Restaurant fit-out costs: what does the budget include?

Restaurant fit-out cost is the number to dissect carefully before breaking ground, because it directly shapes the budget — and the success — of the whole project. Rather than looking at one lump-sum figure, owners should understand what the cost is actually made of, so they can budget accurately and keep overruns under control. Here are the five main cost groups.

1. Design fees

Design is the foundation that determines whether the restaurant looks good, functions properly and draws customers. This package covers architectural drawings, space planning, interior design and style direction. Fees vary with scale, complexity and the desired style. A good design optimises the space against a sensible budget from day one.

2. Base build costs

The base build covers structure, floors, walls, ceilings and concealed electrical and plumbing runs — the elements that determine structural integrity and safety. For large or structurally complex restaurants, this line grows significantly. Investing properly here avoids expensive maintenance and repair risks later.

3. Furniture and decoration

Furniture is the “soul” of a restaurant, creating the first impression and the dining experience. It usually takes a large share of the total budget:

• Tables and chairs, the bar and service counters.
• Decorative items, greenery, cladding materials and feature walls.
• Decorative lighting fixtures.

A luxury-styled restaurant with elaborate detailing will run well above the market average on furniture cost.

4. M&E systems

The technical systems keep the restaurant running smoothly and safely, and they consume a substantial share of the budget:

• Air conditioning and ventilation for the dining area and the kitchen.
• Fire protection (fire alarm and suppression) to regulatory requirements.
• Electrical, plumbing and the commercial kitchen system.

This is not a package to trim arbitrarily — proper investment here keeps the restaurant stable and safe for both guests and staff.

5. Variations and contingency

Construction always brings the unexpected: design changes, material substitutions, upgraded scope. Set aside a contingency — typically 10-15% of the total budget — to avoid overspending and schedule slippage.

For the coffee shop model specifically, see our breakdown of the cost of opening a coffee shop; more budgeting guides are in the insights library.

Control costs through a single general contractor

The most effective way to prevent cost inflation is to consolidate design, construction and M&E under one point of responsibility, with a transparent bill of quantities (BOQ) for every package. When each line is clearly itemised, the owner can compare, trim what is not yet needed and keep the budget under control.

AIC works to a single-point design-build model, with over 10 years in the trade (since 2016 under the predecessor Nhan Viet; AIC was founded in 2019) and two in-house factories (1,200 m² and 600 m²). From a floor plan, AIC can produce a BOQ estimate within roughly 4 working hours so the owner can size the budget; projects are handed over with a warranty of up to 24 months. See our restaurant and coffee shop design and build service.

Frequently asked questions

What does restaurant fit-out cost include?

Five main groups: design fees, base build (structure, floors, walls, ceilings, concealed electrical and plumbing), furniture and decoration, M&E systems (air conditioning, fire protection, electrical, plumbing, kitchen) and a contingency of about 10-15% of the total budget.

How much contingency should a restaurant fit-out budget carry?

Typically 10-15% of the total budget, to absorb design changes, material substitutions or scope upgrades. This buffer prevents overspending and schedule slippage when the unexpected happens.

Which package costs the most in a restaurant fit-out?

Usually furniture-and-decoration and the M&E systems. Furniture takes a large share because it defines the guest experience, while air conditioning, fire protection and the commercial kitchen are mandatory, costly packages that should never be trimmed arbitrarily.