Hospitality & Catering Loans Australia

Hospitality is the second-highest sector for business insolvency in Australia, behind only construction. ASIC data consistently shows food and accommodation businesses accounting for 14% to 18% of all corporate insolvencies each year. That statistic is not cited here to discourage investment in the sector: it is cited because the finance industry owes hospitality operators honest context rather than generic enthusiasm. The businesses that succeed in hospitality are almost always the ones who entered it with a clear understanding of the cash flow dynamics, the capital requirements, and the financial structures that support long-term viability.

Australian Finance & Loans is an independent finance broker with access to over 50 lenders. We arrange finance across the full spectrum of hospitality and catering business needs: commercial kitchen equipment, espresso machines, coolrooms, point-of-sale systems, catering vehicles and food trucks, fitout works, goodwill and business purchase finance, liquor licence costs, working capital lines, and seasonal cash flow facilities. This page explains everything the generic hospitality finance pages do not: what the major commercial kitchen equipment categories actually cost, how lenders assess cash-heavy hospitality businesses, when SilverChef or Flexikitch rent-to-own is the right choice versus independent equipment finance, how seasonal revenue affects loan structuring, and what is genuinely involved in financing the purchase of an existing hospitality business.

Commercial Kitchen Equipment: Real Prices and What to Finance

Most hospitality finance pages describe commercial kitchen equipment in generic categories without pricing. The following gives actual 2025 Australian market pricing for the equipment categories that drive the largest capital expenditure in Australian commercial kitchens.

Commercial Cooking Equipment

• Rational SelfCooking Center combi oven (6-grid to 20-grid): $15,000 to $35,000 new from Australian dealers. The Rational is the market-leading combi oven in Australian commercial kitchens and among the highest capital expenditure items in any kitchen setup. A 10-grid SCC replaces multiple individual cooking appliances and is financed as a major capital asset

• Commercial convection ovens: Waldorf, Turbofan, Electrolux Professional — $3,000 to $10,000 per unit

• Commercial deck ovens for bakeries and pizzerias: Moretti Forni, WP Bakery, Unox — $8,000 to $30,000

• Commercial pizza ovens: wood-fired builds $5,000 to $15,000; gas-fired deck ovens $3,000 to $12,000; conveyor pizza ovens $8,000 to $20,000

• Commercial ranges and cooktops: 6-burner to 10-burner ranges from Waldorf, Goldstein, Moffat — $3,000 to $15,000

• Commercial deep fryers: Pitco, Frymaster, Waldorf — $2,000 to $8,000 per fryer bank

• Salamander grills and char grills: $2,000 to $6,000

• Commercial steamers and pressure steamers: $3,000 to $15,000

Refrigeration

• Upright commercial refrigerators and freezers: Skope, True, Bromic — $2,000 to $6,000 per unit

• Under-bench refrigeration and prep tables: $2,000 to $6,000 per unit

• Display refrigeration and cake displays: $3,000 to $12,000

• Commercial coolroom (walk-in cool room, installed): $15,000 to $60,000 depending on size, construction and refrigeration specification. A 3m x 3m built-in coolroom installed and commissioned typically costs $20,000 to $35,000

• Commercial blast chillers: Irinox, Friginox, True — $8,000 to $25,000. Essential for food safety compliance in high-volume kitchens

• Commercial ice machines: Hoshizaki, Scotsman, Manitowoc — $3,000 to $12,000 depending on output capacity

Coffee Equipment

• Commercial espresso machines: La Marzocco Linea Classic S (2-group, $8,000 to $12,000), La Marzocco GB5 (3-group, $14,000 to $18,000), Synesso MVP Hydra ($12,000 to $20,000), Victoria Arduino Black Eagle ($15,000 to $22,000), Nuova Simonelli Aurelia Wave ($8,000 to $15,000). A quality 2-group commercial espresso machine for a busy cafe costs $8,000 to $20,000

• Commercial espresso grinders: Mahlkonig EK43S ($3,500 to $5,000), Mythos 2 ($2,500 to $4,000), Mahlkonig E65S ($2,000 to $3,500). A proper grinder per coffee is essential; budget $2,000 to $5,000 per grinder

