Capital that rides the register.
Single locations to multi-unit groups, full service to quick service, food trucks to bars. Restaurants are one of the largest verticals we work, because the rhythm of a restaurant's cash is exactly what a revenue advance is built for.
How the money
actually moves.
Net margins in this business are thin, and the money moves daily through the card terminal. A structure with a fixed monthly payment fights that rhythm. A remit that takes a small share of each day's deposits fits it: a slow Tuesday pays less, a strong Saturday pays more, and the kitchen never has to choose between the remit and the produce order.
When the walk-in dies on a Friday, the question is how the replacement gets paid for without starving the rest of the week. Equipment, a renovation, a second location, a slow-season payroll bridge: these are the four things restaurant capital actually goes to, and we have funded all of them.
Three things it is
usually for.
Equipment that died mid-service
Walk-in, hood, dish machine, line ovens. Capital sized to the replacement, with the remit following your deposits.
Second location
Lease signed, build-out ahead of you, and revenue from the first store carrying the remit until the second one opens.
Slow-season payroll
January and February happen every year. A short bridge sized to the gap, repaid as spring volume returns.
What your underwriter
reads first.
Specific to restaurants files. The general read, six things every file gets, is on the how it works page.
- 01Steady daily card deposits, five or more a week, are the strongest thing a restaurant file can show.
- 02We separate real revenue from transfers and from any other advance proceeds before sizing anything.
- 03A one-off negative day from an equipment purchase is fine when it is explained. A pattern of them is what we talk about first.
What a workable
restaurants file looks like.
These are shapes, not gates. The funder sets the floor, and we place the file where it fits or tell you plainly if it does not.
- 6+ months open at the current location
- Revenue flowing through a business bank account
- Any credit profile: cash flow weighs heavier than the score
- Active food service or liquor license where one applies
Asked by
restaurants owners.
Yes. Liquor sales are a normal revenue stream in our restaurant book. An active license is required.
Often, yes, with roughly a year of operating history and consistent revenue through a business account.
A revenue advance is built for it. The remit follows deposits, so the slow months carry a smaller payment automatically. Your underwriter will size the advance to the low season, not the high one.