Today’s economy is unpredictable, and restaurant owners face new challenges as customers dine out less . Rising costs and shrinking disposable income mean tighter cash flow—and even top restaurants can find themselves struggling to stay open. On top of that, the competitive landscape has intensified as more restaurants compete for fewer customers, while supply chain disruptions and changing health regulations add stress to daily operations. You can prevent that outcome. Economic downturns end, but thoughtful planning lasts. A restaurant survives by having working capital. Unexpected expenses—like equipment failures or ingredient cost spikes—can wreck even the strongest plans. In tough times, a L ine of credit is more than a tool. It’s your lifeline. It gives peace of mind and lets you act fast when challenges hit. How a Line of Credit Helps Restaurants Stay Afloat A line of credit provides flexibility , allowing restaurant owners to draw funds as needed and pay interest only on ...