Last updated: July 25, 2026
For owners searching restaurant renovation cost Ontario, a commercial restaurant project can range from approximately $75 to more than $700 per square foot, depending on the space, concept, kitchen systems, finishes and contract scope.
That range is wide because refreshing a second-generation restaurant is very different from converting an empty retail unit into a full-service restaurant with a new commercial kitchen and building systems.
For a typical Ontario restaurant renovation or tenant fit-out, many projects fall between $150 and $500 per square foot. A basic quick-service restaurant may be near the lower end, while a full-service or high-end concept can exceed it. A 2026 Canadian restaurant startup guide similarly places restaurant construction at about $150 per square foot for a basic build-out and more than $500 per square foot for a higher-end project.
This guide explains 2026 planning ranges, sample budgets, cost drivers, exclusions, permits and ways to control the investment.
Important: All figures below are preliminary planning ranges in Canadian dollars, not quotations. Actual pricing requires drawings, an equipment schedule, a site assessment and a clearly defined scope. HST, professional fees, permits, kitchen equipment, furniture, signage and other owner costs may be excluded unless specifically stated.
Table of Contents
- Restaurant renovation cost in Ontario: quick answer
- Cost per square foot by restaurant type
- Sample budgets for three restaurant sizes
- What is included and excluded
- Commercial kitchen cost drivers
- Permits, inspections and approvals
- Factors that change the final price
- Restaurant renovation timelines
- How to control the budget
- What to review before signing a lease
- Why restaurant owners choose King Renovate
- Frequently asked questions
Restaurant Renovation Cost Ontario: 2026 Quick Answer
The following table is a useful starting point for early feasibility planning:
| Restaurant project type | Preliminary 2026 construction range | Typical scope |
|---|---|---|
| Cosmetic refresh in an operating or second-generation restaurant | $75–$150 per sq. ft. | Paint, selected flooring, lighting, minor millwork and limited layout changes |
| Quick-service or fast-casual restaurant | $150–$350 per sq. ft. | Service counter, compact kitchen, one principal cook line, durable finishes and moderate MEP work |
| Full-service or casual dining restaurant | $250–$500 per sq. ft. | Larger kitchen, dining room, bar or service stations, washrooms, substantial mechanical, electrical and plumbing work |
| Premium or fine-dining restaurant | $350–$700+ per sq. ft. | Custom millwork, specialty lighting, premium finishes, complex kitchen and high-detail guest experience |
These are not fixed price lists. A former restaurant with a usable hood, grease interceptor and adequate utilities can cost significantly less than a cold shell. An older building with inadequate services, structural work or difficult roof access may exceed the range.
Cost per square foot is useful for location comparison and early budgeting. Once a site is selected, a trade-by-trade estimate is more reliable. Canada’s Altus Group also cautions that general cost-guide figures can create major forecasting errors when applied without project-specific analysis.
Restaurant Renovation Cost per Square Foot by Concept
Second-generation restaurant or limited refresh: $75–$150 per sq. ft.
A second-generation restaurant was previously used for food service. It may already have plumbing, electrical service, washrooms, ventilation and kitchen infrastructure. If those systems are compliant, properly sized and compatible with the new menu, they can reduce the budget.
The lower range assumes that the layout remains mostly unchanged. Work may include painting, flooring, lighting, selected millwork and brand updates. Moving the kitchen, changing occupancy, adding cooking equipment or replacing exhaust can quickly move the project higher.
Never assume inherited equipment is usable. The hood, make-up air, fire suppression, gas appliances, refrigeration and electrical panels should be assessed before the lease becomes firm.
Quick-service and fast-casual restaurants: $150–$350 per sq. ft.
Quick-service construction often uses repeatable layouts and durable finishes, but the kitchen still carries substantial cost. The budget may include a service counter, preparation area, cook line, hood and fire suppression, plumbing, upgraded electrical circuits, refrigeration connections and washrooms.
Franchise equipment, signage, millwork and branded finishes may increase the investment. Food-court and shopping-centre units can also involve landlord reviews, base-building requirements and after-hours work.
Full-service and casual dining: $250–$500 per sq. ft.
