Industries
Business Funding for Restaurants
Kitchen equipment, seasonal payroll, and buildouts — funded against the sales your tables already produce.
- No upfront fees
- Soft credit pull
- All 50 states
Common Scenarios
Why restaurant businesses call us
The walk-in dies mid-service
A compressor or hood system fails on a Friday and there is no version of next week where you're closed. Same-day working capital covers the replacement and the emergency service call before spoilage and a failed inspection turn one repair into three problems.
A patio, a bar, or a second location
Buildouts have to be finished before the season they're built for. A term loan spreads the general contractor, the FF&E, and the permit timeline over years instead of draining the operating account in one quarter.
Riding out a slow January
December was excellent and February is not. Bridging six to eight thin weeks of rent and payroll without touching the buildout fund is one of the most common reasons restaurants borrow at all.
Funding That Fits
Which option usually fits — and why
Listed in the order they most often come up for this industry. Most files end up using one; some use two together.
Qualifying
What you'll need
- Six or more months open under the current ownership
- Roughly $10,000+ per month in card and cash deposits
- A business bank account the deposits actually run through
- Processor or POS statements — helpful, not always required
- A signed lease or landlord consent if a buildout is involved
- An equipment quote or invoice for equipment financing
How Lenders Read It
Restaurant revenue swings by season and by day of the week, and that's expected. Lenders look at deposit consistency across full months rather than any single week — which is why one dead Tuesday won't sink a file, but a month of undeposited cash sales can.
See the full processFAQ
Questions from restaurant owners
Can a single location qualify, or do I need multiple?
A single location qualifies. Independents, single-unit franchisees, food trucks with consistent deposits, and small groups are all funded routinely. Multiple units can support a larger amount, but they aren't a requirement.
Will a slow season hurt my application?
Not on its own. Seasonality is normal in hospitality and underwriting expects it. What matters more is whether deposits are consistent within your season and whether the slow months show a pattern rather than a collapse.
Can I fund a liquor license or a franchise fee?
Those are usually treated as soft costs, which means working capital or a term loan rather than equipment financing. Tell your advisor what the money is actually going toward — it changes which lenders will look at the file.
More questions? Read the full FAQ
Funding for your restaurant business.
One application, real offers to compare, and no fee unless your business is funded.