Restaurant Kitchen Fitout Cost

Kitchen fitout is usually the second-largest line in a restaurant build, and the hardest to quote honestly. Liteco Hospitality prepares equipment and fitout costings for Sydney restaurant projects — equipment schedules, exhaust and ventilation, cold rooms, install and commissioning — priced so you can see where the money actually goes.

What drives restaurant kitchen fitout cost

Two kitchens with the same covers can differ by a factor of three in cost. The drivers are consistent, and they are worth understanding before you sign a lease.

• Menu complexity — a single cooking suite versus a full line of chargrill, fryer, range and combi
• Available footprint — existing services, grease trap position, ceiling height and exhaust routing
• Exhaust and make-up air — the most commonly underestimated item in a fitout
• Refrigeration and cold room construction, including remote condensing units
• Equipment longevity — entry-level versus heavy-duty lines built for double shifts

Where projects commonly go over budget

Late equipment changes, exhaust routing discovered after demolition, and undersized electrical supply are the three recurring causes. A measured site survey and a locked equipment schedule before demolition eliminates most of the variance — which is why we price from drawings rather than from a wish list.

How to get a comparable quote

Send us your floor plan, covers, menu direction and services information. We return an equipment schedule with individual line pricing, an install scope, and a clear list of exclusions, so competing quotes can be compared line by line instead of on the bottom number. For Sydney projects we can walk the site before pricing.

Frequently asked questions

How much does a restaurant kitchen fitout cost in Sydney?

Cost scales with menu complexity, footprint and services. Rather than quote a headline number, we price your actual equipment schedule line by line so you can see the cost of each element and trade scope off deliberately.

What is usually excluded from a kitchen fitout quote?

Common exclusions are builder’s work, grease trap upgrades, electrical supply upgrades, fire suppression and council fees. We list exclusions explicitly so nothing surfaces as a variation mid-build.

Can I fit out a kitchen in stages?

Yes. Many venues stage equipment across opening and year two, provided the services and exhaust capacity are designed for the final menu from day one — retrofitting exhaust later is far more expensive.

Do you quote from an architect’s or consultant’s drawings?

Yes. We price from architectural, hydraulic, mechanical and electrical drawings, and can flag coordination issues between the kitchen layout and services before construction.

How long does equipment take to arrive?

Stocked Australian lines are typically days to weeks; imported cooking equipment commonly four to twelve weeks. Lead time is the main reason to lock the schedule early.

Talk to Liteco Hospitality about your project: equipment procurement, design and build, commercial kitchen planning, or contact the team in Sydney.