Because we understand your restaurant better than anyone who lends to it, we bring the market to you, and we stay with you after the deal.
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.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.
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.
Every lender has its own rules, its own red and green flags. We know them. We restructure your books to their requirements, prepare every document and present your restaurant the way each lender needs to see it. That is why we get offers others don't.
An example of how it can go:
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.
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.
Two minutes. No obligation. Your concierge calls you back.
Dracarys Finance is a New York-based capital concierge for independent restaurants in the United States. We find restaurant owners the best financing from banks, SBA lenders, credit unions, private funds and investors, and negotiate the terms on their behalf.
Dracarys Finance was founded by Cyrus Tkachuk in New York. He grew up in a restaurant family, worked as a lawyer for small businesses and built a marketing agency and an investment real estate company before founding Dracarys Finance.
No. Dracarys Finance is a commercial finance broker and concierge. Credit decisions and terms are set by third-party lenders and investors.
The lender pays our fee when you are funded. Our business is built on working with a restaurant for many years, so the best terms for you today are the best business for us tomorrow.
Often yes. Alternative lenders look at your sales, not just your score, and can fund in as little as 24 hours. We then work to move you to cheaper bank money step by step.
Equipment repair or replacement, payroll, cash gaps and slow seasons, supplier bills, urgent repairs after a fire or flood, renovation, a new location, buying your building, buying a restaurant, bringing in an investor, or selling your business.