Budgeting a restaurant fit-out in Riyadh without accurate cost benchmarks is one of the most common causes of project failure. Operators who underbudget face a choice between stopping work mid-project or compromising on the quality that their concept depends on. This guide provides current cost benchmarks for restaurant fit-out in Riyadh, broken down by project category and trade scope, so you can build a realistic budget before committing to a lease.
All figures are in Saudi Riyals (SAR) and reflect 2025 market conditions in Riyadh. Costs in Jeddah and other KSA cities will vary. For a broader overview of the fit-out process and authority approvals, see our complete restaurant fit-out guide for Saudi Arabia.
What Drives Restaurant Fit-Out Cost in Riyadh
Before quoting any number, a contractor needs to understand four variables that move the budget significantly:
Concept category. A fast-casual QSR and a fine-dining restaurant of identical square meterage can differ by a factor of three or four in fit-out cost. Kitchen complexity, materials specification, and front-of-house finish level are all concept-driven.
Shell condition. A grey shell (concrete slab, no services) costs significantly more to fit out than a warm shell (MEP stub-ins provided, basic finishes in WCs). Always confirm shell specification with the landlord before signing. Many Riyadh retail and F&B developments offer warm shell, but the definition varies between landlords.
Kitchen-to-dining ratio. Most full-service restaurants run a kitchen of 35–45% of total floor area. A larger kitchen proportion means a higher MEP and equipment spend per overall sqm.
Scope of kitchen equipment. Fit-out cost and kitchen equipment cost are separate budgets. This guide covers both because many operators confuse the two. Equipment (combi ovens, cold rooms, dishwashers) is typically quoted separately by a kitchen equipment specialist and represents a significant additional cost on top of the fit-out.
Cost Benchmarks by Restaurant Category
The following figures represent all-in fit-out costs — civil works, MEP, kitchen fit-out, finishes, and FF&E — but exclude kitchen equipment and loose furniture (which are itemised separately below).
| Restaurant Type | SAR per sqm (Fit-Out Only) | Typical Total for 200 sqm |
|---|---|---|
| Budget / QSR / fast casual | SAR 2,000 – 3,200 | SAR 400,000 – 640,000 |
| Mid-range casual dining | SAR 3,200 – 5,500 | SAR 640,000 – 1,100,000 |
| Premium / full-service | SAR 5,500 – 9,000 | SAR 1,100,000 – 1,800,000 |
| Fine dining / flagship | SAR 9,000 – 15,000+ | SAR 1,800,000 – 3,000,000+ |
These are fit-out construction costs only. Add kitchen equipment and FF&E (see below) to arrive at total project cost.
Cost Breakdown by Trade
Civil Works and Partitions
Civil works cover demolition (if the space has a previous use), new partition walls, flooring base preparation, ceiling structure, and any structural interventions. In most Riyadh restaurant fit-outs this represents 18–25% of total fit-out cost.
| Item | Budget Range (SAR) |
|---|---|
| Partition walls (per linear metre, including finishes) | SAR 350 – 900 |
| Gypsum board ceiling (per sqm) | SAR 120 – 280 |
| Structural steel (beams, mezzanine) | Project-specific |
| Floor levelling and prep | SAR 50 – 150/sqm |
MEP (Mechanical, Electrical, and Plumbing)
MEP is typically the largest single trade cost on a restaurant fit-out, representing 28–38% of total fit-out budget. The kitchen HVAC and electrical load are the primary cost drivers. For a technical breakdown of what each system requires, see our restaurant MEP requirements guide.
Dar Anan's MEP contracting team handles all MEP disciplines in-house, which eliminates the coordination risk and mark-up that comes from subcontracting MEP to a third party.
| MEP System | Budget Range per sqm (SAR) |
|---|---|
| HVAC — dining and BOH | SAR 350 – 650 |
| Kitchen exhaust and make-up air | SAR 250 – 500 |
| Electrical (distribution, lighting, sockets) | SAR 200 – 420 |
| Plumbing (water supply, drainage, grease trap) | SAR 150 – 320 |
| Fire suppression (wet chemical + sprinklers) | SAR 100 – 220 |
| Gas (pipework, solenoid, detection) | SAR 80 – 180 |
The Saudi Electricity Company supply capacity at your site affects electrical costs significantly. If a new or upgraded supply is required, allow an additional SAR 40,000–120,000 and 4–8 weeks programme time.
