Working capital for restaurants.
Funding that arrives in days, flexes with seasonal swings, and doesn't pretend a brunch spot has predictable Tuesdays.
Restaurants run on tight margins, seasonal swings, and equipment that breaks at the worst time. The funding that fits is rarely a five-year bank term loan. It's capital that arrives in days, scales with POS deposits, and respects the difference between a Saturday dinner service and a Tuesday lunch.
What we underwrite, what we don't require, and how the file actually moves.
Most restaurant operators we fund are between 6 months and 10 years in operation, with monthly deposits between $20,000 and $400,000. Independent full-service restaurants, fast-casual concepts, bars and taverns, coffee shops, franchise operators, and catering-and-events businesses all qualify under the same framework. We look at deposit consistency in your business bank account first — POS reports help us understand mix and seasonality, but they aren't a hard requirement to receive an offer.
The most common product for restaurants is a working capital advance with a fixed weekly ACH, sized against the last 4 months of bank statements. For operators with steep seasonal swings — coastal patios, ski-town spots, college-town bars — a revenue-based advance often fits better because the dollar payment scales with daily deposits. For equipment buys (line ovens, walk-ins, hood systems, espresso rigs), equipment financing keeps the asset itself as collateral and stretches payments to 60 months so the equipment pays for itself over its useful life.
We do not require you to switch processors, route deposits through a specific bank, or assign your liquor license. UCC filings on restaurant working capital are typically subordinate or absent altogether on smaller files. Personal guarantees are standard. Every cost element — funded amount, total payback in dollars, the rate, payment cadence, and any fees — is on the offer document in writing before you sign.
If you operate multiple locations or you're rolling up a small franchise group, we can underwrite at the parent-entity level and structure a single facility against consolidated deposits. That keeps you from stitching together three separate advances at three different cost points.
What we fund
- Kitchen equipment replacement (line ovens, walk-ins, hoods, fryers)
- Buildout or remodel between leases
- Bridging slower months in a seasonal market
- Pre-funding catering, banquet, or events contracts
- Opening a second location or acquiring a struggling neighbor
- Payroll during a soft week or a delayed franchise rebate
What you'll need
- 6+ months in operation
- $20,000+ monthly food and beverage deposits
- 4 months of business bank statements
- POS revenue summary (helpful, not required)
Things restaurants operators ask first.
POS deposits, not POS integration
We size offers from your business bank account. POS reports are useful supporting context but we do not need direct Toast / Square / Clover access to make an offer.
Seasonality, handled
Coastal, ski-town, college-town, and tourist-driven concepts: revenue-based advances let the dollar payment shrink during slow months instead of straining a fixed weekly draft.
Liquor license stays put
Standard funding does not require regulatory notification. UCC filings are public but do not affect ABC license status.
Franchise files welcome
Single-unit and multi-unit franchisees fund the same way. If you're rolled up under a parent LLC, we underwrite the parent.
A coastal restaurant group needed to replace two walk-in coolers and a fryer line before peak season. Funded in 48 hours against 4 months of bank statements; 12-month term with a fixed weekly ACH structure.