Time in business
Around six months of operating deposits is a common starting conversation.
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Industry
Kitchen invoices arrive before the weekend rush.
Desert and metro hospitality operators live with COD vendors and uneven covers.
The cash cycle
We underwrite recent deposits and remittance load. Merchant and short-term structures are common when volume is real but weekly cash is not.
Seasonality is not a defect. An unexplained second location that never appears in deposits is. We read statements for tip-batch timing, delivery holds, and existing splits that already claim a share of card volume.
How operators typically use funds
- Food and beverage inventory ahead of a known busy window.
- Payroll when a catering contract pays after the event.
- Small-equipment replacement that should not sit on a twelve-month hope.
- A build-out or refresh — which may belong on a longer note or equipment schedule, not a daily debit.
Structures we often discuss
- Merchant advance or short noteWhen deposits are regular and the need is immediate. Cost must be visible before anyone signs.
- Line of creditWhen the issue is timing, not a permanent hole in food cost.
- Equipment financingFor a hood, a walk-in, or a point-of-sale refresh with an invoice.
Eligibility snapshot
A starting frame — not a decision.
Revenue
Near $15,000 in monthly sales is a typical frame. Delivery-only concepts still need a clean batch history.
Credit
Personal credit near 500+ is often discussed, along with existing obligations in the trade.
What we watch in this trade
We look at landlord status, alcohol-license transfer risk on acquisitions, and whether “expansion” is a second lease the first kitchen cannot carry. A concept that is still finding its menu is a venture file, not a deposit file.
Soft inquiry to start. Applying is free and is not an offer of credit.