A line that’s there in January because you opened it in August.
Prepline Capital opens restaurant lines of credit from $25,000 to $500,000, with draws repaid over 6 to 24 months, a 600 minimum FICO, 12 months in business, and $25,000 a month in deposits. You pay only on what you draw. Funded in 1 to 3 business days, and same-day on draws once the line is open.
What are the criteria?
Line of credit — criteria
- Line size
- $25,000 – $500,000
- Draw repayment
- 6 – 24 months per draw
- Minimum credit score
- 600
- Minimum time in business
- 12 months
- Minimum monthly deposits
- $25,000
- Documents
- Application + 3 months of business bank statements
- Cost
- Charged only on the drawn balance. No cost on an unused line.
- Draw speed
- Same business day once the line is open
- Maintenance fee
- None
- Line review
- Every 6 months; lines grow with deposit history
- Initial setup
- 1 – 3 business days
- Underwritten
- In-house by Prepline Capital
Why is a line the right product for a seasonal restaurant?
A working capital advance is a single event: you take the money, you repay it, it’s done. A line is a tool you keep. Open it in your strong months, when the statements look their best and underwriting is easiest, then draw against it in the months that don’t.
That ordering matters more in hospitality than almost anywhere else. April through August is peak for most operators, driven by tourism, patio weather and events. January and February are the floor. The worst time to go looking for capital is the week you need it, with three soft statements in hand.
Open the line in July.
An unused line costs nothing. There is no maintenance fee and no cost on an undrawn balance. You are charged only on what you actually draw.
Lines are reviewed every 6 months and grow with deposit history. Once the line is open, a draw lands the same business day.
Already carrying an advance and need recurring access instead? Working capital funds faster with no credit minimum, and a term loan is the consolidation path. Call and we will tell you which one fits before you apply.
What do restaurants draw a line of credit for?
| Draw | Typical amount |
|---|---|
| Q4 liquor and inventory build | $25,000 – $250,000 |
| A catering contract that needs food cost up front | $15,000 – $150,000 |
| Covering payroll across two slow weeks | $20,000 – $80,000 |
| A seasonal hire and training class before the season | $15,000 – $60,000 |
| Bridging a tenant-improvement allowance you have been promised but not received | $30,000 – $300,000 |
If your draws are always against invoices your customers haven’t paid yet, compare invoice factoring — it is usually cheaper for that exact pattern.
What a restaurant needs to qualify.
Every number below is a real criterion. If you clear these, apply. If you don’t, call us and we’ll tell you what would change it.
| Minimum monthly revenue | $15,000 in business bank deposits |
|---|---|
| Minimum time in business | 6 months |
| Minimum credit score | None for working capital, equipment financing, or factoring. 600+ for a line of credit. 650+ for a term loan. 680+ for SBA. |
| Funding range | $10,000 to $2,000,000 for working capital and equipment. Up to $5,000,000 for term loans, SBA, and factoring facilities. |
| Time to a real offer | About 4 business hours on a complete file. |
| Time to funding | 24 hours. Same day if a clean file is signed before 11:00 AM ET. |
| Documents required | Application plus your 3 most recent months of business bank statements. 4 months if your business is seasonal. |
| Contract length | 2 pages. |
| Repayment | Fixed daily or weekly ACH from your operating account. No POS split funding. No holdback percentage. No lockbox. |
| Prepayment discount | Up to 30% off the remaining balance when a working capital advance is paid off within the first 30, 60, or 90 days. |
| Cash sales | Counted. We underwrite bank deposits, not card volume alone. |
| POS requirement | None. Toast, Square, Clover, Aloha, Micros, Lightspeed, SpotOn, or a cash drawer — it makes no difference to underwriting. |
| Hospitality types approved | Full-service and quick-service restaurants, pizzerias, bars, taverns, nightclubs, breweries and taprooms, coffee shops, bakeries, caterers, event and banquet venues, food trucks and mobile vendors, ghost kitchens, hotels, motels, B&Bs, hookah lounges, and franchise restaurant groups. |
| Not required | Collateral for working capital. A business plan. Tax returns under $500,000. A specific POS. A minimum number of locations. A liquor license — but we fund venues that hold one. |
| Open to | U.S. businesses with a U.S. business bank account. All 50 states. |
Four minutes. Three bank statements. No credit impact to apply.
Line of credit questions, answered.
What does an unused line cost?
Nothing. There is no maintenance fee and no cost on an undrawn balance. Prepline Capital charges only on what you actually draw, which is why operators open the line in their strong months and leave it sitting until they need it.
How fast is a draw?
Same business day once the line is open. Opening the line itself takes 1 to 3 business days on a complete file.
Can the line grow?
Yes. Lines are reviewed every 6 months and grow with deposit history. A restaurant that opens at $50,000 and runs clean through a season routinely comes up at review.
Is a restaurant line of credit secured?
It carries a UCC-1 filing and a personal guarantee. It is not secured by specific collateral the way equipment financing is secured by the equipment.
Can I have a line and an equipment lease at the same time?
Yes. A line of credit and equipment financing commonly run alongside each other, as do equipment financing and a working capital advance. A second working capital position does not — that is where we look at a consolidation instead.
Open it in your strong month. Draw in your slow one.
$25,000 to $500,000, 600+ FICO, 12 months in business. Pay only on what you draw, and nothing at all on an unused line.