Planning for open a bistro
Signature cuisine at an operable scale. Connect the menu, service, team capacity and investment.
What the estimate includes
Restaurant with its own kitchen and table service; customer capacity depends on the project.
| Item | Estimated range |
|---|---|
| Construction and adaptations | R$100,000 – R$200,000 |
| Equipment and installation | R$75,000 – R$150,000 |
| Furniture and in-space communication | R$50,000 – R$90,000 |
| Technical projects and specialists | R$20,000 – R$40,000 |
| Documentation and compliance services | R$1,500 – R$4,500 |
| Preparation and launch | R$9,000 – R$18,000 |
| Initial stock and consumable utensils | R$7,000 – R$14,000 |
| Implementation contingency | R$31,500 – R$61,980 |
| Foodelopers fees | R$36,900 – R$36,900 |
| Reserve for the property deposit | R$19,500 – R$19,500 |
| Operating reserve | R$114,000 – R$114,000 |
| Scenario total | R$464,000 – R$749,000 |
Includes 12% contingency on implementation, 3 months of coordination, and a reserve for entering the property equivalent to 3 rents. This reserve is a cash-flow assumption, not a legal requirement. Property purchase and acquisition of the premises are not included in the initial scenario. View full methodology
The business needs to sustain itself.
This is an exercise with editable assumptions. It does not represent proven demand or a guaranteed return.
| Monthly fixed expenses | R$38,000 |
|---|---|
| Average ticket | R$68 |
| Variable costs as a percentage of revenue | 45% |
| Monthly break-even revenue | R$69,091 |
| Orders per day to break even | 40 · 26 days per month |
Equipment that deserves attention
- Cooking and exhaust systems sized for the menu.
- Storage, mise en place and finishing station.
- Washing, storage and dining-room furniture.
Request three comparable proposals including model, capacity, installation, freight, warranty, and support. Confirm power, gas, access, and dimensions with the project specialists before buying. Consult local suppliers
Decisions come before construction.
How many dishes can the team execute?
Start with the menu and service you can sustain. Too much variety can increase inventory, waste and equipment requirements.
Does the dining area fit the concept?
Meal duration, service and occupancy guide furniture and circulation. Confirm capacity and accessibility with the responsible architect.
Can the business withstand a weaker month?
Use the calculator to test lower revenue with the same fixed costs. Include team and operator compensation in the planning.
Before opening
- Check the feasibility of the address and activity before committing to the premises.
- Confirm health, fire-safety, and project requirements with qualified professionals.
- Test the menu and service times.
- Train the dining-room and kitchen teams and their communication.
- Simulate receiving, inventory, washing and closing.
- Check technical pending items and operating conditions.
Foodelopers coordinates the concept, brand, and implementation. Architecture, engineering, technical responsibility, and permits depend on the relevant professionals and authorities.
Create my first briefSources for further reading
- Sebrae — break-even point calculation
- Sebrae SC — working capital and finance
- JUCESC — feasibility consultation
- CBMSC — business regularization
- Anvisa — good practices for food services
Planning model updated in October 2026. The figures were defined by Foodelopers as initial scenarios and should be replaced with real proposals.