— Restaurant business funding
Funding That Keeps the Kitchen Running
The revenue comes in every day, but the big costs — equipment, buildout, a slow season — rarely wait for a good week. Zip helps restaurants keep cash steady when the numbers get lumpy.
$400M+
Funded
6,700+
Businesses
Since 2013
Serving business owners
01 — The lumpy weeks
Why restaurant business funding?
Daily revenue, but the costs arrive in blocks. Four places that mismatch shows up.
Equipment that can’t wait
The walk-in goes down mid-service, or the hood fails an inspection on a Friday. Nobody schedules that, and you cannot open around it — it gets fixed or replaced now, at whatever it costs.
Buildout and renovation
A dining-room refresh, a kitchen you have outgrown, a patio you want open before the weather turns, or a second location that needs paying for months before it serves anyone.
Slow-season and thin-margin gaps
January after the holidays, or the stretch when the neighborhood goes quiet. Payroll, rent and the produce order keep their own schedule regardless of what the covers look like.
Inventory and staffing ramps
A busy season or a big catering booking means stocking deep and hiring ahead. You are paying for both before a single one of those tickets rings in.
02 — Common uses
Common uses of restaurant business funding
Kitchen equipment repair and replacement
Capital for the walk-in, the oven, the hood or the dish machine when it fails.
Dining-room and kitchen buildout
Funding for a refresh, a kitchen expansion, or opening the patio for the season.
Bridging payroll and rent through slow seasons
Capital to hold your crew and cover fixed costs through the quiet stretch.
Inventory and staffing ahead of peak
Funding to stock deep and staff up before a busy season or a large booking.
Opening or expanding to a second location
Capital for the deposit, the buildout and the months before the second room carries itself.
Marketing and menu launches
Funding to put behind a new menu, a seasonal push or a reopening.
03 — How it works
How it works
01
See if you qualify
A short set of questions about your restaurant — straightforward, and no obligation to move forward.
02
Talk to a specialist
One person reviews your situation and walks you through the funding options that fit how your restaurant actually runs.
03
Access your funding
Once approved, funds are made available to put to work — equipment, payroll, inventory, or the buildout.
Typical minimum: $10K+ in monthly business deposits. That’s a general starting point for fit rather than an automatic qualification — meeting the minimum does not guarantee qualification, and every business is reviewed individually.
04 — Proof
What owners say
Business owners rate working with a Zip specialist across every industry we serve.
$400M+ funded across 6,700+ businesses since 2013 — one specialist to a file, start to finish.
08 — FAQ
Restaurant business funding FAQ
On this page
How do restaurants finance new or replacement equipment?
Most established restaurants use working capital rather than emptying the operating account when a walk-in, oven or hood has to be replaced. Zip helps you access restuarant business funding you can put toward the repair or the new unit, so service continues while you spread the cost over time instead of absorbing it in one week.
Can I get funding to cover payroll during a slow season?
Yes. restaurant business funding can be used to cover payroll, rent and inventory through quiet stretches is one of the most common reasons restaurant owners come to us. A predictable seasonal dip is a timing issue rather than a revenue problem, and funding can carry fixed costs so you keep your crew together for the busy months.
How much restaurant business funding can a restaurant qualify for?
Restaurant business funding is available from $10,000 up to $1 million. The $1 million figure is the ceiling of the range rather than a typical amount — the actual amount available depends on your business and its qualification, and it’s set with your specialist rather than quoted as a single number.
Do I need perfect credit?
No. Credit is one part of the picture, not the whole of it. A specialist reviews how your restaurant actually performs — deposit history, seasonality, the mix of dine-in, takeout and catering — rather than reducing your file to a single score.
What can the funds be used for?
Operating needs across the business: kitchen equipment repair and replacement, dining-room or kitchen buildout, payroll and rent through slow seasons, inventory and staffing ahead of peak periods, opening or expanding to a second location, and marketing or menu launches. Your specialist walks through your intended use with you.
The doors open either way. Make sure the kitchen is ready.
Service tonight, payroll Friday, and a walk-in that has been making a noise you don’t like. Keep the kitchen running and the season covered.
No obligation · Your information is encrypted and never sold