A restaurant is the most expensive finish-out there is, and the kitchen is why. In DFW, 2026 restaurant finish-outs run roughly $200 to $500 per square foot, and the spread comes almost entirely from how much commercial kitchen infrastructure the space already has. Take over a former restaurant with a usable hood and grease interceptor and you can land near the bottom; build a full kitchen into a raw retail shell and you are at the top.
DFW Restaurant Finish-Out Cost (2026)
| Scenario | Cost per Sq Ft | Why |
|---|---|---|
| Second-gen restaurant (good bones) | $120 to $250 | Hood, grease, gas already in place |
| Fast-casual / limited kitchen | $200 to $350 | Smaller line, some new MEP |
| Full-service from a retail shell | $300 to $500+ | New hood, gas, grease, walk-in, FOH |
| Bar / lounge | $150 to $350 | Less cooking, more finish and bar systems |
What Drives a Restaurant Build-Out Cost
- Type I hood with make-up air, exhaust, and Ansul fire suppression
- Grease interceptor or grease trap and the plumbing to it
- Gas service and distribution sized for the cooking line
- Walk-in cooler and freezer, and the electrical to support them
- Health-code finishes: FRP walls, coved flooring, hand sinks, mop sink
- Front-of-house: bar, millwork, restrooms, and the atmosphere your concept needs
Why a Second-Generation Space Saves the Most
Nowhere does a second-generation space pay off more than in restaurants. Inheriting a working Type I hood, a grease interceptor, and gas already run to the line can take six figures off the budget versus cutting all of it into a raw shell. The catch is condition, an old hood that fails inspection or an undersized grease trap is not a savings. We walk the space before you sign and tell you which existing systems you can actually keep and which the health department and code will make you replace.
Health Department and the DFW Permit Path
A restaurant carries an extra layer most finish-outs do not: health-department plan review on top of the city building permit. The kitchen layout, hood, grease, finishes, and hand-sink placement all get reviewed against the food-establishment code, and a rejected set costs weeks. We coordinate the building and health submittals together and submit complete drawings the first time, then work the schedule backward from your target opening so the permit is not what makes you miss it.
Written Scope
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Tell us your space, city, and timeline. We return a written scope with lump-sum pricing, no obligation.
TI Allowance for a DFW Restaurant
Landlords who want a food anchor often put up a stronger tenant improvement allowance, commonly $40 to $100 per square foot in 2026 DFW deals, sometimes more for a desirable concept on a long term. It still rarely covers a full kitchen, so the gap is yours. We give you an itemized scope and budget before you sign so you can negotiate the allowance, free rent, and the delivery condition against a real number.
What to Confirm Before You Sign a Restaurant Lease
- Is there an existing hood and grease interceptor, and do they pass inspection?
- Is gas service available and sized for your line, or does it need an upsize?
- Does the panel and electrical service support a walk-in and kitchen equipment?
- Who carries the health-department and building permits, and the certificate of occupancy?
- What is the required opening date, and does the schedule survive a permit cycle?
Get a Free DFW Restaurant Finish-Out Estimate
Send us the space and your concept. We walk it, tell you which kitchen systems you can keep, and hand you an itemized scope plus a permit-aware schedule to your opening date. Call (469) 721-0146. Response within 1 business day.
Frequently Asked Questions
Common questions about this topic from DFW tenants, landlords, and business owners.
How much does a restaurant finish-out cost in DFW?
In 2026, DFW restaurant finish-outs run about $200 to $500+ per square foot. A second-generation restaurant with a usable hood and grease interceptor can land $120 to $250; a full-service kitchen built into a raw retail shell sits at the top of the range.
Why are restaurant build-outs so much more expensive?
The commercial kitchen drives it, a Type I hood with make-up air and fire suppression, a grease interceptor, gas sized for the line, a walk-in, and health-code finishes. None of that exists in a standard shell, which is why restaurants cost two to five times an office finish-out.
Does a restaurant finish-out need health-department approval in DFW?
Yes. On top of the city building permit, the kitchen layout, hood, grease, and finishes go through health-department plan review against the food-establishment code. We coordinate both submittals together and submit complete drawings to avoid the weeks a rejection costs.
How much can a second-generation restaurant space save me?
A lot, inheriting a working hood, grease interceptor, and gas line can take six figures off the budget versus building them into a raw shell. The savings only count if the existing systems pass inspection, which we verify on a walk-through before you sign.
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