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Restaurant & Food Service Capital
Structured working capital for payroll through slow stretches, kitchen equipment packages, remodels, and additional locations.
ELIGIBLE OPERATORS
- •Full service restaurants
- •Multi-unit restaurant groups
- •Quick service and fast casual operators
- •Bars, taverns and nightlife venues
- •Catering and food service companies
- •Franchise restaurant operators
CAPITAL USED FOR
- •Payroll through seasonal slow stretches
- •Kitchen equipment packages
- •Dining room remodel and refresh
- •New location buildout
- •Food and beverage inventory
- •Franchise fees and acquisition
CAPITAL USED FOR
- •Payroll through seasonal slow stretches
- •Kitchen equipment packages
- •Dining room remodel and refresh
- •New location buildout
- •Food and beverage inventory
- •Franchise fees and acquisition
Estimate Your Capital Need
Capital Needs Assessment. Restaurants & Food Service
Enter your operating profile to estimate your working capital gap and recommended facility structure.
Estimated Capital Profile
Slow season carry
$600,000
Revenue carried through the slow stretch
Payroll exposure
$120,000
Monthly payroll obligations
Estimated capital gap
$756,000
Identified capital need
This figure reflects the capital carried through the stretches when covers are down and the fixed cost of the room is not. Restaurants collect at the table, so the pressure is rarely a receivable. It is that payroll, rent, and food cost run every week regardless of the season, and that the things which grow a restaurant, a kitchen package, a remodel, a second room, cost everything up front and pay back one cover at a time. Capital in this sector is typically structured with equipment handled on its own terms and a separate facility covering payroll and operating cost through the slow stretch. A typical first facility ranges from $150,000 to $550,000 depending on location count, seasonality, and the size of the equipment or buildout involved. Enter your contact information below to see how this would be structured for your operation.
Request a Capital Review. A capital advisor will review your assessment and follow up to discuss structure options.
Estimates are for advisory reference only. All structures subject to full financial review.
Built for Active Restaurant Operations
We work with established restaurant operators carrying weekly payroll and fixed occupancy cost through seasons that do not pay evenly.
- Full service restaurants running multiple shifts and a full kitchen brigade
- Multi-unit restaurant groups managing shared commissary and central purchasing
- Quick service and fast casual operators expanding into additional sites
- Bars, taverns, and nightlife venues with concentrated weekend and seasonal volume
- Catering and food service companies staffing ahead of booked events
- Franchise operators meeting brand remodel and equipment requirements on a schedule
Most clients generate $200K to $1M+ in monthly revenue and operate one or more established rooms with consistent covers.
Typical Working Ranges
Payroll and operating cost through the slow stretch.
Kitchen equipment packages and dining room remodel.
New location buildout, franchise development, and acquisition.
All structures are tailored to seasonal volume and the cost of the room.
Where Capital Is Deployed
- Payroll through seasonal slow stretches
- Kitchen equipment and refrigeration packages
- Dining room remodel and refresh
- New location buildout and pre-opening cost
- Food and beverage inventory
- Franchise fees and brand-required upgrades
- Restaurant acquisition and group expansion
Structured Review Process
- 1.Review of covers, seasonal volume, and occupancy cost
- 2.Review of recent business performance
- 3.Capital structure options presented
- 4.Facility sized to seasonal cycle and location count
A Capital Advisory Approach
We work directly with private capital sources and specialty lenders who understand restaurant operations. That means funding structured around seasonal swings rather than a flat twelve-month view, equipment that costs six figures and pays back by the plate, and buildouts that carry rent and payroll for months before a single cover is served. Not generic terms from a bank that doesn't know the industry.
- Facilities sized to seasonal volume, not calendar terms
- Equipment and buildout structured separately from working capital
- Capacity to open or remodel a room before it produces
- Long-term capital access as operations expand
Illustrative Structures
Illustrative examples of how capital is typically structured in this sector. These are composite scenarios for reference, not past engagements.
Situation
A three-unit restaurant group at $430K in monthly revenue carried roughly $125K in monthly payroll across all locations. Two of the three rooms were seasonal, running near capacity from May through September and at roughly half volume from January through March. Rent, salaried management, and core kitchen staff held steady year round. The group had been funding the winter stretch out of summer cash and entering each spring with nothing in reserve for the season ahead.
Structure Deployed
A $500K structured credit facility was established as a revolving working capital line sized to the seasonal swing rather than to a flat monthly figure. Draws were available through the slow quarter to cover payroll and occupancy, with scheduled paydown across the peak season when volume returned.
Outcome
The group entered spring with reserves intact and full purchasing capacity for the season. The line returned to an undrawn position by August and remained available for the following winter without renegotiation.
A three-unit restaurant group at $430K in monthly revenue carried roughly $125K in monthly payroll across all locations. Two of the three rooms were seasonal, running near capacity from May through September and at roughly half volume from January through March. Rent, salaried management, and core kitchen staff held steady year round. The group had been funding the winter stretch out of summer cash and entering each spring with nothing in reserve for the season ahead.
A $500K structured credit facility was established as a revolving working capital line sized to the seasonal swing rather than to a flat monthly figure. Draws were available through the slow quarter to cover payroll and occupancy, with scheduled paydown across the peak season when volume returned.
The group entered spring with reserves intact and full purchasing capacity for the season. The line returned to an undrawn position by August and remained available for the following winter without renegotiation.
Situation
A fast casual operator at $290K in monthly revenue was opening a fourth location. The buildout, kitchen package, furniture, and signage came to roughly $480K. The site would carry rent from lease signing and a full staff for about six weeks of training and soft opening before it served a paying cover, and would take two quarters to reach the volume of the existing three.
Structure Deployed
Capital was split into two parts. A $330K asset-based portion covered the kitchen package, refrigeration, and fixtures, secured by the equipment and amortized over its useful life. A $180K bridge facility covered buildout, pre-opening rent, and staff training cost, sized to retire as the fourth location reached steady volume.
Outcome
The location opened fully staffed and trained rather than on a reduced menu. The bridge portion retired over two quarters as the site reached run rate, and the equipment portion continued amortizing against the covers it produced.
A fast casual operator at $290K in monthly revenue was opening a fourth location. The buildout, kitchen package, furniture, and signage came to roughly $480K. The site would carry rent from lease signing and a full staff for about six weeks of training and soft opening before it served a paying cover, and would take two quarters to reach the volume of the existing three.
Capital was split into two parts. A $330K asset-based portion covered the kitchen package, refrigeration, and fixtures, secured by the equipment and amortized over its useful life. A $180K bridge facility covered buildout, pre-opening rent, and staff training cost, sized to retire as the fourth location reached steady volume.
The location opened fully staffed and trained rather than on a reduced menu. The bridge portion retired over two quarters as the site reached run rate, and the equipment portion continued amortizing against the covers it produced.