Industry Qualification
Restaurants fall under an eligible industry classification (Full-Service Restaurants, Limited-Service Restaurants). Daily card batches, weekly food orders and biweekly payroll give restaurants a pattern underwriters know well, and the review is built around reading it.
✓ Checking what a restaurant qualifies for does not affect your credit score.
Full-service and quick-service restaurants deposit card batches every day, plus delivery-app payouts and catering payments that arrive on their own schedules — a detailed record of covers, check averages and seasonality.
The common funding triggers are a walk-in cooler or hood system that fails, a slow month that lands right before a big supplier bill, a patio or dining-room refresh, or opening a second location.
Food and labor eat most of each day's sales, so an account that averages about one-tenth of monthly sales shows real breathing room. ADB explained →
Restaurants past their third year sit in the strongest position, while younger dining rooms with steady card batches are funded regularly. Time tiers →
Broadline distributor drafts that land on a slow Monday are the classic cause of negative days — under 3 a month is the line. Exact limits →
A split-funded or daily-debit advance already on the account is reviewed with the file, and balances of $100K or less can be bought out. Refinance options →
Fridays, Saturdays and Sunday brunch carry the week for most dining rooms, Mother's Day and Valentine's Day are among the busiest single days of the year, and January and late August are often the slowest stretches. Delivery-platform payouts typically settle weekly, a few days behind the orders.
Broadline distributors usually draft weekly, servers and cooks are paid every one or two weeks, and the largest surprises are equipment failures — a dead walk-in can mean a full restock on top of the repair.
Restaurants land in one of two programs, and which one usually comes down to age, margin and how steady the card batches are. The full thresholds for both are published on the funding requirements page; here is how they tend to play out for food service.
Restaurants are eligible, but their bank statements read differently from most businesses. Card batches settle almost every day, delivery platforms pay out weekly, cash goes in when someone makes the bank run, and tips flow in and straight back out. Here is how a funder reads that, and three situations where owners commonly need capital.
A 60-seat bistro two years in deposits around $85,000 in a normal month, but January came in near $58,000 and payroll is roughly $24,000 every two weeks. A revenue-based advance sized against the six-month average, not the weak month, can cover the gap. Send six months of statements so the slow month is seen in context.
A compressor replacement quoted at $8,500, with product at risk the same day. Smaller amounts like this are a fit for a quick advance. If the restaurant already holds a credit line, a $10,000 draw (the minimum) covers it plus the follow-up service call, with a 2.49% draw fee of $249.
A beach-area café needs inventory, two extra hires and furniture before its strongest quarter. A weekly-payment product often fits better than daily debits here, because spring deposits are still ramping up when the first payments start.
All three scenarios are fictional and illustrative. Amounts and approvals depend on each file.
Watch the average daily balance: restaurants that sweep every dollar to suppliers each day often show thin balances despite strong sales. Compare schedules in daily vs weekly payments, then see what happens after you apply →
Hoods, walk-ins, fryers and combi ovens that keep the line moving.
Seating, lighting and outdoor space that add covers.
Lease deposit, buildout and opening inventory.
Covering payroll and food orders through January.
Systems that raise ticket size and cut wait times.
A 90-seat restaurant wants to replace a failing walk-in cooler and enclose its patio before winter.
Its statements show about $120,000 a month in deposits and an average daily balance near $12,600 — roughly 10% of monthly revenue, right around the 10% benchmark.
A request of $60,000 on a line of credit is about 50% of one month's deposits for this restaurant, which keeps the payment proportionate to what comes in.
Illustrative figures for a sample restaurant, not an offer; real amounts, terms and cost depend on the full file.
Have three to four months of statements ready; nightly card batches and delivery payouts show the dining room's true volume.
Card-batch consistency, years serving and any split-funded positions weigh into the decision alongside the owner's credit.
The amount, term and total cost are on the page before signing, so you can test the payment against a slow January week.
Signed in the morning, funds typically arrive the next business day — soon enough to get the refrigeration tech scheduled.
Yes. Payouts from delivery platforms that settle into the business account are part of the deposit history.
Card and delivery deposits set the amount — between $10,000 and $350,000 on a line of credit, or $10,000 and $250,000 on a term loan.
Yes. Up to two current positions are reviewed, and buyout may be possible for balances of $100K or less.
Too many negative days after supplier drafts. Keeping the account positive for a few months before applying makes the biggest difference.
No. The check leaves the credit score alone, and restaurants receive a decision the same day.
A new walk-in, a patio or a second location — restaurants hear back the same day, and checking never touches credit.
