{"id":2661,"date":"2026-09-24T17:22:56","date_gmt":"2026-09-24T14:22:56","guid":{"rendered":"https:\/\/www.comimarlik.com\/?p=2661"},"modified":"2026-10-24T15:52:02","modified_gmt":"2026-10-24T12:52:02","slug":"restoran-acma-maliyeti","status":"publish","type":"post","link":"https:\/\/www.comimarlik.com\/en\/restoran-acma-maliyeti\/","title":{"rendered":"How to Calculate the Cost of Opening a Restaurant"},"content":{"rendered":"<p><span style=\"font-size:13px;text-transform:uppercase;letter-spacing:0.08em;opacity:0.55;display:block;margin-bottom:24px;\">C\u00fcneyt Onur<\/span><em style=\"display:block;font-style:italic;opacity:0.8;margin-bottom:16px;\">The real cost of restaurant interior architecture, interior design, technical infrastructure and business investment<\/em> When calculating the cost of opening a restaurant, the most common question is:<\/p>\n\n\n\n<div style=\"text-align: center; margin: 8px 0 32px;\">\n  <img decoding=\"async\" data-src=\"https:\/\/www.comimarlik.com\/wp-content\/uploads\/2026\/08\/LOGO-siyah.png\" alt=\"Restoran a\u00e7ma maliyeti - CO Mimarl\u0131k\" style=\"--smush-placeholder-width: 1004px; --smush-placeholder-aspect-ratio: 1004\/650;filter: invert(1); max-width: 200px; width: 100%; height: auto; opacity: 0.95;\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" \/>\n<\/div>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>\"How much will I spend per square metre?\"<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Yet in a restaurant investment, calculating cost on floor area alone is usually misleading. Two restaurants of the same size can differ significantly in investment cost because of kitchen capacity, menu structure, service model, the condition of the existing building, technical infrastructure, target audience and design decisions.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In short:<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><strong>Restaurant cost \u2260 floor area \u00d7 unit price.<\/strong><\/p>\n<\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\">The real investment budget is the combined result of area, business model, capacity, menu, the existing building, <a href=\"https:\/\/www.comimarlik.com\/en\/restoran-tasarimi\/\">restaurant interior design<\/a>, technical infrastructure and construction decisions.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In this article we look at the items that make up the cost of opening a restaurant, how restaurant interior architecture and technical infrastructure change the budget, and which costs need to be assessed together before investing.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">The Key Factors That Determine the Cost of Opening a Restaurant<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">To understand a restaurant's investment budget, you first need to separate the variables that make up the cost.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The main factors are:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>The total area of the premises<\/li>\n\n\n\n<li>The existing physical condition of the premises<\/li>\n\n\n\n<li>The capacity of the business<\/li>\n\n\n\n<li>Kitchen capacity<\/li>\n\n\n\n<li>Menu and production method<\/li>\n\n\n\n<li>Service model<\/li>\n\n\n\n<li>Target guest profile<\/li>\n\n\n\n<li>Business concept<\/li>\n\n\n\n<li>Restaurant interior architecture<\/li>\n\n\n\n<li>Restaurant kitchen design<\/li>\n\n\n\n<li>Ventilation and hood system<\/li>\n\n\n\n<li>Electrical infrastructure<\/li>\n\n\n\n<li>Water and wastewater installations<\/li>\n\n\n\n<li>Air conditioning<\/li>\n\n\n\n<li>Fire safety and related systems<\/li>\n\n\n\n<li>Fixed furniture<\/li>\n\n\n\n<li>Lighting<\/li>\n\n\n\n<li>Floor, wall and ceiling finishes<\/li>\n\n\n\n<li>Tables, chairs and other equipment<\/li>\n\n\n\n<li>Kitchen equipment<\/li>\n\n\n\n<li>Signage and fa\u00e7ade works<\/li>\n\n\n\n<li>Design, construction and consultancy services<\/li>\n\n\n\n<li>Pre-opening operating costs<\/li>\n\n\n\n<li>Working capital<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">The cost of opening a restaurant is therefore not just spending to make the space look good,<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">because the real cost comes from setting up all the systems the business needs in order to operate.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Why Can't Restaurant Cost Be Calculated by Floor Area Alone?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Let's imagine two different restaurants of 500 m\u00b2 each.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The first might have:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>a smaller kitchen,<\/li>\n\n\n\n<li>a limited menu,<\/li>\n\n\n\n<li>low production capacity,<\/li>\n\n\n\n<li>a simple service system,<\/li>\n\n\n\n<li>existing, adequate technical infrastructure<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">\u2014 a relatively modest set-up.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The second, on the other hand, needs:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>a high-capacity kitchen,<\/li>\n\n\n\n<li>intensive production,<\/li>\n\n\n\n<li>powerful ventilation,<\/li>\n\n\n\n<li>a greater electrical load,<\/li>\n\n\n\n<li>large storage areas,<\/li>\n\n\n\n<li>special refrigeration systems,<\/li>\n\n\n\n<li>heavy service traffic<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">\u2014 a far more demanding set-up.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">So even though the area is the same, the investment budget won't be.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">That is why a more accurate approach is this:<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><strong>Floor area does not determine a restaurant's cost. The business that will be set up within that floor area does.