September 7, 2026 · ← Blogg

What does it cost to start a restaurant? A real 2026 budget

Ask ten restaurant owners what it cost to open, and you get ten numbers that are all higher than what they budgeted. The reason is rarely that they miscalculated what they knew about, but that they left out what they did not know about. This article gives you three concrete example budgets for a café with 40 seats, a restaurant with 60 seats and a bar, line by line, with ranges based on Norwegian prices in 2026. All figures are rough estimates that vary significantly with city, premises and ambition level, but they give you a realistic starting point. Roughly speaking: café NOK 0.8 to 2 million, restaurant 2 to 5 million, bar somewhere in between.

The line items you must include

Before the examples, here are all the items that belong in a start-up budget. If one is missing, the budget is too low.

Deposit and advance rent. Landlords normally require 3 to 6 months' rent as a deposit or bank guarantee, plus the first month's rent paid in advance. Rent for food service premises in central Oslo is often NOK 3,000 to 6,000 per square metre per year, somewhat lower in Bergen, Trondheim and Stavanger, and considerably lower in smaller towns. Premises of 120 square metres at NOK 4,000 per square metre cost 40,000 per month, and the deposit comes to 120,000 to 240,000.

Renovation and ventilation. The largest and most uncertain item. Premises that have already been a restaurant with approved ventilation, grease trap and kitchen flooring may cost NOK 100,000 to 400,000 to refresh. Premises that have never been a food service venue need a ventilation system with kitchen extraction (300,000 to 800,000 alone), grease trap (50,000 to 150,000), electrical upgrade, plumbing, flooring, toilets for guests and staff and possibly fire safety. A full renovation easily lands at 1 to 3 million. If the work requires a building permit, add architect fees and processing time.

Kitchen equipment. Range, griddle, fryer, oven, refrigeration and freezers, dishwasher, extraction hood, stainless steel workbenches, shelving and smallwares. New professional equipment for a full restaurant kitchen costs NOK 400,000 to 1,200,000. Used equipment is often available at 30 to 50 percent of new price from bankruptcy estates and second-hand dealers, and much of it lasts for years. A café with simple food production can manage with 150,000 to 400,000. A good-quality espresso machine alone costs 40,000 to 120,000 new, or rents for 1,500 to 3,000 per month.

Furniture and fittings. Tables, chairs, lighting, bar counter, decor, crockery, glassware, cutlery, textiles. Expect NOK 3,000 to 8,000 per seat for all-new, depending on quality and design. 60 seats then comes to 180,000 to 480,000. Signage and facade come on top, 20,000 to 100,000.

Licence fees and tests. Establishment test and knowledge test approx. NOK 400 to 500 per test per person. Application fee for an alcohol licence from free to 10,000 depending on the municipality. Annual alcohol fee with a minimum around 6,000, more with volume. The first year's alcohol fee is often paid in advance based on expected sales. Total 10,000 to 30,000 in the first year.

Incorporation and advice. Share capital 30,000 (this is not a cost, but must be financed). Brønnøysund fee a few thousand kroner. Lawyer for lease and shareholders' agreement 15,000 to 50,000. Accountant set-up 10,000 to 20,000.

POS and payment. Till, tablet, receipt printer, kitchen display, payment terminals. Purchased equipment 20,000 to 80,000, or rental from 1,000 to 3,000 per month. See our separate article on POS systems for details.

Opening stock. Ingredients, beverages, packaging, cleaning supplies. Alcohol is expensive to stock up: a wine cellar with 30 labels and a few cases of each quickly costs 100,000 to 200,000. Café 30,000 to 60,000, restaurant 100,000 to 250,000, bar 150,000 to 300,000.

Marketing and launch. Website, logo and visual identity, photography, Google Business Profile, social media, print, soft opening. 30,000 to 100,000. More if you use an agency.

Insurance. Contents, liability, business interruption, occupational injury for staff. 20,000 to 60,000 per year, first instalment often in advance.

Operating buffer. The item most people forget or cut first. You will pay rent, wages, electricity and goods for 3 to 6 months before the business is profitable. Without a buffer you are bankrupt before you find out what works. Calculate monthly fixed costs and multiply by at least three.

Example 1: Café with 40 seats

Concept: daytime café with coffee, baked goods, lunch dishes and simple food production. No alcohol licence in year one. Premises of 80 square metres in a neighbourhood outside the centre, previously used as a café, so ventilation and drainage are in place. Two to three employees plus the owner.

Deposit and advance rent (rent NOK 22,000 per month, 4 months' deposit): 110,000.

Refurbishment and adaptation (paint, flooring, counter, simple plumbing): 150,000 to 350,000.

Kitchen and café equipment (espresso machine, grinder, refrigeration, oven, dishwasher, benches, partly used): 200,000 to 400,000.

Furniture for 40 seats (3,500 per seat) plus lighting and decor: 140,000 to 220,000.

Signage and facade: 20,000 to 40,000.

Serving licence, test, Food Safety Authority registration: 2,000 to 5,000.

