Funding built for upscale operators — wine inventory, kitchen renovations, second locations, sommelier programs. From $50,000 to $1,000,000.
Fine dining restaurants operate at the highest end of the food service spectrum — chef-driven menus, premium ingredients, deep wine programs, white-glove service, and average checks of $80-$300+ per guest. The operational complexity is matched by the capital intensity: fine dining build-outs routinely cost $400K to $2M, wine inventory alone can tie up $200K, and front-of-house labor costs are 40-60% higher than fast casual.
Prime Restaurant Capital funds fine dining operations across the country with capital structured around the realities of upscale operations: longer revenue cycles, larger ticket sizes, premium inventory carrying costs, and the cyclical nature of fine dining (Restaurant Week, holiday seasons, summer slowdowns in non-tourist markets).
A serious fine dining wine program requires $100K-$500K in inventory: deep cellars of Burgundy and Bordeaux, allocated California cult Cabernets, vintage Champagne, rare ports and dessert wines. This is capital-intensive but a wine program is often the highest-margin revenue line in fine dining (60-75% gross margins versus 65-70% on food). Working capital and lines of credit fund wine inventory builds.
Fine dining kitchens have specialized equipment requirements: combi ovens, sous vide circulators, blast chillers, plancha grills, induction stations, walk-in temperature-controlled wine storage. A serious fine dining kitchen build runs $250K-$600K. Equipment financing structures these costs over 36-60 months at preferred rates.
Successful fine dining operators expand by opening sister concepts — same culinary team, different format (fine dining anchor + casual sister restaurant + private events space). Expansion capital funds the build-out, equipment, and 6-month operating cushion for the new unit.
Adding a private dining room or chef's table experience can add 15-25% to revenue with minimal incremental cost. Renovation capital funds the build-out — typically $50K-$200K depending on scope.
Frequently Asked
Fine dining funding typically ranges $75K-$500K for working capital and renovations, $300K-$1M for second locations. Higher revenue concepts can qualify for amounts up to our $1M maximum.
Yes. Wine inventory is one of the most common uses of working capital in fine dining funding. We understand the carrying cost economics.
No. Fine dining inherently has higher labor costs than other restaurant categories — we underwrite to fine dining benchmarks, not generic restaurant ratios.
Yes. Chef recruitment costs (signing bonuses, relocation, equity arrangements) can be funded as part of broader operational working capital.
Restaurant Week often shows as a temporary monthly revenue spike. We average across 6-12 months to get a true picture, so single high-volume weeks don't artificially inflate or skew the analysis.
Operating restaurants doing $20K+/month qualify for $25K – $1,000,000. Apply in 5 minutes.
Approved on your revenue, not just your credit. Start your 1-minute application.
We are not a generic small-business lender. Prime underwrites restaurants only — and we fund the way you actually operate.
Every concept — full-service, fast-casual, bars, cafés, food trucks, catering, multi-unit. We read restaurant P&Ls, not generic templates.
Decision in as little as 4 hours, money wired in 24–48. Cover payroll, a broken walk-in, or a second-location window — now.
500+ FICO accepted. We underwrite on your bank deposits and sales, so steady revenue qualifies even after a bank says no.
Built only for restaurants. Approved on your deposits, not just your score. Funded in as little as 24 hours.