Startup costs for an all-you-can-eat buffet

This article was written by our expert who is surveying the industry and constantly updating the business plan for an all-you-can-eat restaurant.

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The Dojo Business Team

A team of financial experts, consultants, and writers

We're a team of finance experts, consultants, market analysts, and specialized writers dedicated to helping new entrepreneurs launch their businesses. We help you avoid costly mistakes by providing detailed business plans, accurate market studies, and reliable financial forecasts to maximize your chances of success from day one—especially in the all-you-can-eat restaurant market.

How much space does an all-you-can-eat buffet need, and what does that mean for rent or purchase?

Plan for 3,000–5,000 sq ft (278–465 sqm) to seat 120–180 guests with full buffet lines and a production kitchen.

In Bangkok, typical annual leases for ~400 sqm range from ~THB 1.0–2.4M depending on district, building grade, and frontage; expect 3–6 months’ rent as a deposit. Purchasing comparable space averages THB 120,000–150,000 per sqm, or THB 48–60M for ~400 sqm. Choose visibility and exhaust/grease-trap feasibility over marginal rent savings.

CBD locations push the upper end; suburban retail parks and community malls trend lower; second-generation F&B units reduce capex materially. Factor common-area charges (CAM) and key money if present.

Negotiate free-rent for buildout and landlord contributions for MEP upgrades; these move your payback materially.

We cover this exact topic in the all-you-can-eat business plan.

What are realistic renovation costs per square foot to convert space into a buffet?

Expect THB 7,300–16,400 per sq ft (USD $200–$450) for a quality buffet buildout; high-spec concepts can reach THB 31,000/sq ft.

This includes HVAC upsizing, three-phase power, gas, fire suppression, drainage, grease trap, and guest areas with durable finishes. Second-generation restaurants can save 30–50% if hoods, trap, and MEP backbone are reusable. Schedule 12–20 weeks for permitting and construction.

Kitchen and buffet-line utilities (electric, gas, water) drive much of the cost; open kitchens and longer service lines add footage and millwork. Early code review with landlord/engineer prevents rework.

Get at least three itemized bids with alternates (e.g., epoxy vs. tile, package hood vs. custom), and carry a 10% construction contingency inside your overall 15–20% startup contingency.

You’ll find detailed market insights in our all-you-can-eat business plan, updated every quarter.

What kitchen equipment is required, and how much should I invest including install and maintenance?

Budget THB 1.1–4.4M for core buffet kitchen equipment, install, and commissioning.

Typical packages include cooking line (ranges, griddle, combi/ convection ovens), steamers, warming/holding, blast chiller (optional), high-capacity refrigeration/freezers, dish system, hot/cold buffet bars with sneeze guards, and a code-compliant hood with fire suppression. Add 5–10% of equipment capex per year for preventive maintenance.

Specify heavy-duty models sized for peak; choose modular hot/cold wells to flex menu; insulate lines to cut heat load. Source some items refurbished (e.g., worktables, shelving) to trim budget without compromising safety-critical kit.

Commissioning, balancing, and staff training on equipment care protect your warranty and reduce downtime.

This is one of the strategies explained in our all-you-can-eat business plan.

How much should I allocate for furniture, fixtures, and décor to seat competitively?

Set aside THB 1.1–2.9M for 120–180 seats with robust, cleanable finishes.

Per-seat costs typically run THB 3,300–5,500 for chairs and THB 14,000–36,000 per table, with booths and service stations adding materially. Durable flooring, lighting, and buffet millwork must handle high traffic and frequent cleaning.

Optimize table mix (2-tops, 4-tops, some 6-tops/booths) to hit 15–20 sq ft per guest while maintaining aisle widths and ADA/Thai building code clearances. Include tray-drop and plate stations near lines.

Use acoustics and lighting to reduce dwell “dead zones” and smooth table turns.

Get expert guidance and actionable steps inside our all-you-can-eat business plan.

