Slow Season Working Capital for Restaurants

The dip you already saw coming

You know the number. Summer patio was doing $52,000 a week. Now it's January, it's cold, and you're barely clearing $28,000. Rent is still $9,500. Payroll doesn't shrink because the dining room is half empty — you're carrying your line cooks and your two best servers because if you let them go, they're gone when spring hits and you'll never rebuild that crew in time.

Slow season isn't a surprise. It's math. But knowing the dip is coming and having the cash to walk through it are two different things. Rent is due the 1st. Payroll is every other Friday. Your linen bill, your POS fee, your insurance — none of that reads the calendar. You just need enough working capital to keep the lights on and the good people paid until the volume comes back.

That's the whole job of slow season funding: cover the gap, hold your team, and stock up so you're ready the day the rush returns instead of scrambling for product with an empty walk-in.

How it works

• Send your last 3 months of bank statements. No tax returns, no P&L, no collateral for working capital. We read your deposits — the money that actually moves through your restaurant — not your credit score.
• Get a soft-pull decision. Checking your rate does not touch your credit. FICO 500+ is fine. We're looking at whether your restaurant brings in real revenue, because your busy months prove your slow months are temporary.
• Sign and get funded. Statements in and application signed before early afternoon ET on a weekday, and funding can hit the same day. Friday afternoon means Monday. That's the honest rule — no "instant" promises we can't keep.

Who qualifies

• Restaurant, bar, cafe, food truck, or catering operation open at least a few months with real deposits
• FICO 500 or higher — approval is built on your bank deposits, not your credit score
• No collateral required for working capital
• A soft pull to check your rate, which never affects your credit

Straight answers

My slow season is exactly why my recent numbers look weak. Will that kill my approval?

No. That's the point of sending three months — we see the full pattern, not one frozen week. Your strong months tell us the dip is seasonal, not a failing business. Seasonal restaurants are normal to us.

How fast can I actually get the money?

Statements in and signed before early afternoon ET on a weekday, funding can land the same day. Later than that, or Friday afternoon, and you're looking at Monday. We'd rather tell you the truth than sell you a number that doesn't hold.

Do I need collateral or a great credit score?

No collateral for working capital, and FICO 500+ is fine. We approve on deposits. Checking your rate is a soft pull — it will not ding your credit.

Can I use it to stock up before the rush, not just cover bills?

Yes. Working capital is yours to use — rent, payroll, a pre-season inventory buy, patio repairs, a hiring push before spring. Most owners split it between surviving the dip and being ready the day traffic comes back.

What do you actually need from me?

Your last three months of business bank statements and a signed application. That's it. No tax returns, no P&L, no collateral for working capital.

Get through the dip and ready for the rush

Slow season ends. When it does, you want your crew intact and your walk-in stocked — not a hole you're still digging out of. Send three months of statements, get a soft-pull decision, and cover the gap. Apply online and you could be funded in as little as 24 hours.