Summer slowed down and I couldn't make payroll. An MCA company wanted 40% of my daily card sales. Basecamp Funding got me $150K with fixed monthly payments — my busy nights stayed mine.
— Maria C. . Full-Service Restaurant . 35 Seats . Austin, TX
Real Results
We've Funded Restaurants Like Yours
The Slow Season Survival
A restaurant owner in Denver watched revenue drop 40% from November through February. Rent, payroll, and insurance didn’t budge. She needed $60K to keep her 15-person staff employed through winter without touching her summer reserves. Her bank wanted to see two profitable quarters first. We matched her with a working capital lender who evaluated her 12-month deposit average.
$60K funded → 2 days → full staff retained through winter
The Equipment Emergency
A Phoenix restaurant’s walk-in cooler failed at 6pm on a Friday — $8K in perishable inventory at risk. Replacement cost: $18K installed. The equipment supplier needed a deposit by Monday morning or the unit goes to the next buyer. Bank couldn’t even start a review until Wednesday.
$18K funded → Monday morning → $8K in inventory saved
The Second Location
A taco shop owner in Austin had 18 months of profitable operations and a signed lease for a second location. Buildout cost: $350K including kitchen equipment, dining room, and working capital for the first 3 months. Her bank wanted 3 years of operating history. Our lender network capital-stacked the $350K — term loan against first-location deposits + equipment financing + working capital — and approved with 18 months and strong deposit history.
$350K capital stack → second location open in 4 months
The Kitchen Buildout
A Chicago restaurant needed a complete kitchen overhaul — commercial ovens, a new hood system, and an expanded walk-in. Total: $200K. Equipment financing with the kitchen equipment as collateral over 7 years. Section 179 deduction on the full $200K at a 40% tax rate saved $80K.
$200K equipment → $80K tax savings → net cost $120K
The Health Department Fix
A Portland restaurant got hit with a health inspection requiring $15K in grease trap replacement and ventilation upgrades. Deadline: 48 hours or the kitchen closes. No time for a bank application. Working capital funded same day — the contractor started work the next morning.
$15K funded → same day → never closed the kitchen
The Franchise Opportunity
A franchise buyer in Dallas had $40K saved for a fast-casual franchise that required $400K total — franchise fee, buildout, equipment, and working capital. The franchisor wanted $120K cash down. Revenue-based franchise financing through our network: 10% across the blended stack ($40K) covered by his savings. The rest financed over 10 years.
$400K franchise package → $40K down → $3,200/month payment
Industry Data
The Numbers That Matter
60% of
restaurants fail in year 1 — usually cash flow, not the food
— National Restaurant Association
Average restaurant profit margin: 3-5%. One bad month erases a quarter’s profit
— Restaurant365 Industry Report
Average commercial kitchen equipment package costs $150K-$400K
— FoodService Equipment Reports
See What You Qualify For
Find Out What You Qualify For in 60 Seconds
Slide the calculator to see your estimated approval range. Then answer 3 quick questions to lock it in. No documents needed. Soft-pull pre-qual.
See What You Could Qualify For
Slide to your average monthly bank deposits.
Estimated Approval Range
Based on 100-150% of monthly revenue
Soft-pull pre-qual · No obligation · Estimate only
Your Application Gets Matched Across 70+ Lending Partners Including
Multiple lenders compete for your business — you pick the best offer
A restaurant that runs out of cash doesn’t close because the food is bad. It closes because nobody planned for the slow months.
