Thin margins (often single digits) mean payments must fit tightly; funders focus on deposit consistency, so size funding conservatively.
Check my optionsRestaurants
Restaurants typically operate on thin net margins, so a funding payment that looks small against revenue can be large against profit. Knowing your prime cost and net margin tells you how much payment your restaurant can safely carry.
Amount to request
$85,000.00
Funding range$25K to $5M
*Sample amounts shown. Your actual offer depends on your business and is reviewed before approval.
Approved files are usually funded the next business day.
A person reviews your revenue, time in business and bank activity, often within hours.
A human reads the file, not just an algorithm score.
You can apply at 500; stronger credit opens more products.
Fast decisions. Applying takes about 5 minutes.
A short application. A soft credit pull to start.
We review revenue, time in business and bank activity, not just a credit score.
You see the amount, the schedule and the full repayment amount before you sign.
Funding in as little as 24 hours for qualified businesses.
Start with prime cost: food and beverage cost plus total labor cost, as a percentage of sales. Industry guidance commonly targets prime cost around 60% to 65% of sales for full-service restaurants, varying by concept. After prime cost come occupancy, utilities, marketing, card fees, insurance and other operating expenses. What remains is operating profit, often a single-digit percentage of sales.
Translate the payment into margin terms. A restaurant with $80,000 in monthly sales and a 7% net margin earns about $5,600 a month. A funding payment of $3,000 a month uses more than half of that profit. Unless the funded project raises sales or lowers costs, the business is noticeably weaker during the term. That is why restaurants should tie funding to projects with measurable payback.
Projects that improve margin are often better uses of capital than projects that only increase volume. Energy-efficient equipment, a better point-of-sale and inventory system that cuts waste, menu engineering that shifts sales toward higher-margin dishes or a kitchen layout that reduces labor hours can each raise margin permanently.
Funders look at the same reality from the outside. They see deposits and existing payments, not your profit and loss, so it is up to you to check that the payment fits after prime cost and rent in your slowest weeks. Payments tied to a percentage of sales can help because they shrink in slow weeks.
MFE considers credit from 500 and works with restaurants; size requests so the payment fits your margin, not just your revenue.
Here is a restaurant offer compared against monthly profit, not revenue. Illustrative numbers.
| Amount funded | $75,000 |
| Factor rate | 1.25 |
| Total payback (amount × factor) | $93,750 |
| Fees deducted at funding (3%) | $2,250 |
| Net cash you receive | $72,750 |
| Weekly payment over 52 weeks | $1,803 |
| Same total as daily debits (~260 business days) | $361/day |
Illustrative numbers only. Your offer depends on your file; always compare net cash and total payback in writing.
| Prime cost | Food + labor as % of sales |
| Occupancy | Rent and related costs |
| Operating profit | Often single-digit % of sales |
| Payment vs. profit | Share of monthly profit used |
| Margin projects | Waste, energy, menu, labor efficiency |
Good fit:
Probably not yet:
Food and beverage cost plus total labor cost, as a percentage of sales.
Industry guidance commonly cites around 60% to 65% for full-service, varying by concept.
Compare it with monthly profit, not revenue.
Waste reduction, energy efficiency, menu engineering and labor-saving layouts.
They mainly see deposits and existing payments; you must check margin fit.
Yes, they shrink in slow weeks.
Example uses for illustration only.
Before you apply:
One secure application. A soft credit pull to start. No obligation to accept an offer.
Apply for Funding