Restaurant capital
when your kitchen can't wait.

Restaurant operators run one of the hardest businesses in America. You manage perishable inventory, labor scheduling on razor margins, vendor terms that shift weekly, and a customer base that decides each Tuesday whether you live or die. The capital you need is rarely about a single big-ticket item — it's about the timing of cash against the rhythm of revenue. Goliath was built to fund that rhythm.

Traditional bank lending was not designed for restaurants. Banks ask for two years of tax returns, demand 20%+ down on equipment, and reject anything with seasonal swings or volatile margin. Even an SBA loan — the most restaurant-friendly bank product — can take 45 to 90 days to close, by which point your build-out crew has moved to another job. We close most restaurant deals in 24 to 72 hours and structure repayment around the way you actually receive money.

What we fund inside a restaurant

The funding requests we see from restaurant operators cluster into a predictable set: hood, walk-in, line equipment, and POS replacements; second-location build-outs; lease deposits and key money on a new lease; supplier deposits on a vendor relationship that won't extend net-30 terms yet; payroll bridges through a slow shoulder season; marketing spends to fill an empty patio; renovations that the landlord won't reimburse for 60 days; emergency repairs to a freezer, hood, or refrigeration system that can't go down for a weekend.

The lines blur, and that's the point. Restaurants don't need a "build-out loan" or an "equipment loan" — they need capital that arrives quickly, costs less than missing the opportunity, and gets out of the way as the business hits its stride. Our most popular instruments for restaurants are short-term working capital advances and merchant cash advances, both of which can be structured for full or partial flex repayment tied to daily revenue.

What we don't ask for

We don't run hard credit pulls to check what you qualify for. We don't ask for personal tax returns. We don't require collateral on advances under $250K. We don't demand a P&L from your accountant. We underwrite from bank statements, time in business, and the texture of how you run the operation — because those are the variables that actually predict whether you pay us back.

Restaurant underwriting at a generic lender penalizes the very things that make a restaurant healthy: heavy daily deposit volume, swings between weekdays and weekends, the spikes around holidays and events, the trough in January. Algorithms built for predictable subscription businesses flag those patterns as risk. Our underwriters know the difference between a struggling restaurant and a healthy one with rhythm — and they price accordingly.

The strongest restaurant applications share a few signatures: consistent monthly deposit floors, an NSF count that stays in the low single digits, vendor and labor patterns that match the menu, and a deposit-to-merchant-processing ratio that tells a coherent story. Whether you take 80% credit-card or run a $30 average ticket in cash, we calibrate to your model. The output is an offer that doesn't fight your reality.

Restaurant segments we fund every week

Independent full-service restaurants from $400K to $5M annual revenue. Quick-service and fast-casual concepts including franchise units of major brands. Multi-unit groups consolidating advances or building a new location. Food trucks, ghost kitchens, and delivery-only concepts whose model is digital from the first dollar. Bars, breweries, and tap houses that need seasonal working capital. Coffee shops, juice bars, and specialty cafes. Catering companies bridging gaps between event deposits and final invoices.

Common restaurant funding scenarios

The hood goes down on a Saturday night. We've wired emergency funds for hood replacement on a Monday morning. A landlord offers a below-market lease on a second location if you can sign by Friday. We've funded lease deposits and key money inside the week. A processor reserves $40K against your account and you have payroll on Friday. We've solved that exact problem more times than we can count. A supplier offers a 12% discount on a six-month inventory commitment that requires upfront payment. We fund that arbitrage daily.

The pattern beneath all of it: the opportunity won't wait for a banker's signature, and the cost of waiting is bigger than the cost of capital. The restaurants that win the next decade are the ones with capital ready before the call comes in.