Planning for open a delivery kitchen
A kitchen without a dining area, with production and dispatch at the center of the project. Compare channels, capacity and margin per order.
What the estimate includes
A production operation for delivery and pickup, without a dine-in area.
| Item | Estimated range |
|---|---|
| Construction and adaptations | R$36,000 – R$72,000 |
| Equipment and installation | R$45,000 – R$90,000 |
| Furniture and in-space communication | R$4,500 – R$9,900 |
| Technical projects and specialists | R$7,200 – R$13,500 |
| Documentation and compliance services | R$1,500 – R$4,500 |
| Preparation and launch | R$6,000 – R$12,000 |
| Initial stock and consumable utensils | R$4,500 – R$8,500 |
| Implementation contingency | R$12,564 – R$25,248 |
| Foodelopers fees | R$36,900 – R$36,900 |
| Reserve for the property deposit | R$8,400 – R$8,400 |
| Operating reserve | R$54,000 – R$54,000 |
| Scenario total | R$217,000 – R$335,000 |
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$18,000 |
|---|---|
| Average ticket | R$36 |
| Variable costs as a percentage of revenue | 65% |
| Monthly break-even revenue | R$51,429 |
| Orders per day to break even | 55 · 26 days per month |
Equipment that deserves attention
- Cooking, exhaust and refrigeration for a defined menu.
- Preparation, assembly and packaging worktops.
- Storage, washing and dispatch shelving.
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.
Does the menu arrive in good condition?
Test the product over the expected transport time. Adjust the portion and packaging before expanding the menu.
Do the channels leave enough margin?
Include ingredients, packaging, commissions, taxes and payment methods. Sales volume does not replace analysis of each order’s contribution.
How do you organize pickup?
Simulate simultaneous orders and courier arrivals. Confirm the premises’ suitability and the receiving and dispatch flow.
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 transport and packaging.
- Define the menu, technical sheets and capacity per period.
- Set up channels and dispatch checking.
- Simulate failures, delays and customer service.
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.