How to design a restaurant in Australia: Fit-out costs, themes, equipment and compliance

Discover how to design your Australian restaurant with detailed costs, trends, layouts, and compliance tips. Make confident, regulation-ready decisions today.

Key takeaways

• Fit-out cost per square metre: Expect $1,800–$3,500 per m² for restaurant fit-outs in Australia, varying by location and design complexity .
• Kitchen equipment budget: Allow $1,600–$40,000 for ovens, $1,000–$8,000 for fridges, and $2,500–$9,000 for dishwashers.
• Design themes: Top trends include industrial chic, minimalist, biophilic, coastal, and vintage retro, each commanding different material and labour costs.
• Compliance essentials: Must adhere to AS 4674-2004 (food premises design) and Standard 3.2.3 (food premises and equipment).
• Financing options: Equipment leasing, business loans and government grants, typical APR 5.5–7.9%; many SME incentives available.
• ROI focus: A well-planned fit-out can boost revenue by 20–30% through improved customer experience and operational efficiency.
  

Introduction

Launching or revamping a restaurant in Australia isn’t just about picking colours and furniture, it’s a multi-million-dollar decision requiring strategic budgeting, regulatory compliance, operational planning and aesthetic vision. From sourcing the right kitchen equipment to selecting a captivating design theme, every choice impacts your bottom line and guest satisfaction.

This comprehensive guide walks you through every stage: popular design ideas, detailed cost breakdowns, operational considerations, maintenance, financing, warranties, compliance, and FAQs. By the end, you’ll have all the actionable insights needed to deliver an unforgettable dining space that’s both profitable and fully compliant with Australian standards.

Popular restaurant design themes in Australia

Choosing a cohesive theme early ensures all subsequent purchases, finishes, furniture, lighting, align with your brand identity. Below are the top five trending concepts for 2025, with budget indicators:

Industrial chic

• Features: Exposed brick or concrete, black steel fixtures, reclaimed timber.
• Cost drivers: Raw finishes often cost 10–15% more in labour due to special installation techniques.
• Budget range: $2,500–$3,200 per m² for a mid-range build .
  

Minimalist

• Features: Clean lines, neutral palette, hidden storage, seamless surfaces.
• Cost drivers: High-quality paint and joinery can drive costs up to $3,000 per m².
• Ideal for: Upscale cafés and fine-dining where ambience must feel calm and uncluttered.
  

Biophilic

• Features: Indoor plants, living green walls, abundant natural light, organic materials.
• Cost drivers: Green-wall systems add $250–$400 per m², lighting upgrades another $150 per m².
• ROI benefit: Studies show biophilic design can increase customer dwell time by 20%.

Coastal theme

• Features: Light-toned woods, nautical accents, breezy layouts.
• Cost drivers: Custom joinery for banquettes and feature lighting can add $500 per m².
• Best for: Beachside venues and relaxed cafés, leveraging local vistas.
  

Vintage retro

• Features: Curved diner booths, neon signage, patterned tiles.
• Cost drivers: Custom upholstery and bespoke signage installations can push budgets 15–20% higher.
• Appeal: Strong on social media, boosting guest engagement by up to 30%.

Cost breakdown: Designing your restaurant

Detailed cost centres you’ll encounter during a restaurant fit-out in Australia.

Fit-out costs per square metre

Fit-out pricing reflects location, finishes, and industry benchmarks:

• Basic fit-out: $1,800–$2,500 per m² – economical materials, standard lighting, simple furnishings.
• Mid-range fit-out: $2,500–$3,000 per m² – upgraded joinery, feature walls, quality flooring.
• High-end fit-out: $3,000–$3,500+ per m² – bespoke fixtures, advanced lighting, premium materials.
  
  

Coastal and biophilic themes often fall into the upper mid-range due to specialised materials.

Kitchen equipment costs

Invest wisely in your commercial kitchen, the engine of your operation:

• Commercial oven: $1,600–$40,000 (deck ovens for pizzerias cost more) .
• Refrigeration: $1,000–$8,000 (upright fridges vs. walk-in cold rooms) .
• Dishwasher: $2,500–$9,000 (undercounter vs. conveyor) .
• Specialty equipment: Sous-vide machines ($1,200–$3,000), blast chillers ($5,000–$12,000).
• Smallwares (toasters, mixers): $200–$3,000 each, depending on volume and brand.
  
  

Note: Always factor in 15–20% extra for installation, commissioning and local safety inspections.

Ancillary expenses

• Licences and permits: $50–$500+ for council registrations and liquor licences .
• POS systems: $2,000–$10,000, plus monthly fees $50–$200.
• Marketing & branding: $5,000–$20,000 for signage, website, launch promotions.
• Initial inventory & consumables: $5,000–$15,000 for food, beverages, packaging.
• Contingency fund: Recommended 10–15% of total project cost.
  

Operational considerations

A great design also supports efficient back-of-house and front-of-house operations.

Space planning & workflow

• Zoning: Separate prep, cooking, plating and washing stations to minimise cross-traffic.
• Service aisles: Maintain 1.2–1.5 m between tables and 1.0 m behind kitchen benches for staff.
• Sightlines: Ensure servers can see and be seen for prompt service.
  
