Restaurant Fitout Prices and Buying Guide Australia: Costs, Equipment, Compliance & Finance Tips

Planning a restaurant fitout in Australia? Get prices, must-have gear, timelines, and insider advice on design, finance, and council approvals.

Key takeaways

• Average fitout cost: Restaurant fitouts in Australia typically range between $2,000 and $3,500 per square metre for mid-range setups, and up to $5,000+ per square metre for high-end or complex commercial kitchens.
• Time to complete: Most restaurant fitouts take 6–12 weeks depending on approvals, design complexity, and equipment availability.
• Essential equipment: Expect to spend $80,000 to $250,000 on commercial kitchen appliances alone—ovens, refrigeration, prep benches, and exhaust systems are among the key investments.
• Design & compliance: Fitout must comply with AS 4674-2004 (Design, construction and fit-out of food premises), local council health codes, and Fire Safety Standards (AS 1851).
• Finance options: Fitout financing through lease or chattel mortgage can cover up to 100% of costs, improving cash flow and preserving capital.
• Tax benefits: Under the ATO’s temporary full expensing rules, you may claim an immediate deduction on eligible fitout assets until 30 June.

Introduction

Whether you’re launching a new café, revamping a takeaway shop, or opening a full-service restaurant, a professional fitout is critical to your venue’s success. A well-executed restaurant fitout not only meets functional and compliance requirements but also enhances customer experience and operational efficiency.

This guide is your comprehensive roadmap to understanding restaurant fitout costs in Australia, what’s involved, and how to make smart purchasing decisions. You’ll discover what equipment is essential, how much it typically costs, and how to navigate everything from financing and warranties to installation and maintenance.

How much does a restaurant fitout cost in Australia?

Restaurant fitout costs in Australia can vary significantly based on your venue’s location, size, service type, and overall design complexity. Here’s a breakdown of typical price ranges per square metre in 2025 to help guide your budget:

• Basic café or takeaway: Expect to pay between $1,800 and $2,500 per square metre. This range usually covers simple finishes, essential kitchen appliances, and limited or no dine-in seating. Ideal for small-format food businesses or fast-service outlets.
• Mid-tier restaurant: Fitouts for more comprehensive venues with dine-in areas, a bar, and a fully equipped commercial kitchen typically cost between $2,500 and $3,500 per square metre. This is common for casual dining establishments, bistros, and mid-range eateries.
• Premium or fine dining: For restaurants requiring a custom interior design, high-end kitchen technology, and premium finishes, fitout costs can climb to $4,000 to $5,500+ per square metre. This range reflects top-tier materials, advanced back-of-house systems, and elevated customer experience expectations.

Always factor in additional expenses such as permits, design consultations, contingency buffers (typically 10–15%), and equipment delivery lead times to get an accurate total project cost.

Total costs (based on average 100m² venue):

• Low budget: $180,000 – $250,000
• Mid-range: $250,000 – $350,000
• High-end: $400,000 – $600,000+

Common restaurant equipment used in fitouts

Here are essential items most Australian restaurants require:

Cooking equipment

• Combi ovens: $10,000 – $25,000
• Commercial ranges: $4,000 – $12,000
• Deep fryers: $3,000 – $7,000
• Grills/hot plates: $2,500 – $6,000
  
  

Refrigeration & storage

• Underbench fridges: $1,500 – $3,000
• Cool rooms: $10,000 – $25,000
• Freezers: $3,000 – $7,000
  
  

Food prep & washing

• Dishwashers: $5,000 – $12,000
• Prep benches (stainless): $500 – $2,000 each
• Slicers & mixers: $1,000 – $5,000+
  
  

Front of house (FOH)

• POS systems: $2,000 – $8,000
• Seating & tables: $5,000 – $30,000+
• Lighting & décor: $5,000 – $20,000+
  
  

Ventilation and exhaust systems

• Commercial exhaust hoods and ducting: $10,000–$30,000+ depending on kitchen size
• Critical for compliance with AS 1668 and maintaining indoor air quality
  
  

Tip: Always check for the Australian Government’s Energy Rating Label when buying equipment to reduce ongoing utility costs. Visit energy.gov.au for approved appliances.

