Restaurant Financing
Capital for the kitchen and the room.
Financing for restaurants, cafés, caterers and hospitality businesses managing thin margins, seasonality and build-out costs.
Financing challenges in restaurants & hospitality
Thin margins make cash-flow gaps costly
Seasonal demand swings strain operating capital
Kitchen equipment and build-outs require meaningful upfront investment
Labor costs rise faster than menu prices can adjust
Common uses of capital
- Kitchen equipment and refrigeration
- Build-out, renovation and rebrand
- Working capital for seasonal gaps
- Inventory and supplier deposits
- Marketing and repositioning
Qualification factors
- Time in business and revenue history
- Consistency of monthly deposits
- Existing financing obligations
- Equipment cost and condition
- Owner credit profile
Documents commonly requested
- Recent business bank statements
- Equipment quote or invoice, if applicable
- Business tax returns
- Government-issued identification
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