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How Do You Raise Money to Open Another Restaurant?

Want my team to install this in your restaurant instead? see if you are a fit.

Author: Alex Yanovsky Published October 11, 2026| 7 min read

How Do You Raise Money to Open Another Restaurant?

Earnings disclaimer: nothing on this page is a promise or guarantee of results. Client outcomes shown on this site are real but not typical, and depend on each owner's business, market, team and effort. The Scaling Engine provides education and coaching and does not guarantee revenue, profit or growth. Any figures referenced here are past results or illustrations, not projections of what you will earn.

Owners raise expansion capital through SBA loans, private debt, equity investment, or self-funding, often blending debt for the buildout with equity for working capital. The choice depends on collateral, timeline, and how much ownership the owner is willing to give up.

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What are the main ways to fund a restaurant expansion?

There are four sources of expansion capital: SBA loans, private debt, equity investment, and self-funding, and each comes with a different cost, speed, and effect on control.

SBA loans carry interest in the 6-8% range with terms of 10 to 25 years. They are slow, often taking 60 to 90 days to close, but they are debt, which means the owner keeps full ownership. Private debt, including revenue-based financing and merchant cash advances, closes fast, often within 7 to 14 days, but the effective rate runs 12-30%, which makes it suited to emergency or bridge situations rather than a planned expansion. Equity investment carries no interest at all, but the owner gives up 10-50% of ownership in exchange for the capital, and the process typically takes 30 to 60 days. Self-funding through cash reserves is immediate and keeps full control, with the only cost being the opportunity cost of that cash sitting somewhere else.

The mistake is treating all four as interchangeable. The right source depends on how strong the unit economics are, how much collateral exists, and how fast the capital is needed.

How does an SBA loan work for a restaurant expansion?

An SBA loan is debt backed by business assets and a personal guarantee, and banks approve it based on a track record of profitability and personal credit strength.

Most restaurant expansions that use debt go through the SBA 7a program, while SBA 504 loans are built specifically for real estate and equipment purchases. Before approving a loan, a bank wants to see at least 2 years of profitable operations, a personal credit score of 680 or higher, cash flow sufficient to service the debt, and some history of industry experience. Collateral comes from business assets plus a personal guarantee.

This is why SBA loans fit operators who already have a profitable unit and clean financials behind them. They are not designed for a first-time opener with no track record, and the 60 to 90 day timeline means they are not a fit for anyone who needs cash immediately.

When should an owner take debt instead of equity?

Debt makes sense when unit economics are strong, collateral exists, and the owner wants to keep full ownership and control.

  • Take debt if the unit is projected to break even in under 18 months, collateral is available, cash flow can service the payments, and full ownership matters more than speed.
  • Take equity if the capital needed exceeds what a bank will lend, a partner with strategic connections is valuable, the owner is comfortable with dilution, and the timeline is too tight to wait for a bank's process.
  • A hybrid structure, debt for the buildout and equity for working capital, is the most common approach once an operator is scaling past one or two units.

For owners who have already built a repeatable model and want the systems to grow it further, the Founders Board gives access to the same capital stack framework used to structure these decisions.

Results are not typical and will vary with your business, your market, your team and how much of the work you actually do. Client figures on this site come from recorded interviews and are dated. Nothing here is a guarantee of revenue, profit or growth.

What is a hybrid capital structure and why do most owners use it?

A hybrid structure uses debt to cover most of the buildout cost and equity to cover working capital and growth overhead, which limits dilution while keeping reserves healthy.

In a typical hybrid stack, debt covers 70-80% of the capital needed for the buildout itself, while equity covers the remaining 20-30%, which goes toward working capital and growth overhead. This keeps the owner from giving away more ownership than necessary while still ensuring there is enough cash on hand to survive the period after opening, when revenue is still ramping.

Operators who have scaled past their first few units tend to settle into this structure because pure debt eventually runs into collateral limits, and pure equity gives away more of the company than needed.

What numbers does an owner need before approaching any lender or investor?

Every capital conversation requires three numbers: the total cost to open, the months to breakeven, and the 3-year projected return on investment.

MetricWhat it covers
Cost to openConstruction, equipment, permits, inventory, pre-opening labor, and the first 3 months of rent
Months to breakevenHow long until monthly revenue covers all costs
3-year projected ROIWhat the investor's money is worth 36 months out

If an owner cannot state these three numbers clearly, that is the signal they are not ready to raise capital yet, regardless of which source they are pursuing. Lenders and investors are both asking versions of the same question: when does this pay back, and by how much.

What mistakes sink a capital raise before it starts?

The three most common mistakes are taking the first offer, underestimating the cost to open, and failing to model what the debt payment actually costs month to month.

  • Taking the first money offered removes any negotiating leverage. Having at least 2 offers on the table before committing is what gives an owner room to push back on terms.
  • Underestimating the cost to open is the most common mistake seen among operators opening a second location. Construction almost always costs more than the quote, which is why a 15-20% contingency belongs in every buildout budget.
  • Not modeling debt service means missing whether cash flow can actually support the payment. A $500K SBA loan at 8% over 10 years runs $6,066 a month, and that has to sit alongside rent, labor, COGS, and a reserve before the math works.

Teams that treat expansion as a system rather than a one-time scramble tend to avoid this. The Bowls of Rice case study and Temakasi case study show what that looks like once the capital structure and the operating structure are both built out properly.

What equity terms should an owner negotiate carefully?

The terms that matter most in an equity deal are valuation, dilution, board seats, liquidation preference, and pro-rata rights.

  • Valuation determines how much equity an investor receives for their money. A higher valuation means less dilution for the owner.
  • Dilution is how much the owner's ownership percentage shrinks with each round, and anti-dilution provisions are the standard protection against it.
  • Board seats determine whether the investor gets a say in major decisions. Maintaining majority control is the priority.
  • Liquidation preference decides who gets paid first if the company sells or closes. A standard preference is 1x, meaning the investor gets their money back first.
  • Pro-rata rights let the investor participate in future rounds to keep their percentage steady, which is common and generally considered reasonable.

Owners who want the full capital stack framework, the unit economics package, and a structured review of their next deal can bring it to the Founders Board, or start with an application.

Questions

The short answers.

Is it better to use debt or equity to open a second restaurant location?

It depends on the unit economics and how much ownership the owner is willing to give up. Debt preserves full ownership but requires strong collateral and cash flow, while equity brings in capital and sometimes strategic connections in exchange for a share of the business.

How much contingency should be added to a restaurant buildout budget?

A contingency of 15-20% should be added to every buildout budget, since construction consistently costs more than the original quote.

What do banks look for before approving an SBA loan for a restaurant?

Banks look for at least 2 years of profitable operations, a personal credit score of 680 or higher, cash flow sufficient to service the debt, and relevant industry experience.

What three numbers does an investor or lender always ask for?

They ask for the total cost to open, the number of months to breakeven, and the projected 3-year return on investment. These three numbers form the core of any capital conversation.

About the author

Alex Yanovsky is head coach at The Scaling Engine. He built Sushi Master to 735 locations, roughly 10,000 employees and about $200 million a year, and leads the weekly F&B Founders Board calls. Posts are edited from his course lessons and coaching calls. Benchmarks come from the Scaling Engine OS™; client figures come from recorded interviews and are dated on the case studies.