A full-service restaurant normally needs a larger back of house, multiple cooking stations, dishwashing and sanitation zones, storage, refrigeration, service stations and a developed dining room. A bar adds plumbing, power, refrigeration and millwork.
Booths, custom ceilings, acoustic treatments, decorative lighting and upgraded washrooms can make the dining room as design-intensive as the kitchen. Major layout changes and conversions from another use usually move the project upward.
Premium and fine dining: $350–$700+ per sq. ft.
High-end budgets may include imported finishes, custom furniture, architectural millwork, specialty lighting, stone, complex bars, private dining rooms and advanced audio.
An open kitchen, solid-fuel appliance, multiple exhaust zones or complicated existing building can push construction above $700 per square foot.
Sample Restaurant Renovation Budgets
The following examples show how per-square-foot planning works. They are construction scenarios, not estimates for a specific property.
Example 1: 1,500-square-foot quick-service restaurant
At $150–$350 per square foot, the preliminary construction allowance is approximately $225,000–$525,000.
The lower end assumes reusable infrastructure. The upper end may involve a new hood, make-up air, substantial electrical and plumbing work, washroom upgrades and franchise finishes.
Example 2: 2,500-square-foot full-service restaurant
At $250–$500 per square foot, the preliminary construction allowance is approximately $625,000–$1.25 million.
This may cover a commercial kitchen, dining room, service stations, washrooms and bar. Equipment, furniture, professional fees, permits, signage and HST may be outside the hard-cost budget.
Example 3: 4,000-square-foot premium restaurant
At $350–$700+ per square foot, the preliminary construction allowance is approximately $1.4–$2.8 million or more.
Premium finishes, custom millwork and complex systems can substantially change the total. Carry a separate contingency and opening budget.
What Does a Restaurant Renovation Price Include?
A complete scope from a qualified commercial general contractor may include:
- Site protection, mobilization and project supervision
- Demolition and disposal
- Framing, drywall, ceilings and doors
- Flooring, painting and wall finishes
- Custom millwork and service counters
- Plumbing and drainage
- Electrical distribution, lighting and equipment connections
- HVAC modifications and air balancing
- Kitchen exhaust and make-up air coordination
- Fire-suppression and sprinkler modifications
- Washroom and accessibility upgrades
- Trade coordination, inspections, deficiency work and final cleaning
However, “turnkey” does not mean the same thing in every proposal. Confirm whether the price includes professional fees, permits, landlord deposits, utility upgrades, kitchen equipment, refrigeration, furniture, décor, signage, POS systems, smallwares, inventory and HST.
Request an exclusions list as carefully as you review the inclusions. A low quotation may simply transfer major costs back to the owner.
Why Commercial Kitchen Renovation Costs More
The kitchen is often the most infrastructure-intensive area. Its layout must support the menu, equipment, staff movement, food safety, cleaning and maintenance.
Exhaust hood and make-up air
A Type I hood serving grease-producing appliances requires coordinated exhaust, make-up air and fire suppression. Roof routes, shaft space, structural support and landlord restrictions affect cost. Long duct runs or difficult rooftop access add labour.
Gas, electrical and utility capacity
Appliances determine gas demand and electrical load. An undersized panel, transformer or gas service may require costly upgrades. An early equipment schedule allows correct system sizing.
Plumbing, drainage and grease management
Restaurants may need hand and preparation sinks, dishwashing stations, floor drains, hot-water capacity and a grease interceptor. Cutting concrete to relocate drainage can be expensive.
Refrigeration and equipment
Coolers, freezers, ice machines and specialty equipment have power, drainage, ventilation and clearance requirements. Owner-purchased equipment still requires coordinated rough-ins and installation.
King Renovate’s restaurant and commercial kitchen renovation services integrate these systems with front-of-house construction and project scheduling.
Permits, Inspections and Approvals in Ontario
Most substantial restaurant renovations require multiple approvals. Requirements vary by municipality, property and scope.
Building permit and change of use
Ontario’s building-permit guidance says a permit is generally required to construct, renovate, demolish or change the use of a building. In Toronto, even a change of use with no construction can require one. Non-residential interior-alteration applications may include architectural, mechanical, plumbing, fire-protection and accessibility information.
