A Korean BBQ buildout runs $125,000 to $425,000 in equipment alone, and the grill table and ventilation system typically account for $75,000 to $250,000 of that before any other kitchen equipment is purchased. Menu format changes this picture significantly: a Korean fried chicken concept runs $40,000 to $150,000 since it skips ventilation infrastructure entirely, and a fast-casual bibimbap restaurant can open for $20,000 to $65,000 for the same reason. <\/p>\n\n\n\n
Every format built around tableside grilling adds certification, ventilation, and layout requirements that fried chicken and bibimbap concepts never touch, and verifying a grill’s NSF, UL, or ETL certification against its exact model number is the step most likely to delay or fail a final inspection when skipped.<\/p>\n\n\n\n
TL;DR<\/strong><\/p>\n\n\n\n\n
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