Restaurant financing: what do lenders read in your statements?
A restaurant, bar or café file is presented from its deposits, card settlements included. The lender reads the whole year and decides.
Choose my amountThe answers
- Why do card deposits matter so much?
- In a restaurant, most sales arrive as card settlements, deposited in batches. Lenders read those batches as the business’s real revenue, whatever the point-of-sale report says.
- My sales drop in winter: is that a problem?
- Seasonality is expected in food service. The lender reads the whole period and sizes its offer on the low months as much as the high ones.
- Can I finance kitchen equipment or a renovation?
- Yes, both can be presented. Equipment is often financed on its own value; a renovation is presented as a working-capital need sized on your deposits.
- Do I need a lease with time left on it?
- Lenders usually ask how long the lease runs, because the business depends on the location. A short lease does not stop the file, but the lender weighs it.
What the lender looks at
- Actual deposits, month by month
- Card settlements and cash deposits, month after month, size the file.
- Trend over the period
- A seasonal dip the lender can see coming weighs less than a steady fall.
- Days in overdraft
- Supplier payments that keep pushing the account below zero are read closely.
- Payments to other lenders
- A point-of-sale advance already running counts as a commitment.
$0 upfront · 7% only if funded
An intermediary, not a lender.
The lender sets the final amount and its cost in its written offer.
Choose my amount