Step-by-Step Guide to Open a Restaurant in Belgium (2025)

1. Business Structure Setup

Choose your legal structure:

• Most common for small businesses: Eenmanszaak (sole proprietorship)

• For more protection and growth: BV (SRL) — limited liability

Steps:

1. Choose a trade name (optional: register with Kruispuntbank van Ondernemingen)

2. Register your business at a Business counter (Ondernemingsloket / Guichet d'entreprise) – ± €90

3. Activate your VAT number (done at the same counter)

4. Join a social security fund (sociale verzekeringskas)

5. Open a professional bank account

One-time administrative cost estimate: €150–€300

2. Licenses & Legal Requirements

Mandatory registrations:

• FAVV (Federal Agency for the Safety of the Food Chain) registration

• Self-checking system (HACCP) for food safety

• Environmental permit for ventilation, extraction, and waste

• Urban permit if construction/renovation is done

Training requirements:

• Basic hygiene training for food handlers — ~€50 per person

Estimated legal and certification costs: €500–€1,500

3. Renting and Renovation of the Premises

Rent (Brussels city center, ~100 m² space):

• Between €1,800 and €3,000/month

Renovation & Design:

• Basic interior: painting, lighting, signage, plumbing, electricity

• Estimate: €10,000–€30,000

4. Equipment Costs (Indicative Overview)

EquipmentEstimated CostFull kitchen setup€10,000–€25,000Fridges & freezers€3,000–€5,000Dishwasher (industrial)€1,500–€3,000Tables & chairs (40 seats)€4,000–€7,000POS system (cash register + printer)€1,200–€2,000Coffee machine + grinder€6,000–€12,000Cutlery, plates, glassware€1,000–€2,500

Total estimated equipment cost: €25,000–€55,000

5. Staffing Costs

Example for small team:

• 1 Chef: ± €4,000 gross/month

• 1 Sous-chef: ± €3,400 gross/month

• 1 Dishwasher: ± €3,000 gross/month

• 2 Waiters: ± €2,800 gross/month each

Total staff (5 people): ± €17,000 gross/month
Annual staffing budget: ± €204,000

Tip: Flexi-jobs and student workers can significantly reduce these costs.

6. Monthly Ingredient Costs

Estimated cost for 40 clients per day:

• Ingredient cost per dish: €5–€8

• 1,200 meals/month → ± €6,000–€9,600/month in raw ingredients

7. Other Monthly Operating Costs

Type of CostEstimated Monthly CostUtilities€600–€1,200Waste Management€200Marketing & Ads€300–€800Accountant€150–€400Maintenance & repairs€200–€400

Summary of Initial Investment (Setup)

CategoryEstimated CostAdmin, registration€300–€1,000Equipment€25,000–€55,000Furniture and decor€4,000–€7,000Renovation and signage€10,000–€30,000Licenses and hygiene€500–€1,500First ingredient stock€3,000–€6,000POS and software€1,200–€2,000

Total investment needed: €39,000 to €87,500

Profit Margin Calculation (Example)

Business assumptions:

• 1,200 meals/month

• Average sale price per meal: €18

• Cost of ingredients per meal: €6

• Gross profit per meal: €12

Monthly revenue: €21,600
Monthly gross profit: €14,400

Now subtract fixed monthly costs:

Fixed CostEstimated AmountRent€2,500Staff (reduced team)€12,000Utilities & other€1,000

Total fixed monthly costs: ± €15,500

This means break-even or slight loss in the early phase unless:

• You serve more clients

• Reduce ingredient cost (target 25–30% food cost)

• Add high-margin items like drinks, wine, tapas

• Use fewer full-time staff and rely on students or flexi-jobbers

Tips for Success

• Start lean: limited days, short menu, focus on profitability

• Test concept with a pop-up or catering to reduce startup risk

• Choose a location with high visibility and good foot traffic

• Get long-term discounts with suppliers

• Track cost of each menu item to know exact margins

• Use a strong online presence (Instagram, Google Maps, influencers)

• Create pre-order and takeaway offers