Funding built for pizzerias

When the oven quits on a Friday night, you can't wait two weeks for a bank

You run a pizzeria. The margins are thin, the volume is high, and the whole thing depends on equipment that runs hot every single day. A deck oven that stops holding temperature, a walk-in cooler that dies with $4,000 of cheese and dough inside, a delivery car that finally gives out during your busiest month — these aren't someday problems. They're this-week problems, and a bank underwriting process that takes three weeks doesn't fit the reality of a kitchen.

Then there's the other side: the growth you can see but can't reach. A second oven to double your Friday output. A patio buildout. Buying dough and cheese in bulk before prices climb. Getting through a slow January without laying off the crew you spent a year training. That's what this funding is built for — the emergencies and the expansions, decided on how your shop actually runs, not on a credit score.

How it works

• 1. Apply online in a few minutes. Basic info about your pizzeria and how long you've been open. Soft pull only — no hit to your credit to see your options.
• 2. Send your recent bank statements. This is what we underwrite on. Your deposits tell the real story of your business better than a credit report ever will.
• 3. Review the offer and sign. Clear terms, real dollar amounts, no surprises. Once you're approved and signed, funds can hit in as little as 24 hours.

Real numbers, real pizzerias

A neighborhood pizzeria doing about $70,000 a month in deposits comes in because their main deck oven is failing mid-service. A replacement double-deck oven plus install runs $18,000 — money they don't have sitting idle in December. They qualify for $30,000 in working capital, get the statements in before early afternoon on a Tuesday, sign, and the oven's ordered by the next day. They also keep the extra cushion for the slow weeks after the holidays.

That's the pattern: a shop with steady deposits and a real, specific need gets a decision based on the deposits — not turned away because a personal credit score took a hit two years ago.

Who qualifies:

• Pizzerias and pizza shops open and operating with consistent monthly deposits
• FICO 500+ (we weigh your bank activity far more heavily than your score)
• $25K–$5M available for growth and expansion; $10K–$500K for emergencies
• No collateral required for working capital

Straight answers

Can I get funded if my credit isn't great?

Yes. We approve on your bank deposits, not your credit score. FICO 500+ is workable because your shop's real revenue carries the decision.

Will checking hurt my credit?

No. Checking what you qualify for is a soft pull only. It doesn't affect your credit at all.

How fast can I actually get the money?

In as little as 24 hours. The honest rule: if you apply and get your bank statements in before early afternoon Eastern on a weekday and everything's signed, same-day funding is possible. Apply Friday afternoon and it lands Monday.

Do I need to put up my equipment or building?

No collateral is required for working capital. We fund your pizzeria based on how it performs.

What can I use it for?

Whatever the shop needs — a new or second oven, refrigeration, dough and cheese inventory, a delivery vehicle, hiring drivers, covering a slow winter, or a full expansion. It's your capital.

I'm slow in the winter. Can I still qualify?

Yes. Seasonal swings are normal for pizzerias and we underwrite with that in mind. Steady deposits across the year matter more than one slow month.

Ready when your kitchen is

Whether it's a dead oven tonight or a second location next quarter, you can see what your pizzeria qualifies for with a soft pull that won't touch your credit. It takes a few minutes to find out.