Cost Of Setting Up A Non-veg Restaurant In Bangalore

By Author: matrix kitchen makers
Total Articles: 13
Comment this article

Starting a non-veg restaurant in Bangalore can be an exciting and profitable venture, especially with the city’s diverse food culture and constant demand for meat-based cuisines. However, before launching your outlet, it is essential to understand the overall investment required, as several factors contribute to the final budget. One of the biggest cost components is the location. Areas such as Koramangala, Indiranagar, Jayanagar, Whitefield, and Marathahalli generally come with higher rentals due to the heavy footfall and commercial appeal they offer. Depending on the size of the space, monthly rent can range from ₹60,000 for a small outlet to over ₹3 lakh for a large restaurant in a prime neighbourhood. Interior design is another important aspect that influences the budget. A well-designed dining area significantly improves customer experience and sets the tone for your restaurant. Whether you choose a simple layout or a more refined theme, you may need anywhere between ₹3 lakh to ₹15 lakh for interiors, furniture, lighting and décor. Ventilation systems and exhaust arrangements are particularly important for non-veg ...
... restaurants as they help in maintaining hygiene and keeping the atmosphere comfortable.

The kitchen forms the heart of the restaurant and often demands the largest share of initial investment. Since meat preparation requires high standards of hygiene, durability, and heat resistance, most restaurateurs prefer Stainless steel kitchen equipment, which is known for its long lifespan and easy maintenance. Setting up a commercial kitchen with burners, preparation tables, refrigeration units, deep freezers, exhaust systems, grills, tandoors, and utensils may cost anywhere between ₹4 lakh and ₹12 lakh depending on the size of operations and quality of appliances. Along with interiors and kitchen setup, you also need to factor in the cost of obtaining necessary licenses and approvals. These include the FSSAI license, trade license, fire safety certificate, and GST registration. While these are not very expensive individually, they collectively add up to a reasonable amount. In most cases, the documentation and licensing process could cost around ₹15,000 to ₹50,000, whereas obtaining a liquor license, if required, may involve a much higher cost ranging from ₹5 lakh to ₹20 lakh.

Staffing is another crucial investment area, as skilled chefs, meat handlers, and well-trained service staff are essential for ensuring smooth and hygienic operations. Chef salaries can vary based on experience and cuisine specialization, usually ranging from ₹50,000 to ₹1.5 lakh per month. Service staff, kitchen helpers, and cleaners may cost an additional ₹50,000 to ₹1 lakh collectively. Overall, monthly staffing expenses can be expected to fall between ₹1 lakh and ₹2.5 lakh. You must also consider the cost of initial inventory, including chicken, mutton, seafood, spices, oils, vegetables, beverages, and disposable packaging materials. Stocking up for the launch phase may require ₹50,000 to ₹1 lakh, while monthly raw material expenses typically range from ₹1 lakh to ₹3 lakh depending on footfall and cuisine type.

Marketing and branding are equally important for gaining visibility in a competitive market like Bangalore. Expenses for creating a brand identity, designing a logo, printing signboards, running social media promotions, or onboarding your restaurant onto food delivery platforms like Swiggy and Zomato could cost anywhere from ₹20,000 to ₹1 lakh depending on the extent of promotion. All these costs combined give a clear picture of the overall investment needed to set up a non-veg restaurant in Bangalore. For a small to medium-sized outlet, the total budget generally falls between ₹15 lakh and ₹40 lakh, though this may go higher for premium restaurants or those located in prime commercial areas. A realistic budget plan, quality equipment, and efficient management ensure that the initial investment is justified and your restaurant achieves long-term success.