Time in business
Around six months of operating deposits is a common starting conversation.
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Industry
Food cost and labor do not wait on a strong Saturday.
Hospitality cash is seasonal and weather-sensitive — facilities should flex with covers, not fight them.
The cash cycle
We review deposits for seasonality and existing daily remittances. Short-term and merchant options often fit operators with real volume and uneven weeks.
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.