The first number every new restaurant owner wants is also the hardest to pin down: how much will the build-out cost? The honest answer is that it depends on the space you start with and the kitchen you need — but after opening more than ten of our own restaurants, we can give you ranges that are a lot closer to reality than a generic per-foot guess.
The short answer: cost per square foot
For Seattle and King County in 2026, most full restaurant build-outs fall into these ranges:
- Second-generation restaurant space (light refresh): roughly $80–$150 / sq ft. You're reusing an existing kitchen, hood, and grease infrastructure.
- Second-generation space (concept change): roughly $150–$275 / sq ft. You keep the bones but rework layout, finishes, and some equipment.
- Cold shell / vanilla box (from scratch): roughly $275–$400+ / sq ft. Everything — kitchen, hood, HVAC, grease, restrooms — is new.
A 2,000-square-foot café in a second-gen space might run $200,000–$350,000, while the same footprint built out from a cold shell as a full-service restaurant with a bar can pass $600,000. The spread is real, and it's driven almost entirely by one thing: the kitchen.
What actually drives the price
1. The kitchen and hood
Commercial ventilation, make-up air, gas, dedicated electrical, refrigeration, and grease systems are the heart of the budget — commonly 30–50% of the whole build. Moving a hood or adding one to a shell is a five-figure decision on its own.
2. Shell vs. second-generation
A raw shell means you're paying for restrooms, HVAC, a grease interceptor, and utility upgrades that a former restaurant already has. This is the biggest single lever on your number.
3. Bar and beverage systems
Draft lines, glycol, under-bar refrigeration, and a three-compartment sink add up fast. A full bar can add $40,000–$100,000+.
4. Finishes and seating count
Millwork, tile, lighting, and acoustics are where concepts express themselves — and where budgets quietly balloon. More seats can mean more restrooms and more exits under code, too.
5. Permits, plans, and code
Architectural and engineering drawings, health-department plan review, and King County / city building permits are real line items. Skipping the planning to "save money" is how projects get red-tagged and delayed. (See our guide to restaurant permits in King County.)
Where first-time owners overspend
- Signing the lease before a contractor walks it. A space that looks like a deal can hide a missing grease interceptor or an undersized electrical service.
- Designing before the equipment list is final. Every late equipment change ripples into plumbing, gas, and electrical.
- Chasing finishes over flow. A beautiful room with a bad kitchen layout loses money every single service.
How to budget with confidence
Get a contractor who has run restaurants to walk the space before you sign the lease, lock your equipment list early, separate your build budget from your opening/operating budget, and keep a 10–15% contingency. That's how you open on budget instead of discovering the real number halfway through demo.
Planning a restaurant, café or bar?
Talk to a contractor who has actually opened restaurants. The first consultation is free.
Book a Free ConsultationFrequently asked questions
How much does a restaurant build-out cost in King County?
Most full restaurant build-outs in Seattle and King County land between $150 and $400+ per square foot, depending on whether you start from a raw shell or a former restaurant, and how heavy your kitchen and bar equipment needs are. A second-generation space with usable infrastructure can come in far lower than a cold shell.
What is the most expensive part of a restaurant build-out?
The commercial kitchen — hood and ventilation, gas and electrical, refrigeration, and grease systems — is almost always the single biggest line item, often 30–50% of the build. Bar systems and HVAC are the next largest.
How can I lower my restaurant build-out cost?
Lease a second-generation restaurant space, keep plumbing and hood locations where they already are, phase non-essential work, and lock your equipment list before design so nothing gets value-engineered late. An experienced restaurant contractor will flag these savings before you sign the lease.