FINANCING FOR FOOD BUSINESSES,
FUNDED IN 1 TO 5 DAYS*
Equipment, working capital, SBA, and buildout financing through one conversation. A specialist reviews your situation, then comes back with the programs and offers that actually fit the use of funds you described.
* Estimate, not an offer of credit. Some programs, including SBA loans and business lines of credit, take longer because of the underwriting involved. Timelines and terms vary by program, lender underwriting, time in business, revenue, and credit profile. Your specialist will show you realistic timelines for each option.
Contact Us
Five steps, start to funded.
Talk to a specialist
A free, no obligation review of your business, your numbers, and what you need the money to do. No hard credit pull.
Get your matches
The specialist comes back with the programs you actually qualify for, plus written terms and a clear comparison.
Use the right application
Only when you choose a program do you fill out that specific application. No wasted paperwork on programs that do not fit.
Review offers
The lender or funding partner returns offers. You see the total cost, payment, and term in writing before you decide.
Choose and fund
Pick what works for your operation. Funds go to the vendor, the buildout, or the operating account. No ongoing contracts or tie-downs.
Why food service gets funded differently
A cash problem here is never one line item.
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Money leaves before it arrives
Food cost is paid on delivery, labor is paid weekly, and revenue lands one ticket at a time. The gap is structural, not a sign of a badly run kitchen.
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Banks read the deposits wrong
High transaction counts, seasonal swings, and thin margins look like risk to a generalist underwriter. That reading costs good operators their approvals.
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Downtime compounds
A dead fryer becomes a shortened menu, then a slower Friday, then a staffing cut. The equipment invoice is the smallest number in that chain.