<\/strong><\/p>\n<\/blockquote>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">How to Build an Area-Based Scenario for the Cost of Opening a Restaurant<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Floor area still matters, but it should be assessed together with other parameters, not as the only variable.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The effect of scale on unit cost should not be overlooked either. Items every restaurant needs, such as the kitchen, ventilation, electrical infrastructure and washrooms, are carried by fewer square metres in a small space, so as the area shrinks, the cost per square metre usually rises. As the area grows, the total budget increases, but the unit cost usually falls.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The areas below help in understanding different investment scenarios:<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Area<\/th><th>Example business<\/th><th>Main factors that change the cost<\/th><\/tr><\/thead><tbody><tr><td>250 m\u00b2<\/td><td>Caf\u00e9 \/ small restaurant<\/td><td>Kitchen capacity, infrastructure, dining room layout<\/td><\/tr><tr><td>350 m\u00b2<\/td><td>Caf\u00e9-restaurant<\/td><td>Kitchen, service area, fixed furniture<\/td><\/tr><tr><td>500 m\u00b2<\/td><td>Mid-sized restaurant<\/td><td>Kitchen capacity, ventilation, electrical load<\/td><\/tr><tr><td>700 m\u00b2<\/td><td>Large restaurant<\/td><td>Technical infrastructure, capacity, service and storage<\/td><\/tr><tr><td>850 m\u00b2<\/td><td>Large-scale restaurant<\/td><td>Kitchen, HVAC, fire, electrical and operations<\/td><\/tr><tr><td>1.000 m\u00b2<\/td><td>Large \/ multi-functional business<\/td><td>Multiple service areas, technical systems and operational capacity<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">But this table is not a price list.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The real investment budget must be calculated separately, according to the condition of the building, the city, construction standards, material choices, labour, technical requirements and business model. For examples at different scales, see <a href=\"https:\/\/www.comimarlik.com\/en\/proje-kategorisi\/restoran-cafe\/\">our restaurant and caf\u00e9 projects<\/a> as well.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">How Does Restaurant Interior Architecture Affect Cost?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A restaurant's interior architecture is not just a choice of colours, materials or furniture.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Good restaurant interior architecture treats<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>the guest entrance,<\/li>\n\n\n\n<li>the welcome area,<\/li>\n\n\n\n<li>the table layout,<\/li>\n\n\n\n<li>the service routes,<\/li>\n\n\n\n<li>the link to the kitchen,<\/li>\n\n\n\n<li>staff movement,<\/li>\n\n\n\n<li>storage,<\/li>\n\n\n\n<li>the toilets,<\/li>\n\n\n\n<li>the bar,<\/li>\n\n\n\n<li>waiting areas,<\/li>\n\n\n\n<li>lighting,<\/li>\n\n\n\n<li>acoustics,<\/li>\n\n\n\n<li>the use of materials<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">as a single whole.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">That is why how early a restaurant interior architect is involved in the project directly affects the investment cost.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Changing a badly planned space later doesn't just create architectural construction costs; it also means redoing electrics, water, ventilation, fixed furniture and kitchen systems.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">So designing a restaurant project early is not just an aesthetic choice.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">It is also a <strong>tool for controlling costs.<\/strong><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">The Visible Cost Items of Restaurant Interior Design<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">In restaurant interior design in particular, there are many physical works where cost becomes visible.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">These include:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Floor finishes<\/li>\n\n\n\n<li>Wall finishes<\/li>\n\n\n\n<li>Ceiling systems<\/li>\n\n\n\n<li>Paint<\/li>\n\n\n\n<li>Decorative surfaces<\/li>\n\n\n\n<li>Fixed furniture<\/li>\n\n\n\n<li>Counters and bars<\/li>\n\n\n\n<li>Table and chair sets<\/li>\n\n\n\n<li><a href=\"https:\/\/www.comimarlik.com\/en\/restoran-aydinlatmasi\/\">Light fittings<\/a><\/li>\n\n\n\n<li>Fa\u00e7ade works<\/li>\n\n\n\n<li>Doors<\/li>\n\n\n\n<li>Glass partitions<\/li>\n\n\n\n<li>Acoustic treatments<\/li>\n\n\n\n<li>Decorative elements<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">\u2014 a relatively modest set-up.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">But none of these should be assessed on its own.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A ceiling design, for example, is not just the price of the ceiling material,<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">because inside the ceiling, other systems such as<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>ventilation ducts,<\/li>\n\n\n\n<li>electrical wiring,<\/li>\n\n\n\n<li>lighting,<\/li>\n\n\n\n<li>fire systems,<\/li>\n\n\n\n<li>air-conditioning pipework<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">also need to work.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In short, <strong>restaurant interior design and technical infrastructure cannot be considered separately.<\/strong><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">How Does a Restaurant's Concept Change the Cost?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A restaurant's concept also directly affects many items in the investment budget.