• Filter and batch brew: Fetco, Bunn, Moccamaster — $1,500 to $5,000

• Automatic milk frothing and integrated coffee solutions: Franke, Jura, Melitta — $8,000 to $30,000 for fully automatic units

• Coffee machine service contracts and water filtration systems — $500 to $2,000 per year plus install

Dishwashing and Glasswashing

• Under-counter dishwashers and glasswashers: Winterhalter, Hobart, Electrolux — $5,000 to $12,000

• Pass-through dishwashers (conveyor or hood type): $10,000 to $30,000 for high-volume restaurant and hotel operations

• Commercial pot washers and heavy-duty sink systems: $3,000 to $8,000

Food Preparation

• Commercial food processors and bowl cutters: Robot Coupe — $1,500 to $8,000

• Commercial planetary mixers: Hobart N50 (5 litre, $3,000 to $5,000), Hobart HL300 (30 litre, $8,000 to $15,000)

• Vacuum sealers and sous vide equipment: Henkelman, PolyScience — $3,000 to $15,000

• Meat slicers: Berkel, Sirman — $2,000 to $8,000

• Commercial bread slicers and dough dividers for bakeries

Front of House and POS

• Point of sale systems: Lightspeed Restaurant, Square for Restaurants, Bepoz, Impos, Redcat — $2,000 to $8,000 for hardware per terminal including iPad or dedicated terminal, cash drawer and receipt printer. Annual software subscriptions $600 to $3,000 per terminal

• EFTPOS terminals: Tyro, Square, Westpac PayWay — $300 to $1,000 per terminal plus transaction fees

• Self-ordering kiosks: $5,000 to $15,000 per kiosk for quick service and fast casual venues

• Display kitchen screens (KDS): $800 to $2,000 per screen

• Digital menu boards: $2,000 to $8,000 per screen system

• Commercial coffee grinder display and service equipment for front of house

Ventilation and Compliance Equipment

• Commercial exhaust canopy and make-up air system: $8,000 to $25,000 installed depending on kitchen size and canopy specification. A properly engineered exhaust system is required by Australian food safety and building codes for all commercial kitchens with cooking equipment

• Grease trap installation: $3,000 to $15,000 depending on location (indoor vs outdoor), size and council requirements. A grease trap is a mandatory requirement in almost all Australian councils for food service premises discharging to the sewer

• Fire suppression system for commercial kitchen hood: $5,000 to $15,000 installed. Required in most commercial kitchen applications under Australian standards

• Commercial exhaust fan replacement and servicing

The Cash Business Problem: How Lenders Assess Hospitality Income

This section addresses one of the most significant and least-discussed challenges in hospitality finance, and one that no other Australian hospitality finance broker page explains clearly. Many hospitality businesses, particularly cafes and restaurants with a significant proportion of cash transactions, face difficulties with loan applications because lenders cannot easily verify declared income against bank account deposits.

Why cash income creates a lender assessment problem

When a standard business applies for a loan, the lender's primary income verification tool is the bank statement. Deposits in the bank account should match turnover shown in financial statements and BAS. For a hospitality business where 20% to 40% of sales are cash transactions, the bank deposits show only the banked portion of revenue. A cafe turning over $800,000 per year with 30% cash sales banks approximately $560,000 of the $800,000 turnover. A lender analysing bank statements without understanding the cash component may underestimate the business's true revenue.

What lenders actually look for in hospitality bank statements

• Consistent, regular daily or weekly deposits showing a pattern of ongoing trading rather than irregular lump sums

• EFTPOS settlement deposits from Tyro, Square, Commonwealth Bank payment gateway or other EFTPOS providers, which are verifiable and precise

• Payroll and supplier payment patterns consistent with the declared turnover level

• BAS lodgements confirming GST collected on taxable supplies, which is a reliable proxy for turnover in a cash-and-EFTPOS business

• Absence of dishonoured payments, overdrawn periods, or short-term overdraft use that suggests cash flow distress

How to strengthen a hospitality loan application as a cash business

The most effective steps to strengthen a hospitality loan application where cash income is material are: maintain meticulous point-of-sale records showing daily totals of cash and EFTPOS separately; bank all cash takings promptly and consistently rather than using cash for day-to-day expenses paid outside the banking system; ensure your BAS is correctly lodged and reflects actual GST-inclusive turnover; have a current profit and loss statement from your accountant that reconciles EFTPOS and cash income; and engage a finance broker before applying who can identify which lenders on their panel are most experienced with cash-intensive hospitality businesses and present the application with appropriate income documentation. We work with cash-intensive hospitality businesses regularly and understand how to present these applications.