What will I pay upfront for licenses, permits, inspections, and legal compliance?

• Company registration & legal setup for an all-you-can-eat restaurant: THB 15,000–30,000.
• Food service license: up to ~THB 3,000/year depending on size and district.
• Health & safety inspections: typically embedded in licensing; allow extra for minor compliance upgrades (signage, sanitation stations, fire extinguishers).
• Alcohol license (if offered): THB 10,000–50,000 depending on category and floor area.
• Other local approvals: hood discharge, grease-trap verification, signage permits as required by the mall/municipality.

How many staff do I need (FOH, BOH, management), and what are initial hiring/training costs?

Plan for 15–30 team members to operate a 3,000–5,000 sq ft all-you-can-eat restaurant with 120–180 seats.

A typical shift includes 2–3 managers/supervisors, 6–10 servers/runners/bussers, 5–10 kitchen staff, and 2–3 dish/cleaning. Pre-opening hiring and training usually cost 2–3% of annual payroll, or roughly THB 290,000–730,000 for materials, trainers, and uniforms.

Cross-training reduces peak labor; buffet concepts can lean FOH compared with à-la-carte but need strong stewarding and food safety oversight. Build a bench for weekends and holidays.

Document SOPs (line checks, temperature logs, refill cadence) before soft-opening to compress learning curves.

It’s a key part of what we outline in the all-you-can-eat business plan.

How much opening inventory (food, beverages, supplies) should I buy before day one?

Stock THB 550,000–1.8M in food and beverage for a full initial par across proteins, produce, pantry, and beverages.

Add THB 180,000–365,000 for disposables, smallwares top-ups, chemicals, and sanitation. Build pars by daypart and menu family; prioritize long-lead or specialty items early.

Use back-to-back deliveries in soft opening to dial in actual consumption and minimize waste. Negotiate vendor credit terms and rebates; align pack sizes to projected covers.

Freeze and batch where quality allows to smooth prep labor during the ramp.

This is one of the many elements we break down in the all-you-can-eat business plan.

What utility deposits and setup fees should I expect (electricity, gas, water, internet, waste)?

Expect combined deposits and setup from ~THB 80,000 to 200,000+ for a ~400 sqm all-you-can-eat restaurant.

Electricity, gas, and water often require 2–3× a monthly bill as deposit (commonly THB 30,000–70,000 each), plus THB 2,000–5,000 one-time connection fees. Internet setup typically runs THB 5,000–10,000 plus a small deposit; waste management requires a setup/deposit of THB 10,000–30,000 depending on pickup frequency.

In malls, some utilities flow through the landlord with separate meter policies and CAM. In streetfront units, coordinate meter upgrades early to avoid delays.

Confirm grease-trap pumping schedules and charges in writing; missed services risk fines and closures.

We cover this exact topic in the all-you-can-eat business plan.

How much should I spend on pre-launch marketing to build sustainable demand?

Allocate 3–6% of projected first-year revenue for pre-launch and opening marketing.

For many all-you-can-eat restaurants, that equals THB 550,000–1.1M covering brand identity, signage, local influencer tastings, targeted digital ads, opening promos, and PR to food media. Focus on neighborhood radius targeting and weekday demand shaping.

Lock in professional food photography and short-form video; build a reservation/waitlist funnel and email list before the grand opening. Offer early-bird founding member perks to drive first-month frequency.

Track CAC vs. first-90-day LTV by channel and adjust bids weekly.

You’ll find detailed market insights in our all-you-can-eat business plan, updated every quarter.

What technology systems do I need (POS, reservations, accounting), and what do they cost?

• POS software: THB 2,200–9,000/month; upfront licensing sometimes THB 11,000–70,000.
• POS hardware: THB 25,000–110,000 per terminal (tablet, stand, printer, cash drawer, scanner).
• Reservations/waitlist: THB 1,800–9,000/month depending on covers and features.
• Accounting: THB 1,800–9,000/month; integrate with POS and inventory.
• Kitchen display systems (optional): THB 15,000–60,000 per screen setup; improves flow during peaks.