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Because <a href=\"https:\/\/www.comimarlik.com\/en\/restoran-mimarligi\/\">a concept is not just a visual identity<\/a>.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A concept should be built on the relationship between<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>target guest + product + area + business model + style of service + space + atmosphere<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u00a0\u2014 all considered together.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For example, <a href=\"https:\/\/www.comimarlik.com\/en\/projeler\/standart-coffee-2\/\">a quick-service business<\/a> and <a href=\"https:\/\/www.comimarlik.com\/en\/projeler\/turk-restoran-tasarimi-almanya-beymen-dortmund\/\">a restaurant designed for long stays will differ in their:<\/a>;<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>table layout,<\/li>\n\n\n\n<li>kitchen organisation,<\/li>\n\n\n\n<li>service area,<\/li>\n\n\n\n<li>seating density,<\/li>\n\n\n\n<li>lighting,<\/li>\n\n\n\n<li>acoustics,<\/li>\n\n\n\n<li>storage needs<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">\u2014 none of these will be the same.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A cost calculation without a clear concept is therefore incomplete.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Restaurant Kitchen Design Is One of the Most Critical Parts of the Cost<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A restaurant kitchen is not just an area where kitchen equipment is placed.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">On the contrary, restaurant kitchen design plans the production system itself.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For example, how the flows of<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>goods receiving \u2192 storage \u2192 preparation \u2192 cooking \u2192 service \u2192 dishwashing \u2192 waste<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">relate to one another needs to be defined.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When the menu changes, the kitchen's needs change too.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">That is why kitchen design first needs to define:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Menu<\/li>\n\n\n\n<li>Production method<\/li>\n\n\n\n<li>Daily capacity<\/li>\n\n\n\n<li>Service intensity<\/li>\n\n\n\n<li>Number of staff<\/li>\n\n\n\n<li>Storage needs<\/li>\n\n\n\n<li>Equipment list<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">and only then should the space be organised accordingly.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Otherwise, even a large kitchen will work inefficiently.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Why Is the Cost of Restaurant Technical Infrastructure Critical?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The visible face of a restaurant is the dining room.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">But much of the system that keeps the business running is invisible.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">These include technical infrastructure such as:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Ventilation<\/li>\n\n\n\n<li>Hood and exhaust<\/li>\n\n\n\n<li>Fresh air \/ make-up air systems (fresh air supplied to replace the air extracted by the exhaust)<\/li>\n\n\n\n<li>Electrics<\/li>\n\n\n\n<li>Water<\/li>\n\n\n\n<li>Wastewater<\/li>\n\n\n\n<li>Hot water<\/li>\n\n\n\n<li>Air conditioning<\/li>\n\n\n\n<li>Fire systems<\/li>\n\n\n\n<li>Natural gas or other energy systems<\/li>\n\n\n\n<li>Refrigeration systems<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">\u2014 and more.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The larger the kitchen, the greater the impact of technical infrastructure on the business.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Choosing a hood alone, for example, is not enough;<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>the hood, exhaust, fresh air and HVAC (heating, ventilation and air conditioning) systems need to work together.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><a href=\"https:\/\/handbook.ashrae.org\/Handbooks\/A19\/SI\/a19_ch34\/a19_ch34_si.aspx\">ASHRAE's approach to commercial kitchen ventilation<\/a> also treats kitchen ventilation as an interconnected HVAC system rather than as independent devices.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In our experience with restaurant projects, technical infrastructure accounts for roughly 10% to 20% of a restaurant's total investment. Within this range, we see 10% as reasonable, 15% as optimal and 20% as the upper limit. These ratios are an average reference drawn from our own project experience; special cases such as kitchens with heavy hot production or buildings whose infrastructure must be renewed from scratch fall outside this range.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">That is why technical infrastructure is one of the parts of the cost of opening a restaurant that must be calculated early. We cover these systems, from ventilation to wastewater, in detail in our <a href=\"https:\/\/www.comimarlik.com\/en\/restoran-teknik-altyapisi\/\">article on restaurant technical infrastructure<\/a> if you'd like to read further.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">A Restaurant's Cost Begins on the Day You Choose the Space<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">One of the most common mistakes in restaurant investment is investigating technical suitability after the premises have been leased.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The better approach is:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><a href=\"https:\/\/www.comimarlik.com\/en\/restoran-icin-mekan-secimi\/\">To inspect the premises technically before leasing them.