Bobby Friel
Founder, Basecamp Funding
Real Challenges
The Real Challenges Restaurant Owners Face (And How Funding Solves Each One)
| Challenge | What It Looks Like | What It Costs You | Funding Solution | Typical Amount | Speed |
|---|---|---|---|---|---|
| Slow season cash crunch | Revenue drops 30-50% but rent, insurance, and payroll don't | Lay off staff, lose trained cooks, scramble to rehire in spring | Working capital or LOC | $25K–$150K | 1–3 days |
| Equipment failure | Walk-in dies Friday night, oven stops heating, hood system fails inspection | $5K-$15K in spoiled inventory, health department closure risk | Equipment financing or emergency working capital | $10K–$200K | Same day–3 days |
| Thin margins | 3-5% profit margin, food costs 28-35%, labor 30%+ | One bad month erases a quarter's profit. No reserve for emergencies | Line of credit (pre-approved) | $25K–$250K | Pre-approved, draw as needed |
| Health code compliance | Inspector orders grease trap, ventilation, or plumbing upgrades | Close until fixed — losing $2K-$5K/day in revenue | Working capital (emergency) | $10K–$50K | Same day |
| Staffing costs | Recruiting, training, sign-on bonuses, overtime during busy season | Short-staffed = bad service = bad reviews = less revenue | Working capital | $15K–$75K | 1–3 days |
| Food cost spikes | Protein prices jump 20-30%, supply chain disruption, vendor changes | Margin compression or menu price increases that lose customers | Working capital or LOC | $20K–$100K | 1–3 days |
| Second location expansion | Signed lease but need $200K-$500K for buildout, equipment, and launch capital | Lose the location to a competitor, stay stuck at one spot forever | Revenue-based capital stack (term loan against existing-unit revenue + equipment + working capital) | $100K–$2M | 21–30 days |
Need commercial insurance? Our sister company InsuranceService365.com covers restaurants across 29 states with same-day COIs.
Found your scenario? See what you qualify for — 60 seconds, soft-pull pre-qual.
Every week without funding in place is a week you're exposed. The next equipment failure, the next cash flow gap, the next opportunity you can't move fast enough on — you want capital ready before you need it. Pre-qualifying takes 60 seconds and doesn't affect your credit.
Check My OptionsSoft-pull pre-qual · No obligation · 60 seconds
Walk-in died Friday at 6pm. Had $18K funded Monday morning. Try getting that from a bank. Saved my entire weekend inventory.
Why Us
Why Restaurants Choose Us Over Banks
We built our process around the way restaurants actually operate — not the way banks wish you did.
We Know Margins Are Thin
Banks see 3-5% profit margins and get nervous. Our lenders look at revenue velocity — how fast cash moves through your business. $80K/month in deposits matters more than a 4% margin.
Seasonal Dips Don't Scare Us
Your revenue drops 40% in January? That’s normal for restaurants. Our lenders evaluate 12-month averages, not your worst month. They’ve seen the cycle before.
Equipment Emergencies Get Funded Fast
A walk-in cooler failure on Friday night can’t wait for a bank. Our lenders fund emergency equipment in 24 hours — before the health inspector shows up.
We Don't Touch Your Daily Sales
MCAs take 10-20% of every card swipe. Our lenders provide fixed monthly payments. Your busiest Saturday stays 100% yours.
Every Concept Qualifies
Full-service, fast-casual, food trucks, ghost kitchens, franchises, catering. If you’re depositing $10K+/month, you have options regardless of concept.
We Fund Second Locations
Banks want 3 years of history for a second location loan. Our lender network funds restaurants with 18+ months via revenue-based capital stacking — buildout, equipment, and working capital coordinated in one package (see /loans/business-acquisition).
Free Tool
What Can Your Restaurant Qualify For?
Enter your monthly revenue, time in business, and industry to see your estimated approval range and recommended products. Soft-pull pre-qual.
Avoid These
What Most Restaurant Owners Get Wrong About Funding
They take MCAs because they're fast
A merchant cash advance gives you $50K tomorrow but takes 10-20% of every card swipe until you've paid back $65K-$75K. That's an effective APR that can exceed 100%. A 3-day working capital loan costs a fraction. Three days of patience saves you thousands.
They wait until the slow season to apply
Your application looks strongest when revenue is flowing — June deposits look better than January deposits. Get approved in peak season when your numbers are up. Draw the funds when you actually need them.
