Restaurant Construction Cost Guide, Georgia & Florida
Real cost ranges for restaurant build-outs, commercial kitchen construction, and renovation projects across Georgia and Florida, plus an interactive estimator to budget your project before you call a contractor.
Free Cost Estimator
Select your project type, square footage, and market to estimate restaurant construction cost in Georgia and selected Florida markets. This planning tool covers restaurant build-outs, commercial kitchen construction, renovation scopes, and design-build budgeting.
Estimated Project Cost Range
These figures are planning ranges only. Final restaurant construction costs depend on site conditions, finish selections, equipment specifications, permit requirements, health department review, MEP capacity, and final construction scope.
Ready for a real project number? Bowser Construction Group can review your restaurant build-out, renovation, commercial kitchen, or design-build scope before you commit to a budget.
Request EstimateBowser Construction Group, Cumming, GA. Georgia License No. RLCO005106. Serving Georgia and selected Florida clients with FL CGC pending.
Restaurant Build-Out Cost by Type
Restaurant construction cost in Georgia depends on the type of restaurant, the condition of the space, kitchen complexity, MEP capacity, permit requirements, and finish level. A second-generation fast casual build-out in North Georgia can cost far less than a ground-up full-service restaurant in Metro Atlanta with a full commercial kitchen. The ranges below are planning benchmarks for owners comparing restaurant build-out, renovation, commercial kitchen, and design-build budgets.
| Restaurant Type | Low Range | High Range | Primary Cost Driver |
|---|---|---|---|
| QSR / Fast Casual | $85 / sq ft | $160 / sq ft | Limited kitchen, counter service layout, lower dining room finish scope |
| Full Service Restaurant | $150 / sq ft | $300 / sq ft | Full back-of-house kitchen, dining finishes, bar, restrooms, ADA scope |
| Bar and Taproom | $120 / sq ft | $230 / sq ft | Bar millwork, draft system rough-in, specialty lighting, cooler coordination |
| Ghost Kitchen | $70 / sq ft | $130 / sq ft | No dining room, higher production kitchen density, hood and utility demand |
| Commercial Kitchen Only | $80 / sq ft | $200 / sq ft | Hood systems, fire suppression, grease trap, gas, electrical, health review |
| Restaurant Renovation | $60 / sq ft | $150 / sq ft | Existing MEP condition, demolition depth, code compliance, kitchen changes |
Georgia cost context. Restaurant projects in Cumming, Forsyth County, Cherokee County, Gainesville, and Dawsonville often price lower than dense Metro Atlanta corridors because labor density, parking constraints, and permit timelines are usually more favorable. Projects in Buckhead, Sandy Springs, Alpharetta, and central Atlanta can carry higher subcontractor rates, longer reviews, and more complex logistics.
QSR and fast casual concepts are usually the most cost-efficient restaurant projects because dining room finish scope is controlled and kitchen complexity is lower. A second-generation QSR space in Cumming, Suwanee, Alpharetta, or Dawsonville can reduce total project cost by 25 to 40 percent if existing infrastructure is reusable.
Full service restaurants sit at the higher end of the cost range because they combine a complete back-of-house kitchen, dining room finishes, restrooms, bar scope, lighting, accessibility requirements, and health department review. When a full commercial kitchen construction scope is included, kitchen and MEP work can represent 40 to 50 percent of the total budget.
Ghost kitchens remove dining room costs but increase production kitchen density. Hood systems, grease waste, refrigeration, gas rough-in, electrical capacity, washable surfaces, and health department compliance become the main budget drivers. These projects benefit from early commercial kitchen design review before equipment is finalized.
Standalone commercial kitchen costs depend on equipment density, hood length, suppression system requirements, grease trap size, gas service, electrical load, plumbing, floor drains, and washable finish standards. A small kitchen upgrade can be a contained scope, but a full production kitchen may require major MEP coordination.
Bars and taprooms often appear simpler than full restaurants, but draft system rough-in, bar millwork, lighting, cooler installation, plumbing, acoustic needs, and finish expectations can push costs upward. Projects in Buckhead, Roswell, Sandy Springs, and Winter Park often carry a higher finish premium.
Restaurant renovation costs are highly dependent on what is hidden behind the walls. Older spaces may require electrical upgrades, plumbing replacement, HVAC corrections, ADA upgrades, grease waste changes, and kitchen rework. For deeper scope planning, review the restaurant renovation and remodel page.
Restaurant construction budgets change by market because subcontractor availability, permit timelines, labor cost, site logistics, parking, inspections, and jurisdictional requirements vary. Use these adjustments as planning context before requesting a formal project estimate.
Cost Variables
Two restaurants with the same square footage can have very different construction budgets. The real cost is shaped by kitchen scope, existing building condition, MEP capacity, finish level, jurisdiction, permit review, and whether the project is a renovation, shell build-out, or ground-up construction.
Full Commercial Kitchen with Type I Hood
A full commercial kitchen construction scope is usually the largest cost variable. Hood systems, suppression, grease trap, gas service, floor drains, refrigeration, and electrical load can make the kitchen account for 40 to 50 percent of a full-service restaurant budget.
Ground-Up New Construction
Ground-up restaurant construction adds site work, foundation, structure, envelope, utility connections, parking, drainage, and full MEP installation. In Forsyth County, North Georgia, or Metro Atlanta, ground-up work can add 20 to 30 percent above a shell build-out. A restaurant design-build approach can help control sequence and budget.
Poor Existing MEP Condition
Older restaurant spaces in Buckhead, Sandy Springs, Roswell, or central Atlanta may have undersized electrical panels, outdated plumbing, weak HVAC, or systems that cannot support current kitchen demand. These hidden conditions are a common reason restaurant renovation costs rise after demolition.