The tip income question

Tips received by hospitality employees are generally not included in the business's assessable income for lending purposes because they belong to staff. However, service charges or service fees that are retained by the business and distributed at the employer's discretion are business income. If your venue collects a service charge rather than voluntary tips, confirm with your accountant how this income is characterised in your accounts and how it should be presented in a loan application.

SilverChef and Flexikitch: When to Use Them vs When to Use an Independent Broker

SilverChef and Flexikitch are two well-known specialist hospitality equipment finance providers in Australia. Both operate on a rent-to-own model where the customer rents commercial kitchen equipment with a purchase option. This page would be incomplete without an honest explanation of when their products are appropriate and when independent broker-arranged equipment finance produces a better outcome.

SilverChef Rent Try Buy

SilverChef is the largest specialist hospitality equipment finance provider in Australia. Their Rent Try Buy product allows hospitality operators to rent commercial kitchen equipment with a purchase option exercisable after 12 months or at the end of the rental term. The product provides flexibility and equipment access without a traditional credit assessment. The primary advantages are accessibility (new and early-stage operators who cannot access standard equipment finance can typically access SilverChef), upgrade flexibility (equipment can be swapped for newer models without penalty), and the ability to return equipment if the business does not succeed.

The primary cost consideration is that rental-based finance is more expensive than loan-based finance for the same equipment over the same period. A $20,000 combi oven rented over 3 years through SilverChef will cost more in total payments than the same oven financed over 3 years under a chattel mortgage at 9% to 12% per annum. The cost premium is the price of the flexibility, the reduced credit barrier, and the option to upgrade or return.

When SilverChef is the right choice

• First-time hospitality operators who do not have a trading history and cannot access standard equipment finance

• Operators opening a new venue who want equipment access before the business has proven its trading pattern

• Businesses that genuinely want the flexibility to upgrade equipment every 2 to 3 years as technology improves

• Operators who are uncertain about the long-term viability of a specific location and want to minimise capital commitment

• Situations where the speed and simplicity of the SilverChef application outweighs the higher cost

When independent broker-arranged finance is better

• Established hospitality businesses with 12+ months of trading history who can access standard equipment finance at 9% to 13% per annum under a chattel mortgage

• Operators purchasing premium equipment such as La Marzocco espresso machines, Rational combi ovens or large coolrooms where the total cost is substantial and the interest rate differential is material

• Businesses that want to own the equipment outright from day one with a GST claim on the first BAS and depreciation deductions

• Operators purchasing a suite of equipment totalling $30,000 to $200,000 where bundled equipment finance from a specialist lender delivers significantly better economics than individual equipment rental

• Businesses buying used commercial kitchen equipment from restaurant closures, auctions or equipment dealers where a rent-to-own product is not available

Our recommendation: if you are an established operator with trading history, get independent broker-arranged equipment finance first and compare it against any SilverChef or Flexikitch offer before committing. The comparison should be made on total payment over the same term for the same equipment. If you are a new operator without trading history, SilverChef or Flexikitch may be your only accessible option for equipment finance until you establish a track record.

Financing the Purchase of an Existing Hospitality Business

Buying an existing cafe, restaurant, bar or catering business is fundamentally different from financing new equipment. It involves goodwill, which is the value attributed to the business's reputation, customer base, trading position and brand above the value of its physical assets. Goodwill is the most challenging element of any hospitality business purchase to finance because it is not a physical asset that a lender can repossess and sell if the loan defaults.

