Restaurant buildouts cost $180 to $475 per square foot in 2026, depending on concept type, kitchen complexity, and whether the space is second-generation or cold dark shell. A 2,500 sqft fast-casual in a 2nd-gen space lands around $475K. A 5,000 sqft full-service concept in a cold dark shell lands around $1.6M. Upscale, bar-forward, or high-end concepts can push higher. This guide is the operator-and-contractor reference for what drives the range.
BuildCrux is contractor management software with AI estimating tuned for restaurant TI work. The numbers below come from the same unit-cost catalog our AI engine uses, calibrated for 2026 Sun Belt metro pricing. Adjust up 15 to 25% for high-cost coastal and union markets.
Why restaurant buildout pricing varies so much
Three primary drivers move the per-square-foot number up or down meaningfully.
Concept type drives kitchen complexity
A coffee shop has minimal kitchen. A fine-dining restaurant has full prep, line cooking, pastry, dishwashing, and walk-in refrigeration. Kitchen scope is the largest single cost variable in restaurant TI: it can be 35 to 55% of total project cost on a complex concept and 15 to 25% on a quick-service.
Second-gen vs cold dark shell adds $50 to $100 per sqft
A 2nd-gen restaurant space inherits existing kitchen rough-in, hood, grease interceptor, and most MEP. A cold dark shell starts with bare slab and exterior walls. The same concept in the same square footage runs $50 to $100 more per sqft in cold dark shell.
Bar program adds $40 to $80 per sqft
A bar-forward concept with full liquor program adds dedicated plumbing, refrigeration, ice systems, glass washing, beer line cooling, and bar millwork. Bar buildouts add $40 to $80 per square foot of total space (not just bar footprint).
The BuildCrux Method for Restaurant Cost Estimating
Five disciplines applied to restaurant TI cost estimating. Same five-pillar framework.
Accurate Estimating
Restaurant-specific unit costs (commercial kitchen plumbing 2-3x office TI rates, complete hood + Ansul + make-up air package, grease interceptor sized to fixture count, refrigeration line set, bar systems). FFE owner-supplied vs contractor-supplied flagged on every line.
Structured Planning
Inspection-driven schedule: plumbing rough, gas pressure test, hood Ansul drop test, health department final, fire marshal final. Bake those windows into the phase plan or schedule slips weeks.
Controlled Execution
Variance reporting per scope from week one. Kitchen flooring (urethane or quarry tile), FRP wall panels, hood install, and refrigeration line set tracked against takeoff baseline.
Change Order Management
Restaurant operators change scope mid-project. Bar additions, equipment swaps, finish upgrades. CO process inherits unit costs from baseline estimate and updates contract value, schedule, and FFE schedule on approval.
Financial Visibility
Restaurant TI margins are 12 to 18% on solid bids. Live margin per phase tells you whether the kitchen scope is paying for itself. QuickBooks two-way sync surfaces operator payment behavior.
Cost per square foot by restaurant type
These benchmarks reflect 2026 Sun Belt metro pricing. Adjust up 15 to 25% for high-cost coastal markets, 10 to 15% for union markets, 5 to 10% for shell upgrades, and project-specific contingency on top.
| Restaurant type | Cost per sqft | Typical sqft | Total range |
|---|---|---|---|
| Coffee shop (2nd gen) | $160 to $230 | 1,000 to 1,800 | $160K to $415K |
| Coffee shop (cold dark shell) | $210 to $290 | 1,000 to 1,800 | $210K to $522K |
| Quick service / fast casual (2nd gen) | $180 to $250 | 1,500 to 2,500 | $270K to $625K |
| Quick service / fast casual (cold dark shell) | $220 to $320 | 1,500 to 2,500 | $330K to $800K |
| Casual full service (2nd gen) | $220 to $300 | 3,000 to 5,000 | $660K to $1.5M |
| Casual full service (cold dark shell) | $280 to $360 | 3,000 to 5,000 | $840K to $1.8M |
| Upscale / fine dining (cold dark shell) | $340 to $475 | 4,000 to 6,500 | $1.4M to $3.1M |
| Bar-forward concept (cold dark shell) | $320 to $440 | 3,000 to 5,000 | $960K to $2.2M |
| Ghost kitchen / cloud kitchen | $140 to $220 | 500 to 1,500 | $70K to $330K |
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Typical scope-category share of total cost on a casual full-service restaurant TI in a 2nd-gen space. Percentages shift on cold dark shell, fine dining, and bar-forward concepts.
