Published fit-out rates
₹3,500–₹6,500 per sq ft full restaurant · ₹3,000–₹5,500 QSR · ₹2,500–₹4,500 cafe — against ₹1,800–₹3,500 for plain retail.
Hyderabad · Restaurant, cafe and QSR fit-outs
Restaurant fit-outs where the kitchen drives the programme.
A dining room is the part guests see and the smaller half of the problem. Exhaust routes, grease ducting, drainage falls, make-up air and waterproofing are settled first, because they set the ceiling heights and floor levels everything else is finished to. That is the practical difference between a designer and restaurant interior contractors in Hyderabad who have opened kitchens before. AlcorOne has delivered five F&B fit-outs — three La Pino'z Pizza outlets across Hyderabad, Tai Tai in Jubilee Hills, and Dessert Addictions in Chennai.
The services load is what separates F&B.
A retail unit needs power, lighting and cooling. A kitchen adds a set of decisions that cannot be revisited once finishes are installed.
Exhaust and grease ducting has to be routed to a discharge point the landlord will approve, and that route dictates the available ceiling void — which in turn fixes the finished ceiling height in the dining area, not the other way round. Make-up air has to balance what the hoods extract, or the kitchen pulls conditioned air out of the dining room and every door becomes hard to open. Floor drainage needs correct falls and grease traps positioned where they can actually be serviced, and the waterproofing across wash and cooking zones has to be laid and tested before screed and tiling, because a leak discovered later means lifting a finished floor in a trading kitchen. Gas or heavy electrical provisioning is sized against the equipment schedule, which means the equipment schedule has to be frozen earlier on an F&B project than on any other kind of fit-out. Resolving these first is what allows the dining area to be finished to a brand standard rather than to whatever the services left behind. It is also what the money goes on: our published South India fit-out rates run ₹3,500 to ₹6,500 per sq ft for a full restaurant, ₹3,000 to ₹5,500 for a QSR and ₹2,500 to ₹4,500 for a cafe, against ₹1,800 to ₹3,500 for a plain retail store and ₹2,500 to ₹4,000 for a mall kiosk. The premium a restaurant carries over a shop of the same size is almost entirely kitchen services, wet-area construction and the ventilation that has to balance them.
Exhaust, ducting and make-up air
Grease ducting routed to a landlord-approved discharge point, with make-up air balanced against hood extraction so the dining room holds its conditioning.
Drainage and waterproofing
Floor falls, serviceable grease traps, and waterproofing across wash and cooking zones laid and tested before screed and tiling.
Equipment-led provisioning
Gas and heavy electrical sized against a frozen equipment schedule, so kitchen positions are set before joinery and finishes are ordered.
Completed Hyderabad F&B work.
Five outlets across two cities — a franchise QSR programme, a full-service restaurant, and a dessert cafe.
The three La Pino'z Pizza outlets in Hyderabad — at Kokapet, Mokila and Q City in Gachibowli — were each executed to the brand's franchise fit-out standard, from dining area and service counter through back-of-house and kitchen coordination, so each outlet read on-brand from its first day of trade. Repeating the same brand standard across three sites is a different discipline from executing one: the specification is already fixed, so the work is in absorbing what each site does differently — a different landlord approval process, a different ceiling void, a different service entry. Tai Tai in Jubilee Hills was a full-service restaurant covering dining, bar and back-of-house, including a custom illuminated service counter. Dessert Addictions in Chennai covered display counters, seating and feature finishes for a dessert cafe, where chilled display is the centre of the layout rather than a hot kitchen. Each was delivered launch-ready, with civil, electrical, kitchen coordination, joinery and finishes under a single execution team.
La Pino’z Pizza
Tai Tai
Signage and shopfront
Clearances, landlords and trading hours.
Three constraints that decide an F&B programme before a drawing is issued — and which none of them will relax for a construction delay.
The operating licences belong to the operator, not the contractor. What a fit-out can do is make them obtainable: a documented kitchen layout and material schedule for the FSSAI application, fire detection and suppression provisions coordinated with the consultant and the landlord's building systems, and the drawings and photographs an inspection will ask to see. Identifying those requirements at scope stage is the difference between a pre-opening inspection that passes and one that sends the kitchen back to a wet trade. Landlord approval is its own sequence — discharge points for ducting, service entry routes, permitted working hours, hoarding and access to common areas — and in a mall it is a formal submission with its own calendar, while a high-street unit is a negotiation. Where the outlet is already trading, refurbishment moves into overnight and off-hours windows with the work zone dust-sealed and services isolated, so the outlet opens the next service; a partially reinstated kitchen cannot serve, which means each night's work has to be planned to reach a servable state before clear-down. All of it is scheduled backwards from the soft-launch date agreed with the brand and landlord, with equipment delivery, trial cooking, staff training access and snag closure inside the programme rather than after handover.
Built to clear inspection
Kitchen layout, finish schedule and fire provisions documented for FSSAI and fire clearance — identified at scope stage, not at pre-opening.
