Can a new restaurant apply?

We review about three months of business bank statements, so the business needs a track record in its account. Sole proprietors can apply.

Do delivery-app payouts count as deposits?

Deposits that land in your business bank account show in your statements. We review what your statements show.

Is there a hard credit check?

No. The application uses a soft pull.

Business Line of Credit for Restaurants in New York

Slow weeks are part of the business

Every restaurant has weeks that run below plan: a stretch of bad weather, the days after a holiday, a street closure, a rough patch between seasons. The kitchen still needs staff, the rent is still due and the produce still arrives on Tuesday.

The general idea of a business line of credit is that you use funds when you need them and not all at once. How any offer is set up will be written in its paperwork. Read it carefully before accepting.

Fixed bills against floating sales

Cost	How it behaves	Cash risk in a slow week
Rent	Fixed monthly	Due regardless of covers
Payroll	Fixed schedule, hours flex slightly	Hard to cut without losing staff
Food and beverage	Reordered often, tied to volume	Spoilage if overbought, shortages if underbought
Utilities and insurance	Fixed or semi-fixed	Arrive on schedule
Card processing and delivery fees	Scale with sales	Reduce margin on every order

Wages are a bigger fixed block now

In 2026 New York's minimum wage is $17 an hour in New York City, Long Island and Westchester and $16 in the rest of the state, with annual indexing starting in 2027. For a restaurant with a large hourly crew, payroll is the line that moves least when sales dip, which is why a cushion matters.

A line or something else?

Recurring dips: a line you can return to fits better than applying each time.
One large purchase: a new hood or walk-in is a better fit for equipment financing.
A short, one-time gap: a one-time advance or working capital may be simpler.

Our side

We fund $25,000 to $5,000,000, and funding can arrive in as little as 24 hours. A FICO score of 500 or higher is considered, we ask for about three months of business bank statements, and no tax returns are required. The application takes about 5 minutes and uses a soft credit pull. Sole proprietors can apply.

A worked example, for illustration only

Imagine a 60-seat restaurant that expects a two-month winter slowdown. Payroll and rent together run about $55,000 a month and sales cover most of it, but a $30,000 shortfall opens up. Drawing on a line to cover that, then refilling it when spring traffic returns, is the pattern a line is built for. The numbers are round, illustrative and not a quote or typical outcome.

Habits that make a line work

Draw for a specific, known gap and note the date you expect to repay it.
Keep payroll funded first, then food, then everything else.
Look at weekly sales, not just monthly totals, so a dip shows up early.
Avoid using the line to cover a menu that is not making money.

A line is a cushion, not a replacement for margin. If the business needs it every week, look at pricing and costs as well.

Different restaurants, different dips

A downtown lunch spot slows when offices are quiet, a neighborhood dinner room slows in bad weather, and a tourist-area restaurant slows when visitors thin out. The shape of your dips is what should set the size of any cushion you consider. Look at the last twelve months of statements, find the weakest eight weeks and size to those.