Restaurant Equipment Financing: Kitchens, Build-Outs, and Refrigeration Funded in as Little as 24 Hours

The walk-in fails on a Friday. The hood system doesn't pass inspection. The space you signed is perfect and completely empty.

Restaurants run on thin margins and hard deadlines, and the equipment is the business. Everlasting Capital finances kitchens — new and used, from a single reach-in to a complete build-out. Approvals often come back in hours. Funding can follow in as little as 24 hours.

Apply now at everlastingcapital.com/apply

What we finance in food service

• Cooking line — ranges, ovens, combi ovens, fryers, griddles, charbroilers, salamanders
• Refrigeration — walk-in coolers and freezers, reach-ins, prep tables, undercounters, blast chillers
• Ventilation — hoods, make-up air, fire suppression
• Warewashing — dish machines, three-compartment sinks, boosters
• Prep equipment — mixers, slicers, food processors, vacuum sealers
• Bar and beverage — draft systems, ice machines, espresso machines, glass washers, back bar coolers
• Front of house — POS systems, KDS, tables, chairs, booths, millwork
• Delivery vehicles — sprinter vans, refrigerated vans
• Food trucks and trailers — complete builds
• Bakery and pizza — deck ovens, dough sheeters, proofers, retarders
• Build-out and leasehold improvements

Amounts from $1,000 to $2,000,000.

Cash flow: we know how this business actually works

Nobody opens a restaurant and turns a profit in month one. You spend everything on the build-out, then you spend more on inventory and payroll, and then you hope the first ninety days go well.

Deferred payment options exist for exactly this. Full payments can be delayed while you build out, hire, train, and open — so the kitchen starts generating revenue before it starts demanding it. Terms up to 60 months keep the monthly number survivable on restaurant margins.

And ask about 100% financing. Restaurant equipment costs go well past the sticker: freight, liftgate delivery, rigging a walk-in through a door that's too narrow, plumbing, electrical, gas fitting, permits. All-inclusive financing rolls those in — which matters enormously when every dollar of your cash is spoken for by the lease and the first food order.

Seasonal concept? Beach town, ski town, stadium district? Structure the deal around your season. That's a conversation worth having before you sign anything.

Used equipment: the smart money in this industry

Commercial kitchen equipment is built to run for decades. A well-maintained used Hobart mixer, Vulcan range, or True refrigerator will outlive most restaurants that buy them new.

Restaurant closures put excellent equipment on the market constantly, often at a fraction of new — and it does exactly the same work. For a first-time operator or a second location, buying a used line and putting the savings into rent, staff, and marketing is frequently the better allocation.

Used equipment qualifies for the same first-year tax write-off as new. More on that below.

Where we'd tell you to buy new: refrigeration you're betting inventory on, anything under warranty pressure, and equipment where a failure shuts down service entirely. The warranty is worth real money when a breakdown costs you a Saturday night.

Section 179: deduct the kitchen this year

Qualifying equipment placed in service before December 31 can be deducted in full in year one under Section 179 and 100% bonus depreciation — on financed equipment, not just cash purchases.

Example: you finance $120,000 of kitchen equipment in September and open in November. You may be able to deduct the full $120,000 against 2026 income while only a fraction of it has actually left your account.

Used equipment qualifies. Bonus depreciation requires first use by your business, not first use ever — so the line you bought from a closed restaurant is eligible.

The equipment has to be placed in service — installed and ready for use — by December 31. Not ordered, not delivered and sitting in boxes. Talk to your CPA about your situation, and factor in that a hood system or walk-in needs install time, not just delivery time.

Why restaurants get declined elsewhere — and why we're different

Banks have a category for restaurants, and it isn't a flattering one. High failure rates, thin margins, seasonal revenue, and a lot of first-time operators. Many banks simply won't lend to the industry by policy, no matter how good your concept or your numbers are.

We underwrite the asset. There's real equipment with real resale value standing behind the deal. That changes the question entirely.

Bad credit, no credit, great credit, or a concept that opens in six weeks: it's a conversation, not a scoring exercise. We've been doing this since 2012, and we have a burning desire to prove ourselves to every customer regardless of their financial situation.

What to have ready

1. The equipment quote or invoice — itemized, with make, model, condition
2. Basic business info — time in business, annual revenue, concept
3. Recent business bank statements — usually the last three months
4. Your lease or LOI, if you're building out a new space
5. A target payment — what works against your projected covers

Buying from an auction or a closed restaurant? Bring the listing. We'll work with it.

Let's open the doors

Everlasting Capital finances restaurant and food service equipment from $1,000 to $2,000,000 across all 48 continental states — new and used, terms up to 60 months, deferred payment options, up to 100% financing including freight, rigging, and installation.

Applications take minutes. Approvals often in hours. Funding in as little as 24 hours.

Apply now at everlastingcapital.com/apply

Everlasting Capital is not a tax advisor and this article is not tax advice; consult a qualified tax professional regarding Section 179, bonus depreciation, and the treatment of leasehold improvements. Financing terms, amounts, and approval times vary by program, credit profile, and equipment type, and are subject to underwriting approval.