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How Do I Budget a Restaurant Buildout Without Overspending?

📖 2,033 words🗓️ Published Jun 23, 2026

Direct Answer

Budget a restaurant buildout at $150–$400 per square foot for a standard sit-down concept, knowing that a full-service kitchen, fast-casual, or high-end build can run $250–$600/sq ft once you add hood systems, grease traps, and finishes. For a 2,500 sq ft restaurant, that's a realistic all-in of $375,000–$1,000,000 — and the single biggest way to avoid overspending is to negotiate a Tenant Improvement (TI) allowance of $30–$80/sq ft into the lease, which the landlord funds and which can offset 20–40% of your hard costs. Get a fixed-price (lump-sum) construction contract, not cost-plus. Carry a 10–15% contingency. And before you sign the lease, verify the space has adequate gas, power, water, grease interceptor, and ventilation — a "second-generation" restaurant space (a former restaurant) can cut your kitchen build by $50,000–$200,000 versus a raw "white box" or "vanilla shell."

Where the Money Actually Goes

Restaurant buildouts blow budgets in predictable places. Know the breakdown so you can attack the big line items:

Kitchen and equipment: 30–40% of budget. Hood and exhaust systems ($20,000–$75,000), walk-in coolers/freezers ($10,000–$50,000), cooking line, grease interceptor ($5,000–$20,000). This is the costliest zone per square foot.
MEP — Mechanical, Electrical, Plumbing: 20–30%. HVAC to handle kitchen heat, electrical service upgrades, gas lines, plumbing. A space with undersized electrical or no gas can add $30,000–$100,000.
Finishes, FF&E (furniture, fixtures, equipment): 15–25%. Flooring, seating, bar, lighting, décor. This is where concept ambition runs wild — and where you can value-engineer hardest.
Front-of-house and restrooms: 10–15%. ADA-compliant restrooms are non-negotiable and often a hidden cost in older spaces.
Soft costs: 10–15%. Architect, engineer, permits, expediter, design. Permits alone can run $5,000–$50,000 depending on the city.

Cut Costs Before You Sign: Site Selection Is the Biggest Lever

The cheapest dollar you'll ever save is the one you don't spend because you picked the right space.

Hunt for a second-generation restaurant space. A former restaurant already has the hood, grease trap, gas service, walk-ins, and restrooms — the most expensive infrastructure. This can cut your kitchen build by $50,000–$200,000 and shave 2–3 months off your timeline.
Avoid the "vanilla shell" trap. A landlord may market a raw space cheaply, but if you're paying $200,000+ to bring in gas, power, and ventilation, the "cheap" rent is a mirage. RSMeans construction-cost data shows MEP infrastructure is the swing factor between a $150/sq ft and a $400/sq ft build.
Confirm utility capacity in writing. Get the landlord to document available electrical amperage, gas line size, and water/sewer capacity before signing. Discovering you need a transformer upgrade ($25,000–$75,000) after signing is a classic budget killer.

The TI Allowance: Make the Landlord Pay for Part of It

The Tenant Improvement allowance is the most underused cost lever. Tenant-rep brokers at CBRE, JLL, and Cushman & Wakefield negotiate these on every deal.

Standard range: $30–$80/sq ft, higher in hot markets or for strong-credit tenants. On a 2,500 sq ft space at $50/sq ft, that's $125,000 the landlord funds.
Negotiate "free rent" on top of TI. Restaurants take 3–6 months to build out; demand rent abatement during construction so you're not paying for a space you can't operate. That's $15,000–$60,000 saved.
Watch how TI is paid. Landlord-managed TI means the landlord controls the build (slower, sometimes padded). Tenant-managed TI with reimbursement gives you control but ties up your cash until you submit lien waivers. Negotiate progress draws, not a single end-of-job reimbursement.
Amortized TI is a loan. Some landlords offer "extra" TI amortized into your rent at 7–10% interest. Treat it as debt and compare against a real construction loan.

Control the Build: Contract and Contingency Discipline

Once you're building, overspending comes from loose contracts and scope creep.

