One of the first questions every F&B founder asks is simple: what will my fit-out actually cost? The honest answer is that there's no single number — but there is a clear set of factors that decide it. Here's how to think about your budget.
What actually drives the cost
Carpet area and layout. More square footage means more flooring, furniture, lighting and labour. But layout matters as much as size — an efficient plan seats more covers in the same space.
Finish level. The gap between a functional café and a "wow" flagship is mostly in the finishes: solid wood vs laminate, custom joinery vs off-the-shelf, feature lighting vs basic fixtures. Decide early where to spend and where to save.
The kitchen. A full commercial kitchen with exhaust, plumbing and equipment can be a large share of the budget. A grab-and-go counter is far lighter. Be clear about your format.
Timeline. A compressed opening date usually costs more. Planning ahead is the cheapest lever you have.
How to set a realistic budget
Work backwards from three things: your format (café, QSR, full-service restaurant), your location (a mall or airport unit carries different compliance and fit-out-window costs than a high-street shop), and your brand (how much the space needs to look "Instagrammable" to market itself).
A good design-and-build partner will give you a costed proposal before work starts, so materials, layout and price are locked together — no surprises mid-project.
The hidden costs people forget
- Licences and approvals (these delay openings more than they add cost)
- Signage and branding elements
- Furniture durability — cheap seating that needs replacing in six months isn't a saving
- Contingency — always keep a small buffer
The bottom line
Rather than chasing a per-square-foot figure online, get a proper quote against your site, format and timeline. If you'd like a ballpark for your space, tell us about your project — we reply within 12 hours.
This article is general guidance, not a fixed quote. Costs vary by city, site and specification.