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A FEClife flagship component

What’s in your
dream restaurant?

Choose how you’ll serve, what you’ll cook, and where guests will gather. Watch your restaurant take shape with space and investment ranges. Explore freely, with no signup to start.

Restaurant styles + menu-based mobile unitsIndoor + outdoorSpace + investment ranges
THE DINING ROOMTHE KITCHENTHE PATIOTHE BARYOUR MENU. YOUR ATMOSPHERE. YOUR NEXT CHAPTER.
BUILD YOUR DREAM · V1

Big ideas start with a little play.

Ever pictured a place of your own? These builders let you try it out. Pick what goes in, change your mind, and watch your concept take shape with estimated space and budget ranges. No operating experience needed.

Have fun with it. Dream big, try a different mix, or start fresh. Don’t worry, when you’re done building, we won’t send you an invoice.

These are educated planning estimates, not quotes. Construction and real estate costs are not included.

THE DREAM BUILDER

What’s in your dream?

Start empty or choose a concept below
About the presets

My Dream Restaurant starts empty. Other choices load editable restaurant mixes. Switching concepts replaces the mix on screen; your saved draft stays unchanged until you save again.

YOUR RESTAURANT0 areas added
Start with indoor dining.Your restaurant takes shape one area at a time.

Relative floor areas. Concept illustration, not a floor plan.

How the areas are shown

Each room uses the midpoint of its space estimate at the same area scale. All selections within a main category form one area. Support includes shared restrooms, storage, circulation and outdoor paths, counted once. Position and shape are illustrative.

STEP 1 OF 8 · INDOOR DINING

What type of restaurant are you building?

Choose your dining style, then enter the number of indoor seats.

More choices & equipment details

Fast food

Includes commercial seating, tables and space to move around them.

Space for this selection480–720 sq ft
Equipment + installation$11k–$31k

02 · Patio

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03 · Kitchen

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04 · Bar

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05 · Private dining

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06 · Takeout & tech

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07 · Experiences

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08 · Extras

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Your preopening snapshot

Construction and real estate costs are excluded. Equipment, operational furniture, assembly and commissioning are included. United States · USD · October 2026.
Component equipment & furnitureIncluded in component costs; not added twice.$0–$0
Delivery, assembly & commissioning$0–$0
Shared support equipmentOne starter POS/KDS/network package, office/admin, safety, janitorial and staff-area equipment. No kitchen or bar gear repeated.$0–$0
Shared equipment installationDelivery, assembly and commissioning only. Construction of shared spaces is excluded.$0–$0
Equipment + installation subtotalBefore contingency and preopening.$0–$0
Contingency15–25% of equipment and installation.$0–$0
Preopening allowanceHiring/training, opening food/beverage & supplies, starter insurance and launch marketing. Review for scale.$0–$0
Working capital reserveEditable placeholder, pending an operating model.$0–$0
Preopening planning totalProperty, building/site construction and other exclusions apply.$0–$0
Adjust planning assumptions

Shared support adds 18–28% of indoor component area (editable), plus 1.5–2.5% of outdoor area, with a 180–350 sq ft minimum. It covers restrooms, general storage, office, staff/janitorial areas and shared circulation; local kitchen storage and component aisles are already included. Outdoor connectors add 8–12%. Shared equipment is $12k–$30k once; delivery/commissioning is $2.5k + 10% of shared equipment to $7k + 20%. No restroom or building construction cost is included.

What is included and excluded?

Included: commercial equipment, operational furniture, smallwares described in packages, delivery, assembly, positioning, commissioning and connections to existing adequate services, plus the separate contingency, preopening and reserve allowances. Hood hardware may be included in a kitchen package; new ducts, penetrations and building-system work are not.

Excluded: all building and site construction, new partitions/restrooms, structural works, HVAC and exhaust ducts, new plumbing/electrical/gas infrastructure, grease interceptors and drainage, patio decks/slabs/roofs, drive-through roads, land/property, rent/deposits, parking, decoration/theming, design/engineering, permits/licenses, sales tax and financing. Recurring rent, labor, inventory replenishment, utilities, software/subscriptions and alcohol permits are outside this snapshot. Existing infrastructure must be adequate; construction can materially change total startup investment.

Educated concept ranges, not quotes, feasibility studies or code occupancy calculations. Furniture, equipment specifications, equipment condition, menu, location and site requirements affect the result. Review equipment details for each selection.

DEVELOP YOUR CONCEPT · V2

Ready to pursue your dream build?

Once you’ve had fun exploring, the next step will help you take a closer look at what it could take to make your vision happen.

  • Start with your saved selections and quantities, so you won’t have to build everything again.
  • Work through your location, menu, service style, hours, and capacity in more detail.
  • Explore estimated departments, leadership roles, and staff counts based on your concept and size. Labor dollar estimates won’t be included.
  • Choose whether you’d like your vision reviewed by a recommended professional, including advisory-only support.

V2 is in development. Its estimates will also be educated ranges based on available information. Any future introduction will be your choice, with paid partnerships disclosed before you connect.

PART OF THE FEClife ECOSYSTEM

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