Landlord sequence
Discharge points, service routes, working hours and common-area access agreed as a formal mall submission or a high-street negotiation.
Overnight refurbishment
Trading outlets refurbished in off-hours windows, dust-sealed and service-isolated, each night planned to reach a servable state.
What operators ask us.
Which restaurant and QSR fit-outs has AlcorOne completed?
Five F&B fit-outs are completed and photographed: three La Pino'z Pizza outlets in Hyderabad at Kokapet, Mokila and Q City in Gachibowli; Tai Tai, a full-service restaurant in Jubilee Hills, Hyderabad; and Dessert Addictions, a dessert cafe in Chennai. Each covered dining areas, service counters, back-of-house and kitchen coordination.
What does a restaurant or QSR fit-out cost per sq ft in Hyderabad?
Our published South India rates run ₹3,500 to ₹6,500 per sq ft for a full restaurant, ₹3,000 to ₹5,500 for a QSR, and ₹2,500 to ₹4,500 for a cafe. A plain retail store is ₹1,800 to ₹3,500 and a mall kiosk ₹2,500 to ₹4,000, so the premium an F&B unit carries over a shop of the same area is almost entirely commercial kitchen services, wet-area construction and the ventilation balancing them. Timelines run 2 to 10 weeks depending on format.
What makes a restaurant fit-out different from a retail fit-out?
The services load. A retail unit needs power, lighting and cooling; a kitchen adds exhaust and grease ducting routed to a landlord-approved discharge point, make-up air, gas or heavy electrical provisioning, floor drainage with correct falls, grease traps, and waterproofing across wash and cooking zones. Those decisions are taken before any finish is ordered, because ducting routes and drainage falls determine ceiling heights and floor levels in the dining area.
Do you handle FSSAI and fire clearances for a new outlet?
The licences are held by the operator, not the contractor. What we do is build the fit-out so it can satisfy them — documented kitchen layout and material finishes for the FSSAI application, fire detection and suppression provisions coordinated with the consultant and the landlord's building systems, and the drawings and photographs an inspection asks for. Clearance requirements are identified at scope stage rather than discovered during pre-opening inspection.
Can you fit out an outlet that is already trading?
Yes — refurbishment inside a trading premises is sequenced into overnight and off-hours windows, with the work zone dust-sealed and services isolated so the outlet can open the next service. This is planned as a phased programme with defined nightly start and clear-down times, because a partially reinstated kitchen cannot serve.
How do you work to a franchise brand's fit-out standard?
The brand's fit-out manual becomes the specification. Finishes, signage, counter geometry, seating layouts and equipment positions are executed to the franchise standard, and any site condition that cannot meet it — a column in the wrong place, an inadequate ceiling void for ducting — is raised with the brand and the franchisee as a documented deviation before it is built, not after.
Is the fit-out programme tied to the launch date?
Yes. F&B launches do not move for construction delays, so the programme is built backwards from the soft-launch date agreed with the brand and landlord, with equipment delivery, trial cooking, staff training access and snag closure all scheduled inside it rather than after handover.
Do cafe and QSR units need a different contractor from a full restaurant?
Not a different contractor, but a different programme. Cafe interior contractors in Hyderabad are working to a lighter services load — espresso and cold-side equipment, limited or no heavy exhaust, a smaller wet area — so the fit-out is finish-led and can run in 2 to 6 weeks. QSR fit out contractors face the opposite emphasis: compact footprint, high equipment density, a fryer and grill exhaust that governs the ceiling, and a franchise fit-out manual that fixes counter geometry and signage. A full restaurant carries both, plus a bar and a larger seating plan. Our completed F&B work covers all three formats.
What does a restaurant fit out cost in Hyderabad per sq ft?
Published South India turnkey ranges are ₹3,500 to ₹6,500 per sq ft for a full restaurant, ₹3,000 to ₹5,500 for a QSR and ₹2,500 to ₹4,500 for a cafe, against ₹1,800 to ₹3,500 for plain retail and ₹2,500 to ₹4,000 for a mall kiosk. The premium over retail is almost entirely kitchen services — exhaust and grease ducting, make-up air, drainage falls and wet-area waterproofing — which is why a restaurant fit out cost in Hyderabad cannot be estimated from seating area alone.
Do you work for independent operators as well as franchise brands?
Yes. Franchise work runs to the brand's fit-out manual as the specification; independent operators get the same scope written from scratch instead — kitchen layout against the intended menu, exhaust and grease routing, drainage falls, FSSAI and fire clearance requirements, and the landlord's fit-out conditions. Both are delivered as one contract from drawings through snag closure, which is what separates a restaurant interior contractor from a design consultant on a project with a fixed launch date.
Send the unit plan and the equipment schedule.
We will come back on ducting and discharge feasibility, drainage and waterproofing implications, landlord approvals likely to be on the critical path, and what is still needed before a fit-out programme can be dated.