Capital & Build-out
Plan the investment and physical work needed to turn a site into a functioning restaurant. Examine fit-out scope, kitchen infrastructure, vendor choices and contingencies before construction begins.
Free · 0 published lessons · 10 lessons in syllabus
Who it is for
Founders and project managers budgeting a new restaurant or major refurbishment.
What you will learn
- Separate capital costs from pre-opening and working capital
- Compare equipment and fit-out specifications
- Plan utilities, workflow and contractor milestones
- Build contingency and handover checks
Content is in progress
All lessons in this course are planned, not yet published. Sign up to be notified when lessons are published.
Join freeCourse syllabus
- Building Your Restaurant CAPEX Budget — Planned
- Planning Pre-Opening and Working Capital — Planned
- Kitchen Layout and Workflow — Planned
- Selecting Kitchen Equipment — Planned
- Electrical, Plumbing and Gas Planning — Planned
- Ventilation and Fire-Safety Infrastructure — Planned
- Dining Room Fit-Out and Furniture — Planned
- Comparing Contractors and Vendor Quotes — Planned
- Managing Construction Milestones and Contingencies — Planned
- Handover, Snagging and Opening Readiness — Planned