Get a fixed-price (lump-sum) GC contract, competitively bid by 3+ general contractors with restaurant experience. Cost-plus contracts have no ceiling and reward overruns.
Lock the scope before bidding. Every change order after construction starts costs a 15–30% premium. A complete, permit-ready set of plans is your best cost control.
Carry a 10–15% contingency — non-negotiable for restaurants, where hidden conditions (old plumbing, code upgrades, grease-trap sizing) are routine.
Value-engineer the finishes, not the systems. Save on décor, custom millwork, and imported tile; never cheap out on the hood, refrigeration, or HVAC — those failures cost you revenue and health-code citations.
Hire a permit expediter in slow-permitting cities. Their $3,000–$10,000 fee can save weeks of rent on a space you can't yet open.

Don't Get Screwed: The Traps

"As-is" delivery with hidden code triggers. Renovating an old space can trigger ADA, fire-sprinkler, and energy-code upgrades for the whole suite. Get a code review before signing.
TI allowance with strings. Some allowances are clawed back if you default early or expire if not drawn within 6–12 months. Read the disbursement terms.
Grease-trap and ventilation surprises. Health and building codes on grease interceptors and Type I hoods are strict; undersized systems mean expensive rework. Size them right the first time.
Paying rent before you can open. Without rent abatement, you pay $4,000–$12,000/month for a construction site. Always negotiate free rent during buildout.

flowchart TD A[Total Restaurant Buildout Budget] --> B["Kitchen & Equipment 30-40%"] A --> C["MEP Systems 20-30%"] A --> D["Finishes & FF&E 15-25%"] A --> E["FOH & Restrooms 10-15%"] A --> F["Soft Costs 10-15%"] A --> G["Contingency 10-15%"] B --> H[Hood, walk-ins, line, grease trap] C --> I[HVAC, gas, electrical upgrade]

flowchart LR A[Total Hard Costs] --> B["TI Allowance $30-80/sf"] A --> C[Your out-of-pocket] B --> D["Landlord funds 20-40%"] C --> E[Construction loan or cash] D --> F["Progress draws w/ lien waivers"] A --> G[Rent abatement during build] G --> H[Save 3-6 months rent]

Related on PULSE

[Should I open or buy a BJ's Restaurant & Brewhouse franchise in 2027?](/knowledge/q14946)
[Should I open or buy a Twin Peaks restaurant franchise in 2027?](/knowledge/q14941)
[Should I open or buy a Friendly's Family Restaurant franchise in 2027?](/knowledge/q14884)
[What Service Fees Should a Restaurant or Catering Business Charge?](/knowledge/q16136)
[How Many Employees Should I Schedule Each Shift at My Vegan Restaurant?](/knowledge/q15978)
[How Many Employees Should I Schedule Each Shift at My Mediterranean Restaurant?](/knowledge/q15977)

Hidden Costs That Derail Your Budget

Even experienced operators miss these common budget-busters. Permitting and plan-check fees alone can run $15,000–$45,000 depending on your city’s requirements and how many revisions your architect’s drawings need. Fire-suppression systems (hood, Ansul, sprinkler modifications) often add $25,000–$60,000 beyond what your contractor initially quotes. Utility tap fees and meter upgrades for increased gas and electric loads can hit $8,000–$25,000 if your buildout requires more capacity than the space originally had. Waste and grease-interceptor installation — required by most health departments — typically costs $3,000–$12,000 depending on local code. Temporary facilities (porta-potties, storage containers, dumpsters during construction) add $2,000–$6,000 that no one budgets for. Always set aside a 15–20% contingency fund (not 10%) specifically for these hidden line items.

How to Use the Lease to Control Buildout Costs

Your lease is your most powerful budgeting tool. Negotiate a Tenant Improvement (TI) allowance of $30–$80/sq ft — but structure it as a turnkey buildout where the landlord hires the general contractor and manages the work. This shifts cost-overrun risk to the landlord. If you prefer control, negotiate a TI allowance paid as a rent credit (e.g., $50/sq ft spread over 5 years) so you don’t need to front the cash. Require a “force majeure” clause that pauses rent during construction delays caused by permits or utilities. Cap the landlord’s “management fee” at 5–8% of the TI amount — some landlords try to tack on 15%. Get a “non-disturbance agreement” so your buildout investment is protected if the landlord defaults. Most importantly, hire your own architect and MEP engineer — even if the landlord offers “free” design — because their in-house team will prioritize landlord interests over your budget.