They don't separate business and personal finances
Commingled accounts are the #1 reason restaurant loans get denied. Open a dedicated business checking account and run everything through it. Lenders want to see clean business deposits, not a mix of Venmo transfers and grocery runs.
They lease equipment when they should finance
A $25K commercial oven on a 5-year lease costs $35K+ and you own nothing. Finance it, pay less total, and deduct the full $25K through Section 179. You save money AND own the equipment.
They don't account for the cost of NOT getting funding
Turning down a $90K second-location opportunity because you can't fund the buildout doesn't save money — it costs you $200K+ in annual revenue you'll never see. The cost of inaction is almost always higher than the cost of capital.
January nearly killed us. Revenue dropped 40% but rent didn't. A $60K line of credit got us through winter without laying off a single cook.
The Difference
Why Restaurant Owners Choose Basecamp Over Their Bank
| Your Bank | Basecamp Funding | |
|---|---|---|
| Understands thin margins? | "Your profit margin is too low" | Revenue-based approval — $80K/month in deposits matters more than a 4% margin |
| Understands seasonal revenue? | "Come back when your numbers are consistent" | 12-month average evaluation, not worst-month |
| Emergency equipment speed? | 2-4 weeks minimum | Same day to 3 days |
| Touches daily card sales? | No (but also won't fund you) | No — fixed monthly payments, your sales stay yours |
| Application process | 45 minutes + tax returns | 60 seconds, minimal documents |
| Credit pull | Hard pull (hurts your score) | Soft pull (no impact) |
| If they say no | You're stuck | 69 other lenders still competing |
Funding by Size
How We Fund Restaurants at Every Stage
🍽️Single Location / Under 50 Seats
Common Needs
Working capital, equipment financing
24-48 hours
Maria, 35-seat restaurant in Austin — needed $18K for a walk-in cooler replacement on a Friday. Bank said 3 weeks. Approved in 4 hours, funded Monday morning. Saved $8K in spoiled inventory.
🏪Multi-Location / 2-5 Restaurants
Common Needs
SBA loans, equipment financing, working capital
1-2 weeks for SBA, 24-72 hours for working capital
Chen Family Restaurants, 3 locations in Dallas — $350K revenue-based capital stack for a fourth location: term loan against combined three-unit deposits, equipment financing for the new kitchen line, working capital for the launch ramp. Bank wanted 3 years of multi-unit history; our lender network approved with 18 months. Opened 4 months later.
🏢Franchise / Large Operation
Common Needs
Revenue-based franchise financing, equipment financing, working capital, SBA 504 for owned real estate
2-7 days for revenue-based franchise financing; 21-30 days for full multi-unit stack; 30-60 days for SBA 504
Johnson Restaurant Group, 6-unit franchise operator in Houston — $1.2M package for 2 new franchise locations: revenue-based franchise financing against combined six-unit revenue, equipment financing for both kitchen lines, working capital for joint launch. Traditional bank wanted 30% down ($360K). Our stack landed at 10% across the blend ($120K). Saved $240K in upfront cash (see /loans/business-acquisition).
Funding Built for Your Stage of Growth
Whether you're a single-location restaurant or a multi-unit operator, we match you with the right product and amount.
Growing Businesses
$10K – $1M
Revenue-based funding for working capital, equipment, and growth. Most fund in 1–3 days.
See What You Qualify For →Established Businesses
$1M – $5M
Structured financing with capital stacking. Dedicated commercial specialist. Multiple lenders optimized for your transaction.
Talk to a Commercial Specialist →Commercial & Complex
$5M – $20M+
Complex transactions. Multi-lender capital stacks. Acquisitions, commercial real estate, fleet buildouts. Dedicated commercial team.