<\/a><\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">For example, in the existing building:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Is the electrical capacity sufficient?<\/li>\n\n\n\n<li>Is there a suitable route for the ventilation duct?<\/li>\n\n\n\n<li>Where will the kitchen exhaust exit?<\/li>\n\n\n\n<li>Is the clean water capacity sufficient?<\/li>\n\n\n\n<li>Is the wastewater system suitable?<\/li>\n\n\n\n<li>Is there a suitable place for the air-conditioning outdoor units?<\/li>\n\n\n\n<li>Is the infrastructure needed for fire systems in place?<\/li>\n\n\n\n<li>Is natural gas available?<\/li>\n\n\n\n<li>Can the structure take the load of the kitchen equipment?<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">The answers to questions like these must be known.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Because making unsuitable premises suitable later creates significant costs no one anticipated.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><strong>In a restaurant investment, the first cost calculation should begin before the lease is signed.<\/strong><\/p>\n<\/blockquote>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">When Should a Restaurant Interior Architect Join the Project?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">A restaurant interior architect should not be seen as someone who only chooses materials and furniture once construction has begun.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In a good project process, the restaurant interior architect comes in at an earlier stage,<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">because these decisions affect one another:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Location selection \u2192 concept \u2192 capacity \u2192 planning \u2192 kitchen \u2192 technical infrastructure \u2192 details and materials \u2192 construction<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When the position of a kitchen changes, for example,<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>the ventilation duct,<\/li>\n\n\n\n<li>electrical wiring,<\/li>\n\n\n\n<li>the water installations,<\/li>\n\n\n\n<li>wastewater,<\/li>\n\n\n\n<li>the service flow,<\/li>\n\n\n\n<li>the storage area<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">all change too.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">So design work done early reduces the changes that would otherwise arise later.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">The Invisible Costs of a Restaurant Investment<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">When preparing a budget, it is natural to think first of construction and decoration, because those are the visible items. This is where we differ: we resolve the visible surfaces in the same project as the plan, kitchen, technical infrastructure and budget that support them.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Because a restaurant, from kitchen to service and from menu to staff flow, is a business of system gastronomy, and the space is the physical expression of that system. That is why we approach every project in <a href=\"https:\/\/www.comimarlik.com\/en\/#yaklasim\">five stages<\/a> \u2014 analysis, concept, design, construction and outcome. This way the design doesn't stay on paper; it is realised correctly on site and serves the business's goals.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Beyond the items visible at a restaurant opening, there are other costs too, for example:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Key money (takeover fee for the premises)<\/li>\n\n\n\n<li>Licences and permits: the renovation project, the fire department compliance report and the documents required for the <a href=\"https:\/\/www.mevzuat.gov.tr\/mevzuat?MevzuatNo=20059207&amp;MevzuatTur=21&amp;MevzuatTertip=5\">business opening and operating licence<\/a> (i\u015fyeri a\u00e7ma ve \u00e7al\u0131\u015fma ruhsat\u0131)<\/li>\n\n\n\n<li>Design services<\/li>\n\n\n\n<li>Technical consultancy<\/li>\n\n\n\n<li>Kitchen equipment<\/li>\n\n\n\n<li>Small equipment<\/li>\n\n\n\n<li>Cash register \/ POS systems<\/li>\n\n\n\n<li>Automation, ordering systems and equipment<\/li>\n\n\n\n<li>Signage<\/li>\n\n\n\n<li>Pre-opening staff costs<\/li>\n\n\n\n<li>First stock purchases<\/li>\n\n\n\n<li>Marketing<\/li>\n\n\n\n<li>Deposit<\/li>\n\n\n\n<li>Initial rent costs<\/li>\n\n\n\n<li>Unexpected construction costs<\/li>\n\n\n\n<li>Working capital to be used after opening<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\">A contingency should also be set aside in the budget for unexpected costs. Especially in periods when inflation and exchange-rate changes affect prices quickly, investors usually keep this at around 10\u201315% of the total budget. This is not a strict rule, but a common and healthy practice.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">That is why the cost of opening a restaurant should be kept separate from the capital needed to keep it running.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">The Investment Budget and Working Capital Are Not the Same Thing<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">Completing a restaurant physically doesn't mean the investment is complete,<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">because when a business opens, there is often no regular cash flow yet.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">So alongside the investment budget, the business's needs in its first period also need to be considered.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Put simply, it can be thought of as:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Total financing need = set-up investment + opening costs + working capital<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">\u2014 roughly speaking.