Company, lawyer, accountant set-up: 40,000 to 70,000.

POS and terminal (simple mobile till): 10,000 to 25,000.

Opening stock: 30,000 to 60,000.

Marketing and launch: 30,000 to 60,000.

Insurance first instalment: 10,000 to 20,000.

Operating buffer (fixed costs approx. 120,000 per month incl. wages, 3 months): 360,000.

Total: approx. NOK 1.1 to 1.7 million. With premises that need to be built out from scratch, add 500,000 to 1 million. With used equipment, your own labour and affordable premises in a smaller town it is possible to get down towards 700,000 to 900,000, but not below that without cutting the buffer, and the buffer is the last thing you should cut.

Example 2: Restaurant with 60 seats

Concept: evening restaurant with à la carte, wine and beer, a kitchen with three to four chefs, four to five servers. Premises of 150 square metres in an urban area, previously a shop, requiring a ventilation system and grease trap.

Deposit and advance rent (rent NOK 50,000 per month, 6 months): 300,000 to 350,000.

Renovation incl. ventilation, grease trap, kitchen flooring, electrical, plumbing, toilets, architect: 1,200,000 to 2,500,000.

Kitchen equipment (complete professional kitchen, partly used): 500,000 to 1,000,000.

Furniture for 60 seats (5,000 per seat) plus bar, lighting, decor: 300,000 to 500,000.

Signage and facade: 40,000 to 100,000.

Serving and alcohol licence groups 1 and 2, tests, first year's alcohol fee: 15,000 to 35,000.

Company, lawyer, accountant set-up: 60,000 to 100,000.

POS with table map, kitchen display, two terminals: 40,000 to 80,000, or rental.

Opening stock incl. wine cellar: 150,000 to 250,000.

Marketing and launch: 60,000 to 120,000.

Insurance first instalment: 20,000 to 40,000.

Operating buffer (fixed costs approx. 450,000 per month incl. wages for 8 to 10 staff, 3 to 4 months): 1,350,000 to 1,800,000.

Total: approx. NOK 4 to 7 million. This is the upper part of the range because the example assumes a full renovation. If you take over premises that are already a restaurant with approved ventilation and a usable kitchen, renovation drops to 300,000 to 800,000 and the total to 2.5 to 4 million. That is why most first-time operators should look for premises that have already been a restaurant, even if the location is not perfect.

Example 3: Bar

Concept: evening bar with beer, wine and cocktails, simple food (snacks, small plates) to meet the serving licence requirements and increase revenue. 50 to 70 guests standing and seated. Premises of 100 square metres in the centre, previously a bar or café.

Deposit and advance rent (rent NOK 45,000 per month, 6 months): 270,000 to 315,000.

Renovation (bar counter with refrigeration and draught system, lighting, sound, toilets, small kitchen): 400,000 to 1,200,000.

Bar equipment (draught system, bottle coolers, glass washer, ice machine, simple kitchen): 200,000 to 500,000.

Furniture and decor (bar stools, seating groups, lighting, sound system): 200,000 to 450,000.

Signage and facade: 30,000 to 80,000.

Serving and alcohol licence groups 1, 2 and 3, tests, first year's alcohol fee (higher volume): 25,000 to 60,000.

Company, lawyer, accountant set-up: 50,000 to 90,000.

POS and terminals: 30,000 to 60,000.

Opening stock (spirits, wine, beer, soft drinks): 150,000 to 300,000.

Marketing and launch: 50,000 to 120,000.

Insurance first instalment: 20,000 to 40,000.

Operating buffer (fixed costs approx. 300,000 per month, 3 to 4 months): 900,000 to 1,200,000.

Total: approx. NOK 2.3 to 4.4 million. Bars have lower kitchen costs than restaurants but higher stock and often higher rent because they need a central location. A group 3 alcohol licence can take longer and meet more resistance from the municipality, which extends the period you pay rent without income.

Financing: where the money comes from

Equity. Banks and landlords normally expect you to put up 20 to 40 percent of the total need yourself. On a NOK 3 million restaurant that means 600,000 to 1.2 million in your own money or from co-owners. If you do not have it, the answer is often to start smaller or find partners.

Bank loan. Banks are cautious with the restaurant industry because of the high failure rate. Expect requirements for security (mortgage on your home or personal guarantee), a solid business plan with a three-year budget and relevant industry experience. Interest rates are higher than for mortgages. An operating loan or overdraft for ongoing liquidity is easier to obtain once you have a few months of accounts to show.

Innovation Norway. Rarely supports ordinary restaurants because it is not considered innovation. Exceptions may be concepts with genuine novelty, tourism ventures in rural districts or local food with export potential. Do not build your budget on it.

Leasing. Kitchen equipment, POS systems, espresso machines and sometimes furniture can be leased over 3 to 5 years. It saves NOK 300,000 to 800,000 in start-up capital, but costs more in total and ties you to monthly payments regardless of revenue. Common and often sensible for equipment with a long lifespan and high purchase price.