Request a Financing Review →Pricing Transparency
What Restaurant Funding Actually Costs
Most lenders hide the real cost behind jargon. Here's what businesses actually pay.
| Product | Typical Amount | Term | Cost Range | Speed to Fund | Best For |
|---|---|---|---|---|---|
| Working Capital | $10K–$500K | 3-18 months | Varies by profile | 1-3 days | Payroll, slow season bridge |
| Equipment Financing | $10K–$2M | 6 mo - 10 yrs | Varies by profile | 3-7 days | Ovens, walk-ins, hood systems |
| Business Line of Credit | $10K–$10M | Revolving | Varies by profile | 1-5 days | Inventory, repairs, ongoing expenses |
| SBA Loan | $50K–$5M | 5-25 years | Varies by profile | 30-60 days | Owner-occupied real estate, major kitchen renovations, large equipment |
| Revenue-Based Financing | $10K–$500K | 3-18 months | Varies by profile | 1-2 days | Variable revenue restaurants |
| Term Loan | $50K–$2M | 6 mo - 10 yrs | Varies by profile | 2-7 days | Large renovation, expansion |
Rates and terms vary by credit profile, revenue, and time in business. These are typical ranges for restaurant businesses in our network.
Real Numbers
What Restaurant Funding Actually Costs
| Scenario | Product | Amount | Rate | Term | Monthly Payment | Total Cost | Net Cost After §179 |
|---|---|---|---|---|---|---|---|
| Walk-in cooler replacement | Equipment financing | $18,000 | Depends on profile | 5 years | Depends on terms | Depends on terms | Section 179 may apply (40% tax bracket) |
| Winter payroll bridge | Working capital | $60,000 | Depends on profile | 12 months | Depends on terms | Depends on terms | N/A |
| Kitchen renovation | Equipment financing | $200,000 | Depends on profile | 7 years | Depends on terms | Depends on terms | Section 179 may apply (40% tax bracket) |
| Second location (capital stack) | Term loan + equipment + working capital | $350,000 | Depends on profile | Blended 5-10 years | Depends on terms | Depends on terms | N/A |
| Health department repair | Working capital | $15,000 | Depends on profile | 6 months | Depends on terms | Depends on terms | N/A |
| Franchise package | Revenue-based franchise financing + equipment + working capital | $400,000 | Depends on profile | 6 months – 10 years (blended) | Depends on terms | Depends on terms | N/A |
These are real numbers from real funding scenarios in our network. Your rate depends on your credit profile, revenue, and time in business.
Tax Strategy
Section 179: The Tax Deduction Every Restaurant Owner Should Know
Section 179 lets you deduct the FULL purchase price of qualifying equipment in the year you buy it. Not depreciated over 5-7 years. The full amount, year one.
2026 limit: over $1.16 million.
Here's what that means in real dollars:
| Equipment | Cost | Your Tax Rate | Section 179 Deduction | Tax Savings | Net Cost |
|---|---|---|---|---|---|
| Commercial oven package | $45,000 | 35% | $45,000 | $15,750 | $29,250 |
| Walk-in cooler + freezer | $25,000 | 35% | $25,000 | $8,750 | $16,250 |
| Hood system + fire suppression | $35,000 | 40% | $35,000 | $14,000 | $21,000 |
| POS system (full install) | $15,000 | 35% | $15,000 | $5,250 | $9,750 |
| Complete kitchen buildout | $200,000 | 40% | $200,000 | $80,000 | $120,000 |
Finance the equipment. Keep your cash. Take the deduction. Your $120K excavator costs you $72K after taxes and you never touched your reserves.
Bobby's take: If you're paying cash for kitchen equipment over $15K, you're leaving money on the table. Finance it, deduct it, keep your cash working.
How It Works
From Application to Funded in 5 Steps
No paperwork avalanche. No bank lobby. No guessing.
60-Second Application
Answer a few quick questions about your business. No documents needed yet.
Soft Credit Check
We check your options with zero impact on your FICO. Your score stays untouched.
Lenders Compete Behind the Scenes
Your profile is matched to 70+ lending partners. They compete - you never hear from them directly.
One Specialist, Multiple Offers
Your funding specialist presents your best options. No runaround. No pressure.
