Editorial standards

Financing decisions affect your livelihood. Here's how our content is made.

Who writes our content

Our pages are written and maintained by the Restaurants Financing editorial team, people who work with restaurant owners on real funding requests. Where a page has been reviewed by a named lending professional, the reviewer is credited at the top of the page.

How we research

• Primary sources first: the SBA and its SOPs, the IRS, the SEC, the FTC, and the Code of Federal Regulations
• Real-world practice: how lenders actually underwrite restaurants
• Ranges, not promises: rates and costs are typical ranges, and examples and case studies are labeled as illustrations

Review schedule

Pages are checked against their sources before publishing and reviewed at least every six months, or sooner when rules change. Each page shows its last-updated date.

Use of technology

We may use software tools, including AI-assisted research and drafting tools. Every page is reviewed and edited by a person and checked against primary sources before it's published.

Independence

We're compensated by our lending partner when loans close. That doesn't change what we publish. We'll tell you when a cash advance is a bad idea or when an SBA loan is the better route.

Corrections

Spot an error? Tell us and we'll fix it promptly.