Restaurant startup cost calculator
Add every pre-opening cost line with its amount. You get the opening cost, a contingency amount, and the total you need to secure.
| Cost item | Amount |
|---|
An estimation aid only — results are not financial, accounting or legal advice.
How is it calculated?
- Line subtotal = sum of every cost amount you entered.
- Contingency buffer = line subtotal × contingency rate (10–20% is recommended).
- Total to secure = line subtotal + contingency buffer.
Frequently asked questions
How much does it cost to open a small restaurant?
It varies a lot by city, size, cuisine and fit-out level. This tool helps you build your own number from real line items instead of generic figures.
Which line items should I not forget?
Rent deposit and utilities deposits, fit-out and furniture, kitchen and refrigeration equipment, POS and hardware, licences and civil defence, opening inventory, 2–3 months of payroll, and launch marketing.
How much contingency should I add?
10–20% of total cost is a reasonable buffer for delays and surprises during the build.
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