Fitout design, installation and timelines

Design planning

Work with commercial interior designers who understand hospitality. They’ll help you:

• Optimise workflow (kitchen ergonomics, customer flow)
• Comply with codes (ventilation, fire exits, food prep zones)
• Maximise seating capacity while maintaining comfort
  
  

Installation timeline

• Design approval: 2–4 weeks
• Council permits: 1–3 weeks (varies by LGA)
• Build & install: 4–8 weeks depending on complexity

Maintenance and servicing considerations

Well-maintained equipment reduces downtime and extends lifespan.

Best practices:

• Schedule servicing: Every 6–12 months for ovens, exhausts, refrigeration
• Daily cleaning: Prevents build-up, ensures hygiene
• Use only certified repairers to maintain warranties

Typical annual maintenance cost: $2,000–$5,000 per site

Parts and replacement costs

Understanding future costs helps with budgeting:

• Refrigeration compressors: $800 – $2,500
• Oven elements: $300 – $1,200
• POS terminals/screens: $500 – $2,000

Stock essential spares for high-use items like door seals, bulbs, and small appliance parts.

Financing your restaurant fitout

Cash flow management is key during set-up. Financing can help you scale without draining capital.

Common finance options:

• Equipment lease: Fixed monthly cost, upgrades allowed
• Chattel mortgage: Own the asset upfront, claim GST and depreciation
• Fitout loan: Lump sum financing for entire project
  
  

Benefits:

• 100% of fitout cost covered
• Preserves working capital
• Repay over 1–5 years
  
  

Tip: Always compare interest rates and look for lenders with experience in the hospitality sector.

To explore flexible, fast, and competitive financing tailored for restaurant fitouts, check out Easy Asset Finance. Their expert team can help you secure the best terms to preserve your cash flow and grow your business.

Warranties and after-sales support

Always confirm the warranty on each major piece of equipment.

Typical warranty coverage:

• Kitchen equipment: 12–36 months parts and labour
• Refrigeration: Often 5-year compressor warranty
• Fitout workmanship: 6–12 months from builders/installers

Ensure warranties are transferable if selling the business and ask for service level agreements (SLAs) for faster repairs.

Compliance and certification requirements in Australia

Your fitout must meet multiple Australian Standards and local council rules.

Key standards:

• AS 4674-2004 – Design, construction and fit-out of food premises
• Food Standards Code (Standard 3.2.3) – Food safety practices
• AS 1668 – Ventilation for commercial kitchens
• AS 1851 – Fire protection systems and equipment maintenance
  
  

Also ensure:

• Non-slip flooring (especially in kitchen areas)
• Proper grease trap installation
• Fire safety equipment is compliant and regularly serviced
• Food storage areas have temperature control
  
  

Certification:

• Occupancy certificate from council
• Food business licence (check with your LGA)
• Trade waste approval for plumbing

Reminder: Engage a fitout team that understands state and council-specific regulations.

Common questions buyers have about restaurant fitouts

How can I reduce fitout costs?

• Reuse existing services (plumbing, electrical)
• Buy ex-display or second-hand equipment from reputable dealers
• Phase your fitout—start with essentials, add decor later
  
  

What’s the return on investment (ROI) for a restaurant fitout?

While variable, a well-designed fitout can:

• Increase seating turnover by 20–40%
• Improve kitchen efficiency and staff safety
• Boost customer satisfaction, leading to higher repeat rates
  
  

Can I claim tax deductions on fitout costs?

Yes, through instant asset write-off or temporary full expensing under ATO rules until 30 June. Confirm any updates with the ATO. 

Do I need council approval for a restaurant fitout?

Yes, most fitouts require:

• Development approval (DA) for new use or major renovations
• Construction certificate before work begins
• Final inspection before trading
  
  

How do I choose the right fitout team?

Look for:

• Proven experience with hospitality venues
• Positive local reviews
• Licences and insurance
• Willingness to handle permits and compliance
  
  

Final thoughts

Investing in a professional restaurant fitout is one of the most important decisions you’ll make as a hospitality business owner in Australia. By understanding costs, planning your layout, choosing durable equipment, and navigating compliance early, you’ll avoid costly delays and build a venue set up for long-term success.

If you're unsure where to start, work with a reputable fitout specialist who offers turnkey solutions and industry-specific finance options. A well-executed fitout doesn't just look great—it drives revenue, efficiency and compliance from day one