Value Engineering: Where to Splurge vs. Save

Smart budget allocation prevents overspending on low-impact items. Splurge on the kitchen exhaust hood and fire suppression — these are non-negotiable for safety and code, and cheaping out here can shut you down. Splurge on the walk-in cooler and freezer — a $12,000–$18,000 investment that saves you $5,000–$8,000 annually in energy and food waste. Splurge on the grease trap and plumbing rough-ins — retrofitting these after buildout costs 3–5x more. Save on decorative finishes like wallpaper, custom light fixtures, and expensive tile — use paint, vinyl flooring, and off-the-shelf fixtures that cost 60–70% less and can be upgraded later. Save on furniture — buy quality used restaurant tables and chairs for $200–$400 per seat instead of $800–$1,200 new. Save on POS systems — lease a basic iPad-based system for $100–$200/month rather than buying a $5,000–$10,000 proprietary system. Save on signage — start with a simple illuminated channel letter sign ($3,000–$6,000) instead of a $15,000–$25,000 monument sign.

FAQ

What is a realistic budget per square foot for a restaurant buildout? For a standard sit-down concept, expect to budget between $150 and $400 per square foot. The final cost depends heavily on location, condition of the space, and the complexity of your kitchen and dining design.

How can I avoid hidden costs during a buildout? Always include a contingency of 10–20% of your total budget for unexpected issues like structural repairs, permit delays, or equipment upgrades. Getting multiple contractor bids and a thorough site inspection before signing a lease can also reveal hidden expenses early.

Should I negotiate tenant improvement (TI) allowances from the landlord? Yes, many landlords offer TI allowances ranging from $30 to $100 per square foot, especially in competitive markets. Negotiating a higher TI package can significantly reduce your out-of-pocket costs for construction.

What are the biggest cost drivers in a restaurant buildout? Kitchen equipment and HVAC systems typically account for 30–40% of the budget, followed by plumbing and electrical work. Choosing used or refurbished equipment and simplifying your kitchen layout can help control these expenses.

How long does a typical restaurant buildout take, and does it affect cost? Buildouts usually take 3 to 6 months, depending on permits and construction complexity. Rushing the timeline often leads to overtime labor costs and material price premiums, so plan for a realistic schedule to avoid overspending.

Can I save money by doing some work myself? Only if you have professional experience in construction or restaurant design. DIY mistakes on plumbing, electrical, or fire suppression can lead to costly code violations and delays, so it’s usually safer to hire licensed contractors for critical systems.

Sources

RSMeans (Gordian) construction cost data — restaurant and commercial kitchen unit costs.
CBRE, "Retail and Restaurant Tenant Improvement Trends."
JLL, "Restaurant Real Estate: Buildout Cost and TI Negotiation."
Cushman & Wakefield, "Food & Beverage Occupier Advisory."
NAIOP, "Tenant Improvement Allowance Benchmarks."
National Restaurant Association, "Restaurant Construction and Design Cost Guidance."
BOMA International, "Lease Work-Letter and TI Disbursement Standards."

Download:

![How Do I Budget a Restaurant Buildout Without Overspending?](https://media.licdn.com/dms/image/v2/D4D12AQEEA4bW9movJw/article-cover_image-shrink_720_1280/article-cover_image-shrink_720_1280/0/1732776914988?e=2147483647&v=beta&t=9Miw5Ovou_zpirjD4KWf-YM8v1Uuy0SBEJd2JaTBgZY)

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# How Do I Budget a Restaurant Buildout Without Overspending?

## Direct Answer

Budget a restaurant buildout at **$150–$400 per square foot** for a standard sit-down concept, knowing that a full-service kitchen, fast-casual, or high-end build can run **$250–$600/sq ft** once you add hood systems, grease traps, and finishes. For a **2,500 sq ft restaurant**, that's a realistic all-in of **$375,000–$1,000,000** — and the single biggest way to avoid overspending is to **negotiate a Tenant Improvement (TI) allowance of $30–$80/sq ft** into the lease, which the landlord funds and which can offset **20–40% of your hard costs**. Get a **fixed-price (lump-sum) construction contract**, not cost-plus. Carry a **10–15% contingency**. And before you sign the lease, **verify the space has adequate gas, power, water, grease interceptor, and ventilation** — a "second-generation" restaurant space (a former restaurant) can cut your kitchen build by **$50,000–$200,000** versus a raw "white box" or "vanilla shell."

