Quick answer — what the build costs
| 120 m² café or restaurant | Construction cost | What it covers |
|---|---|---|
| Fitout | $420,000 ($3,500 / m²) |
Demolition, partitions, ceilings, floors, joinery, bar, toilets, shopfront, finishes |
| + kitchen equipment & statutory services | $638,000 | Cooking line, refrigeration, dishwashing, exhaust riser, grease trap, electrical upgrade, fire services |
A 120 m² fitout is about 8 weeks on site. Approvals are normally a CDC through a private certifier — allow 2 to 4 weeks once the drawings are complete.
Our scope is construction: the build, the statutory services and the approvals. Commercial, leasing and accounting matters sit outside our scope.
Fitout cost per square metre
These rates are 2026 Sydney planning figures. They include our contract works and fixtures supplied and installed. They exclude loose furniture, and exclude kitchen or hospitality equipment.
| Sector | Rate per m² | Notes |
|---|---|---|
| Retail — local brand, standard | $2,000 – $4,500 | Shopfitting, no commercial kitchen |
| Retail — international / luxury | $4,000 – $8,000 | Centre design manual, premium finishes |
| Hospitality — standard | $2,500 – $5,000 | With commercial kitchen |
| Hospitality — premium | $4,500 – $8,000 | High-end venue |
| Office | $1,000 – $3,000 | Depends heavily on existing ceiling, services and floor |
Size adjusts the rate in both directions
| Tenancy area | Adjustment | Why |
|---|---|---|
| Under 50 m² | × 2.0 | Same crew minimum charge, half a day’s work |
| 50 – 80 m² | × 1.5 | Still below the efficient crew day |
| 80 – 250 m² | Baseline × 1.0 | — |
| 250 m² and above | about −10% | Better crew and trade efficiency |
| 500 m² and above | about −20% | Volume efficiency |
What is added on top of the fitout rate
| Item | When it applies | Budget |
|---|---|---|
| Commercial kitchen equipment | Any hot food venue | $110,000 – $150,000 |
| Grease trap / trade waste | Building has none and the use requires it | $30,000 – $40,000 |
| Kitchen exhaust — straightforward | Single level, direct run above roof | from $15,000 |
| Kitchen exhaust — full system | Riser, fans, VSD, roof termination | about $45,000 |
| Horizontal discharge | High-rise where a roof run is not achievable — needs mechanical engineer and approval | electrostatic filter $25,000 – $40,000, plus the exhaust system |
| Shopfront replacement | Not compliant, or part of the design | Quoted per site |
| Accessible facilities | No compliant access, toilets or ramp | Quoted per site |
Five checks that decide whether a site can trade as food
| # | Check | What it changes |
|---|---|---|
| 1 | Can exhaust be achieved? | Direct roof run where the building allows it; otherwise horizontal discharge with an electrostatic filter, subject to a mechanical engineer and approval |
| 2 | Grease trap / trade waste | Required where the use produces fats and oils. Low-fat uses such as ice cream, drinks, bubble tea and bars are often exempt under trade waste guidelines — confirm with the water authority |
| 3 | Gas and electrical capacity | Gas cooking equipment requires an exhaust system. Upgrades are a real cost |
| 4 | Exhaust volume and return air | Make-up air must support the kitchen equipment |
| 5 | Toilets and accessibility | Existing facilities may not comply or may be insufficient for the occupancy |
Programme
| Stage | Typical duration |
|---|---|
| Design and documentation | about 4 weeks |
| Approval — CDC via private certifier (usual path) | 2 – 4 weeks |
| Approval — DA, only where heritage or change of use requires it | Longer, and set by the consent authority. Confirm with your certifier before you sign a lease |
| Construction — 120 m² café or restaurant | about 8 weeks |
| Certifier inspection and occupation certificate | about 1 week |
Frequently asked questions
Why does a small tenancy cost more per square metre?
Every trade carries a minimum charge for a day on site. A 40 m² shop takes the same mobilisation as a 140 m² shop, so the rate per square metre rises sharply below about 80 m².
Is the fitout rate the only construction cost?
No. Kitchen equipment, grease trap, exhaust, shopfront and accessible facilities are additional and are priced per site. We set them out separately so you can see what is base build and what is site-specific.
Do I need a DA or a CDC?
Most fitouts proceed by CDC through a private certifier, which is the faster route. A DA is required where the site is heritage listed, where there is a change of use, or where the proposal falls outside the CDC standards. Heritage can be hidden — a modern-looking shopfront can sit inside a heritage site.
Do you build to a shopping centre design manual?
Yes. Centre manuals set shopfront profile, signage illumination, ceiling and floor finishes, delivery hours and insurance levels. We read the manual before pricing.
Can you price from my drawings?
Yes. Send whatever you have — a sketch, a lease plan or an architect’s set. We will tell you what is needed to reach a fixed price.
Planning a café, restaurant or retail fitout in Sydney? Send your plans or a description of the space and we will give you a straight answer on feasibility, programme and construction cost. Contact Liteco Projects.
