Funding built for restaurants
Replace the walk-in before it fails, cover payroll through a slow month, or finish the patio before the season starts. Get matched with working capital and equipment financing options sized to your sales.
Free · No obligation · No hard credit pull from us
Restaurants run on thin margins and fixed bills. Rent, payroll and food cost go out every week whether the dining room was full or not, and the expensive surprises — a dead compressor, a failed hood inspection, a slow January — never arrive when the account is flush. Banks tend to see the whole category as risky, which is why so many operators end up looking at revenue-based funding.
We match restaurants with providers who fund food service: working capital advances sized to your card sales and deposits, equipment financing for kitchen and refrigeration, and lines of credit for operators with longer history. You tell us about the business once; we route the file to criteria you fit instead of blasting it everywhere.
What restaurant businesses fund
Equipment repair & replacement
Walk-ins, ranges, fryers, dish machines and hood systems — fix or replace before a failure closes the kitchen.
Inventory
Stock up ahead of holidays, events and busy weekends without stretching your suppliers.
Payroll
Keep the kitchen and floor staffed through a slow month so the team is there when it picks up.
Renovations
Refresh the dining room, add a bar, or build the patio before the season that pays for it.
Slow-season cash flow
Bridge the months when rent and utilities don't shrink but covers do.
Catering & events
Front the food and labor on large orders before the final payment arrives.
Marketing
Launch a new menu, a delivery push or a second daypart with money behind it.
Second location
Cover deposits, build-out and opening inventory for the next address.
Check your options now
Takes a few minutes. Free, no obligation, no hard credit pull from us.
About you
What funders actually look for in a restaurant file
Restaurants usually show well on the thing underwriters like most: lots of deposits, every day. Card settlements landing five to seven days a week read as consistency. What they look at next is whether the account holds a balance between those deposits or drains to zero by Thursday, and how many days it goes negative.
Seasonality is expected — a beach town in February, a downtown lunch spot in August. Providers who fund restaurants look at the same months last year. What hurts a file is an existing advance that wasn't mentioned, or delivery-app payouts and cash sales that never reach the business account. Revenue that isn't deposited can't be counted, so run everything through one account for a few months before you apply.
Working capital vs. equipment financing — which fits the need?
Match the money to how long the purchase pays you back. Inventory for a holiday weekend, a catering order with a deposit already paid, or a marketing push for a new menu turns into sales within weeks — that's short-cycle spending, and short-term working capital can make sense even at a higher cost. A walk-in cooler, a range, a hood system or a dining room renovation earns over years, and belongs in equipment financing or a longer-term product where the payment is smaller and the rate is typically lower.
The expensive mistake in a restaurant is a daily payment sized for your best month. Check any offer against a slow month's deposits, not a busy one. If the payment only works in June, it doesn't work.
Funding estimate calculator
A rough range based on typical provider criteria — an estimate, not an offer.
Restaurant funding questions
How fast can a restaurant get funded?
Many funding partners can review a file and fund within 1–3 business days once your documents are in — usually 3 months of business bank statements, and sometimes recent card processing statements. Timing varies by provider and underwriting.
Can a restaurant qualify with seasonal or uneven sales?
Often, yes. Seasonality is normal in food service and many providers underwrite around it by looking at the same period last year. Consistent daily deposits help even when the monthly totals move.
Do I need perfect credit?
No. Many working-capital providers weigh business revenue and bank activity more heavily than personal credit. Options and pricing vary with your profile.
How much funding can a restaurant qualify for?
For working capital, most providers size offers off verified bank deposits — commonly in the neighborhood of 50–120% of your average monthly revenue, adjusted for balance history and existing obligations. Equipment financing is sized to the equipment itself. Statements set the real number.
Do cash sales and delivery-app payouts count?
They count when they are deposited into the business bank account. Underwriters work from statements, so cash that never reaches the account and payouts sent to a personal account generally can't be included.
Is a merchant cash advance a good idea for a restaurant?
It depends on the use and the payment. Revenue-based advances are fast but cost more than bank credit — they fit short-cycle needs like event inventory or an urgent repair, and fit poorly as long-term debt. Size the payment against a slow month. If your timeline allows a cheaper product, we'll match you there instead.
See your restaurant funding options
Two minutes to check. Free, no obligation, and no hard credit pull from us.