## Where the Money Actually Goes

![How Do I Budget a Restaurant Buildout Without Overspending? — Where the Money Actually Goes](https://image.pollinations.ai/prompt/high%20quality%20editorial%20business%20professional%20office%20photograph%20illustrating%20Where%20the%20Money%20Actually%20Goes%20How%20Do%20I%20Budget%20a%20Restaurant%20Buildout%20Without%20Over%2C%20realistic%20magazine%20style%2C%20warm%20light%2C%20no%20text%2C%20no%20watermark?width=1200&height=675&nologo=true&model=flux&seed=95574)


Restaurant buildouts blow budgets in predictable places. Know the breakdown so you can attack the big line items:

- **Kitchen and equipment: 30–40% of budget.** Hood and exhaust systems (**$20,000–$75,000**), walk-in coolers/freezers (**$10,000–$50,000**), cooking line, grease interceptor (**$5,000–$20,000**). This is the costliest zone per square foot.
- **MEP — Mechanical, Electrical, Plumbing: 20–30%.** HVAC to handle kitchen heat, electrical service upgrades, gas lines, plumbing. A space with **undersized electrical or no gas** can add **$30,000–$100,000**.
- **Finishes, FF&E (furniture, fixtures, equipment): 15–25%.** Flooring, seating, bar, lighting, décor. This is where concept ambition runs wild — and where you can **value-engineer** hardest.
- **Front-of-house and restrooms: 10–15%.** ADA-compliant restrooms are non-negotiable and often a hidden cost in older spaces.
- **Soft costs: 10–15%.** Architect, engineer, permits, expediter, design. Permits alone can run **$5,000–$50,000** depending on the city.

```mermaid
flowchart TD
  A[Total Restaurant Buildout Budget] --> B[Kitchen & Equipment 30-40%]
  A --> C[MEP Systems 20-30%]
  A --> D[Finishes & FF&E 15-25%]
  A --> E[FOH & Restrooms 10-15%]
  A --> F[Soft Costs 10-15%]
  A --> G[Contingency 10-15%]
  B --> H[Hood, walk-ins, line, grease trap]
  C --> I[HVAC, gas, electrical upgrade]
```

## Cut Costs Before You Sign: Site Selection Is the Biggest Lever

![How Do I Budget a Restaurant Buildout Without Overspending? — Cut Costs Before You Sign: Site Selection Is the Biggest](https://image.pollinations.ai/prompt/high%20quality%20editorial%20business%20professional%20office%20photograph%20illustrating%20Cut%20Costs%20Before%20You%20Sign%3A%20Site%20Selection%20Is%20the%20Biggest%20How%20Do%20I%20Budget%20a%20Resta%2C%20realistic%20magazine%20style%2C%20warm%20light%2C%20no%20text%2C%20no%20watermark?width=1200&height=675&nologo=true&model=flux&seed=80599)


The cheapest dollar you'll ever save is the one you don't spend because you picked the right space.

- **Hunt for a second-generation restaurant space.** A former restaurant already has the **hood, grease trap, gas service, walk-ins, and restrooms** — the most expensive infrastructure. This can cut your kitchen build by **$50,000–$200,000** and shave **2–3 months** off your timeline.
- **Avoid the "vanilla shell" trap.** A landlord may market a raw space cheaply, but if you're paying **$200,000+** to bring in gas, power, and ventilation, the "cheap" rent is a mirage. **RSMeans** construction-cost data shows MEP infrastructure is the swing factor between a $150/sq ft and a $400/sq ft build.
- **Confirm utility capacity in writing.** Get the landlord to document **available electrical amperage, gas line size, and water/sewer capacity** before signing. Discovering you need a **transformer upgrade ($25,000–$75,000)** after signing is a classic budget killer.

## The TI Allowance: Make the Landlord Pay for Part of It

![How Do I Budget a Restaurant Buildout Without Overspending? — The TI Allowance: Make the Landlord Pay for Part of It](https://image.pollinations.ai/prompt/high%20quality%20editorial%20business%20professional%20office%20photograph%20illustrating%20The%20TI%20Allowance%3A%20Make%20the%20Landlord%20Pay%20for%20Part%20of%20It%20How%20Do%20I%20Budget%20a%20Restaur%2C%20realistic%20magazine%20style%2C%20warm%20light%2C%20no%20text%2C%20no%20watermark?width=1200&height=675&nologo=true&model=flux&seed=980)


The **Tenant Improvement allowance** is the most underused cost lever. Tenant-rep brokers at **CBRE**, **JLL**, and **Cushman & Wakefield** negotiate these on every deal.

