Total setup budget — three tiers
| Tier | Setup budget | Fit for |
|---|---|---|
| Lean / home-based | ₹1.5 – 3 lakh | Solo operators, single cuisine |
| Standard commercial | ₹4 – 8 lakh | Tier-2 cities, one strong brand |
| Premium multi-brand | ₹10 – 15 lakh+ | Metros, 2–4 brands from one kitchen |
Line-item breakdown (standard commercial kitchen)
| Item | Cost (₹) |
|---|---|
| Rental deposit (300 sq ft, 6 months) | 60,000 – 1,20,000 |
| Interior + civil (flooring, chimney, exhaust) | 60,000 – 1,50,000 |
| Cooking equipment (burners, tandoor, chapati plate) | 80,000 – 2,00,000 |
| Refrigeration & storage | 50,000 – 1,00,000 |
| Utensils, containers, prep tools | 30,000 – 60,000 |
| Packaging (first month stock) | 25,000 – 50,000 |
| FSSAI + GST + trade license | 10,000 – 25,000 |
| POS + KDS software | 10,000 – 30,000 |
| Initial marketing (photography, ads) | 30,000 – 75,000 |
| Working capital (3 months salaries + inventory) | 1,50,000 – 3,00,000 |
| Total | ₹5 – 11 lakh |
Monthly running cost
- Rent: ₹15,000 – 40,000
- Staff (3–5 people): ₹45,000 – 1,20,000
- Utilities (gas, electricity, water): ₹8,000 – 20,000
- Raw material: 28–32% of revenue
- Aggregator commission: 18–28% of aggregator revenue
Where to save without cutting corners
- Buy commercial equipment from second-hand markets (Chor Bazaar Mumbai, Kotturpuram Chennai) at 40–50% off.
- Skip fancy interiors — customers never see the kitchen.
- Use a shared cloud kitchen space (Kitchens@, Kitopi, Curefoods) for the first 6 months to validate demand.
Next steps
Once you're clear on the budget, read our step-by-step launch guide and the equipment checklist.
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