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Working capital is often calculated as several months' worth of fixed costs such as rent, staff, energy and supplies.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The aim here is not just to set aside more money,<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">but to see in advance what the business will need financially after opening.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">After opening, how turnover is shared between rent, produce, labour and energy becomes decisive. We cover this distribution and the effect of inflation separately in our <a href=\"https:\/\/www.comimarlik.com\/en\/restoran-isletme-maliyetleri\/\">restaurant operating costs<\/a> article.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">How Can Restaurant Cost Be Calculated More Accurately?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">For a sounder cost study, the process needs to be broken into stages.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">1. Analyse the premises<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">First, determine the technical and physical condition of the existing building.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">2. Define the business model<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">How many people will you serve?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">How will you serve them?<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">How much will the kitchen produce?<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">3. Define the menu and production system<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Because kitchen equipment and infrastructure needs are shaped by them.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">4. Plan the restaurant interior architecture<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Consider guest, staff and service flows together in particular.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">5. Resolve the technical infrastructure<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Then define the electrical, water, wastewater, ventilation, HVAC, fire and other systems.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">6. Calculate the architectural and interior works<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Floors, walls, ceilings, fixed furniture, lighting and other works are finalised at this stage.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">7. Add the kitchen and business equipment<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Assess kitchen equipment, refrigeration, storage and service equipment separately.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">8. Calculate opening costs and working capital<\/h3>\n\n\n\n<p class=\"wp-block-paragraph\">Finally, see the business's financing needs for its first period alongside the physical investment.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This approach is therefore more valuable than simply producing a restaurant cost figure,<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">because it shows where the investment is made and which decisions change the budget.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">How Does a Good Restaurant Project Allocate the Budget?<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">In a restaurant investment, a high budget alone doesn't mean a successful outcome.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">What matters is using the budget in line with the business's goals.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In some projects, material quality is what defines the guest experience.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In others, kitchen capacity is more critical.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">And in others, ventilation, electrical infrastructure, acoustics or service organisation directly affect the success of the investment.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">That is why restaurant interior architecture should be approached not just as aesthetic work but as a project process that brings together the business's physical, technical and operational requirements.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">The Cost of Opening a Restaurant Is Not Just a Design Decision, but a System Decision<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">In short, it is not possible to calculate the real cost of a restaurant on floor area alone.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>The cost of opening a restaurant is the whole formed by the premises themselves, the business model, capacity, menu, restaurant interior architecture, kitchen, technical infrastructure, materials and construction decisions together.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">So before investing, instead of only asking<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\">\"How much does it cost per square metre?\"<\/p>\n<\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\">you need to ask:<\/p>\n\n\n\n<blockquote class=\"wp-block-quote is-layout-flow wp-block-quote-is-layout-flow\">\n<p class=\"wp-block-paragraph\"><strong>\"Which systems do we need for the business we will set up in this space to work, and what is the investment cost of all of them?\"<\/strong><\/p>\n<\/blockquote>\n\n\n\n<p class=\"wp-block-paragraph\">That is the real question.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A restaurant's cost begins long before decoration, <strong>on the day you choose the space.