Pick Your Offer & Get Funded
Choose the rate and terms that fit. Sign digitally. Funds hit your account - same day available.
Use Your Capital For
How Restaurants Use Basecamp Funding
Kitchen Equipment
Ovens, fryers, walk-ins, hood systems, POS systems. Upgrade without draining your cash reserves.
Payroll & Staffing
Cover payroll during slow weeks. Hire for the busy season. Retain your best staff year-round.
Renovation & Buildout
Dining room refresh, patio expansion, bar remodel, second location buildout.
Inventory & Food Costs
Stock up for busy season. Lock in bulk pricing from suppliers. Never run out of your best sellers.
Marketing & Promotion
Social media ads, Google Ads, delivery platform fees, grand opening campaigns, loyalty programs.
Second Location
Open a new spot, launch a ghost kitchen, or expand into catering. Scale without risking the mothership.
Debt Consolidation
Refinance predatory MCAs, high-interest credit cards, or equipment leases into one manageable payment.
Repairs & Compliance
Health department fixes, grease trap replacement, fire suppression, ADA compliance. Handle it now.
Technology & Delivery
Online ordering, delivery integration, reservation systems, kitchen display screens. Modernize your operation.
SBA loan for our second location — $350K at 7.5%. The bank wanted 3 years of history. We had 18 months. Basecamp found a lender who said yes.
Full Transparency
What Kills Your Qualification (And What Doesn't)
Most lenders won't tell you this upfront. We will.
These Won't Stop You
These Can Be Deal-Breakers
Before You Apply
What to Have Ready
Having these speeds up your approval. Don't have everything? Start anyway — we'll guide you.
4 months of bank statements
PDF download or online banking credentials
Business checking account
Must be a dedicated business account
Valid business license or EIN
Proof your business is registered
Government-issued ID
Driver's license or passport
Outstanding debt details
Existing loans, MCAs, or credit lines
Approximate monthly revenue
Doesn't need to be exact
See What You Qualify For
See What You Qualify For. Soft-Pull Pre-Qual. No Obligation.
Slide the calculator, answer 3 questions, and a specialist pulls your options within the hour.
See What You Could Qualify For
Slide to your average monthly bank deposits.
Estimated Approval Range
Based on 100-150% of monthly revenue
Soft-pull pre-qual · No obligation · Estimate only
Recommended Products
Recommended Loan Products for Restaurants
The most popular funding types for restaurants businesses. Each links to a detailed product page.
💰Working Capital Loans
Bridge slow seasons, cover payroll, and handle emergencies without touching daily sales.
View Product Details →🍳Equipment Financing
Finance ovens, walk-ins, hood systems, and POS systems — the equipment is the collateral.
View Product Details →🏛️SBA Loans
Owner-occupied real estate, major kitchen renovations, and equipment installations at existing units with up to 25-year terms.
View Product Details →Business Acquisition Financing
Second-location and multi-unit expansion through revenue-based capital stacking — equipment + working capital + term loan against existing-unit cash flow.
View Product Details →🏦Business Line of Credit
Draw for inventory, payroll, or repairs as needed. Only pay interest on what you use.
View Product Details →Term Loans
Renovation, second location buildout, and kitchen upgrades with fixed payments.
View Product Details →Franchise Financing
Multi-unit franchise expansion. Fast-casual, QSR, and full-service concepts.
View Product Details →Health inspector ordered $15K in grease trap and ventilation work. 48 hours to comply or close. Working capital funded same day. We never closed.
Financed a $200K kitchen renovation. New ovens, hood system, walk-in. Section 179 saved us $80K in taxes. Should have done it two years ago.
The Slow Season Shouldn't Shut Down Your Kitchen
1 in 5 restaurants don't survive their first year — usually because they ran out of cash, not customers. A pre-approved credit line costs nothing until you draw it. But when January hits, or the health inspector orders a $15K fix, or your walk-in dies on a Friday — you're covered.
