Restaurants & Food Financing

Payroll & Staffing

Labor is the largest restaurant expense and it runs on a fixed schedule — regardless of whether it was a slow week. Working capital keeps payroll covered without drawing down reserves.

Inventory & Food Costs

Food and beverage inventory must be purchased before it generates revenue. Rising ingredient costs compound the gap, especially for operators without purchasing scale.

Seasonal Cash Gaps

Revenue swings — slower months, slow lunch periods, weather events — create predictable gaps that working capital lines are specifically designed to bridge.

Equipment Failures

A refrigeration unit or commercial oven going down requires immediate capital response. Operators without accessible working capital face forced downtime that compounds the loss.

Expansion & Build-Out

Adding a second location, expanding a kitchen, or investing in a catering operation requires upfront capital well before the additional revenue follows.

MCA Alternatives

Many restaurant operators have used merchant cash advances at high effective rates. SGF structures SBA and term loan alternatives that carry significantly lower total cost of capital.

Industry-Specific File Prep

We structure your application around the revenue patterns, collateral types, and risk factors lenders in your sector actually evaluate.

Lender Network Alignment

We match your deal to lenders who specialize in your industry — not generalist banks unfamiliar with how your business generates cash.

Cleaner Underwriting

When your file is positioned correctly for your industry from the start, underwriters have fewer open questions — which reduces back-and-forth and friction in the process.