<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">When you approach well-planned restaurant interior architecture, the right restaurant kitchen design and the right technical infrastructure together, the investment budget becomes more predictable.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In the end, the aim is not just to build a restaurant that looks good.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>The aim is to set up the space and the system correctly, so the investment becomes the business it was meant to be.<\/strong><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Let's Assess the Real Cost of Your Restaurant Project Together<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\">The cost of opening a restaurant is not just a budget table.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">The characteristics of the premises, the business model, capacity, kitchen, restaurant interior architecture and technical infrastructure all affect one another, which is why it matters to assess them together before making an investment decision.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">At CO Mimarl\u0131k, for more than 30 years we have been designing <a href=\"https:\/\/www.comimarlik.com\/en\/mimarlik-hizmeti\/\">architecture<\/a>, <a href=\"https:\/\/www.comimarlik.com\/en\/ic-mimarlik\/\">interior architecture<\/a> and restaurant projects, completing more than 400 projects to date. <a href=\"https:\/\/www.comimarlik.com\/en\/proje-kategorisi\/restoran-cafe\/\">In our restaurant projects<\/a> we treat location selection, restaurant interior architecture, restaurant kitchen design, technical infrastructure and construction not as separate matters but as parts of the same project.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">In other words, our aim is not just to design a restaurant that looks good, but to set up the right space, the right system and the right project together, so the investment becomes the business it was meant to be.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">If you'd like a realistic cost and project assessment for your investment, we can take your project from the investment decision through to construction together.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><a href=\"https:\/\/www.comimarlik.com\/en\/iletisim\/\">Let's discuss your restaurant project \u2192<\/a><\/strong><\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Frequently Asked Questions About the Cost of Opening a Restaurant<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Budget and Calculation: The Cost of Opening a Restaurant<\/h3>\n\n\n\n<div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-17890100000001\"><strong class=\"schema-faq-question\">How is the cost of opening a restaurant calculated?<\/strong> <p class=\"schema-faq-answer\">It is not possible to calculate this cost accurately by looking at floor area alone. You need to assess the existing condition of the premises, business capacity, menu, kitchen system, restaurant interior architecture, technical infrastructure and equipment together, and also take into account opening costs and post-opening working capital. In short, a sound calculation means seeing all these items together before the premises are leased.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-17890100000002\"><strong class=\"schema-faq-question\">Can restaurant cost be calculated per square metre?<\/strong> <p class=\"schema-faq-answer\">It gives a rough idea but is misleading on its own, because the budgets of two restaurants of the same size vary significantly with kitchen capacity, menu, service model, ventilation and electrical needs. Scale affects unit cost too: as the area shrinks, the cost per square metre can rise; as it grows, the total budget increases but the unit cost usually falls. It is not the floor area but the business set up within it that determines a restaurant's cost.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-17890100000003\"><strong class=\"schema-faq-question\">How does restaurant interior architecture affect cost?<\/strong> <p class=\"schema-faq-answer\">Interior architecture includes decoration and furniture, but is not limited to them. Planning, guest and service flow, kitchen connections, fixed furniture, lighting and material choices directly affect the investment budget, and designing early reduces later changes and the extra costs they bring. That is why good design is also a tool for controlling costs.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-17890100000004\"><strong class=\"schema-faq-question\">How much of the budget should go to a restaurant's technical infrastructure?<\/strong> <p class=\"schema-faq-answer\">In our experience with restaurant projects, technical infrastructure accounts for roughly 10% to 20% of the total investment. We see 10% as reasonable, 15% as optimal and 20% as the upper limit; in kitchens with heavy hot production or buildings whose infrastructure must be renewed from scratch, the ratio falls outside this range. For details, see our <a href=\"https:\/\/www.comimarlik.com\/en\/restoran-teknik-altyapisi\/\">article on restaurant technical infrastructure<\/a> as well.<\/p> <\/div> <\/div>\n\n\n\n<h3 class=\"wp-block-heading\">Kitchen, Overlooked Costs and Capital<\/h3>\n\n\n\n<div class=\"schema-faq wp-block-yoast-faq-block\"><div class=\"schema-faq-section\" id=\"faq-question-17890100000005\"><strong class=\"schema-faq-question\">Why does the cost of restaurant kitchen design matter?<\/strong> <p class=\"schema-faq-answer\">The kitchen is not just an area where equipment is placed. The menu, production capacity, service intensity, storage and staff movement define kitchen design, and the kitchen is also where the need for ventilation, electricity, water and wastewater is greatest. That is why kitchen design is one of the key decisions affecting both the investment budget and the way the business works.