Capital That Keeps Your Kitchen Running

Restaurants face a funding paradox: they're among the most capital-intensive small businesses to operate, yet traditional lenders consider them among the riskiest to finance. Between equipment that costs tens of thousands, build-out expenses that run into six figures, and razor-thin margins that fluctuate with seasons and trends, most banks simply won't extend meaningful credit to food service operators.

Granton Hale Capital takes a different approach. We evaluate restaurants based on daily transaction volume, POS data, and revenue consistency, not just personal credit scores. We understand that a restaurant doing $30K per week in card sales is a fundamentally different risk than its credit score suggests. Our underwriting model rewards operators with strong, consistent revenue even if their balance sheet carries the debt typical of restaurant buildouts.

Whether you're upgrading to a commercial-grade kitchen, expanding your dining room, opening a second location, or simply need working capital to cover payroll during a slow January, we structure funding around the reality of restaurant cash flow, including seasonal dips and the lag between food costs and revenue collection.