free, independent read before you commit — or go deeper with the guides below.