01Why the first estimate is almost always wrong

The first estimate is usually a list of the big items: oven, fridge, coffee machine, dishwasher. Add them up and you get a reassuringly small number. Then come the “details” — water filter, GN containers, a second fridge, the extraction hood, an electricity upgrade, 300 glasses and 60 chairs. Together these details often cost as much as the big equipment.

That is why this article splits the budget not by brand but by line item — everything you need to welcome guests on day one. Each line has three levels and a link to the relevant YOUR HORECA category with current prices.

02Café for 30 seats: coffee, pastries, light snacks

In a café the budget revolves around the bar, not the kitchen. The espresso machine and grinder determine product quality and queue speed; the pastry display drives sales. The kitchen is minimal: a convection oven for bake-off croissants and pastries, a panini grill and a sandwich prep station.

03Pizzeria for 40 seats with takeaway

In a pizzeria everything starts with the oven, and the oven choice sets the budget level. A two-deck electric oven with a stone base costs around €1,300–2,200; a wood-fired Neapolitan oven from €3,100 (compact BABY series) to 15–17 thousand for VERACE models. The difference is not only price: a wood-fired oven needs a flue, fuel storage, an experienced pizzaiolo and a different layout.

Electric vs wood-fired oven — in numbers

04Restaurant for 60 seats with a full kitchen

In a restaurant the kitchen drives most of the budget. The key decision is the combi oven: it replaces several other appliances (steamer, partly the range and grill), but costs as much as several appliances together. The Convotherm maxx 6.10 costs €5,637 in our catalogue; 10-level easyTouch versions from €8,257 to €11,952.

05Three concepts side by side

The “per seat” figure is a quick sanity check for your estimate. Even at economy level, restaurant equipment costs about €583 per seat. If your estimate is much lower, something is probably missing — usually extraction, refrigeration or tableware.

06Equipment is only part of the total opening budget

International studies of restaurant opening costs typically put equipment and smallwares at around a fifth of the total budget. One of the broadest reviews (a survey of 350+ independent restaurants) gives this split:

Proportions vary by country — fit-out and rent in the Baltics are often cheaper than in Western Europe, while equipment prices are similar. The practical takeaway: if you have set aside 40 thousand for equipment, the whole project budget must be considerably larger and must include working capital for at least three months. It is the lack of it, not expensive equipment, that most often stops a new business in its first year.

07Costs most often forgotten in the estimate

You will find most of these items in the kitchen accessories, professional chemicals and serving accessories categories — and they are cheaper to order together with the equipment in one delivery.

08Where you can save and where you must not

We sell used equipment in a separate category. Before buying, ask our specialists about the condition, history and spare-parts availability of the specific unit.

09How to finance: buy, rent or borrow

Equipment rental

We rent out fryers, grills, induction hobs, ovens, dishwashers, refrigerated counters, ice makers, coffee machines (including SCHAERER) and bain-maries. Equipment is checked by our service team before delivery, and we can help with connection if needed. Rental makes sense for a seasonal terrace, events and equipment whose need has not yet been proven.

Loans and leasing

National development institutions offer start-up loans and guarantees: ALTUM in Latvia, INVEGA in Lithuania, EIS in Estonia, Bpifrance in France. As an example, the Latvian ALTUM start-up loan (for companies registered no more than 7 years ago) offers:

• a loan of up to €250,000;
• up to 10 years for equipment, up to 3 years for working capital;
• a fixed interest rate from 4.9%;
• at least 10% own contribution for investment projects.

10How we help build a budget that doesn't change mid-project

Most budget surprises happen when equipment is chosen separately from the premises: the oven doesn't fit through the door, the fridge has no room to ventilate, the dishwasher has no drain. So we work from the other end — premises and workflow first, then equipment.

11All categories in one place

Save this list — it is an equipment checklist for any food service concept.

12Frequently asked questions

Prices are taken from the catalogue in September 2026 and exclude VAT; they may change. Lines consisting of several products or made to order are indicative. Opening budget split — based on the RestOps survey of independent restaurants; ALTUM terms — altum.lv, September 2026. This article is for information only and does not replace an individual estimate or financial advice.