What a hospitality business purchase price includes

• Physical assets: commercial kitchen equipment, furniture, fitout, POS systems, smallwares — these are tangible and financed relatively easily

• Leasehold improvements: the fitout that is fixed to the premises and cannot be removed

• Stock on hand: food, beverage, packaging and supplies at the time of settlement

• Goodwill: the premium paid for the business's trading position, brand, customer database, name and ongoing revenue. Goodwill can represent 50% to 80% of the total purchase price of a successful hospitality business

• Liquor licence value if the business holds a liquor licence that is being transferred with the sale

How lenders assess goodwill in hospitality business purchases

Lenders typically apply a loan-to-value ratio against the physical assets of a hospitality business purchase, not against the goodwill component. A business being purchased for $400,000 with physical assets of $150,000 has $250,000 of goodwill. A standard equipment lender may fund 70% to 80% of the physical asset value ($105,000 to $120,000) but not the goodwill. The buyer must fund the goodwill component from their own resources, or through an unsecured business acquisition loan from a specialist lender.

Specialist business acquisition lenders on our panel do assess goodwill-heavy hospitality purchases, but they apply higher rates and more rigorous business case requirements. The key documentation for a goodwill-inclusive acquisition loan is the seller's financial statements for the last 2 to 3 years, demonstrating consistent revenue and profit. A hospitality business being purchased at a premium to physical assets must demonstrate that the premium is supported by genuine, verifiable trading performance. We work with buyers of existing hospitality businesses to structure the acquisition finance appropriately across the physical asset, fitout and goodwill components.

The rent roll consideration in hospitality business purchases

The single most important due diligence item in a hospitality business purchase is the status of the lease. A business purchased for $350,000 with only 18 months remaining on the lease has almost no leasehold value: the buyer is paying for a business that may lose its premises within 18 months. Lenders understand this and will not advance goodwill finance against a hospitality business with an imminent lease expiry without confirmation of a lease renewal. Before committing to any hospitality business purchase, obtain a copy of the lease and confirm the remaining term, the option periods, and the market rent review mechanism. We advise on how the lease structure affects acquisition finance before you proceed.

Liquor Licence Finance

A liquor licence is a prerequisite for any hospitality business that sells or supplies alcohol. In Australia, liquor licensing is state-based and the licensing authority, licence categories and associated costs vary across states and territories. The cost of obtaining or transferring a liquor licence is a significant capital expense for hospitality operators that almost no finance page addresses.

Liquor licence costs by state (approximate 2025)

• New South Wales (Liquor and Gaming NSW): Hotel licence transfer fees $500 to $2,000 in government fees; new licence application $1,000 to $5,000 in fees plus potential vendor price for an existing licence in a restricted area. A hotel licence in a restricted area can cost $50,000 to $500,000+ as a tradeable asset

• Victoria (VCGLR): General liquor licence application fees approximately $1,000 to $5,000 plus compliance and fit-out requirements

• Queensland (OLGR): Application fees $500 to $3,000 depending on licence type; on-premise restaurant liquor licence typically accessible at relatively low cost

• Western Australia (Liquor Commission WA): Hotel licence and tavern licence applications can attract significant costs and are subject to local opposition processes

• South Australia, Tasmania, NT, ACT: State-specific fee structures generally in the $500 to $3,000 range for new applications

• Legal and consulting costs: liquor licence applications for complex venues or restricted areas typically require a specialist liquor consultant and solicitor, adding $5,000 to $30,000 in professional fees

Financing liquor licence costs

Liquor licence application fees and associated legal costs are typically included in the general working capital or business establishment costs of a hospitality business opening and are covered by the business's unsecured operating capital or working capital facility rather than a specific equipment loan. For the purchase of an existing licence as a tradeable asset (more common in NSW and WA where licence scarcity creates a secondary market), the licence value may be included in the goodwill component of a business acquisition loan. We advise on the appropriate finance structure for your specific licence situation.

Seasonal Revenue and Loan Structuring for Hospitality

Many Australian hospitality businesses experience significant seasonal revenue variation. A beachside cafe in a coastal town turns over substantially more in summer than winter. A ski resort restaurant peaks in winter. A Christmas-party focused catering business generates the majority of its annual revenue in November and December. A function venue earns more during peak wedding season from October to March. Ignoring seasonal revenue patterns when structuring finance can create cash flow stress during slow months even when the annual business is perfectly viable.

How to structure finance to match seasonal revenue

There are three primary tools for managing seasonality in hospitality finance: balloon or residual value payments aligned to peak season cash flow; seasonal repayment schedules available from some specialist non-bank lenders where repayments are higher in peak months and lower in off-peak months; and working capital lines of credit that the business draws on during slow periods and repays during peak periods.

