Renovation & New Location Capital
Opening a new location or renovating an existing one — kitchen buildout, dining room design, permits, signage, and the months of operating expenses before the location reaches profitable volume.
Industry
Capital structured for the realities of restaurants and hospitality.
Restaurants and hospitality businesses are cash-flow intensive — high fixed costs, seasonal swings, equipment needs, and expansion opportunities that require capital now for revenue that builds over months. We structure facilities that match.
Capital pressures
Where restaurants and hospitality businesses feel it most.
Hospitality is a high-throughput, thin-margin business. The capital demands are constant — renovation, equipment, staffing, and the operating runway between peak periods.
Commercial Equipment
Commercial ovens, walk-in coolers, dishwashers, POS systems, and HVAC — high-value equipment that's essential to operations and expensive to replace or upgrade.
Working Capital Between Peak Periods
Many hospitality businesses experience significant seasonal variation. A beach-town restaurant may do 60% of annual revenue in four months — the other eight months still have rent, insurance, and core staff costs.
Multi-Location Expansion
A successful single location creates the blueprint. Opening a second, third, or fourth location requires capital for buildout, hiring, inventory, and months of operating runway — well before the new location breaks even.
How we evaluate
We look at your operating model, not just your tax returns.
A two-location restaurant group doing $6M in combined revenue has different capital needs than a single fine-dining concept with the same top line. We evaluate your unit economics, seasonality, location performance, lease obligations, and growth plan to understand what kind of facility makes sense.
Hospitality businesses often have strong daily cash flow but thin margins and high fixed costs. The right facility accounts for that — providing capital when it's needed without creating repayment pressure during slow months.
- Revenue by location, seasonal patterns, and average daily sales volume.
- Lease terms, buildout costs, and tenant improvement allowances.
- Equipment inventory, age, condition, and planned replacements or upgrades.
- Expansion plans — timeline, location pipeline, and estimated capital requirements.
Common facility structures
How restaurant and hospitality capital is typically structured.
Hospitality companies benefit from capital that aligns with their operating rhythm — flexible access during slow periods and structured repayment that accounts for seasonal revenue.
Revenue-Based Financing
Repayment tied to daily or weekly revenue. Payments flex with your sales — lower during slow months, higher during peak season. Designed for the natural rhythm of hospitality.
Equipment Financing
Dedicated facilities for commercial kitchen equipment, refrigeration, POS systems, and buildout costs. Structured around useful life to preserve operating cash flow.
Line of Credit
Flexible draw-and-repay facility for working capital — seasonal staffing, food cost fluctuations, marketing pushes, and operating expenses during slower periods.
Term Loan
Fixed-term capital for new location buildouts, acquisitions, or major renovations that require a lump-sum investment with predictable monthly repayment.
Typical profile
The restaurant and hospitality businesses we work with most.
$1M–$30M in Annual Revenue
Single and multi-location restaurants, fast-casual concepts, hotel operators, event venues, catering companies, and food service businesses with proven operating models.
Cash-Flow Intensive Operations
High daily transaction volume with thin margins. Revenue is strong but so are fixed costs — rent, labor, food costs, insurance, and maintenance consume most of every dollar.
Location-Dependent & Seasonal
Performance tied to specific locations and seasonal patterns. Tourist areas, college towns, and urban centers each have distinct revenue cycles that shape capital needs.
Let's find the right capital structure for your concept.
Whether you're renovating, expanding, or bridging between seasons, start with a consultation to review your options.