Public health review
Food-premise requirements should influence the design. Toronto Public Health provides guidance for starting, constructing or renovating a food premise. York Region Public Health requires new operators to notify it and submit floor plans showing equipment, sinks, washrooms, ventilation, grease traps and finishes.
Engaging the applicable health unit early helps prevent a completed layout from failing a review because of an avoidable sink, finish or workflow issue.
Electrical inspection
The Electrical Safety Authority states that almost all electrical work requires a notification. A Licensed Electrical Contractor should file it, coordinate inspections and provide the ESA Certificate of Acceptance after approval.
Gas, fire protection and other approvals
Gas work must be completed by certified technicians working for a TSSA-registered fuels contractor. Hood fire suppression, sprinkler changes, emergency lighting and exits may also require review and testing.
In managed properties, landlord approval is separate. Requirements may include drawings, insurance, WSIB documents, schedules, deposits, air-balance reports and close-out certificates. King Renovate’s design-build process brings drawings, engineering, budgeting and construction into one workflow.
Eight Factors That Change the Final Restaurant Build-Out Cost
1. Existing condition and previous use
A former restaurant can be valuable if its infrastructure is serviceable. A former office or retail store usually needs more plumbing, ventilation, electrical and fire-protection work.
2. Menu and cooking method
A café serving prepared food has different requirements from a kebab restaurant, bakery, full-service kitchen or concept using fryers and solid-fuel equipment. The menu drives the equipment, and the equipment drives the building systems.
3. Location and site logistics
Downtown access, elevator restrictions, limited loading, paid parking, occupied neighbours and shopping-centre work rules affect productivity. Night work and controlled deliveries may be necessary.
4. Base-building capacity
Available electrical power, gas, water, sanitary drainage, HVAC and roof access can determine whether a location is economical. Capacity should be verified, not assumed from a leasing brochure.
5. Layout and structural changes
Moving washrooms, kitchens, stairs, demising walls or structural elements adds design, permitting and construction complexity. Reusing a practical layout usually saves more than selecting cheaper finishes.
6. Finish level and custom millwork
Flooring, tile, wall panels, ceilings, counters, bars, booths and decorative features create large pricing differences. Custom details should be identified early so they can be priced before they become late changes.
7. Permit and landlord requirements
Missing drawings, incomplete equipment information and late revisions can delay approvals. A complete submission reduces avoidable back-and-forth, although no contractor can guarantee a municipal review date.
8. Schedule and phasing
An aggressive opening date may require additional supervision, overlapping trades, expedited materials and after-hours work. Renovating while a restaurant remains partially open adds barriers, temporary services, cleaning and sequencing.
How Long Does a Restaurant Renovation Take?
Construction time begins after design, approvals and long-lead purchasing are sufficiently advanced. Planning ranges are:
- Cosmetic refresh: approximately 4–8 weeks
- Quick-service or fast-casual fit-out: approximately 8–14 weeks
- Full-service restaurant renovation: approximately 12–24 weeks
- Large or premium project: approximately 20–36 weeks or longer
Design, landlord review and permits can add weeks or months before site work. Millwork, electrical equipment, rooftop units, hoods and kitchen equipment may have long lead times.
A reliable schedule comes from resolving equipment, drawings, approvals, procurement and trade sequencing before they become field problems.
How to Control Restaurant Renovation Costs
Complete a feasibility review before the lease is firm
Inspect the electrical room, mechanical systems, roof, gas service, drains and existing kitchen equipment. A cheaper lease can become the more expensive location if the building cannot support the concept.
Finalize the menu and equipment schedule early
Adding or changing an appliance after permits can affect ventilation, electrical, gas, fire suppression and millwork. Early decisions reduce redesign.
Use design-build pre-construction
In commercial design-build, construction knowledge informs design and budgeting while changes are still inexpensive.
Separate essential infrastructure from optional finishes
Protect compliance, food safety, ventilation, drainage, electrical capacity and workflow first. Prioritize décor by customer impact and budget.
Carry a contingency
Commercial spaces can hide abandoned services, slab conditions, hazardous materials or undocumented work. A common early allowance is roughly 10–15 percent, with more for older or poorly documented buildings.