Kitchen Fit-Out (Shell, Not Equipment)
Kitchen fit-out covers the built-in elements: hygienic wall cladding, epoxy or tile floors with coving, stainless steel fabrication (shelving, pass-through, hand wash stations), drainage channels, and ventilation hood structure. This is separate from loose kitchen equipment.
| Item | Budget Range (SAR) |
|---|---|
| Hygienic wall cladding (per sqm) | SAR 180 – 380 |
| Epoxy kitchen floor with coved skirting (per sqm) | SAR 220 – 450 |
| Stainless steel fabrication | SAR 800 – 2,500/linear metre |
| Kitchen exhaust hood (stainless, per linear metre) | SAR 1,200 – 3,500 |
| Grease trap (installed) | SAR 8,000 – 35,000 |
The SFDA inspects all of these elements before issuing the food facility licence. Using substandard materials to cut costs routinely causes inspection failures that cost more to rectify than the original saving.
Finishes (Front of House)
Finish specification is where concept category has the greatest cost impact. The difference between a budget and fine-dining finish is almost entirely here.
| Finish Element | Budget (SAR/sqm) | Mid-Range (SAR/sqm) | Premium (SAR/sqm) |
|---|---|---|---|
| Floor (tile, stone, or engineered wood) | 120 – 250 | 250 – 600 | 600 – 2,000+ |
| Wall finishes | 80 – 180 | 180 – 450 | 450 – 1,500+ |
| Ceiling (gypsum, acoustic, feature) | 120 – 250 | 250 – 500 | 500 – 1,500+ |
| Decorative lighting (supply and install) | 80 – 200 | 200 – 500 | 500 – 2,000+ |
Kitchen Equipment
Kitchen equipment is a separate procurement line, usually sourced through a specialist kitchen equipment supplier rather than the fit-out contractor. Budget ranges for a 200 sqm restaurant:
| Restaurant Type | Kitchen Equipment Budget (SAR) |
|---|---|
| QSR / fast casual | SAR 180,000 – 350,000 |
| Casual dining | SAR 350,000 – 650,000 |
| Full-service / premium | SAR 650,000 – 1,200,000+ |
Furniture, Fixtures, and Equipment (FF&E)
FF&E covers loose furniture, soft furnishings, tableware, and operational smallwares. This is often procured separately from the fit-out contractor.
| FF&E Item | Budget Range (SAR per seat) |
|---|---|
| QSR seating | SAR 800 – 1,800 |
| Casual dining seating and tables | SAR 1,800 – 4,500 |
| Premium/fine dining | SAR 4,500 – 12,000+ |
Consultancy, Drawings, and Fees
Authority submissions require drawings stamped by a licensed Saudi engineer. Budget for these professional fees separately from the construction cost.
| Item | Typical Cost (SAR) |
|---|---|
| Architectural and MEP drawings | SAR 25,000 – 80,000 |
| Municipality permit fees | SAR 8,000 – 30,000 |
| SFDA application fee | SAR 1,500 – 5,000 |
| Civil Defence inspection fee | SAR 2,000 – 6,000 |
| Signage design and production | SAR 15,000 – 60,000 |
For a full breakdown of the licensing process and what each authority requires, see our restaurant licence timeline guide.
Sample Total Project Budgets
To illustrate how these components combine, here are indicative all-in budgets for a 200 sqm restaurant in Riyadh:
Budget QSR (200 sqm):
- Fit-out construction: SAR 500,000
- Kitchen equipment: SAR 250,000
- FF&E: SAR 80,000
- Fees and consultancy: SAR 50,000
- Contingency (10%): SAR 88,000
- Total: SAR 968,000
Mid-range casual dining (200 sqm):
- Fit-out construction: SAR 900,000
- Kitchen equipment: SAR 450,000
- FF&E: SAR 250,000
- Fees and consultancy: SAR 70,000
- Contingency (10%): SAR 167,000
- Total: SAR 1,837,000
Premium full-service restaurant (200 sqm):
- Fit-out construction: SAR 1,500,000
- Kitchen equipment: SAR 800,000
- FF&E: SAR 600,000
- Fees and consultancy: SAR 100,000
- Contingency (15%): SAR 450,000
- Total: SAR 3,450,000
What These Figures Don't Include
The budgets above exclude:
- Landlord works (landlord's responsibility in most lease agreements)
- Pre-opening inventory (food, beverages, packaging)
- Working capital (3–6 months operating costs)
- Staff recruitment and training costs
- Soft opening and marketing costs
- Municipality guarantee deposits (where required)
Getting a Reliable Quote
The figures in this guide are benchmarks, not quotations. Actual costs depend on your specific space, concept, and specification. To get a reliable quote from Dar Anan, we need:
- Floor plan of the space (even a sketch is a start)
- Confirmation of shell condition (grey shell, warm shell, or previous fit-out)
- Concept brief and cuisine type
- Seating count and service model
- Target programme (how quickly do you need to open?)
Our interior fit-out team will review your brief and provide a detailed scope-based quotation. We handle architecture, MEP, kitchen fit-out, and finishes under a single contract, which simplifies both cost management and programme.
For information on how long the fit-out process takes, read our restaurant fit-out timeline guide for Riyadh.