Equipment broke down
Ovens, coolers, hoods, dish machines. Repair or replace it before you lose another service.
Read the guideThe bank answers in a month. Your kitchen can't wait. Get capital in as little as 24–48 hours, on the best terms available in America.
Ovens, coolers, hoods, dish machines. Repair or replace it before you lose another service.
Read the guideYour team gets paid on time, even in a hard week.
Read the guideBridge the quiet months until the season brings revenue back.
Read the guidePay what you owe and keep the deliveries coming.
Read the guideReopen fast while insurance takes its time.
Read the guideReplace costly daily payments with cheaper, calmer money.
Read the guideCover the deadline without putting the restaurant at risk.
Read the guideJust leave a request. A concierge will call you and figure it out with you.
“The oven died on Friday night, and the bank answers in a month.”
“Payroll is on Friday and the account is empty.”
“Our supplier is threatening to stop deliveries.”
“Slow season. We just need to get through two months.”
“Daily payments are eating our revenue.”
“After the fire, insurance pays slowly, but we have to reopen now.”
Tell us what happened. The best money to fix it, in as little as 24–48 hours.
A bank reads last year’s numbers with a model built for every industry at once. Our underwriting is built only for restaurants. We read your restaurant the way an owner who has opened many restaurants would, and we compare it with how restaurants like yours have succeeded, sold and closed.
The better a lender understands your restaurant, the less risky you look. The less risky you look, the better your terms.
Bank money is the cheapest, but banks say no to many restaurants. When a bank says no, there is alternative financing: fast, and open to bad credit. With both doors open, you almost always walk away with an offer.
Don't qualify for a bank today? We get you the money now, then fix your books and credit step by step and move you to bank money as soon as you're ready.
There are more than 8,400 banks and credit unions in America alone. Add SBA lenders, private funds, equipment lenders and investors. When you need money today, you simply can't find and talk to all of them yourself. With one request, your concierge goes to the market for you and brings back the offers that fit your restaurant.
A bank wants one thing. An SBA lender wants another. A private fund wants a third. We present your restaurant differently to each one: different documents, different numbers first, different strengths in front. Thousands of lenders, thousands of ways to tell your story. That is the only way to get the best terms.
Go to a lender on your own or through a typical broker, and your restaurant runs through the same model as a construction company, a metal plant and a barbershop.
But a fine-dining room in New York, a small pizzeria in Texas and a taco shop in Los Angeles are completely different businesses. So are their owners: a third-generation American or a new immigrant, perfect credit or past defaults, even a bankruptcy. We work with all of them.
Only two people take you exactly as you are: your mom and your Dracarys Finance concierge.
Bank statements are one signal. We add the signals no bank, lender or broker shop can see: your reviews, your chef, your location, your competitors, your season, your plans.
In court you would hire the lawyer who knows the judge, knows every lawyer in town and plays golf with the prosecutor. In the world of money, your Dracarys Finance concierge is that person.
Choosing who you take money with is one of the biggest decisions an owner makes. So here is exactly how we are different.
| Many brokers | Dracarys Finance, your concierge | |
|---|---|---|
| What they sell | The product that pays them the most | The best solution for your task, from across the market |
| What they look at | Your bank statements | Your whole restaurant: reviews, menu, chef, location, competitors, season |
| Who they work for | Closing the deal | You and the long life of your restaurant |
| Who you talk to | No names, no faces | Real people. The founder signs every page. |
| If a lender causes trouble | You are on your own | We negotiate for you |
| After the money arrives | They disappear | We stay, update your limits and plan your next step |
We won't just tell you we are your partner. Here is the math.
When you are funded, the lender pays our fee. So you might ask: if lower terms mean a smaller fee, why would we fight for lower terms?
Many brokers sell you one loan and forget you. Our business is built on working with your restaurant for ten years or more, and earning a little every time we help.
Your interests are our interests.
We don’t need to squeeze you today. So we can tell you to borrow less, negotiate terms that pay us less, or simply tell you no. Our goal is not one loan. It is a restaurant that grows, becomes a national brand, and one day is sold or passed to your children. That is why we work as partners.Most brokers want to earn today and don’t care about tomorrow. We are building the number one platform for restaurant lending, investment, and the buying and selling of restaurants. Our founder’s vision: the leading company in credit and insurance for hospitality across the United States, Canada and Europe, built over the next 60 years.
That is why our business model is not the first commission on the first loan. It is to be the one partner a restaurant uses for every loan, every financial product and, one day, the sale of the business.
If we see that a loan will hurt your restaurant, we tell you straight and we won't arrange it. Even when a lender offers it to you: a lender that doesn't understand restaurants can't see the danger. We can, and we will say it out loud.
Our job is where you are in 10 or 15 years: the best restaurant in your city, a national chain, an empire, or a sale on your terms.
A hotel concierge works for the guest, not for the shops he recommends. He knows the city, opens doors you couldn't open yourself and takes care of everything you ask. That is our job with money.
An example of how it can go:
Miss a payment or two, and some lenders start calling, pressuring, threatening. Many owners have lived through it. With us, you never face them alone.
We are always on your side. Your shield and your advocate.
Whatever brought you here, you will talk to people who understand restaurants. We look at every request personally, and we only recommend money that helps your restaurant live long.
Most businesses are only about money. A restaurant is both: a business and a work of art.
We believe in America's restaurateurs. All their talent needs to break through is financing and support. Read our founder's story →
Actors, directors, artists, even famous chefs get the awards and the applause. The owners who create restaurant concepts and the managers who keep them alive every day almost never do. DRACARYS Media, the second project by Cyrus Tkachuk, tells their stories: from a Michelin-starred concept to the small pizzeria that is a hero in its neighborhood. With ratings and awards for every city, state and niche.
Every story deserves to be heard. Every restaurateur, big or small, deserves real attention and gratitude.
Two minutes. No obligation. Your concierge calls you back.