Landlord contribution. Some landlords contribute to renovation (especially ventilation) in exchange for higher rent or a longer contract. Always worth asking about, particularly for premises that have been vacant for a long time.

Supplier credit. Breweries and beverage suppliers sometimes offer equipment (draught systems, fridges, parasols) in exchange for exclusivity. It reduces start-up costs, but read the contract carefully: five years of exclusivity can cost more than the equipment is worth.

Crowdfunding and pre-sales. Works for concepts with strong local roots. Selling gift cards and memberships before opening can provide NOK 50,000 to 200,000 in liquidity, but remember it is revenue you will have to deliver on later.

Common budget overruns

Ventilation and grease trap. Mentioned several times, because that is where budgets blow up most. Have a ventilation contractor look at the premises before you sign the lease, not after.

Building permit processing. If you need a change of use or facade alteration, the municipality must process the case. It can take 3 to 12 weeks and often requires an architect or responsible applicant. Meanwhile you pay rent.

The licence takes longer than planned. Two extra months without an alcohol licence means two months of rent and wages without alcohol revenue, which is often 30 to 50 percent of turnover in a restaurant.

The training period. Staff must be paid from the day they start, typically 2 to 4 weeks before opening. Ten employees for three weeks is NOK 300,000 to 400,000 in wages before the first guest.

Waste and purchasing errors at the start. In the first weeks you throw away food, order wrong quantities and learn what sells. Expect food cost 5 to 10 percentage points higher than budgeted in the first two months.

Electricity. A restaurant kitchen uses a lot of power. Expect NOK 15,000 to 40,000 per month depending on size and season, and check whether the premises have enough supply capacity. Upgrading the electrical supply costs 50,000 to 200,000.

Equipment failure. Used equipment is cheap, but a fridge that dies in week three costs 30,000 and a day with the kitchen closed. Keep 5 to 10 percent of the equipment budget in reserve.

Printed menus that need reprinting. The menu always changes in the first months. If you print 200 bound menus before opening, you throw them away in November. A digital QR menu through Flowder or similar solves this at a fraction of the cost and lets you adjust prices the same day ingredient prices change.

VAT on investments. You get input VAT refunded on equipment and renovation, but only once the VAT return has been filed and processed. In the meantime you must finance an extra 25 percent on all purchases. On NOK 2 million in investments that is 500,000 in temporary liquidity need.

How to build your own budget

Start with the premises. Everything else depends on square metres, condition and rent. Do not build a budget for hypothetical premises.

Get three renovation quotes from contractors who have done food service venues before, and ask them to specify ventilation separately.

Make an equipment list dish by dish: what do you need to produce your menu? Price each line new and used.

Calculate monthly fixed costs precisely: rent, service charges, wages including employer contributions (14.1 percent in most municipalities) and holiday pay (10.2 to 12 percent), insurance, electricity, subscriptions, accounting, interest and repayments. This is the number you multiply by three to six for the buffer.

Add 15 to 20 percent to the total for contingencies. Everyone says they have allowed for it, and everyone overruns anyway.

Also build an operating budget for the first year, month by month, with a realistic ramp-up where revenue builds gradually. The first month is rarely more than 50 to 60 percent of what you expect in steady operation. Use this to find out when you break even and how large the buffer actually needs to be.

And show the budget to someone who has run a restaurant. Not a consultant, someone who has stood behind the counter. They will see in three minutes what you have forgotten.

FAQ

What does it cost to open a café in Norway?

Roughly NOK 0.8 to 2 million for a café with around 40 seats, including deposit, refurbishment, equipment, furniture, stock, marketing and a three-month operating buffer. Premises that have already been a café and used equipment bring it down; a full renovation with ventilation pushes it up.

What does it cost to open a restaurant?

Roughly NOK 2 to 5 million for a full-service restaurant with 60 seats and an alcohol licence. With a full renovation of premises that have not been a restaurant before, it can reach 6 to 7 million. Renovation, ventilation and the operating buffer are the largest items.

How much equity do I need?

Banks normally expect 20 to 40 percent equity. For a NOK 3 million restaurant that means 600,000 to 1.2 million in your own funds or from co-owners. The rest can be financed with bank loans, equipment leasing and possibly a landlord contribution.

How large an operating buffer should I have?

At least three months of fixed costs, preferably six. That includes rent, wages with employer contributions, electricity, insurance and loan repayments. Very few restaurants are profitable in the first quarter, and the buffer is what determines whether you survive the start-up phase.

Can I get support from Innovation Norway to start a restaurant?

Rarely. Ordinary restaurant operations are not considered innovation. Exceptions may be concepts with genuine novelty, tourism projects in rural districts or local food ventures. Do not build your financing plan on public support.

What is the most common budget overrun?

Ventilation and grease trap in premises that have not been a food service venue before. It typically costs NOK 300,000 to 800,000 for the ventilation alone, and is often discovered after the lease is signed. Have a ventilation contractor assess the premises before you sign.