| Scope category | Typical % of project cost | Notes |
|---|---|---|
| Demolition | 4 to 8% | Higher on full gut |
| Framing and partitions | 6 to 10% | Light on 2nd gen |
| Drywall and ceilings | 8 to 12% | FRP on kitchen walls |
| Doors, frames, hardware | 3 to 5% | Commercial hardware schedules |
| Flooring | 5 to 9% | Urethane/quarry tile in kitchen, vinyl/wood in FOH |
| Paint and finishes | 3 to 5% | Concept-driven on FOH |
| Plumbing rough + finish | 10 to 16% | 2-3x office TI rates |
| HVAC | 8 to 14% | Higher with make-up air |
| Hood + Ansul + make-up air | 4 to 8% | Single line, complete package |
| Grease interceptor | 1 to 3% | Interior or exterior |
| Refrigeration line set | 2 to 4% | Walk-in coolers, freezers |
| Electrical rough + finish | 10 to 14% | POS, lighting, equipment |
| Fire protection | 2 to 5% | AHJ-driven |
| FFE coordination + millwork | 4 to 12% | Owner vs contractor split |
| Specialty equipment | 2 to 8% | Bar systems, ice, beverage |
| Permits, inspections, GC overhead, profit | 15 to 22% | Standard |
Case study: a $782K fast-casual buildout
A regional fast-casual chain bid out a 2,800 sqft cold dark shell buildout in a Dallas suburb. Drawing set was 45 sheets including kitchen equipment plan with 23 pieces of FFE, a Type I hood, an interior grease interceptor, and a beverage program.
BuildCrux produced a $782,400 estimate in 9 minutes 14 seconds with 41 line items. The estimate broke out kitchen plumbing ($68,200), hood + Ansul + make-up air ($47,800), interior grease trap ($6,100), refrigeration line set ($14,400), and FFE-supply split (operator-supplied 17 items, GC-supplied 6 items). The contractor adjusted three line items and submitted a $789,500 bid at $282/sqft. Won against bids at $311/sqft and $325/sqft.
How BuildCrux estimates restaurant TI
BuildCrux's AI estimating engine auto-detects restaurant projects and applies restaurant-specific unit costs (commercial kitchen plumbing rates, complete hood package, grease interceptor sized to fixture count, refrigeration line set). FFE owner-supplied vs contractor-supplied is flagged on every line. The 2,800 sqft case study above ran for $4.20 in AI cost. Subscription pricing starts at $39/month for solo and $149/month for crews.
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AI Blueprint Estimates
AI-powered estimates from your blueprints
Learn moreFrequently asked questions
How much does it cost to build out a restaurant?+
Restaurant buildouts cost $180 to $475 per square foot in 2026 depending on concept type, kitchen complexity, and second-gen vs cold dark shell. Quick-service in 2nd-gen runs $180 to $250. Casual full-service in cold dark shell runs $280 to $360. Upscale and bar-forward concepts run $320 to $475.
How long does a restaurant buildout take?+
Typical restaurant buildouts run 12 to 24 weeks from permit to certificate of occupancy. Second-generation spaces run 8 to 14 weeks. Inspections (plumbing rough, hood Ansul drop test, health department final, fire marshal final) drive the schedule more than construction velocity does.
What is included in a restaurant buildout cost?+
Demolition, framing, drywall, ceilings, FRP wall panels, kitchen flooring, doors, paint, plumbing (with commercial kitchen rates), HVAC, hood + make-up air + Ansul, grease interceptor, electrical, refrigeration line set, fire protection, FFE coordination, permits, general conditions, and overhead and profit.
What is the cheapest type of restaurant to build?+
Ghost kitchens / cloud kitchens at $140 to $220 per square foot are the cheapest restaurant buildout class because they have minimal FOH, no bar, and simplified hood requirements. Coffee shops in 2nd-gen spaces are next at $160 to $230 per square foot.
How much should I budget for a Type I hood and Ansul system?+
A complete hood package (hood, ductwork, make-up air unit, exhaust fan, Ansul fire suppression with gas shut-off and fire alarm tie-in) runs $25,000 to $60,000 for a single hood line in a typical commercial restaurant.
Do I need a grease interceptor for every restaurant?+
Almost always. Local plumbing code dictates the requirement based on the type and quantity of fixtures. Most jurisdictions require either an interior grease trap ($3K to $8K) or an exterior grease interceptor ($15K to $40K). Coffee shops with no cooking may be exempt.
How much is FFE for a restaurant?+
FFE costs vary widely. Owner-supplied FFE on a fast-casual typically runs $80K to $200K. On a full-service casual restaurant, $150K to $400K. On upscale or bar-forward concepts, $300K to $800K+. Always confirm owner vs contractor supply before bidding.
The bottom line
Restaurant buildout cost is concept-driven, not square-foot-driven in the simple sense. A coffee shop and a steakhouse in the same square footage will cost wildly different totals. Use the per-sqft ranges as a starting anchor, then refine through real measured takeoff. AI estimating tools cut that takeoff from days to minutes and surface restaurant-specific scope automatically.
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