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-17890100000006\"><strong class=\"schema-faq-question\">Which costs are usually overlooked when opening a restaurant?<\/strong> <p class=\"schema-faq-answer\">When preparing a budget, investors naturally think of construction and decoration first. But key money (a takeover fee), the renovation project, the fire department compliance report, licensing, POS and ordering systems, pre-opening staff costs and first stock purchases must also be taken into account. Setting aside a contingency of around 10\u201315% of the total budget for unexpected costs is also a healthy practice.<\/p> <\/div> <div class=\"schema-faq-section\" id=\"faq-question-17890100000007\"><strong class=\"schema-faq-question\">Should working capital be included in the cost of opening a restaurant?<\/strong> <p class=\"schema-faq-answer\">Yes. Completing a restaurant physically doesn't mean the need for investment is over; when a business opens, there is often no regular cash flow yet. Working capital is usually calculated as several months' worth of fixed costs such as rent, staff, energy and supplies, and should be considered separately from the set-up investment.<\/p> <\/div> <\/div>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Technical and Professional References<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><a href=\"https:\/\/handbook.ashrae.org\/Handbooks\/A19\/SI\/a19_ch34\/a19_ch34_si.aspx\">ASHRAE<\/a> \u2014 American Society of Heating, Refrigerating and Air-Conditioning Engineers:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">A professional body producing international technical standards and resources on heating, refrigeration, ventilation, energy and building systems; one of the key technical references on commercial kitchen ventilation, exhaust, fresh air and HVAC.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong><a href=\"https:\/\/www.rics.org\/profession-standards\/rics-standards-and-guidance\/sector-standards\/construction-standards\/nrm\">RICS<\/a> \u2014 Royal Institution of Chartered Surveyors:<\/strong><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">An organisation developing international professional standards in cost management, construction economics, real estate and project appraisal; a reference for defining scope early in cost planning and for assessing life-cycle costs.<\/p>","protected":false},"excerpt":{"rendered":"<p>C\u00fcneyt OnurRestoran i\u00e7 mimarisi, i\u00e7 mek\u00e2n tasar\u0131m\u0131, teknik altyap\u0131 ve i\u015fletme yat\u0131r\u0131m\u0131yla ger\u00e7ek maliyet Restoran a\u00e7ma maliyeti hesaplan\u0131rken en s\u0131k sorulan soru \u015fudur: &#8220;Metrekare ba\u015f\u0131na ne kadar harcar\u0131m?&#8221; Oysa restoran yat\u0131r\u0131m\u0131nda yaln\u0131zca metrekare \u00fczerinden maliyet hesaplamak \u00e7o\u011fu zaman yan\u0131lt\u0131c\u0131d\u0131r. Ayn\u0131 b\u00fcy\u00fckl\u00fckte iki restoran\u0131n yat\u0131r\u0131m maliyeti; mutfak kapasitesi, men\u00fc yap\u0131s\u0131, servis modeli, mevcut yap\u0131n\u0131n durumu, teknik [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2661","post","type-post","status-publish","format-standard","hentry","category-restoran-tasarimi-rehberi"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Restoran A\u00e7ma Maliyeti Nas\u0131l Hesaplan\u0131r? | CO Mimarl\u0131k<\/title>\n<meta name=\"description\" content=\"Restoran a\u00e7ma maliyeti metrekareyle hesaplanmaz. \u0130\u00e7 mimari, mutfak, teknik altyap\u0131 ve i\u015fletme sermayesi b\u00fct\u00e7eyi nas\u0131l belirler?\" \/>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Restoran A\u00e7ma Maliyeti Nas\u0131l Hesaplan\u0131r? 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Bunun i\u00e7in mek\u00e2n\u0131n mevcut durumunu, i\u015fletme kapasitesini, men\u00fcy\u00fc, mutfak sistemini, restoran i\u00e7 mimarisini, teknik altyap\u0131y\u0131 ve ekipmanlar\u0131 birlikte de\u011ferlendirmek gerekir. Ayr\u0131ca a\u00e7\u0131l\u0131\u015f giderlerini ve a\u00e7\u0131l\u0131\u015f sonras\u0131 i\u015fletme sermayesini de hesaba katmak gerekir. K\u0131sacas\u0131 sa\u011fl\u0131kl\u0131 bir hesap, b\u00fct\u00fcn bu kalemleri mek\u00e2n kiralanmadan \u00f6nce bir arada g\u00f6rmeyi gerektirir.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\\\/\\\/www.comimarlik.com\\\/restoran-acma-maliyeti\\\/#faq-question-17890100000002\",\"position\":2,\"url\":\"https:\\\/\\\/www.comimarlik.com\\\/restoran-acma-maliyeti\\\/#faq-question-17890100000002\",\"name\":\"Metrekare ba\u015f\u0131na restoran maliyeti hesaplanabilir mi?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Kaba bir fikir verir, ancak tek ba\u015f\u0131na yan\u0131lt\u0131c\u0131d\u0131r. \u00c7\u00fcnk\u00fc ayn\u0131 metrekaredeki iki restoran\u0131n b\u00fct\u00e7esi; mutfak kapasitesi, men\u00fc, servis modeli, havaland\u0131rma ve elektrik ihtiyac\u0131na g\u00f6re ciddi bi\u00e7imde de\u011fi\u015fir. \u00d6l\u00e7ek de birim maliyeti etkiler: alan k\u00fc\u00e7\u00fcld\u00fck\u00e7e metrekare ba\u015f\u0131na maliyet artabilir, alan b\u00fcy\u00fcd\u00fck\u00e7e toplam b\u00fct\u00e7e artsa da birim maliyet \u00e7o\u011fu zaman d\u00fc\u015fer. Restoran\u0131n maliyetini metrekare de\u011fil, o metrekarenin i\u00e7inde kurulacak i\u015fletme belirler.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\\\/\\\/www.comimarlik.com\\\/restoran-acma-maliyeti\\\/#faq-question-17890100000003\",\"position\":3,\"url\":\"https:\\\/\\\/www.comimarlik.com\\\/restoran-acma-maliyeti\\\/#faq-question-17890100000003\",\"name\":\"Restoran i\u00e7 mimarisi maliyeti nas\u0131l etkiler?