- **Standard range: $30–$80/sq ft**, higher in hot markets or for strong-credit tenants. On a 2,500 sq ft space at $50/sq ft, that's **$125,000** the landlord funds.
- **Negotiate "free rent" on top of TI.** Restaurants take **3–6 months** to build out; demand **rent abatement during construction** so you're not paying for a space you can't operate. That's **$15,000–$60,000** saved.
- **Watch how TI is paid.** Landlord-managed TI means the landlord controls the build (slower, sometimes padded). **Tenant-managed TI with reimbursement** gives you control but ties up your cash until you submit lien waivers. Negotiate **progress draws**, not a single end-of-job reimbursement.
- **Amortized TI is a loan.** Some landlords offer "extra" TI **amortized into your rent at 7–10% interest**. Treat it as debt and compare against a real construction loan.

```mermaid
flowchart LR
  A[Total Hard Costs] --> B[TI Allowance $30-80/sf]
  A --> C[Your out-of-pocket]
  B --> D[Landlord funds 20-40%]
  C --> E[Construction loan or cash]
  D --> F[Progress draws w/ lien waivers]
  A --> G[Rent abatement during build]
  G --> H[Save 3-6 months rent]
```

## Control the Build: Contract and Contingency Discipline

Once you're building, overspending comes from loose contracts and scope creep.

- **Get a fixed-price (lump-sum) GC contract**, competitively bid by **3+ general contractors** with restaurant experience. Cost-plus contracts have no ceiling and reward overruns.
- **Lock the scope before bidding.** Every **change order** after construction starts costs a **15–30% premium**. A complete, permit-ready set of plans is your best cost control.
- **Carry a 10–15% contingency** — non-negotiable for restaurants, where hidden conditions (old plumbing, code upgrades, grease-trap sizing) are routine.
- **Value-engineer the finishes, not the systems.** Save on **décor, custom millwork, and imported tile**; never cheap out on the **hood, refrigeration, or HVAC** — those failures cost you revenue and health-code citations.
- **Hire a permit expediter** in slow-permitting cities. Their **$3,000–$10,000 fee** can save weeks of rent on a space you can't yet open.

## Don't Get Screwed: The Traps

- **"As-is" delivery with hidden code triggers.** Renovating an old space can trigger **ADA, fire-sprinkler, and energy-code upgrades** for the whole suite. Get a **code review before signing**.
- **TI allowance with strings.** Some allowances are clawed back if you default early or expire if not drawn within **6–12 months**. Read the disbursement terms.
- **Grease-trap and ventilation surprises.** Health and building codes on **grease interceptors and Type I hoods** are strict; undersized systems mean expensive rework. Size them right the first time.
- **Paying rent before you can open.** Without rent abatement, you pay **$4,000–$12,000/month** for a construction site. Always negotiate free rent during buildout.

<!--pillar-weave-->
## Related on PULSE

- [Should I open or buy a BJ's Restaurant & Brewhouse franchise in 2027?](/knowledge/q14946)
- [Should I open or buy a Twin Peaks restaurant franchise in 2027?](/knowledge/q14941)
- [Should I open or buy a Friendly's Family Restaurant franchise in 2027?](/knowledge/q14884)
- [What Service Fees Should a Restaurant or Catering Business Charge?](/knowledge/q16136)
- [How Many Employees Should I Schedule Each Shift at My Vegan Restaurant?](/knowledge/q15978)
- [How Many Employees Should I Schedule Each Shift at My Mediterranean Restaurant?](/knowledge/q15977)

## Hidden Costs That Derail Your Budget

Even experienced operators miss these common budget-busters. **Permitting and plan-check fees** alone can run **$15,000–$45,000** depending on your city’s requirements and how many revisions your architect’s drawings need. **Fire-suppression systems** (hood, Ansul, sprinkler modifications) often add **$25,000–$60,000** beyond what your contractor initially quotes. **Utility tap fees and meter upgrades** for increased gas and electric loads can hit **$8,000–$25,000** if your buildout requires more capacity than the space originally had. **Waste and grease-interceptor installation** — required by most health departments — typically costs **$3,000–$12,000** depending on local code. **Temporary facilities** (porta-potties, storage containers, dumpsters during construction) add **$2,000–$6,000** that no one budgets for. Always set aside a **15–20% contingency fund** (not 10%) specifically for these hidden line items.

