Free tool · 5 minutes
Restaurant opening budget
How much you need to open and how much to keep going through the first months. Without coming up short on working capital.
Your result
Fill in the numbers and press calculate. Your result will appear here.
What it measures and how to read it
The initial investment adds up build-out, equipment, deposits, licenses, inventory and opening marketing. Then we add a contingency percentage.
Working capital is calculated by multiplying monthly fixed costs by the months of cash you choose. It is the money you need to operate before sales stabilize.
The total is an estimate of the cash you need, not a financial plan. Check it against your accountant and against real quotes.
The ranges are indicative for independent full-service restaurants in LATAM. They do not replace your income statement or an accounting review.
Three decisions after the result
1. Look at the gap
Compare the result with your target. If it is out of range, do not adjust everything at once: pick the lever with the biggest impact.
2. Put a price on it
Turn the gap into dollars per month and per year. That is how you know whether it deserves a meeting, a supplier change or a price increase.
3. Run a test
Define one action for the next 7 days, measure the result and come back to the tool. One decision per week.
Download the weekly P&L template Access with email; includes 12 weeks and the prime cost and EBITDA columns.
Frequently asked questions
What is working capital?
The money you need to cover fixed costs while the restaurant reaches break-even. It is not an extra: it is part of the investment.
How many months of cash should I include?
It depends on the concept and the city. For an independent opening, many operators set aside 3 to 6 months of fixed costs; if the location takes time to mature, more.
Is the contingency mandatory?
No, but construction or equipment always brings surprises. 10% is a starting point; if the build-out is complex, raise the percentage.
Reviewed by the Editorial Board · Last reviewed: October 2026 · Method and assumptions
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One number, one decision
One idea you can apply to your restaurant: costs, sales, team or operations. No filler and no promises of endless growth.