High-End Finish Package
Custom millwork, stone counters, specialty tile, premium lighting, acoustic treatments, architectural ceilings, and branded interiors can add significant cost. This matters most for full-service restaurants, bars, taprooms, and hospitality concepts in Buckhead, Alpharetta, Milton, Sandy Springs, Winter Park, and Lake Nona.
Code and Accessibility Upgrades
Restroom upgrades, ADA path of travel, fire separation, emergency lighting, exit signage, sprinkler coordination, and health department requirements can add cost, especially in second-generation spaces that have not been updated in years.
Second-Generation Restaurant Space
A second-generation restaurant space with usable kitchen infrastructure, hood rough-in, grease trap, utility capacity, restrooms, and existing dining layout can reduce total cost by 25 to 40 percent. The critical step is a contractor-led pre-lease inspection before signing.
Design-Build Delivery
Restaurant design-build reduces coordination gaps between design, estimating, permitting, and construction. For owners, the advantage is fewer surprises between drawings and the final construction budget.
Simplified Kitchen Scope
A menu with limited cooking equipment can reduce hood length, suppression requirements, gas load, grease waste, and refrigeration demand. Early commercial kitchen design helps align the kitchen layout with the actual menu before construction begins.
North Georgia Market Location
Restaurant projects in Cumming, Gainesville, Dawsonville, Suwanee, and parts of Cherokee County may carry lower labor and logistics pressure than dense Atlanta corridors. This can improve budget control for operators who are flexible on location.
Tenant Improvement Allowance
A strong tenant improvement allowance can offset construction cost before work begins. Restaurant operators should evaluate TI allowance, existing infrastructure, and landlord work letters before signing a lease in Alpharetta, Johns Creek, Sandy Springs, Roswell, or Winter Park.
The same restaurant concept can land at opposite ends of the cost range depending on whether the space is second-generation, cold shell, renovation, kitchen-only, or ground-up. Use these multipliers with the cost ranges above before requesting a final estimate from a restaurant construction contractor.
Permit cost and review timing are often underestimated in restaurant construction budgets. Commercial kitchens may require building, fire, health department, mechanical, plumbing, electrical, grease waste, hood, and suppression review before final occupancy.
Cost planning should connect directly to scope. Use these related restaurant construction resources to define what your project really needs before requesting a formal estimate.
Parent service page for restaurant build-outs, new construction, commercial kitchen coordination, and delivery planning.
Kitchen build-out, hood, suppression, grease, MEP, equipment coordination, and health department readiness.
Kitchen layout, workflow, sizing, code planning, equipment placement, and design-to-build coordination.
Renovation, remodel, second-generation restaurant conversion, kitchen upgrades, and hidden condition planning.
Single-path project planning from concept, budget, design coordination, permitting, construction, and final delivery.
TI scopes for leased commercial spaces, including restaurant build-outs, retail conversions, and landlord coordination.
Frequently Asked Questions
These answers are written for restaurant owners, franchise operators, developers, and tenant improvement teams planning restaurant construction, commercial kitchen construction, renovation, or design-build work in Georgia and selected Florida markets.
Restaurant construction cost in Georgia usually ranges from $85 to $300 per square foot, depending on restaurant type, kitchen scope, existing conditions, and market.
A QSR or fast casual build-out in a second-generation space may sit near the lower end. A ground-up full-service restaurant with a full commercial kitchen in Metro Atlanta can land near the higher end.
The average restaurant build-out cost in Georgia is commonly $120 to $190 per square foot for a mid-range restaurant in a shell or second-generation commercial space.
Second-generation spaces can reduce cost if existing MEP, restrooms, grease waste, and kitchen infrastructure are usable. Cold shells and ground-up projects cost more because systems must be built from scratch.
A commercial kitchen can cost $80,000 to $280,000 or more, depending on size, equipment density, hood systems, suppression, grease trap, gas, plumbing, electrical service, refrigeration, and health department requirements.
For scope planning, review commercial kitchen construction and commercial kitchen design before ordering equipment or signing a lease.
Restaurant renovation cost commonly ranges from $60 to $150 per square foot, depending on demolition, kitchen changes, finish upgrades, restrooms, ADA corrections, and hidden MEP conditions.
A cosmetic refresh costs far less than a gut renovation. For detailed planning, review the restaurant renovation page.
Restaurant construction can take 10 to 24 weeks after permit approval, depending on scope, jurisdiction, inspections, kitchen complexity, material availability, and whether the project is second-generation, shell build-out, renovation, or ground-up construction.
A restaurant design-build approach can help reduce coordination gaps between design, permitting, budget, and construction.
Bowser Construction Group provides restaurant construction, renovation, tenant improvement, commercial kitchen, and design-build support in Georgia. BCG also serves selected Florida clients with FL CGC pending.
Georgia markets include Cumming, Alpharetta, Roswell, Johns Creek, Milton, Suwanee, Gainesville, Dawsonville, Sandy Springs, Buckhead, and surrounding North Georgia and Metro Atlanta areas.
A restaurant construction estimate should clearly identify demolition, framing, drywall, ceilings, flooring, MEP rough-in and trim, kitchen construction, hood and suppression coordination, grease waste, restrooms, accessibility requirements, exterior work, permit assumptions, exclusions, and allowance items.
Soft costs such as architecture, engineering, furniture, fixtures, equipment, and owner-supplied items should be separated from the construction scope so the budget is not misleading.
Use this guide for planning, then speak with Bowser Construction Group before signing a lease, finalizing kitchen equipment, or committing to a restaurant construction budget.