Soft-pull pre-qual · No obligation · 60 seconds
By Trade
Restaurant Funding by Concept
| Trade | Common Funding Need | Typical Amount | Why This Trade Qualifies Well |
|---|---|---|---|
| Full-Service Restaurant | Kitchen equipment, dining room renovation, seasonal payroll | $25K–$500K | High revenue volume, established customer base |
| Fast-Casual | Buildout, POS systems, delivery integration | $20K–$350K | Lower overhead, growing segment |
| Food Truck | Truck purchase/upgrade, commissary kitchen, event fees | $15K–$150K | Low fixed costs, mobile revenue |
| Bar / Nightlife | Liquor license, bar buildout, sound system, inventory | $30K–$400K | High per-transaction margins |
| Café / Coffee Shop | Espresso machines, buildout, inventory | $15K–$200K | Recurring daily customers, low spoilage |
| Bakery | Commercial ovens, display cases, wholesale expansion | $20K–$250K | Equipment holds value, wholesale contracts |
| Catering | Vehicles, commercial kitchen, event equipment | $25K–$300K | Contract revenue, high per-event margins |
| Pizza | Pizza ovens, delivery fleet, second location | $20K–$350K | Delivery revenue, franchise potential |
| BBQ / Smokehouse | Smokers, wood supply, patio buildout | $25K–$300K | Loyal customer base, high margins on smoked proteins |
| Franchise Restaurant | Franchise fee, buildout, equipment package, working capital | $100K–$2M | Proven model, brand recognition |
| Ghost Kitchen | Kitchen lease, equipment, delivery platform fees | $15K–$200K | Low overhead, multiple brands from one kitchen |
| Food Hall / Market | Stall buildout, shared kitchen costs, branding | $15K–$150K | Built-in foot traffic, lower rent than standalone |
Financing by Restaurant Type
Every concept. Click yours for tailored options.
Need commercial insurance for your restaurants business?
Our sister company InsuranceService365.com covers restaurants businesses across 29 states.
FAQs
Restaurant Business Loan FAQs
Maria L.
Restaurant Owner | Denver, CO
Needed $60K to survive a slow winter season. Working capital funded in 2 days. That money kept my staff employed and my doors open.
Don't Let Thin Margins Kill a Great Restaurant
60 seconds. Soft-pull pre-qual. No obligation.
See What You Qualify ForSoft-pull pre-qual · Free to check · Nationwide
Restaurant Business Loans & Food Service Financing — $10K to $20M+
Here’s what banks don’t get about restaurants — a 4% profit margin doesn’t mean you’re a bad business. It means you’re a restaurant. You run $80K/month through the register, you employ 20 people, and your bank sees a 4% margin and says "too risky." Meanwhile your walk-in cooler just died and the health inspector is coming Tuesday. We match you with 70+ lenders who fund restaurants every single day. One application, 60 seconds, soft-pull pre-qualification.
I talk to restaurant owners every week who took MCAs because they were desperate. A $50K advance that costs $70K to pay back — with 15% of every credit card swipe going to the MCA company. That’s money coming straight out of your busiest nights. A working capital loan through our network costs half that with fixed monthly payments. Your Saturday night revenue stays yours.
Full-service restaurants, fast-casual spots, food trucks, ghost kitchens, bars, bakeries, pizza shops, catering companies, franchise operations — we fund every concept. $18K emergency walk-in cooler replacements. $60K winter payroll bridges. $200K kitchen renovations. $350K second-location buildouts through revenue-based capital stacking. $400K franchise packages through revenue-based franchise financing. Equipment financing with the equipment as collateral. Working capital same day. SBA 504 with 10% down for owner-occupied real estate. Your rate depends on your profile.
If your walk-in just died and you’re staring at $8K in spoiled inventory — fill out the application. If January revenue dropped 40% but your landlord doesn’t care — fill out the application. If you’ve got a signed lease for location #2 but your bank wants 3 years of tax returns — fill out the application. 60 seconds. Soft-pull pre-qual. Most restaurant owners hear back within hours.