Restaurant financing
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Fund a remodel, new equipment or a slow season without the bank runaround.
See my optionsRestaurants live on card sales and thin margins, so funding that flexes with your sales is common. A revenue-based advance takes a share of daily receipts, which eases the pressure in a slow week.
For a new oven, walk-in or hood system, equipment financing keeps your cash free for payroll and food costs. Bigger remodels or a second location usually call for a term loan.
What lenders look at in restaurant
- Daily and monthly card volume
- Several months of business bank statements
- Seasonality in your sales
Funding types that fit
Questions
Why do so many restaurants use cash advances?
Payments move with card sales, and approval leans on volume more than credit. The trade-off is cost, so check it with our MCA calculator.
Can I finance kitchen equipment?
Yes. Equipment financing covers purchases, repairs and leases.
What is a better option for a remodel?
A term loan, since you get one lump sum and a fixed payoff date.
Ready to compare your funding options?
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