• Balloon payment timing: a 3-year equipment loan with a balloon payment due in December aligns the largest payment obligation with the period when a Christmas-season catering business has the most cash. This requires discipline to reserve the balloon amount from peak season revenue

• Seasonal repayment schedules: some specialist non-bank lenders can vary the monthly repayment amount across the calendar year to reflect the business's revenue pattern. These are negotiated at application and require documentation of the seasonal revenue pattern from prior year financial statements

• Working capital lines: a $30,000 to $100,000 revolving line of credit that the hospitality business draws on during January to March (low season) and repays from April to September (shoulder and lead-up to peak) smooths cash flow across the year without relying on emergency facilities during slow periods

What lenders need to see for seasonal hospitality applications

For a hospitality business with documented seasonal revenue, lenders want to see: consistent peak season performance that justifies the off-peak cash flow gap; at least two years of financial statements showing the seasonal pattern is stable and predictable; and evidence that the business survives the slow period sustainably, rather than accumulating debt each year that is only partially cleared at peak. A seasonal hospitality business that enters each slow period with unmanageable debt from the previous year is on a declining trajectory regardless of peak season performance.

Equipment We Finance for Hospitality and Catering

Commercial Kitchen (Full List)

• Commercial ovens: combi ovens (Rational, Convotherm), convection ovens (Waldorf, Turbofan), deck ovens, pizza ovens, rotisseries

• Cooking equipment: ranges, cooktops, deep fryers (Pitco, Frymaster), char grills, salamanders, griddles, steamers

• Refrigeration: upright fridges and freezers (Skope, True, Bromic), under-bench prep refrigeration, coolrooms (walk-in, built-in), blast chillers (Irinox), ice machines (Hoshizaki, Scotsman, Manitowoc)

• Coffee: espresso machines (La Marzocco, Synesso, Victoria Arduino, Nuova Simonelli, Rancilio), grinders (Mahlkonig, Mythos, Mazzer), batch brew (Fetco), automatic bean-to-cup (Franke, Schaerer)

• Food preparation: planetary mixers (Hobart), food processors (Robot Coupe), vacuum sealers (Henkelman), dough sheeters, meat slicers (Berkel)

• Dishwashing: under-counter machines, pass-through machines, pot washers (Winterhalter, Hobart, Electrolux Professional)

• Ventilation and compliance: exhaust canopies and make-up air systems, grease traps, fire suppression systems

• Servery and display: bain-maries, heated display cabinets, cake displays, cold well units

Front of House and Operations

• POS systems: hardware and installation for Lightspeed, Square, Impos, Redcat, Bepoz

• Self-ordering kiosks and digital menu boards

• Furniture, seating and outdoor furniture packages

• Bar equipment: glassware racks, bar fridges, cocktail stations, Kegerators and beer tap systems

• Audio-visual: sound systems, TV screens and entertainment systems for venues

Catering and Mobile Operations

• Food trucks and mobile food vans: custom-built food trucks $80,000 to $250,000; converted vans $30,000 to $80,000

• Catering trailers: event catering trailers, coffee trailers, BBQ trailer units

• Mobile coolrooms and temperature-controlled delivery vehicles

• Commercial catering tents, marquees and portable staging equipment for event caterers

• Portable cooking equipment for external catering: commercial BBQs, portable fryers, bain-marie trolleys

Accommodation and Venue

• Hotel and motel room equipment: televisions, minibars, air conditioning units

• Commercial laundry equipment: washers, dryers and ironing systems for accommodation properties

• Function room furniture and equipment for weddings and events

Finance Structures for Hospitality and Catering Businesses

Chattel Mortgage (Best for Established Businesses with ABN)

The chattel mortgage delivers the best combination of rate and tax advantage for established GST-registered hospitality businesses. The business owns the equipment from settlement. Full GST claimable on the first BAS — on a $40,000 commercial kitchen package that is $3,636 back in the quarter of purchase. Interest deductible annually. Depreciation over ATO effective life or instant asset write-off for eligible items. Rates from approximately 8.50% to 13% per annum for established hospitality businesses. Available for individual pieces of equipment from $3,000 and for complete kitchen packages up to $500,000+.

