A Bill of Quantities (BOQ) is a core document used during the tendering phase of a construction project. It provides...
Restaurant Estimating Services
ACON Engineering brings 15 years of construction estimating and hands-on knowledge of restaurant buildouts. We price the commercial kitchen, the MEP, and the finishes with high accuracy and deliver a clear, itemized takeoff you can bid from. That is the expertise behind every restaurant estimate we prepare.
★★★★★ 4.9 from 312 reviews
● 9,800 plans estimated
● Reply within 4 business hours
● Built for GCs, subs, developers
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Trusted by 400 plus contractors and developers across the United States
What Our Restaurant Estimating Covers
Restaurant construction packs many systems into a small footprint, and the commercial kitchen drives most of the cost. Our restaurant estimating services provide a detailed cost analysis covering labor, materials, equipment and subcontractors. We price the commercial kitchen installation, the MEP engineering, the interior finishes, and the sitework, along with the soft costs most estimates leave out, the design fees, the engineering, the permits, and the professional services. The kitchen equipment is listed on its own, with lead times noted. You get a full breakdown of the buildout, so nothing is missed before you commit.
Restaurant Estimating Services We Provide
The work is measured from your plans and priced to local rates. Our services cover the full restaurant buildout, from the first material takeoff to the final bid. You get numbers you can plan and build with.
Material Takeoff
Accurate quantities pulled from your plans for concrete, steel, framing, drywall, flooring, finishes and millwork. The counts are measured to the plan and organized by trade, so you order the right amount, avoid paying for waste, and hand your subs a clean scope to price against.
MEP Estimating
Mechanical, electrical, and plumbing pricing for the systems a restaurant runs on: commercial exhaust hoods, walk-in coolers, HVAC, gas lines, and fire suppression. These carry most of the buildout cost, so pricing them right keeps the whole estimate accurate and your bid competitive.
Preliminary Estimates
Early cost numbers during the concept phase, before you sign a lease. The estimate weighs the space against your build, so you know whether a location pencils out financially. That tells you to commit to the site or keep looking, with real figures behind the call.
Bid Management
Complete bid packages for the project. We assemble the numbers, write the scope and organize the submission, so your bid is complete and credible. That gives you a stronger position to compete for the contract and win the work against other bidders.
Change Order Management
Pricing for the modifications and hidden conditions that surface once the work starts. We estimate the financial impact of each change and flag the structural issues early, so the budget stays current and a mid-build surprise does not eat your margin.
Value Engineering
Alternative materials and methods that lower the cost without cutting quality. We review the scope, compare the options, and show where the savings sit. That keeps the budget in line while the look, the finish, and the function of the space stay intact.
What We Deliver With Your Restaurant Estimate
The estimate lists the quantities by trade, with the commercial kitchen and MEP broken out on their own lines. Materials, labor, and equipment come priced in an editable Excel file, organized by CSI division. A marked-up plan and a clear list of inclusions and exclusions come with it.
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Get 3 redacted full sample sets covering takeoff, estimate, and schedule. No call required.
Our 4 Step Restaurant Estimating Process
The process is simple, and you stay in the loop at each step. You work with estimators who know restaurant buildouts.
01
Send Your Plans
Upload the drawings and specs. Our team reviews the scope and sends you a quote.
02
Takeoff by Trade
The commercial kitchen and MEP are measured first. The rest of the buildout is quantified by trade and CSI division.
03
Pricing
Materials, labor and equipment are priced to local rates. The kitchen equipment is listed on its own, with lead times noted.
04
Review and Delivery
A senior estimator checks the numbers. Then the estimate is delivered in Excel within 24 to 72 hours.
The Software We Use for Restaurant Estimates
Takeoffs run in PlanSwift and Bluebeam, with pricing from RSMeans and current local rates. These tools let our estimators pull accurate quantities from your plans.
Why Restaurant Contractors Choose ACON Engineering
A restaurant bid runs on the numbers behind it. A clear, accurate estimate keeps the project funded and the bid competitive.
Kitchen Expertise
We price the commercial kitchen to code. This covers the Type I and Type II hoods, the grease interceptors and the Ansul fire suppression that a health and fire inspection requires.
Full MEP Coverage
We estimate the MEP components that a restaurant depends on. This includes the exhaust systems, the walk-in refrigeration, the gas distribution and the high-capacity electrical service.
Higher Efficiency
We deliver most estimates within 24 to 72 hours, as part of our full construction estimating services. This turnaround gives your team the time to assemble the full bid package ahead of the submission deadline.
15 Years of Experience
Our team has estimated construction for over 15 years. This experience covers restaurant buildouts across quick-service, full-service and fine dining concepts.