Compare complete scopes, not bottom-line prices
Provide the same drawings and scope to each bidder. Confirm allowances, quantities, exclusions, inspection responsibilities and warranty. See our guide to choosing the right renovation contractor.
What Should You Review Before Signing a Restaurant Lease?
Before removing conditions, confirm:
- The proposed restaurant use is permitted
- The electrical, gas, water and sanitary services can support the equipment
- A compliant exhaust route and rooftop location are available
- Grease-interceptor requirements and drainage routes are practical
- Washrooms, exits and barrier-free access can meet applicable requirements
- The landlord’s design criteria and construction rules are understood
- Tenant-improvement allowance, fixturing period and restoration obligations are clear
- Signage rights, garbage storage, deliveries and parking suit the operation
- Permit, utility and equipment lead times support the target opening
A site review does not replace legal, architectural or engineering advice, but it can identify risks before the location becomes binding.
Work With an Experienced Restaurant General Contractor
Restaurant construction succeeds when the front of house, kitchen and base-building systems are planned together. King Renovate Inc. provides commercial renovation services across the GTA and Ontario, coordinating design, permits, landlords, licensed trades, inspections and turnover through one point of contact.
Our restaurant, café and commercial-kitchen experience includes cabinetry, equipment installation, electrical, plumbing, gas, hood canopies, make-up air, fire suppression and food-safe finishes. A completed Markham kitchen required coordinated hood, rooftop, gas, electrical, plumbing, cabinetry, FRP, flooring and fire-suppression work. View more King Renovate commercial projects.
King Renovate has completed more than 100 commercial projects and works with WSIB-covered labour, licensed trades and up to $10 million in liability insurance. We serve the GTA and communities across Ontario.
Frequently Asked Questions
How much does it cost to renovate a restaurant in Ontario in 2026?
A practical early range is approximately $150–$500 per square foot for many restaurant fit-outs, while limited second-generation refreshes may start near $75 per square foot and complex premium restaurants can exceed $700. The existing infrastructure, menu, equipment, location and finish level determine the actual price.
How much does a 2,000-square-foot restaurant renovation cost?
At $150–$500 per square foot, a preliminary construction allowance would be approximately $300,000–$1 million. This calculation may exclude design, permits, equipment, furniture, signage, HST and other owner costs. A site review and drawings are needed for a meaningful estimate.
Is it cheaper to take over an existing restaurant?
It can be. Reusing a compliant hood, make-up air, grease interceptor, plumbing and adequate electrical service may save considerable money. The benefit disappears if the inherited systems are damaged, undersized, unapproved or incompatible with the new menu.
What is the most expensive part of a restaurant renovation?
For many projects, the commercial kitchen and associated mechanical, electrical and plumbing infrastructure represent the largest cost. Custom millwork, premium finishes and structural or utility upgrades can also be major items.
Are kitchen appliances included in the cost per square foot?
Not always. Many construction budgets treat cooking equipment, refrigeration and loose furniture as owner-supplied items. The contract should state who purchases, delivers, installs, connects, tests and warrants each item.
Does an Ontario restaurant renovation require a building permit?
Most substantial restaurant renovations do, particularly when the project changes use, plumbing, HVAC, fire protection, partitions, exits or accessibility. Requirements depend on the municipality and scope. Electrical, gas, public-health and landlord approvals may be separate.
How long does a restaurant build-out take in the GTA?
A quick-service fit-out may take roughly 8–14 weeks of construction, while a full-service renovation may take 12–24 weeks or more. Design, landlord review, permits and long-lead equipment occur before or alongside construction and can materially affect the opening date.
How can I receive an accurate restaurant renovation estimate?
Prepare a proposed menu, equipment schedule, measured plan, concept drawings, landlord criteria and desired opening date. Then arrange a site assessment with an experienced restaurant general contractor. Pricing becomes more reliable as the drawings and scope become more complete.
Plan Your Restaurant Renovation With Confidence
The right budget begins with the right information. Before committing to a location or opening date, confirm the existing systems, equipment requirements, approvals, construction scope and owner-supplied items.
King Renovate Inc. can help you evaluate the space, develop a practical scope and coordinate the restaurant renovation from concept through final inspection. Request a restaurant renovation consultation or call 416-731-4525 to discuss your Ontario project.