Costs vary widely by location and size, but here’s what to budget for.
Premises. Rent deposits (often 3-6 months upfront), and any fit-out or refurbishment costs, are usually the largest single expense before opening.
Kitchen equipment. Fryers, ovens, extraction systems, refrigeration and prep equipment can be bought new or second-hand — second-hand can cut this cost significantly if condition and safety are verified.
Licensing and registration. Food business registration is free, but premises licences, alcohol licences (if applicable) and any planning permission changes carry fees.
Staff costs. Wages, National Insurance and any recruitment costs need budgeting from before opening day, including training time.
Ongoing running costs. Rent, utilities, ingredients, insurance, and your ordering/EPOS system are recurring monthly costs to factor into pricing.
Ordering technology. Commission-based marketplace apps have no upfront cost but eat into every sale long-term; a fixed weekly fee system costs more predictably but protects margin as you grow.
Marketing and launch budget. Set aside funds for signage, launch offers and initial local marketing to build awareness quickly.
CholoEAT’s fixed weekly pricing makes your ordering technology cost predictable from day one. See pricing and packages.
