CASHMIGO BUSINESS FUNDING
Commercial Kitchen Funding for Equipment and Shared Capacity.
Explore commercial kitchen and commissary funding for equipment, buildout, cold storage, utilities, member growth, acquisitions and working capital.
Common funding uses for shared commercial kitchens & commissaries
- Ranges, ovens, mixers, fryers, hoods, refrigeration, freezers, dishwashing and qualifying production equipment
- Shared prep stations, bakery or packaging zones, cold and dry storage, carts, shelving and reservation technology
- Utility, drainage, ventilation, fire-suppression, cleaning, waste and qualifying facility improvements
- Tenant or member onboarding, a qualifying acquisition, equipment replacement or documented operating working capital
Potential funding paths
Information to prepare
- Recent business bank statements and company financial statements
- Collected revenue and booked, used and available hours by station, equipment zone, storage type, service and month
- Non-identifying active-member schedule with plan, rates, concentration, tenure, deposits, credits, cancellations, refunds and payment status
Common questions
What commercial-kitchen or commissary expenses may business funding support?
Depending on the program and final agreement, potential uses may include qualifying cooking, refrigeration, ventilation, dishwashing, preparation, packaging or storage equipment; facility improvements; utilities; technology; payroll; marketing; an eligible acquisition; or documented working capital.
Can shared commercial-kitchen equipment be financed?
Potentially. Providers may review equipment ownership and location, the vendor, price, age, condition, installation, useful life, applicant profile, credit, cash flow, liens and program requirements.
Why do booked hours, used hours and station utilization matter?
They help show whether installed capacity becomes completed paid usage. Reservations, free trials, unused package hours and blocked maintenance time should be separated from used and collected hours.