Finance Lease

The lender owns the equipment; the business makes fully deductible lease payments; at end of term the business can purchase, continue leasing or return. Preferred by hospitality operators who want to upgrade equipment on a defined cycle — an espresso machine replacement every 4 to 5 years as new technology improves extraction quality and efficiency. No residual value risk on the operator's balance sheet. Slightly higher effective cost than a chattel mortgage for the same equipment and term.

Rent to Own (SilverChef, Flexikitch and similar)

As discussed in the comparison section above, rent-to-own is the most accessible product for new and early-stage hospitality operators. Monthly rental payments are fully deductible. Purchase option typically exercisable from 12 months. Flexibility to upgrade or return. Higher total cost than chattel mortgage for established operators. Genuinely the right product for operators who cannot access standard finance or who want maximum flexibility.

Unsecured Business Loan (Working Capital and Cash Flow)

An unsecured business loan provides lump-sum funding for fitout works, business purchase deposits, stock establishment, liquor licence costs, marketing and other non-equipment expenses. Available from $5,000 to $300,000 from non-bank lenders within 24 to 48 hours for established businesses. Assessed primarily on bank statements and BAS for amounts under $150,000. Higher rate than equipment finance at approximately 9.99% to 24.99% per annum. Used for the non-tangible components of a hospitality establishment that equipment finance cannot cover.

Low-Doc Business Loan

For hospitality operators with 6 to 24 months of trading history whose financial statements are not yet finalised. Assessed on bank statements, EFTPOS settlements and BAS. Available to $150,000 to $250,000 from specialist lenders. The primary pathway for cafe and restaurant operators in their first or second year who cannot easily produce formal accounts.

Business Acquisition Finance

For purchasing an existing hospitality business including its goodwill, lease, equipment, stock and licence. Structure typically combines equipment finance for physical assets and an unsecured or property-secured goodwill loan for the premium above physical asset value. The full acquisition package for a hospitality business purchase requires specialist treatment. We work through acquisition finance structures in detail with buyers.

Hospitality & Catering Loan Details

Loan Amounts

Equipment finance from $3,000 for individual items such as a commercial espresso machine or mixer to $500,000+ for complete commercial kitchen installations including cooking equipment, refrigeration, coffee systems, ventilation, POS and front-of-house. The most common hospitality equipment loan amounts range from $20,000 to $150,000. Business acquisition finance from $50,000 to $2,000,000 for established venue purchases.

Loan Terms

Equipment chattel mortgage: 1 to 5 years. For hospitality equipment, 3 to 5 years is most common, reflecting the useful life of commercial kitchen assets. The lease term matching rule applies here too: equipment finance should not extend beyond the remaining lease term of the premises. Finance lease: 2 to 5 years. Unsecured business loan: 1 to 5 years.

Interest Rates

Equipment chattel mortgage for established hospitality businesses with ABN and trading history: approximately 8.50% to 13% per annum. Unsecured business loans for working capital: approximately 9.99% to 24.99% per annum. Business acquisition finance: approximately 10% to 20% per annum depending on the goodwill proportion and the business's financial track record. Rent-to-own products from SilverChef and Flexikitch: implied effective rates of 15% to 25% per annum when compared against equivalent loan finance, offset by the flexibility premium they provide.

Approval Speed

Equipment chattel mortgage under $100,000 for established businesses with clean credit: 24 to 48 hours. Unsecured business loans under $150,000 assessed on bank statements: 24 to 48 hours. Rent-to-own through SilverChef or Flexikitch: typically same day to 24 hours. Business acquisition finance: 5 to 15 business days depending on complexity and documentation. Low-doc applications: 48 to 72 hours.

Frequently Asked Questions About Hospitality and Catering Loans

What commercial kitchen equipment can I finance in Australia?

All major commercial kitchen equipment categories are financed including: combi ovens (Rational, Convotherm), commercial ranges and cooktops (Waldorf, Goldstein), deep fryers (Pitco, Frymaster), refrigeration and coolrooms (Skope, True, Bromic), espresso machines (La Marzocco, Synesso, Victoria Arduino), commercial grinders (Mahlkonig, Mythos), dishwashers and glasswashers (Winterhalter, Hobart), food processors and mixers (Robot Coupe, Hobart), ice machines (Hoshizaki, Scotsman), POS systems (Lightspeed, Square, Impos) and all other commercial kitchen and front-of-house assets. We finance individual pieces from $3,000 and complete kitchen packages to $500,000 and above.

