A 2,000 sqft full-service restaurant built into a second-generation space typically runs $185,000–$325,000 all-in: roughly $90K–$160K equipment + $80K–$170K tenant improvements (TI). Vanilla shell builds add $60K–$120K. Use the calculator to model your specific cuisine, footprint, and build level — output is itemized so you can take it to a lender.
Takes 60 seconds. No impact to your credit score.
Check Funding EligibilityThree drivers: (1) cuisine — pizzeria with deck oven runs different from coffee shop, (2) square footage — TI cost scales linearly but equipment cost less so (a $14K walk-in serves 800 sqft or 2,500 sqft restaurants identically), (3) build level — vanilla shell vs second-gen vs turnkey can swing total cost 3–4x. The calculator handles all three.
Includes: hood + exhaust, walk-in cooler/freezer, primary cooking equipment (range/oven/charbroiler/fryer based on cuisine), refrigeration (reach-ins, prep tables), dishwashing, smallwares + POS, plus TI per sqft (gas lines, drains, electrical, finishes, walk-in pad). Doesn't include: rent, deposits, liquor license, point-of-sale software subscriptions, opening inventory ($8K–$25K typical), payroll runway, working capital.
Most restaurants use a stack: SBA 7(a) for the largest piece (often $150K–$500K), equipment financing for specific high-cost items (walk-ins, hoods, dishwashers — these get the best equipment-loan rates), credit cards or LOC for smallwares + opening costs. Financing the entire build-out with one loan is rare and usually expensive.
From r/restaurateur and r/KitchenConfidential threads: $125K equipment + $160K TI for a 2,200 sqft full-service. $42K equipment + $28K TI for a 900 sqft pizza-by-the-slice in a second-gen space. $185K all-in for a 1,500 sqft cafe in a vanilla shell. The calculator outputs are within 10–15% of these real numbers.
TI allowances are landlord money toward your build-out, usually $25–$80/sqft for restaurants. They're great — but they reduce the amount the landlord recoups, which usually means slightly higher rent. Always negotiate the TI allowance separately from base rent.
SBA 7(a) yes, equipment-only lenders no. Equipment lenders finance equipment; TI requires either an SBA loan, a working-capital line, or cash. This is why most restaurants stack 2–3 financing routes.
Within 10–15% for typical builds. It's based on national-average commercial-kitchen pricing as of Q1 2026. Get 3 contractor + equipment-supplier quotes before committing — local labor and permitting costs vary 30%+ across markets.
Yes — POS is bundled into the smallwares+POS line item ($8K–$22K depending on cuisine). If you're building a custom POS stack with online ordering integration, KDS, and multiple terminals, expect $25K–$50K instead.
Most operators see funding decisions within 24-48 hours.
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