HOSPITALITY FUNDING
Pay for the remodel, the food order, and the busy season.
For restaurant groups, cafés, bars, caterers, hotels, and other places that take money every day and get much busier some months than others.
Illustrative cash cycleDaily + seasonal
Example funding range$25K–$1M
Estimated funding time1–15 days
Cash-flow pressureSeasonality
Funding advisorDedicated
Industry patterns and funding ranges are illustrative examples. Funding timing depends on the product and your paperwork.
THE MONEY TIMING PROBLEM
Where the cash gets tight in restaurants & hospitality.
A healthy business can still run short. Money goes out before it comes in. Which of these hits you decides which type of funding you need.
Seasonality changes cash flow across the year
Buildouts and equipment require capital before opening
Small operating disruptions can pressure thin margins
The right funding fixes this without leaving you with a payment you can't make, or a loan that outlasts the problem.
WHY TALK TO US
Funding should fix the problem,
not just move it to next quarter.
Tell your advisor what's actually going wrong. They'll work out which type of funding solves it, then bring you offers from the lenders that fit.
Free consultation
Talk through your goals and explore funding options with a dedicated advisor.
Book a free consultationAsk for what you actually need
Work out the money you need now, and the cushion you want on top. Borrowing a round number you didn't check is how people get in trouble.
Match the payment to when money comes in
Daily, weekly, or monthly? Look at your slowest month, not your average one. Can you make the payment then?
Compare what you pay back in total
APRs, factor rates (the number your funded amount is multiplied by to get your total payback), flat fees, closing costs - we turn all of it into one number: total dollars.
Keep enough cash to run on
Don't spend the cushion. You still have to cover payroll and bills while the new money starts earning.
WHAT THE MONEY IS FOR
What restaurants & hospitality businesses usually borrow for.
Some of these pay off in weeks, some in years. The loan should last about as long as the payoff takes.
What you needWhen it comes upWhere to startWhat decides it
01Working-capital bufferWhen payroll, rent, and suppliers are due before the next strong sales periodWorking CapitalKeep payments supportable during slower weeks
02Kitchen equipmentWhen ovens, refrigeration, HVAC, or prep equipment must be replaced or addedEquipment FinancingMatch the term to the equipment's useful life
03Renovation and buildoutWhen a dining room, kitchen, patio, bar, or guest area needs improvementTerm LoanAllow for construction time and the revenue ramp
04New-location openingWhen deposits, permits, construction, hiring, and pre-opening costs arrive before revenueSBA FinancingPreserve liquidity for opening and stabilization
05Inventory and suppliesWhen food, beverage, packaging, linens, or operating supplies must be purchased ahead of demandLine of CreditAlign repayment with inventory turnover
06Seasonal cash-flow bridgeWhen tourism, events, weather, or holiday demand creates predictable peaks and troughsWorking CapitalAvoid carrying short-term capital beyond the season
07Hiring and trainingWhen a new location, extended hours, or stronger demand requires staff before added revenueLine of CreditBase the amount on a realistic labor ramp
08Technology and automationWhen POS, ordering, reservations, loyalty, kitchen display, or labor tools can improve efficiencyEquipment FinancingConfirm measurable labor or revenue impact
09Debt refinancingWhen existing daily or weekly payments are constraining otherwise healthy operationsTerm LoanCompare total cost-not only the lower payment
10Acquisition or partner buyoutWhen purchasing an operating location, restaurant group, franchise, or ownership interestAcquisition FinancingUnderwrite normalized cash flow and transition risk
ROUGH PRICING
What this type of funding usually costs.
These are wide example ranges to learn from - not offers, and not promises. What you're actually quoted depends on your credit, your sales, your collateral, the length of the loan, your paperwork, and the lender.
Funding typeRough costHow it's structuredHow much
Working CapitalApprox. 1.10–1.45 factorFixed-cost advance; daily or weekly remittance$25K–$2M
Equipment FinancingApprox. 5%–30% APRFixed loan or lease secured by equipment$25K–$10M
Term LoanApprox. 8%–30% APRFixed or variable rate; weekly or monthly$50K–$10M
APR, factor rate, discount fee and total repayment are four different things - you cannot compare them side by side as if they were the same number. Compare these instead: total dollars paid back, how often you pay, how long it runs, the fees, what you put up as collateral, what you personally guarantee, and what happens if you pay it off early.
WHAT LENDERS CHECK
What decides your offer.
We tell the whole story of how your business runs - including the things that matter in restaurants & hospitality and never fit in a standard application form.
How steady your daily sales are
This affects what you can get, how much, at what price, and what payments you can safely handle.
Whether each location makes money on its own
This affects what you can get, how much, at what price, and what payments you can safely handle.
How far your sales drop in the slow months
This affects what you can get, how much, at what price, and what payments you can safely handle.
What's left after you pay for labor and food
This affects what you can get, how much, at what price, and what payments you can safely handle.
NOT SURE WHICH TO PICK?
Talk to an advisor before you sign anything.
We'll walk you through what it really costs, how often you pay, how long it runs, what you're putting up, what you're personally on the hook for - and whether your restaurants & hospitality business can actually carry it.
Talk to an advisorUSUALLY A GOOD FIT
Funding types that suit restaurants & hospitality.
These are starting points, not recommendations. What actually fits depends on your whole business and what you're spending the money on.
COMMON QUESTIONS
Questions about funding a restaurants & hospitality business.
Which product is usually best for restaurants and hospitality?
The starting shortlist is Working Capital, Equipment Financing, Term Loan. The right choice depends on the use of funds, cash-flow timing, available collateral, credit, and documentation.
How much can a restaurant qualify for?
Qualification is usually tied to revenue, cash flow, time in business, existing debt, credit profile, and the use of funds. Asset-backed projects may also be limited by equipment or real-estate value.
How quickly can restaurant funding close?
Some working-capital products can close after bank statements and basic documentation are verified. Bank, SBA, acquisition, and real-estate transactions generally require more underwriting and take longer.
Can capital be used for a new restaurant location?
Yes, but the structure should account for deposits, construction, equipment, permits, pre-opening payroll, inventory, and a realistic stabilization period after opening.
Can a restaurant finance equipment separately?
Often, yes. Equipment financing may preserve cash and align repayment with the useful life of ovens, refrigeration, HVAC, POS systems, furniture, and other productive assets.
What rates should a restaurant expect?
Pricing varies widely by structure. Bank and SBA products typically price from a benchmark plus a spread; equipment financing uses APR or lease pricing; faster working-capital products may use a fixed fee or factor rate.
What documents are usually required?
Expect recent bank statements, ownership information, existing debt details, and-depending on size-tax returns, P&L, balance sheet, lease information, equipment invoices, or purchase agreements.
Does exploring options affect business credit?
The intake and provider disclosures should state when a soft or hard credit inquiry may occur. Requirements vary by product and provider.
YOUR NEXT MOVE
Find the right capital for your restaurants & hospitality business.
One application. Every option that fits. A clear path to the money.
Get funded