Can I finance a commercial espresso machine?

Yes. Commercial espresso machines are one of the most commonly financed items in Australian hospitality equipment finance. A quality 2-group machine for a busy cafe — La Marzocco Linea Classic S, Synesso MVP, Victoria Arduino Black Eagle or Nuova Simonelli Aurelia — costs $8,000 to $22,000 new. A 3-group machine for a high-volume cafe costs $14,000 to $25,000. For an established cafe with an ABN, a chattel mortgage gives you GST claimability on the first BAS and interest deductibility. For a new operator, a rent-to-own product from SilverChef may be the most accessible option.

Can I finance a coolroom for my restaurant or cafe?

Yes. Commercial coolrooms are major capital items financed as equipment assets. A 3m x 3m built-in coolroom installed and commissioned costs $20,000 to $35,000. A larger coolroom for a high-volume kitchen or food manufacturing operation costs $35,000 to $80,000+. Coolrooms are financed under a chattel mortgage for GST-registered businesses with an ABN. The coolroom, as a fixed installation, may intersect with fitout considerations depending on how it is specified in the tenancy lease. We advise on the appropriate structure.

Can I finance a Rational combi oven?

Yes. The Rational SelfCooking Center is the market-leading combi oven and one of the highest-value single items in a commercial kitchen. A 6-grid SCC costs approximately $15,000 to $20,000; a 10-grid unit $20,000 to $28,000; a 20-grid unit $28,000 to $35,000 new from Australian dealers. For an established hospitality business with ABN and trading history, a chattel mortgage at 8.50% to 13% per annum is the optimal structure. The Rational also has manufacturer and dealer finance options; compare these against independent broker-arranged finance before committing.

How does the cash nature of my hospitality business affect loan approval?

Hospitality businesses with significant cash transactions are well-understood by specialist lenders on our panel. The key is presenting the income documentation correctly: EFTPOS settlement reports, POS daily transaction totals, BAS lodgements and accountant-prepared profit and loss statements that reconcile cash and EFTPOS income provide the income verification lenders need. The most important bank statement conduct factors are consistent deposits, absence of dishonoured payments, and no extended overdrawn periods. We advise on how to present your specific income structure before submitting any application.

Should I use SilverChef or get my own equipment finance?

For an established operator with 12 or more months of trading history and a clean credit file, independent equipment finance under a chattel mortgage at 8.50% to 13% per annum is almost always more cost-effective than SilverChef rent-to-own. The difference in total cost over a 3-year term on a $30,000 equipment package can be $3,000 to $7,000. For a new operator or one who cannot access standard finance, SilverChef's accessibility and flexibility often outweigh the cost premium. The test is simple: get a quote from both, compare total payments over the same term for the same equipment, and choose based on the cost difference versus the flexibility value.

Can I finance the purchase of an existing restaurant or cafe?

Yes. Buying an existing hospitality business involves financing both physical assets (equipment, fitout, stock) and goodwill (the premium above physical asset value representing the business's reputation and revenue). Equipment finance covers the physical assets at 70% to 80% LVR. A specialist business acquisition loan covers the goodwill component at a higher rate. The most important due diligence items before any hospitality business purchase are: the lease status and remaining term, the accuracy of the vendor's declared turnover, any deferred maintenance costs in the equipment, and any regulatory compliance issues with the premises or licence. We work through acquisition finance structures with buyers.

How is seasonal revenue handled in a hospitality loan application?

Seasonal revenue is common in Australian hospitality and most specialist lenders understand it. The application should present the full annual trading pattern using at least 2 years of financial statements or bank statements that demonstrate the seasonal cycle. Working capital lines of credit are the most flexible tool for managing slow season cash flow. Balloon payments can be timed to coincide with peak season cash availability. For very pronounced seasonality (a venue that is effectively closed for 4 months per year), the serviceable annual cash flow is assessed on the operating months only and the loan structure should reflect this. We advise on seasonal structuring at the outset of every hospitality application.

Can I finance a food truck or mobile catering setup?

