Business loans for catering companies

Ardent Capital Group brings the same method to every client: execution and strategy, clear advice for smart lending, and long-term growth. That means the right lender, structure and timing, straight advice so you borrow with confidence, and today's deal built toward where you want to be tomorrow. We are specialists in helping business owners secure finance to purchase their own property, and we understand the complex structures that often sit around it, including multiple trusts, holding companies and self-managed super funds. Through that work we also understand what the business needs from its cash flow, and where an overdraft or line of credit fits for working capital. A catering company's income arrives in lumps tied to the event calendar, and a generalist credit desk often reads that unevenness as instability rather than a full order book funded ahead of settlement. Our job is to know the bank and non-bank lenders, more than sixty across our panel, that lend on signed contracts, deposits and debtor terms rather than a flat monthly figure, so you are not pitching each one yourself. We stay on past settlement, growing the facility as you win larger contracts, add a second kitchen or take on the next venue. Every figure is subject to serviceability, lender appetite and approval.

It depends on how quickly you need it and what you are willing to offer as security. Unsecured facilities are assessed mainly on trading strength and can be arranged in days, which suits a limit of $100K to $500K for event cash flow or equipment. Secured facilities, backed by property or plant, support larger amounts and make sense once you are funding an acquisition or a full kitchen build. Most established caterers end up with a mix, and we shape which sits where.

It depends on your trading, your structure and the purpose, but lending here commonly runs from $100K to well into seven figures, and our range extends to $100M for larger contract caterers. Lenders that understand the model read your order book, deposits and debtor terms alongside the trading account rather than a single quiet month. The binding constraint is usually serviceability rather than security, and we shape the funding early so you know your number before you commit.

Yes, and the equipment or vehicle is normally the security rather than your home. Commercial kitchen equipment, cold rooms, blast chillers and refrigerated vans can all be funded new or used, and a full cook line can go on one facility. Terms are typically matched to the life of the asset, and established businesses can often be assessed on bank statements and BAS rather than full financials. Dealer and manufacturer programs are available too, which we compare against a bank facility.

This is the core of catering cash flow: staff, food and hire costs fall due around the event while the client settles weeks later. We fund the gap with a revolving line or a short-term facility sized to the peak of your calendar, not an average month, so a run of large bookings does not empty the trading account. Repayments are set to land as the event invoices and deposits come in. Bring us the contract and payment terms early, subject to serviceability and lender approval.

No. Plenty of caterers fund growth without touching the family home, either through unsecured facilities assessed on trading, or by securing against the kitchen equipment or vehicle being purchased. Property security does support a larger limit, so it is worth considering once you are borrowing well into seven figures or buying premises. The choice is yours, and we will show you what each option costs before you commit.

Yes. Many lenders assess established businesses on 6 to 12 months of bank statements and recent BAS rather than full year-end financials, which suits caterers whose accounts lag a growing contract book. It works best where the trading account shows regular receipts and the ATO position is current. If you have a payment plan in place, say so early, because several lenders will still proceed when it is disclosed and being met.

Yes, and it is a commercial property deal rather than a working capital one. Hospitality premises are often assessed with the trading business in view, so your performance and the premises value are read together, and getting the trading presented properly is most of the work. Owner-occupiers can generally borrow a higher proportion than a passive investor would. Our commercial property team handles these end to end through our catering premises commercial mortgage service.

Yes, and income that arrives in lumps around the event calendar or a contract cycle is normal rather than a problem, as long as the facility is built for it. The mistake is sizing a limit to an average month, which leaves you short before a peak and paying line fees on unused headroom in the quiet stretch. We size to the peak of the gap and structure repayments to fall when the money actually arrives. Lenders that fund contract catering expect the pattern and price it accordingly.

Most of the time, no. We are paid a commission by the lender once your facility settles. Where a deal requires significant preparation or involves unusual complexity, a small mandate fee may apply. We will always be upfront about this before any work begins.

Although we are based in Sydney, we service clients across all major Australian cities, including Melbourne, Perth, Brisbane, the Gold Coast, Adelaide, Canberra and Hobart, along with their surrounding regional areas. Wherever your business is located, we can arrange your finance.

Although our main speciality is property loans for business owners, such as a property loan for your catering premises, we also assist with commercial kitchen equipment finance for caterers and working capital. On asset finance, that covers refrigerated van and vehicle finance, commercial kitchen equipment, cold rooms and refrigeration. On working capital, we arrange business overdrafts, lines of credit and event cash flow funding. We also arrange commercial mortgages if you are buying or refinancing your production kitchen.