Restaurants
Kitchen buildouts, seasonal dips, second locations.
Restaurants live and die on cash flow, and the moments that demand capital rarely wait for a bank's timeline. A walk-in dies on a Friday. A hood system fails inspection. The landlord next door offers you the space that doubles your seating. We read daily card volume as the real signal of restaurant health, which is why steady sales matter far more here than a bruised personal credit score. Typical uses we see: kitchen equipment replacement, buildouts and remodels, bulk food purchasing ahead of a busy season, payroll through a slow January, and opening costs for a second location. Because remittances on an advance flex with sales on most structures, slower weeks remit less — a structure built for how food service actually earns. Most restaurant files that reach us with three months of statements see options quickly.