Business funding for restaurants
Seasons, renovations and kitchen breakdowns all hit a restaurant’s cash at once. Funding sized to your card and bank deposits keeps service running.
How cash flows in restaurants
Restaurants see money daily through card sales, but margins are thin and costs are lumpy: a walk-in fails, a lease renews, a slow season arrives. Many owners have used merchant cash advances because they fund quickly from card volume; the risk is stacking several of them.
What we look at
- Card and bank deposits over four months
- How your seasons affect revenue
- Existing advances and their payment history
- Time at the current location and the lease
Minimums: about $50,000 a month in revenue and one year in business. Larger requests are reviewed case by case.
Common situations
Kitchen equipment
Replace or upgrade a line, hood or walk-in without emptying the account.
Renovation or a refresh
Fund the work and the weeks of reduced covers.
Opening another location
Build-out, deposits and staffing before the doors open.
Getting off daily debits
Consolidate advances into one payment.
Funding that fits
Your advisor recommends the structure; you choose, with every cost in writing.
Restaurants: questions owners ask
Is a merchant cash advance my only option?
No. Established restaurants often qualify for working capital or equipment financing that costs less. Your advisor will walk you through them.
Can I fund a second location?
Yes, if the first location’s numbers support it. The review looks closely at the existing restaurant’s deposits.
What do I need to apply?
To start: amount, monthly revenue and time in business, with no documents and no SSN. To get your offer: your last four months of business bank statements.