Starting a restaurant in the Netherlands requires between €75,000 and €200,000, depending on your concept and location. Most entrepreneurs underestimate these costs and face financial difficulties before reaching profitability. Here's what you'll actually need to budget for every expense.
The biggest cost items when starting a restaurant
Restaurant expenses break down into four categories: setup costs, permits, working capital, and unexpected expenses. Working capital gets overlooked most often - that's the cash you need for operations during your first months.
💡 Example: Bistro with 60 seats
A bistro in a mid-sized city with 60 seats:
- Kitchen and dining area setup: €45,000
- Permits and advice: €8,500
- Working capital (6 months): €42,000
- Contingency buffer (20%): €19,100
Total startup capital: €114,600
Setup costs: where does the money go?
Setup typically eats the biggest chunk of your budget. Professional kitchens cost €800-1,200 per m². Dining areas run €300-600 per m², depending on how upscale you're going.
- Kitchen equipment: Stove, oven, refrigeration, dishwasher (€15,000-35,000)
- Dining area furniture: Tables, chairs, bar (€8,000-20,000)
- Installations: Electricity, gas, water, ventilation (€10,000-25,000)
- Renovation: Flooring, walls, ceilings (€5,000-15,000)
⚠️ Note:
Used kitchen equipment saves €10,000-15,000, but check warranties and energy ratings first. Old appliances drain your monthly budget through higher utility bills.
Permits and legal costs
Restaurants need multiple permits. These fees pile up fast, especially when you factor in legal consultations.
- Hospitality permit: €500-1,500 (varies by municipality)
- Building permit: €1,000-3,000 (for renovations)
- Environmental permit: €800-2,000
- Legal advice: €2,000-5,000
- Notary costs: €1,500-3,000 (for lease/purchase agreements)
Working capital: the forgotten cost item
Restaurants don't fail because of bad food - they fail because they run out of cash. You need enough money to cover expenses for several months before profits kick in.
💡 Example: Working capital calculation
Monthly fixed costs of €12,000:
- Rent: €4,500
- Staff: €5,000
- Energy: €800
- Insurance: €400
- Other costs: €1,300
Working capital 6 months: €72,000
Differences by restaurant type
Your concept determines your costs. A pizza joint needs different equipment than a fine dining establishment. From analyzing actual purchasing data across different restaurant types, here's what each category typically requires:
- Fast food/pizzeria: €50,000-100,000
- Casual dining: €75,000-150,000
- Bistro/brasserie: €80,000-180,000
- Fine dining: €120,000-300,000
⚠️ Note:
Add a 20% buffer for unexpected expenses. Renovations exceed budgets regularly, and you'll discover essential items you didn't plan for during setup.
Financing and equity contribution
Banks finance maximum 70% of startup investments. That means you need at least 30% cash upfront. For a €120,000 restaurant, you'll need €36,000 of your own money.
- Own funds: 30-50% of total investment
- Bank financing: 50-70% (interest rates 4-7%)
- Subsidies: Available for some starters (check your municipality)
Cost savings without compromising quality
You can cut expenses significantly without sacrificing standards. Focus on smart choices for major purchases.
💡 Example: Savings
Strategic decisions save €20,000-30,000:
- Used kitchen equipment: €15,000 savings
- DIY painting and minor work: €3,000 savings
- Lease expensive equipment instead of buying: €8,000 less upfront
- Phased setup approach: €5,000 deferred
The hidden costs everyone forgets
Small expenses add up to thousands. These items get missed in initial planning but you can't operate without them.
- Initial inventory: €3,000-8,000
- Marketing and website: €2,000-5,000
- Uniforms and linens: €1,500-3,000
- POS system: €2,000-4,000
- Insurance first year: €3,000-6,000
How do you calculate your startup costs? (step by step)
Make a detailed setup list
Write down all the equipment, furniture, and renovations you need. Get quotes from at least 3 suppliers in each category. Budget for the highest quote.
Calculate your working capital for 6 months
Add up all your monthly fixed costs: rent, staff, energy, insurance. Multiply by 6. This is the minimum working capital you need.
Add up all permits and legal costs
Check with your municipality for the exact costs of hospitality permits and any building permits. Budget €3,000-5,000 for legal advice and notary costs.
Add a 20% buffer for unforeseen costs
Add up all costs and add 20%. Renovations always go over budget and you'll always discover things you forgot. This buffer prevents financial problems.
✨ Pro tip
Reserve €15,000-20,000 specifically for the first 90 days of operations - this covers unexpected ingredient costs, staff overtime, and equipment repairs that always pop up during your opening phase.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
Was this article helpful?
Frequently asked questions
Can I start a restaurant with €50,000?
A small takeaway or simple lunch spot might work with €50,000. For full table service restaurants, you'll need €75,000-100,000 minimum. The difference lies in seating area setup and staffing requirements.
How much of my own money do I need at minimum?
Banks finance maximum 70% of startup costs. You need at least 30% equity contribution. For €100,000 in startup expenses, that's €30,000 cash upfront.
Are there subsidies available for starting restaurants?
Some municipalities offer startup grants for hospitality businesses. EU subsidies exist for sustainable equipment investments. Check with your local Chamber of Commerce and municipality for current programs.
Do I have to buy everything new or can I buy used?
Used kitchen equipment saves €10,000-15,000 easily. But verify warranties, energy ratings, and hygiene compliance first. Dishwashers and refrigeration units are often better purchased new for reliability.
How long does it take to break even?
Most restaurants reach break-even between 8-18 months. Location, concept, and marketing execution determine your timeline. Budget working capital for at least 12 months to stay safe.
What does a hospitality permit cost?
Hospitality permits range from €500-1,500 depending on your municipality and permit type. Major cities charge more than smaller towns. Factor in additional fees for expedited processing if you're on a tight timeline.
📚 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
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (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.
Start your restaurant with the right numbers
A business plan without food cost calculation is a gamble. KitchenNmbrs lets you calculate recipes before you open. Start well-prepared. Try it free.
Start free trial →