FINANCING FOR FOOD BUSINESSES,
FUNDED IN 1 TO 5 DAYS*
Equipment, working capital, SBA, and buildout financing through one conversation. A specialist reviews your situation, then comes back with the programs and offers that actually fit the use of funds you described.
* Estimate, not an offer of credit. Some programs, including SBA loans and business lines of credit, take longer because of the underwriting involved. Timelines and terms vary by program, lender underwriting, time in business, revenue, and credit profile. Your specialist will show you realistic timelines for each option.
3 minutes to start. Not a credit application. No obligation.
- 50
- States served
- 6
- Financing programs
- 1
- Conversation, not 6 apps
- 0
- Hard pull to review options
How it works
Five steps, start to funded.
Step 01 of 05
Talk to a specialist
Step 01: Talk to a specialist- 01
Talk to a specialist
A free, no obligation review of your business, your numbers, and what you need the money to do. No hard credit pull.
- 02
Get your matches
The specialist comes back with the programs you actually qualify for, plus written terms and a clear comparison.
- 03
Use the right application
Only when you choose a program do you fill out that specific application. No wasted paperwork on programs that do not fit.
- 04
Review offers
The lender or funding partner returns offers. You see the total cost, payment, and term in writing before you decide.
- 05
Choose and fund
Pick what works for your operation. Funds go to the vendor, the buildout, or the operating account. No ongoing contracts or tie-downs.
No hard credit pull
Nothing hits your credit to get information. A pull happens only once you pick a specific lender.
Your details stay here
We never sell or rent your information. It goes to the specialist reviewing your file and nobody else.
Terms in writing
Payment, term, and total dollar cost in writing before you sign. Factor rate programs show the total, not just the rate.
No cost to you
Funding partners compensate us after you receive your funds. You pay us nothing, and there are no tie-downs.
Foody Finance is a food service consultancy, not a lender, a bank, or a funding source. Nothing here is an offer of credit or a guarantee of approval. Read the disclosures and privacy policy.
Service does not wait for underwriting
The walk-in died on a Friday
and payroll still runs Monday.
Why food service gets funded differently
A cash problem here
is never one line item.
Money leaves before it arrives
Food cost is paid on delivery, labor is paid weekly, and revenue lands one ticket at a time. The gap is structural, not a sign of a badly run kitchen.
Banks read the deposits wrong
High transaction counts, seasonal swings, and thin margins look like risk to a generalist underwriter. That reading costs good operators their approvals.
Downtime compounds
A dead fryer becomes a shortened menu, then a slower Friday, then a staffing cut. The equipment invoice is the smallest number in that chain.
The cost of waiting it out
WAITING IS A DECISION,
AND THE P&L PAYS FOR IT.
Every week a fix gets deferred, the cost moves off the invoice and onto the schedule, the menu, and the staff.
Hover or tap a scenario to swap the ticket. Every figure is sourced on the methodology page.
Foody Finance
Ticket for a deferred repair
- After hours service call and diagnosis 1900
- Compressor replacement after the patch failed 24,650
- Product discarded under the 4 hour rule 3,12,000
- Rented cold storage runs, 2 staff hours a day 4,5922
- Menu cut 20 percent for 21 days 514,000
- Occupancy paid on capacity that cannot produce 6,53,570
- 1 line cook replaced 75,864
Sources on this ticket
Same repair, financed: funded in 1 to 5 days, with the payment and the total cost in dollars before you sign anything.
Illustrative model, not a quote. Figures apply published cost data to a single unit independent operation at $1,200,000 in annual sales. Actual costs vary by market, volume, and equipment. See the full methodology and sources.
What we finance
6 programs,
one conversation.
Each program solves a different shape of problem. A cooler replacement and a second location are not the same financing question, and treating them the same is how operators end up in expensive paper.
Equipment Financing
Fund ovens, walk-ins, fryers, POS, and vehicles without draining cash.
02Working Capital
Cover payroll, inventory, and slow months without stalling the operation.
03SBA Loans
Longer terms and lower payments for operators who can wait on the process.
04Business Line of Credit
A standing limit you draw against only when the week calls for it.
05Merchant Cash Advance
Repayment that moves with daily card volume instead of a fixed date.
06Buildout and Expansion
Capital for second locations, remodels, patios, and kitchen conversions.
Who we work with
Food service, specifically.
Restaurants
Full service, fast casual, and quick service operators nationwide.
Bars and Nightlife
Neighborhood bars, taprooms, cocktail lounges, and music venues.
Catering Companies
Corporate, wedding, and event caterers with deposit driven cash cycles.
Food Trucks
Mobile kitchens, trailers, and multi truck fleets.
Ghost Kitchens
Delivery only kitchens, virtual brands, and commissary operators.
Food Distributors
Wholesalers, specialty importers, produce, and beverage distribution.
Common questions
Answers before the phone call.
No fee to be reviewed, no hard credit pull to see options, and nothing goes to a lender until you say so.
Read every answer
Start here
Tell us what broke, what it costs,
and when you need it.
One request. A specialist reads it, then comes back with the programs that actually fit the use of funds you described.