Working Capital For Restaurants in New York
Margins are thin. Cash is tight. Use the right financing at the right time—without stacking debt or starving payroll. How restaurant working capital Works in New Jersey can make you competitive. Use the funds as you see fit. Having access to capital is important. It’s as important as to who you work with. Work with Liberty Capital. Trusted funding source since 2004.
What Is Equipment Leasing?
Equipment leasing lets your restaurant use the ovens, ranges, refrigeration, POS, and build-out essentials today and pay over time. You keep cash for food, labor, and marketing while matching payments to the revenue the gear helps generate.
- Structures: $1 Buyout (own at end), FMV (lower payment, return/upgrade), or EFA (finance agreement).
- Typical Terms: ~24–60 months with end-of-term options.
- Good Fit For: Startups and expansions that need to preserve working capital.
Why Lease?
- Preserve Cash: Keep liquidity for food & labor—the biggest cost drivers.
- Speed: Faster than bank loans; approvals often within days.
- Flexibility: Align term with useful life; upgrade path with FMV.
- Potential Tax Advantages: Section 179/MACRS or lease expensing (consult your CPA).
Three Fast Paths for Restaurants
1) Equipment Leasing — Startups up to $50k
Launch/upgrade without draining cash.
- Docs: Short app, bank statements, vendor invoice/quote
- Timing: ~2–10 business days
- End: Own ($1/EFA) or return/upgrade (FMV)
2) Working Capital — Post-Revenue ≥ $10k/mo
- Use: Inventory, payroll, marketing, repairs
- Docs: Short app + 3–6 months bank statements
- Speed: Often 24–72 hours
3) Revolving Line of Credit — 2+ yrs & $25k+/mo
- Draw when needed; interest only on what you use
- Great for seasonality, bulk buys, emergencies
Credit We Can Work With — The Good, the Bad & the Ugly
Good (680+ FICO)
- Best rates/terms, lowest down
- Broader program access (LOCs, longer terms)
Bad (600–679 FICO)
- Competitive approvals with stronger cash flow
- May need higher down or shorter terms
Ugly (<600 FICO)
- Case-by-case with compensating factors
- Recent deposits, consistent sales, vendor invoice help
How to Qualify for Working Capital For Restaurants in New York
- Consistent deposits & healthy average daily balance
- Manageable obligations (avoid heavy stacking)
- No open bankruptcies; clear use-of-funds with ROI logic
- For leasing: vendor invoice/quote; insurance post-approval
Restaurant Industry Snapshot (Why Funding Matters)
Projected 2025 U.S. restaurant sales:
Food-away-from-home inflation (12-mo to Jul 2025):
Typical pre-tax margins:
Source: National Restaurant Association 2025 outlook; U.S. BLS CPI (July 2025); industry margin benchmarks.
Use Funding vs. Pay Cash — Quick Comparison
| Decision | Advantages | Tradeoffs |
|---|---|---|
| Use Third-Party Funding | Preserves cash; faster upgrades; capture vendor discounts; smoother cash flow. | Total cost can exceed cash; requires disciplined repayment. |
| Pay Cash | No financing cost; immediate ownership. | Depletes reserves; payroll/tax risk; missed growth windows. |
Apply. Get Approved. Get Funded!