  

Lighting & acoustics

• Layered lighting: Combine ambient, task and accent lighting to adapt for lunch vs. dinner service.
• Acoustic treatments: Panels or baffles can reduce noise levels by up to 50 dB, improving comfort.
  
  

Health, safety & accessibility

• Disability access: Comply with AS 1428 design for access and mobility.
• Slip resistance: Flooring must meet AS 4586 slip ratings in wet areas.
• Emergency egress: Follow BCA requirements for exits and signage.

Maintenance and upkeep

Preserve your investment and minimise downtime.

Daily tasks

• Wipe surfaces, sweep floors, sanitise high-touch areas.
• Clean equipment exteriors and inspect for leaks or damage.
  
  

Weekly tasks

• Deep-clean oven interiors, grease traps, exhaust hoods.
• Test safety devices (smoke alarms, fire suppression nozzles).
  
  

Monthly tasks

• Inspect refrigeration seals, calibrate thermostats.
• Touch up paint and check upholstery.
  
  

Replacement parts & budgeting

• Tile/flooring repairs: $50–$200 per m² patch.
• Light fittings: $100–$500 each.
• HVAC filters: $200–$800 quarterly.
  
  

Sign a service contract covering bi-annual HVAC tuning and kitchen exhaust cleaning.

Financing your restaurant fit-out

Reducing upfront pressure lets you focus on operations.

Equipment leasing

• Pros: 100% funding, fixed repayments, upgrade options.
• Rates: Typically 5.5–7.9% APR; terms 2–5 years.
  
  

Business loans and lines of credit

• Secured loans: Lower rates but require collateral.
• Unsecured loans: Faster approval, higher rates (8–12% APR).
  
  

Government incentives and grants

• SME Instant Asset Write-Off: Claim assets up to $20,000 immediately .
• Small Business Energy Incentive: Rebates for energy-efficient equipment.
• Local grants: Check with your LGA for hospitality innovation funding.

Warranties and support

Ensure your equipment stays covered.

• Manufacturer warranty: Standard 1–3 years parts and labour.
• Extended coverage: Optional 3–5 years for critical items (HVAC, ovens).
• Local service network: Choose brands with Australian accredited technicians.

Compliance and certification in Australia

Meeting regulations avoids fines and shutdowns.

Food premises design

• AS 4674-2004: Mandatory guidelines for layout, surfaces, lighting and ventilation.
  
  

Equipment standards

• Standard 3.2.3: Covers equipment cleaning, sanitising, installation, including dishwasher performance and sink specifications.
  
  

Building codes and permits

• BCA compliance: For structural modifications and fire safety.
• Local council approvals: DA and building permits before construction.
  

Supplier vetting checklist

Partner with suppliers who add value beyond price:

• Local support: On-site service and genuine spare parts.
• Authorised dealership: Ensures warranty validity.
• Installation & commissioning: Professional setup and safety testing included.
• Training & documentation: Australian-standard manuals and staff training.
• Proven track record: Case studies of similar projects.
• Finance facilitation: Assistance with leasing or loan applications.

Site planning and logistics

A smooth rollout saves time and money:

• Access routes: Measure doorways (≥1 m), hallways and lifts.
• Floor loading: Verify capacity; reinforce if needed.
• Utility readiness: Pre-install three-phase power, gas lines, exhaust ductwork.
• Delivery & staging: Plan for forklift or tail-lift delivery.

Sustainability considerations

Cut costs and boost green credentials:

• LED lighting: Saves up to 70% energy vs. halogen.
• Water-saving fixtures: Spray valves reduce water use by 25%.
• Energy-Star appliances: Lower utility bills by 20–30%.

Return on investment scenario

Example: A 150 m² café fit-out at $2,800 per m² (mid-range) = $420,000.

• Revenue uplift: +25% through improved ambience = $100,000 extra p.a.
• Labour savings: 10% reduction in service time = $30,000 p.a.
• Energy savings: 20% lower bills = $5,000 p.a.
• Payback period: ≈3 years.
  

Frequently asked questions (FAQs)

How long does a restaurant fit-out take?

Typically 3–6 months, including approvals, construction, and commissioning.

Can I reuse existing fixtures?

Yes, refurbishing can save up to 20% on fit-out costs, but ensure compliance and condition.

Is professional design mandatory?

Not legally, but designers optimise layouts and compliance, improving ROI.

What’s the average maintenance cost?

Around 2–4% of fit-out value annually for cleaning, minor repairs, and equipment servicing.

What kitchen equipment costs the most?

Commercial ovens and refrigeration units—prices range from $1,000 to $40,000+.

How much should I budget for maintenance?

Typically 2–4% of your total fit-out cost annually.

How do I choose a fit-out contractor?

Look for licensed, hospitality-experienced builders with local council knowledge.

Conclusion

Designing and launching a restaurant in Australia demands a holistic approach, balancing design flair, operational efficiency, regulatory compliance, and financial prudence. By following this guide’s detailed cost breakdowns, planning checklists, and ROI scenarios, you can create a standout venue that delights patrons, streamlines workflows, and delivers sustainable profitability.

Ready to transform your vision into reality? Start by mapping your budget against the insights above and engaging accredited professionals to bring your restaurant concept to life.