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"\u0130\u00e7 mimari dekorasyonu ve mobilyay\u0131 da kapsar; ama bunlarla s\u0131n\u0131rl\u0131 de\u011fildir. Bunun yan\u0131 s\u0131ra planlama, m\u00fc\u015fteri ve servis ak\u0131\u015f\u0131, mutfak ba\u011flant\u0131lar\u0131, sabit mobilyalar, ayd\u0131nlatma ve malzeme se\u00e7imleri yat\u0131r\u0131m b\u00fct\u00e7esini do\u011frudan etkiler. \u00dcstelik tasar\u0131m\u0131n erken a\u015famada yap\u0131lmas\u0131, sonradan \u00e7\u0131kabilecek de\u011fi\u015fiklikleri ve bunlara ba\u011fl\u0131 ek maliyetleri azalt\u0131r. Bu y\u00fczden iyi bir tasar\u0131m ayn\u0131 zamanda bir maliyet kontrol arac\u0131d\u0131r.\",\"inLanguage\":\"en-US\"},\"inLanguage\":\"en-US\"},{\"@type\":\"Question\",\"@id\":\"https:\\\/\\\/www.comimarlik.com\\\/restoran-acma-maliyeti\\\/#faq-question-17890100000004\",\"position\":4,\"url\":\"https:\\\/\\\/www.comimarlik.com\\\/restoran-acma-maliyeti\\\/#faq-question-17890100000004\",\"name\":\"Restoranda teknik altyap\u0131ya ne kadar b\u00fct\u00e7e ayr\u0131lmal\u0131?\",\"answerCount\":1,\"acceptedAnswer\":{\"@type\":\"Answer\",\"text\":\"Restoran projelerimizdeki deneyimimize g\u00f6re teknik altyap\u0131, toplam yat\u0131r\u0131m maliyetinin yakla\u015f\u0131k %10 ile %20'si aras\u0131nda yer tutar. %10'u makul, %15'i optimum, %20'yi ise \u00fcst s\u0131n\u0131r olarak g\u00f6r\u00fcyoruz. 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Bunun yan\u0131 s\u0131ra planlama, m\u00fc\u015fteri ve servis ak\u0131\u015f\u0131, mutfak ba\u011flant\u0131lar\u0131, sabit mobilyalar, ayd\u0131nlatma ve malzeme se\u00e7imleri yat\u0131r\u0131m b\u00fct\u00e7esini do\u011frudan etkiler. \u00dcstelik tasar\u0131m\u0131n erken a\u015famada yap\u0131lmas\u0131, sonradan \u00e7\u0131kabilecek de\u011fi\u015fiklikleri ve bunlara ba\u011fl\u0131 ek maliyetleri azalt\u0131r. 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Ayr\u0131nt\u0131lar i\u00e7in <a href=\"https:\/\/www.comimarlik.com\/restoran-teknik-altyapisi\/\">restoran teknik altyap\u0131s\u0131 yaz\u0131m\u0131za<\/a> g\u00f6z atabilirsiniz.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/www.comimarlik.com\/restoran-acma-maliyeti\/#faq-question-17890100000005","position":5,"url":"https:\/\/www.comimarlik.com\/restoran-acma-maliyeti\/#faq-question-17890100000005","name":"Why does the cost of restaurant kitchen design matter?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Mutfak, yaln\u0131zca ekipmanlar\u0131n yerle\u015ftirildi\u011fi bir alan de\u011fildir. Men\u00fc, \u00fcretim kapasitesi, servis yo\u011funlu\u011fu, depolama ve personel hareketi mutfak tasar\u0131m\u0131n\u0131 belirler. Mutfak ayn\u0131 zamanda havaland\u0131rma, elektrik, su ve at\u0131k su ihtiyac\u0131n\u0131n en yo\u011fun oldu\u011fu yerdir. Bu y\u00fczden mutfak tasar\u0131m\u0131, hem yat\u0131r\u0131m b\u00fct\u00e7esini hem de i\u015fletmenin \u00e7al\u0131\u015fma bi\u00e7imini etkileyen temel kararlardan biridir.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/www.comimarlik.com\/restoran-acma-maliyeti\/#faq-question-17890100000006","position":6,"url":"https:\/\/www.comimarlik.com\/restoran-acma-maliyeti\/#faq-question-17890100000006","name":"Which costs are usually overlooked when opening a restaurant?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Yat\u0131r\u0131mc\u0131lar b\u00fct\u00e7e haz\u0131rlarken do\u011fal olarak \u00f6nce in\u015faat ve dekorasyonu d\u00fc\u015f\u00fcn\u00fcr. Oysa devir bedeli (hava paras\u0131), tadilat projesi, itfaiye uygunluk raporu, ruhsat s\u00fcre\u00e7leri, POS ve sipari\u015f sistemleri, a\u00e7\u0131l\u0131\u015f \u00f6ncesi personel giderleri ve ilk \u00fcr\u00fcn al\u0131mlar\u0131 da hesaba kat\u0131lmal\u0131d\u0131r. Beklenmeyen giderler i\u00e7in ayr\u0131ca toplam b\u00fct\u00e7enin genellikle %10\u201315'i civar\u0131nda bir yedek pay b\u0131rakmak sa\u011fl\u0131kl\u0131 bir uygulamad\u0131r.","inLanguage":"en-US"},"inLanguage":"en-US"},{"@type":"Question","@id":"https:\/\/www.comimarlik.com\/restoran-acma-maliyeti\/#faq-question-17890100000007","position":7,"url":"https:\/\/www.comimarlik.com\/restoran-acma-maliyeti\/#faq-question-17890100000007","name":"Should working capital be included in the cost of opening a restaurant?","answerCount":1,"acceptedAnswer":{"@type":"Answer","text":"Evet. \u00c7\u00fcnk\u00fc restoran\u0131n fiziksel olarak tamamlanmas\u0131, yat\u0131r\u0131m ihtiyac\u0131n\u0131n sona erdi\u011fi anlam\u0131na gelmez; i\u015fletme a\u00e7\u0131ld\u0131\u011f\u0131nda \u00e7o\u011fu zaman hen\u00fcz d\u00fczenli bir nakit ak\u0131\u015f\u0131 yoktur. \u0130\u015fletme sermayesi \u00e7o\u011fu zaman kira, personel, enerji ve tedarik gibi birka\u00e7 ayl\u0131k sabit giderin kar\u015f\u0131l\u0131\u011f\u0131 olarak hesaplan\u0131r ve kurulu\u015f yat\u0131r\u0131m\u0131ndan ayr\u0131 d\u00fc\u015f\u00fcn\u00fclmelidir.","inLanguage":"en-US"},"inLanguage":"en-US"}]}},"_links":{"self":[{"href":"https:\/\/www.comimarlik.com\/en\/wp-json\/wp\/v2\/posts\/2661","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.comimarlik.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.comimarlik.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.comimarlik.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.comimarlik.com\/en\/wp-json\/wp\/v2\/comments?post=2661"}],"version-history":[{"count":7,"href":"https:\/\/www.comimarlik.com\/en\/wp-json\/wp\/v2\/posts\/2661\/revisions"}],"predecessor-version":[{"id":3051,"href":"https:\/\/www.comimarlik.com\/en\/wp-json\/wp\/v2\/posts\/2661\/revisions\/3051"}],"wp:attachment":[{"href":"https:\/\/www.comimarlik.com\/en\/wp-json\/wp\/v2\/media?parent=2661"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.comimarlik.com\/en\/wp-json\/wp\/v2\/categories?post=2661"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.comimarlik.com\/en\/wp-json\/wp\/v2\/tags?post=2661"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}