Starting a 40-seat restaurant costs an average of €150,000 to €300,000. Many entrepreneurs underestimate the total investment costs, leaving them without funds halfway through. You need to calculate every euro before signing your first lease.
The 5 main investment cost categories
For a 40-seat restaurant, there are five major cost items that together determine your total investment:
- Interior and furniture: €40,000 - €80,000
- Kitchen equipment: €30,000 - €60,000
- Renovation and installations: €25,000 - €50,000
- Inventory and initial stock: €10,000 - €20,000
- Working capital first 6 months: €45,000 - €90,000
? Example calculation 40 seats:
Bistro in Amsterdam, 120m² dining area:
- Interior (chairs, tables, bar): €55,000
- Kitchen (oven, cooling, dishwasher): €45,000
- Renovation (flooring, lighting, toilet): €35,000
- Inventory (dishes, cutlery, linens): €15,000
- Working capital (rent, staff, purchases): €65,000
Total: €215,000
Interior and furniture (€40,000 - €80,000)
The interior sets the atmosphere of your restaurant and often costs more than expected. Budget €1,000 to €2,000 per seat for complete interior design.
- Tables and chairs: €25,000 - €40,000 (40 chairs at €150-250, 12 tables at €200-400)
- Bar and bar stools: €8,000 - €15,000
- Lighting: €5,000 - €12,000
- Decoration and art: €2,000 - €8,000
- POS system and furniture: €3,000 - €5,000
⚠️ Note:
Don't buy everything new. Second-hand catering furniture can save you 40-60%. Check catering auctions and closing businesses.
Kitchen equipment (€30,000 - €60,000)
A professional kitchen for 40 seats needs specific equipment that can withstand intensive use. And here's where most people discover costs they never considered - the kind of thing you only learn after closing your first month at a loss.
- Combi oven: €8,000 - €15,000
- Cooling (refrigerators + freezer): €6,000 - €12,000
- Dishwasher: €4,000 - €8,000
- Stove and griddles: €5,000 - €10,000
- Ventilation and exhaust: €4,000 - €8,000
- Work surfaces and sinks: €3,000 - €7,000
? Example kitchen calculation:
Kitchen for 40 seats, average quality:
- Rational combi oven (6 x 1/1): €12,000
- Cooling (3-door + freezer): €8,500
- Winterhalter dishwasher: €6,000
- 6-burner stove with oven: €7,500
- Professional exhaust hood: €5,500
- Stainless steel work surfaces and sink: €5,500
Total kitchen: €45,000
Renovation and installations (€25,000 - €50,000)
Renovation costs vary greatly depending on location, but don't forget any installation. Everything must meet catering standards.
- Electrical (380V kitchen): €8,000 - €15,000
- Water and sewage: €5,000 - €10,000
- Flooring (non-slip kitchen, restaurant): €6,000 - €12,000
- Walls and ceilings: €4,000 - €8,000
- Sanitary (toilet, hand basins): €2,000 - €5,000
Working capital first 6 months (€45,000 - €90,000)
Working capital is often underestimated, but crucial. Your restaurant won't reach full capacity until 3-6 months in.
- Rent 6 months: €18,000 - €36,000 (€3,000-6,000/month)
- Staff costs: €15,000 - €30,000
- Initial inventory purchases: €5,000 - €10,000
- Marketing and opening: €3,000 - €6,000
- Insurance and permits: €2,000 - €4,000
- Buffer for unexpected costs: €5,000 - €10,000
⚠️ Note:
Always budget 20% extra for unexpected costs. Renovations almost always run over, and you'll discover additional costs during the renovation.
Financing options
Few entrepreneurs have €200,000+ in cash available. These financing options are common:
- Bank loan: 60-70% of total investment
- Own contribution: Minimum 30-40% own funds
- Lease kitchen equipment: Spreads costs over 3-5 years
- Family and friends: Often for working capital
Cost-saving tips
With smart choices you'll save €30,000 to €50,000 without losing quality:
- Buy kitchen equipment refurbished (50% cheaper, same warranty)
- Find second-hand furniture at catering auctions
- Do simple renovations yourself (painting, decoration)
- Start with a limited menu (less kitchen equipment needed)
- Lease expensive equipment instead of buying
? Realistic scenario:
40-seat restaurant with smart choices:
- Interior 50% second-hand: €35,000
- Kitchen refurbished equipment: €35,000
- Renovation partly DIY: €30,000
- Working capital 6 months: €60,000
- Buffer 10%: €16,000
Total realistic: €176,000
Related articles
How do you calculate total investment costs? (step by step)
Make a floor plan and count seats
Draw your restaurant to scale and determine the exact number of seats. Budget 1.5-2m² per seat for comfort. This determines your interior costs.
Calculate kitchen needs per menu type
A pizzeria needs different equipment than a bistro. Make a list of all required equipment and get 3 quotes per item.
Calculate working capital for 6 months
Add up all monthly costs (rent, staff, energy, purchases) and multiply by 6. Add 20% buffer for unexpected costs.
Find financing options
Visit at least 3 banks for loans and check lease options for expensive equipment. Budget for 30-40% own contribution of the total amount.
Plan phased investments
Not everything needs to be perfect on day 1. Start with essentials and expand as revenue grows. This lowers your initial investment.
✨ Pro tip
Calculate your exact seating capacity based on 1.5m² per person including walkways. Most 120m² spaces fit 38-42 seats maximum - overestimating by just 5 seats inflates your budget by €15,000.
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 much own money do I need for a 40-seat restaurant?
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Can I lease equipment instead of buying?
How much does a POS system cost?
Should I include insurance costs in my initial budget?
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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