Capital for full-service restaurants, fast-casual, ghost kitchens, food trucks, bars, cafés, and catering — funded fast, repaid as you sell.
$1.1T U.S. food service market — 30% of restaurants fail in year 1, often due to under-capitalization
It's 4:30 PM Friday. The walk-in cooler is at 52°F. You have $9,400 worth of product about to spoil and 187 reservations on the books for the weekend. The repair tech says 'compressor's shot — $14K to replace, I can have it in by Monday.' You either pay it or you call 187 guests and refund deposits. Your bank is closed.
You have a $75K working capital line. You wire the deposit, the new cooler is installed Saturday morning, and Saturday night turns out to be your highest-grossing night this quarter. Sunday brunch goes off perfectly. The repayment comes off the top of your weekly card sales — barely noticeable, completely invisible to your guests.
If 2+ of these sound familiar, you don't have an operations problem — you have a capital problem.
Repair quote: $7,200. Replacement: $14,000. You have a 200-cover Saturday night booked and Sunday brunch already prepped. Every hour the cooler is down is product loss + lost revenue.
December was your best month ever. February's rent, payroll, and Sysco bill don't care. You're staring at 8 weeks of negative cash flow before patio season returns.
The ansul system, the dishwasher, the prep tables — all need to be replaced or upgraded. $24K of mandatory work. You either fund it now or stay closed.
You found the perfect second spot 6 blocks away. Build-out is $180K. The lease is gone if you can't sign in 14 days.
Food cost is up 22%. Labor is up 18%. The processor takes 2.9%. You're working harder for less money and have nothing left to invest in growth.
This is what restaurants owners do with Pincutt funding — and what you'd do too.
Walk-in cooler, hood system, fryer, dishwasher, POS — funded fast so you never have to close on a Saturday.
Tap working capital in February, pay it back from your busy summer. Stop white-knuckling the slow season.
SBA 7(a) for build-out, equipment, and 6 months of operating reserves. Scale beyond a single location.
Buy proteins, wine, and dry goods at volume pricing. Lock in margins instead of paying spot prices when you need product fastest.
Working capital in the bank means you operate from confidence, not from desperation.