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Working capital and merchant cash advances for operating needs, equipment financing for kitchen build-out, and term loans for expansion. Because card receipts are steady and verifiable, restaurants qualify readily for revenue-based products even without strong personal credit.
Because restaurant revenue arrives daily and a monthly lump payment strains cash flow more than the same amount taken in small increments. It suits the sector, but it means the effective cost is higher than a monthly-payment equivalent, so convert to an annualized cost before comparing.
Harder, but possible. Most revenue-based lenders want a year of operating history. New operations more often use equipment financing secured by the kitchen assets, the Canada Small Business Financing Program through a bank, or personal borrowing by the owner.
