Smart renovation decisions start with knowing your numbers before you spend a dime. The challenge isn't whether to renovate—it's figuring out how much you can invest and still turn a profit. An ROI calculation reveals if your redesign will actually pay for itself and how long that'll take.
What is ROI for a renovation?
ROI stands for Return on Investment. It reveals what percentage return you'll earn on your investment. For renovations, you're comparing the extra profit generated against what you spent on the project.
? Example:
You invest €50,000 in a new kitchen. This lets you serve 20% more guests and your annual profit jumps by €15,000.
ROI: (€15,000 / €50,000) × 100 = 30% per year
The ROI formula for renovations
The basic formula is:
ROI % = (Extra annual profit / Investment costs) × 100
For the payback period you use:
Payback period = Investment costs / Extra annual profit
⚠️ Note:
Calculate with net profit, not revenue. Higher revenue also means higher costs for ingredients and staff.
Which costs do you include?
Add up everything you'll spend on investment costs:
- Renovation and installation
- New equipment and furniture
- Permits and consulting fees
- Lost revenue during closure
- Extra staff for the renovation
? Example total costs:
- Renovation: €35,000
- New equipment: €12,000
- Permits: €2,000
- Lost revenue (1 week closed): €8,000
Total: €57,000
How do you calculate extra profit?
Extra profit flows from several sources:
- More covers: Larger kitchen = more guests per evening
- Higher prices: Nicer venue justifies a pricier menu
- Lower costs: New equipment works more efficiently
- Less staff: Better layout = faster work
? Example extra profit:
Before renovation: 80 covers/day, average bill €28, profit €8 per guest = €640/day
After renovation: 100 covers/day, average bill €32, profit €9 per guest = €900/day
Extra profit per day: €260 × 300 days = €78,000/year
What is a good ROI for hospitality?
A solid ROI for hospitality investments typically falls between:
- 20-30%: Excellent investment
- 15-20%: Acceptable
- Below 15%: Questionable
The payback period should ideally be under 5 years. For hospitality, aim for 3-4 years since trends and competition shift rapidly. From analyzing actual purchasing data across different restaurant types, establishments that target 25% ROI typically achieve sustainable growth while maintaining cash flow.
⚠️ Note:
Calculate conservatively. Often the extra revenue turns out lower than expected, especially in the first year after reopening.
Include risk factors
Every ROI calculation contains uncertainties:
- Will more guests actually come?
- Will they accept higher prices?
- Will new equipment perform as promised?
- Will competition remain the same?
Create three scenarios: pessimistic, realistic, and optimistic. Only invest if the pessimistic scenario still delivers acceptable returns.
Related articles
How do you calculate ROI of a renovation? (step by step)
Calculate all investment costs
Add up: renovation, equipment, permits and lost revenue during closure. Don't forget small cost items like extra cleaning or temporary storage.
Estimate the extra annual profit
Calculate how many more guests you can serve and whether you can raise prices. Calculate with net profit, not revenue. Be conservative in your estimate.
Apply the ROI formula
ROI % = (Extra annual profit / Investment costs) × 100. For payback period: Investment costs divided by extra annual profit. Aim for at least 20% ROI.
✨ Pro tip
Track your actual performance against projections for the first 90 days post-renovation. This early data reveals if you're hitting your ROI targets and helps you make quick adjustments to pricing or operations.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
How long should a renovation take to pay for itself?
Should I include lost revenue during closure in my costs?
What if my space can't accommodate more guests?
How do I calculate ROI for equipment-only upgrades?
What's the difference between renovation ROI and equipment ROI?
How accurate can my ROI projections really be?
Should I factor in financing costs to my ROI calculation?
Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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