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Real Answers for Real Restaurant Owners You've heard the promises: "SBA loans are easy!" "Just fill out some forms!" "Any bank will help you!" Then you actually try to get one. The truth? Most SBA loan guides are written by people who've never sat across from an underwriter. They give you theory. You need answers. FUNDED: The Complete SBA Loan Guide for Restaurant Owners is different. Meet Maria, a chef with eight years of kitchen experience ready to open her own taqueria with $450,000 in SBA financing. And Tony, an experienced restaurant owner acquiring a beloved pizza shop for $800,000 before the retiring owner moves on. Will Maria's startup projections convince skeptical underwriters? Can Tony structure the deal before the seller gets impatient? You'll follow their complete journeys — from first bank meeting to funded deal. Every number is real. Every obstacle is one you'll face. Every claim in this book has been checked against current SBA Standard Operating Procedures (SOP 50 10 8), 13 CFR Part 120 regulations, and working lender verification. No outdated advice. No theoretical guesses. Just verified information you can take to your banker. Updated for 2026 SBA policy changes including new citizenship requirements and credit scoring changes. If any of these sound familiar, this book was written for you. Thomas Hartwell Published by Hartwell Labs
Banker-Verified Content
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