## How to Use the Lease to Control Buildout Costs

Your lease is your most powerful budgeting tool. **Negotiate a Tenant Improvement (TI) allowance of $30–$80/sq ft** — but structure it as a **turnkey buildout** where the landlord hires the general contractor and manages the work. This shifts cost-overrun risk to the landlord. If you prefer control, negotiate a **TI allowance paid as a rent credit** (e.g., $50/sq ft spread over 5 years) so you don’t need to front the cash. **Require a “force majeure” clause** that pauses rent during construction delays caused by permits or utilities. **Cap the landlord’s “management fee”** at 5–8% of the TI amount — some landlords try to tack on 15%. **Get a “non-disturbance agreement”** so your buildout investment is protected if the landlord defaults. Most importantly, **hire your own architect and MEP engineer** — even if the landlord offers “free” design — because their in-house team will prioritize landlord interests over your budget.

## Value Engineering: Where to Splurge vs. Save

Smart budget allocation prevents overspending on low-impact items. **Splurge on the kitchen exhaust hood and fire suppression** — these are non-negotiable for safety and code, and cheaping out here can shut you down. **Splurge on the walk-in cooler and freezer** — a $12,000–$18,000 investment that saves you $5,000–$8,000 annually in energy and food waste. **Splurge on the grease trap and plumbing rough-ins** — retrofitting these after buildout costs 3–5x more. **Save on decorative finishes** like wallpaper, custom light fixtures, and expensive tile — use paint, vinyl flooring, and off-the-shelf fixtures that cost 60–70% less and can be upgraded later. **Save on furniture** — buy quality used restaurant tables and chairs for $200–$400 per seat instead of $800–$1,200 new. **Save on POS systems** — lease a basic iPad-based system for $100–$200/month rather than buying a $5,000–$10,000 proprietary system. **Save on signage** — start with a simple illuminated channel letter sign ($3,000–$6,000) instead of a $15,000–$25,000 monument sign.

## FAQ

**What is a realistic budget per square foot for a restaurant buildout?**  
For a standard sit-down concept, expect to budget between $150 and $400 per square foot. The final cost depends heavily on location, condition of the space, and the complexity of your kitchen and dining design.

**How can I avoid hidden costs during a buildout?**  
Always include a contingency of 10–20% of your total budget for unexpected issues like structural repairs, permit delays, or equipment upgrades. Getting multiple contractor bids and a thorough site inspection before signing a lease can also reveal hidden expenses early.

**Should I negotiate tenant improvement (TI) allowances from the landlord?**  
Yes, many landlords offer TI allowances ranging from $30 to $100 per square foot, especially in competitive markets. Negotiating a higher TI package can significantly reduce your out-of-pocket costs for construction.

**What are the biggest cost drivers in a restaurant buildout?**  
Kitchen equipment and HVAC systems typically account for 30–40% of the budget, followed by plumbing and electrical work. Choosing used or refurbished equipment and simplifying your kitchen layout can help control these expenses.

**How long does a typical restaurant buildout take, and does it affect cost?**  
Buildouts usually take 3 to 6 months, depending on permits and construction complexity. Rushing the timeline often leads to overtime labor costs and material price premiums, so plan for a realistic schedule to avoid overspending.

**Can I save money by doing some work myself?**  
Only if you have professional experience in construction or restaurant design. DIY mistakes on plumbing, electrical, or fire suppression can lead to costly code violations and delays, so it’s usually safer to hire licensed contractors for critical systems.

## Sources

- RSMeans (Gordian) construction cost data — restaurant and commercial kitchen unit costs.
- CBRE, "Retail and Restaurant Tenant Improvement Trends."
- JLL, "Restaurant Real Estate: Buildout Cost and TI Negotiation."
- Cushman & Wakefield, "Food & Beverage Occupier Advisory."
- NAIOP, "Tenant Improvement Allowance Benchmarks."
- National Restaurant Association, "Restaurant Construction and Design Cost Guidance."
- BOMA International, "Lease Work-Letter and TI Disbursement Standards."

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