Equipment Financing for NY Restaurants

Equipment Financing for Restaurants in New York

A kitchen is a set of machines that must all work on a Friday night. Here is how to plan the replacement or build-out of the line without draining the account that pays your staff.

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Home · Restaurant Equipment Financing

Walk the line from cold to hot

Cold side

Walk-in coolers, reach-ins and prep tables protect inventory and food safety. A failed compressor is a short-fuse problem.

Hot side

Ranges, ovens, fryers and grills carry the menu. Losing one can change what you can serve on a busy night.

Air and water

Hoods, ventilation, dish machines and grease management are less visible but essential.

Front of house

Point-of-sale systems, espresso machines, bar equipment and furniture shape service speed and guest experience.

Equipment financing in plain terms

Equipment financing is generally built around buying a specific asset. How any given deal is structured is set out in the offer, so read it closely before accepting. For restaurants, it is often a good fit for a build-out or major replacement when the cost would otherwise take weeks of cash flow.

A planning sequence for a kitchen refit

  1. List every item and note its age and repair history.
  2. Rank by risk: what stops service if it fails?
  3. Get quotes, including installation and any required electrical or ventilation work.
  4. Total the project and compare it to our $25,000 minimum.
  5. Check that your slowest month of sales can carry the payment alongside rent and payroll.

Mistakes worth avoiding

  • Buying the largest unit when a mid-size one covers the menu.
  • Ignoring installation and permitting costs.
  • Skipping a service agreement on high-use equipment.
  • Financing a build-out that your sales cannot support.

What we review

The basics on our side: amounts from $25,000 up to $5,000,000, funded in as little as 24 hours once things are in order. We consider FICO 500 and up, review roughly three months of business bank statements, and do not ask for tax returns. You can start the 5-minute application with a soft credit pull, and sole proprietors are welcome.

A worked example, for illustration only

A restaurant reopening after a kitchen fire needs a new hood system, range and walk-in cooler, with installation, together roughly $95,000. Spreading that cost across the months the kitchen is earning is the use case. These are round numbers for illustration only, not a quote or any statement about an offer.

Downtime planning

Closing a kitchen for an install costs sales. Schedule major work for your quietest stretch, and ask vendors for firm install dates. If a key machine is already failing, move faster. Funding can arrive in as little as 24 hours, but delivery and installation will set your reopening date, not the funding.

Keeping the numbers honest

A new hood or oven rarely adds sales by itself. A new pizza oven can open a menu; a new walk-in just protects what you already sell. Before you sign, decide which kind of purchase you are making and set expectations accordingly. If the purchase protects revenue rather than adding it, make sure your existing sales can comfortably carry the payment.

Common Questions

Can I finance a used oven or cooler?

Ask when you apply. We cannot promise any particular item will qualify.

Does installation count?

Confirm in your offer which costs are included.

What if my purchase is under $25,000?

That is below our minimum. Bundle items or consider another source for smaller purchases.

Does my lease matter?

It can. Check what you may install and who owns fixtures when the lease ends.

%s

Three months of business bank statements and a 5-minute application. FICO 500+ considered. $25,000 to $5,000,000, funded in as little as 24 hours.

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