Yes. Food trucks and mobile catering vehicles are financed as commercial vehicles or as specialist business assets depending on their configuration. A custom-built food truck on a commercial vehicle chassis costs $80,000 to $250,000. A converted van with commercial kitchen fit-out costs $30,000 to $80,000. A catering trailer costs $20,000 to $100,000. Finance is arranged under a chattel mortgage or commercial vehicle loan depending on the specific vehicle type and registration. Full detail on food truck finance is available on our food truck loans page.

Can I finance a grease trap or exhaust canopy?

Yes. Grease traps, exhaust canopy systems and fire suppression systems are capital items that form part of the commercial kitchen setup and are included in equipment finance facilities alongside cooking and refrigeration equipment. A grease trap installation typically costs $3,000 to $15,000. An exhaust canopy and make-up air system costs $8,000 to $25,000 installed. Fire suppression for the kitchen hood costs $5,000 to $15,000. These are mandatory compliance items in almost all Australian commercial kitchen premises and are routinely financed as part of the kitchen establishment package.

What documents do I need for a hospitality equipment loan?

For a chattel mortgage under $100,000 for an established business: ABN, director's licence, and a supplier quote or invoice identifying the specific equipment. No financial statements required in most cases for this amount. For amounts above $100,000 or low-doc applications: 3 to 6 months of business bank statements and BAS. For business acquisition finance: vendor's financial statements for 2 to 3 years, the heads of agreement or contract of sale, and the lease details. For rent-to-own through SilverChef or Flexikitch: application through their own platform typically requiring ABN and basic identification.

Can I get hospitality finance as a new business or first-time operator?

Yes. Options for new operators include: rent-to-own through SilverChef or Flexikitch as the most accessible pathway for equipment; specialist startup business lenders who finance equipment for new ABN holders with a deposit of 20% to 30% and documented industry experience; and unsecured business loans where personal property security is available. A new hospitality operator with a signed lease, a detailed business plan, and a 20% to 30% deposit is in a fundable position through specialist startup lenders on our panel. We advise on the most realistic pathway for your specific situation.

Can I finance bar and cellar equipment for a pub or bar?

Yes. Bar equipment including Kegerators, beer font systems, commercial glass washers, back-bar refrigeration, wine storage systems and cellar cooling units are all financed as equipment assets under a chattel mortgage or finance lease. A complete commercial bar equipment setup for a venue with 10 to 20 taps plus wine and spirits costs $30,000 to $80,000 in equipment alone before furniture and fit-out. Liquor licence costs, as discussed, are handled separately through working capital or acquisition finance.

What is the difference between a chattel mortgage and a finance lease for commercial kitchen equipment?

Under a chattel mortgage, your business owns the equipment from settlement, the full GST is claimable on your first BAS, and you claim interest and depreciation as tax deductions. Under a finance lease, the lender owns the equipment and you make fully deductible lease payments; at end of term you can purchase, continue or return. Chattel mortgage is generally the better structure where you want to own the equipment long-term and maximise the upfront GST benefit. Finance lease is better where you want to upgrade on a defined cycle and prefer not to manage residual value risk. Always confirm the optimal structure with your accountant.

Why Choose Australian Finance & Loans for Your Hospitality Business Finance

• Independent broker: we compare 50+ lenders and identify who best understands cash-intensive hospitality businesses, not just the cheapest rate

• Full product range: equipment chattel mortgage, finance lease, rent-to-own guidance, unsecured working capital, seasonal facilities and business acquisition finance

• Cash business experience: we understand EFTPOS reconciliation, POS income verification and how to present hospitality applications correctly

• Honest SilverChef/Flexikitch comparison: we tell you when their products are right for your situation and when independent finance is better

• Seasonal structuring: balloon payment timing, seasonal repayment schedules and working capital lines designed for seasonal hospitality revenue patterns

• Business acquisition: goodwill finance, lease assessment and full acquisition structuring for buyers of existing hospitality businesses

• All equipment: Rational, La Marzocco, Skope, Hoshizaki, Hobart, Winterhalter, Lightspeed — every brand and category

• Compliance equipment included: grease traps, exhaust canopies and fire suppression systems financed as part of kitchen packages

• Fast: 24 to 48 hours for most equipment applications under $100,000 for established businesses

• Melbourne-based team with national reach and genuine hospitality sector understanding