When asked how to keep budgets in check, readers of restaurant development + design had a mix of answers, but the top piece of advice was proactive communication with stakeholders, per 19% of those participating in the study.
Readers also suggested bringing in contractors early in the process (18%), building in a buffer of up to 20% of the total budget in case of contingencies (15%), conducting feasibility studies and site surveys (14%), utilizing spaces that previously houses restaurants (13%) and value engineering during the procurement process (12%). Another 5% of readers suggested buying used equipment when possible.
Finally, 4% of readers offered alternative takes on how to keep budgets in check. Their advice included getting “three quotes, at minimum,” entering “negotiated cost-plus contracts with your equipment supplier,” and using restaurant consultants and management services consultants to keep costs down.
rd+d regularly surveys subscribers on the state of restaurant development and design. This survey was fielded in April 2025. Subscribe to The Pulse to get rd+d’s surveys and results delivered to your inbox six times a year.
