From a new walk-in cooler to a second location, Rainstar Capital Group matches restaurant owners with the financing built for tight margins and seasonal swings.
Restaurants run on some of the thinnest margins in American business. Food, labor and rent eat most of every dollar that comes through the door, and a slow month, a broken fryer or a surprise menu-price hike from a supplier can wipe out what little cushion is left.
The right financing doesn't just cover emergencies. It lets owners buy equipment that cuts energy and labor costs, renovate before the dining room starts to look tired, stock up when suppliers offer volume pricing, and open new locations while the concept is hot.
We work with full-service restaurants, quick-service and fast-casual concepts, franchisees, food trucks and ghost kitchens, structuring capital around how restaurants actually make and spend money.
We love working with restaurant owners because nobody understands thin margins and long hours better than the people running the line on a Saturday night. When a walk-in cooler dies or food costs spike, our job is to make sure capital is ready before it ever hits your food-cost percentage.
Every restaurant business hits cash-flow pressure points. Here is how lines of credit and the right loan structures turn each one into an opportunity.
Weekends, holidays and tourist seasons bring the rush; January and rainy weeks don't. Payroll and rent are due either way.
How financing solves itA business line of credit covers slow weeks and is repaid when traffic returns, so you only pay for what you draw.
Commercial ranges, hoods, walk-ins, dish machines and POS systems are costly, and when one fails service stops.
How financing solves itEquipment financing spreads the cost over the useful life of the asset, with the equipment itself serving as collateral.
Protein, produce and paper-goods prices move fast, and suppliers often reward larger orders.
How financing solves itShort-term working capital lets you buy in bulk at better pricing and protect your food-cost percentage.
Dining rooms need refreshing every few years, and a successful concept wants a second or third unit.
How financing solves itTerm loans and SBA loans fund build-outs, remodels and new locations with longer repayment schedules.
Rent increases at renewal can turn a profitable location into a struggling one.
How financing solves itCommercial real estate loans and SBA 504 financing help owners buy the building and lock in occupancy costs.
Wage increases and turnover add cost before revenue catches up.
How financing solves itFlexible working capital bridges the gap while you hire and train ahead of busy seasons.
From commercial real estate and equipment to inventory, factoring and business lines of credit, we match restaurant owners with the product that fits the need.
Draw funds for payroll, food orders or repairs during slow periods and repay as sales pick up. Interest only on what you use.
Finance ovens, fryers, refrigeration, hoods, furniture and POS systems. New and used equipment, often with little money down.
Purchase or refinance the building you operate in, or acquire a second location, with long-term fixed or variable options.
Government-backed loans for acquisitions, build-outs, real estate and refinancing, with longer terms that ease monthly payments.
A lump sum for a remodel, patio build-out, new concept or marketing push, repaid on a set schedule.
Fast capital repaid as a share of card sales, so payments flex with your actual volume.
Stock up on wine, spirits and dry goods ahead of the holidays or when suppliers offer volume discounts.
Funding for franchise fees, build-out and opening costs for new and existing franchisees.
A short application and a few recent bank statements are usually enough to start.
We shop your request across our lender network and walk you through the terms side by side.
Choose the offer that fits and put the capital to work in your restaurant business.
Yes, though options differ. Startups usually look at SBA loans and equipment financing, where the equipment secures the loan. Established restaurants with steady card sales have more choices, including lines of credit and revenue-based funding.
Typically recent bank statements, a basic application, and for larger requests, business tax returns and financial statements. We'll tell you exactly what each lender needs up front.
Working capital and lines of credit can fund in days. Equipment financing often takes about a week. SBA and real estate loans take longer because of underwriting and appraisals.
We start with a soft review where possible so you can see your options before anything affects your score.
Practical articles for restaurant owners on cash flow, equipment, real estate and growth capital.
Tell us what you're working toward. We'll compare lenders and products and show you options that fit.
Checking your options won't affect your credit score. All financing is subject to lender approval.