Transparent Breakdown
We organize the estimate by CSI division and itemize it line by line. This lets you match every quantity and cost against your drawings before you submit.
Certified Estimators
Our estimators hold AACE certification and follow recognized American estimating standards. This gives your bid the credibility that a lender or a franchisor expects.
Calculate Your Restaurant Takeoff Cost in 30 Seconds
Use our quick tool to get an estimated price for your restaurant estimating services. This gives you a fast baseline before you request an official quote from our team.
Step 1 · Choose Your Project Type
Pick the project you want to bid on. We cover quick-service, full-service, cafe and fine dining concepts.
Step 2 · Set Your Project Size
Enter the total square footage or the seat count. Restaurant size sets the scope, so this gives us the scale of the estimate.
Step 3 · Select Your Required Scope
Pick what you need quantified. We cover the commercial kitchen, the MEP, the interior finishes and the sitework your project needs.
Estimated fee
$1,250
Turnaround · 3 business days
Final fee depends on plan complexity. No charge until you approve.
Restaurant Estimating Services Pricing
The rates match how you work. Pay a flat fee per project, or set up ongoing support, with no hidden costs. Get a single restaurant takeoff, or keep an estimator on call for your whole pipeline.
Single Project
For a contractor who needs one restaurant estimate for a specific bid.
From $750
- One complete restaurant takeoff
- Commercial kitchen and MEP breakdown included
- 3 business day turnaround
- One round of revisions
- PDF and Excel deliverables
Bid partner
For firms bidding several restaurant projects a month.
$2,495 / mo
- Up to 6 projects per month
- 24 hour rush option included
- Two rounds of revisions
- Dedicated project lead
- Procore and Dropbox sync
Enterprise
For large teams that bid heavy volume and need a dedicated estimator.
Custom
- Unlimited projects
- SLA backed turnaround
- Custom format and templates
- Quarterly business reviews
Zero risk start. Not happy with your first deliverable? You pay nothing, full stop.
Trusted by Contractors and Developers Nationwide
Builders, developers, and subs across the United States.
ACON Engineering is great to work with. The team is hardworking, professional, and takes pride in their work. They respond quickly, communicate clearly, and keep every project moving smoothly from start to finish.
Acon Engineering is a trustworthy and professional firm. They consistently deliver on time and are excellent to work with throughout the process. Their estimates are clear, organized, and supported by detailed documentation.
It was a pleasure working with them. The team was professional, responsive, and easy to communicate with throughout the project. Their service was reliable, efficient, and delivered exactly what was promised.
Frequently Asked Questions (FAQs)
We prepare the full takeoff and cost estimate for your restaurant. That covers the commercial kitchen, the MEP, the interior finishes and the sitework, with the kitchen equipment listed on its own line.
The commercial kitchen sets the plumbing, gas, electrical and exhaust for the whole building. The hoods, walk-in coolers and fire suppression alone run tens of thousands, so the kitchen drives most of the budget.
Yes. We price the buildout during the concept phase, so you know whether a location works before you commit. That helps you avoid signing a lease on a space that costs too much to convert.
Yes. We list the cooking lines, refrigeration and specialty equipment on their own line, with the lead times noted. That keeps the equipment cost clear and separate from the construction number.
Yes. We estimate for independent owners, franchisees and groups building several locations. The estimate is built to the same standard whether it is one restaurant or a rollout across markets.
The takeoff comes from your plans, priced to current local rates, and checked by a certified estimator before delivery. The kitchen and the equipment stay on separate lines, so nothing is hidden or doubled.
Most estimates are ready within 24 to 72 hours, with a rush option for tight deadlines. You get it in editable Excel, sorted by trade, ready to bid or budget from.
One Wrong Number Can Sink the Whole Bid
The kitchen drives the cost, so we price it first and get the rest right around it. Send your plans, and we will get you a takeoff you can build on.
Insights
Field tested guides for builders who bid.
Long form playbooks our clients use to sharpen pricing, win more jobs, and protect margin.
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Restaurant Estimating Services Across the Nation
ACON Engineering works with restaurant owners and contractors in all fifty states through a remote process. You upload your plans, and we return a detailed estimate priced to your local market. Restaurant costs and health and fire codes change by city, so each estimate reflects the rules and rates where the space is built. Our US based estimators have priced quick-service, full service and fine dining projects of every size.
New York, NY
Commercial · Highrise · TI
Los Angeles, CA
Multifamily · Tilt up · Civil
Chicago, IL
Industrial · Renovation · GC
Houston, TX
Energy · Civil · Commercial
Houston, TX
Energy · Civil · Commercial
Houston, TX
Energy · Civil · Commercial
Houston, TX
Energy · Civil · Commercial
Houston, TX
Energy · Civil · Commercial