How much working capital should I set aside for the first 3–6 months?

Reserve 3–6 months of total operating costs for an all-you-can-eat restaurant.

For a mid-size Bangkok operation, that is typically THB 5.5–15M covering payroll, rent/CAM, COGS, utilities, marketing, and service contracts during ramp-up to break-even. Match reserve size to rent burden and menu cost volatility.

Use a 13-week cash flow to monitor burn and adjust ordering, labor, and promos weekly. Build an overdraft facility as a backstop.

Tie manager bonuses to food cost and labor efficiency milestones to accelerate break-even.

Get expert guidance and actionable steps inside our all-you-can-eat business plan.

What contingency should I carry to cover surprises during startup?

Carry 15–20% of your total startup budget as contingency.

This buffer covers change-orders, long-lead substitutions, compliance upgrades, and equipment surprises. Keep a separate 10% construction-only contingency for site discoveries behind walls and ceilings.

Release contingency in stages as major risks burn down (permits issued, MEP passed, equipment delivered). Do not allocate contingency to scope creep.

Maintain a live risk register with owners for each high-ticket line.

This is one of the strategies explained in our all-you-can-eat business plan.

What are realistic per-area costs for seating, service, and back-of-house in a buffet layout?

Use 15–20 sq ft per guest and balance dining room, buffet line, and BOH to meet throughput.

The table below shows a practical allocation for ~4,300 sq ft (400 sqm) all-you-can-eat restaurants in Bangkok and the typical impact on rent.

Which staffing model keeps a buffet efficient at peak?

Staff to the buffet’s refill cadence and sanitation standards rather than a la carte service steps.

The table below outlines a proven baseline for a 120–180-seat all-you-can-eat restaurant.

How should I phase my pre-opening marketing for an all-you-can-eat concept?

Run a three-phase plan: tease, soft open, grand opening with offer-driven call-to-actions.

Use neighborhood targeting, short-form video, and UGC to build a waitlist; then convert during a two-week soft opening with limited hours and capacity while collecting feedback. Finish with a high-visibility grand opening weekend plus bounce-back vouchers to drive week-two traffic.

Track channel CPL, first-visit conversion, and 30-day repeat rate; iterate weekly. Prioritize lunch vs. dinner depending on office vs. residential density.

Keep creatives focused on abundance, freshness, and value—not just price points.

This is one of the strategies explained in our all-you-can-eat business plan.

What are the standard contract and software choices that minimize tech costs?

Choose cloud POS with month-to-month terms and minimal proprietary hardware.

Bundle reservations/waitlist, table management, and SMS into one platform to reduce seat fees; integrate inventory and accounting to automate COGS and P&L. Negotiate terminal financing or certified refurbished hardware to lower capex.

Back up with a mobile hotspot and battery printers for continuity. Assign one owner to reconciliation and chargeback responses.

Revisit vendors at month 3 for volume-based discounts.

This is one of the many elements we break down in the all-you-can-eat business plan.

Conclusion

This article is for informational purposes only and should not be considered financial advice. Readers are encouraged to consult with a qualified professional before making any investment decisions. We accept no liability for any actions taken based on the information provided.

Sources

1. VIQAL – Restaurant size & table density
2. Krungsri Research – Retail space outlook (Bangkok)
3. DDproperty – Retail space for rent (Bangkok)
4. PropertyHub – Retail space for sale (Bangkok)
5. FreshBooks – Cost to build a restaurant
6. EB3 Construction – Restaurant build-out estimate
7. ChefCoca – Key buffet equipment
8. Businessplan-templates – Buffet running costs
9. RestaurantHQ – Cost to open a restaurant
10. UpMenu – POS system costs