Restaurant Financing
For the kitchen, the next location, and the quieter months.
Explore commercial financing for kitchen equipment, buildouts, payroll and expansion. We review your restaurant's sales patterns, project costs and existing obligations, then one advisor matches your file to one lending desk at a time. No hard credit pull to explore your options.
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About 3 minutes, plus document upload Commercial financing only
Matched to the right funding desk — one desk at a time, no hard credit pull to explore.
Better Business Bureauaccredited business
Match the financing to the expense
An equipment purchase, a payroll gap and a new location have different cash-flow needs. Available structures depend on your business, the use of funds, underwriting and state restrictions.
Kitchen Equipment & Buildouts
Explore financing for ovens, refrigeration, ventilation, dishwashers, POS systems and the work needed to install them.
- Plan the project
- Separate equipment, installation and leasehold improvements in your budget. Not every program covers every expense.
- Prepare
- Equipment quotes, contractor estimates and lease details help explain the request.
Slow-Season Working Capital & Payroll
Consider business working capital for payroll, food inventory, rent, repairs and seasonal operating needs.
- Review the cycle
- Bank deposits and sales history help show the difference between a seasonal dip and a continuing shortfall.
- Budget for repayment
- Compare proposed payments with cash available after food costs, staffing, rent and existing obligations.
Second Locations & Remodels
Explore commercial term or other suitable structures for a second location, dining-room remodel or kitchen expansion.
- Build the budget
- Include contractor costs, equipment, lease deposits and operating reserves during construction or reopening.
- Prepare
- Current financials, project quotes, lease terms and a realistic sales forecast support the review.
Financing Tied to Card Sales
Explore revenue-advance structures that consider card receipts or business revenue, where permitted and appropriate.
- Understand the structure
- Revenue advances differ from conventional loans. Review total repayment, collection frequency and any reconciliation provisions.
- Check the fit
- Collection terms vary; do not assume repayment automatically adjusts to a slow month. State restrictions may limit availability.
Bring the real picture of your restaurant
We don't expect perfection, we expect real business. Explain the quieter months, upcoming expenses and what the financing needs to do.
Sales & deposits
Business bank statements and card-processing statements that show your sales cycle.
Project costs
Equipment quotes, buildout estimates, lease details and your intended use of funds.
Existing obligations
Current financing payments and operating costs so repayment can be evaluated in context.
Program review
Requirements vary. Timing depends on the program and the lender. Approval, rates, amounts and timing are never guaranteed.
Review the way money moves through your business
Payment processing statement review
Review card-processing fees and your current setup separately from a financing request. Any proposed changes depend on your statements and business needs; savings are not guaranteed.
Explore payment processing statement review →Customer financing, where it fits
For eligible higher-ticket services, such as catering or event packages, explore whether a separate customer payment program fits your business. This is information for business owners, not a consumer credit offer; availability and terms require separate review.
Explore customer financing for your business →Plan before you commit
Model an illustrative payment and compare it with your restaurant's budget. Tool results are estimates, not financial advice or an offer of financing.
Questions, Answered
Kitchen equipment, refrigeration, ventilation, installation and leasehold improvements may be considered, depending on the program. Bring equipment quotes, a project budget and your lease so your advisor can separate equipment costs from construction and other expenses. Equipment financing →
Working capital may support business payroll, inventory, rent and other operating expenses. Review a full sales cycle and existing payment obligations, not just your busiest month. Approval and repayment terms depend on underwriting; financing does not replace a sustainable cash-flow plan. Working capital →
Prepare a project budget, contractor or equipment quotes, lease details, current business financials and a realistic forecast for the new location or reopening. Your advisor reviews the use of funds and existing obligations before matching the file to one suitable lending desk at a time.
Some commercial revenue-advance structures use card sales or business revenue in their review and collection method. They are not the same as a conventional loan. Collection may be a percentage of receipts or follow another contract schedule; do not assume payments automatically fall when sales slow. Review total repayment, collection frequency and reconciliation terms. Availability depends on the program and state restrictions. Revenue-based financing →
The initial application takes about 3 minutes, plus document upload. There is no hard credit pull to explore your options. A lender may require a credit review later if you choose to proceed. Timing depends on the program and the lender. Approval, rates, amounts and funding timing are never guaranteed. Document checklist →
Explore your restaurant financing options
About 3 minutes, plus document upload. One advisor, one lending desk at a time, and no hard credit pull to explore your options. Timing depends on the program and the lender. Approval, rates, amounts and timing are never guaranteed.
Apply for Restaurant Financing