How to Finance a Squeeze In Franchise: Brunch, Bar and Build-Out
By Anthony Cornella
A Squeeze In franchise loan pays for a full-service breakfast and lunch restaurant known for oversized omelets and a brunch cocktail program, which means financing a kitchen, a dining room and, in most markets, a bar. That mix of a daytime-only schedule and alcohol sales gives this brand a financing profile that differs from a typical quick-service franchise.
Below we cover the concept, the costs to plan for, the brand’s SBA Franchise Directory listing and how lenders review a deal.
US Professional Funding is not affiliated with, sponsored by or endorsed by Squeeze In; the name is used only to describe the business. Figures in the franchisor’s disclosure document can change, loan programs and terms vary by lender and borrower, and every loan is subject to lender review and approval. Nothing here is legal, tax or investment advice. Review the current Franchise Disclosure Document (FDD) and franchise agreement with a qualified franchise attorney and accountant before you sign or borrow.
Squeeze In Franchise Loan at a Glance
- Concept: a casual, family-friendly breakfast and lunch restaurant built around omelets, eggs Benedict, French toast, breakfast burritos, sandwiches and salads.
- Roots: the company describes itself as a family business since 1974, starting in Truckee, California.
- Daypart: breakfast and lunch only, with brunch cocktails such as Bloody Marys and mimosas playing a visible role.
- Markets: restaurants in Northern California and Nevada, with franchised growth beyond its home region.
- Fees and investment: the franchise fee, royalty, marketing contribution and estimated initial investment are disclosed in Items 5, 6 and 7 of the current FDD; we could not verify them from the franchisor’s own materials, so request the FDD before you plan your budget.
- SBA Franchise Directory: listed under code S4080, with no additional notes.
What Is Squeeze In?
Squeeze In started as a tiny omelet restaurant in Truckee, California, a mountain town near Lake Tahoe, where it fed skiers and locals. The original dining room was so narrow that guests had to squeeze in, which gave the brand its name. The company describes itself as a family business, and the family behind it later began franchising the concept, starting with an area development agreement for the Las Vegas area.
The brand calls itself the home of the “Best Omelettes On The Planet.” Alongside dozens of omelets, the menu offers eggs Benedict, French toast, pancakes, burritos, sandwiches and salads, including gluten-free, vegetarian and vegan items. Restaurants open early and close in the early afternoon.
Why lenders view it the way they do. Breakfast and brunch is a competitive but well-understood segment. Lenders see a long operating history at the original restaurant but a small franchise system, so they lean on the borrower’s experience, the site and the FDD rather than brand size. The bar adds a liquor license to review.
Squeeze In Franchise Costs
We could not verify Squeeze In’s fee schedule or investment range from its own materials, so this section explains the cost categories to expect in Item 7 and how each is usually financed.
Initial franchise fee. Disclosed in Item 5, the fee has no collateral value, so it is typically paid from the buyer’s cash or folded into an SBA 7(a) loan.
Real estate and build-out. Most restaurants are likely to occupy leased space. Build-out usually includes kitchen ventilation and hoods, grease management, plumbing, restrooms, a bar, seating and the brand’s signature decor. Leasehold improvements are often the largest single line item, and our article on restaurant build-out financing explains how lenders handle tenant improvements and landlord allowances.
Equipment and furniture. A breakfast kitchen runs on flat-top griddles, ranges, ovens, refrigeration, prep tables, dish machines and coffee equipment, plus bar coolers, ice machines and glass washers if alcohol is served. The dining room needs tables, chairs, booths and point-of-sale technology.
Opening costs and working capital. Expect opening inventory, pre-opening hiring and training, insurance deposits, permits and a reserve for the first months while sales build.
Total investment. The FDD’s Item 7 table shows the full estimated range and its assumptions. When you review it, look for line items such as:
- Initial franchise fee
- Leasehold improvements and construction
- Kitchen, bar and dining equipment
- Furniture, fixtures and decor
- Signage and point-of-sale technology
- Opening inventory and supplies
- Licenses, permits and any liquor license
- Training, travel and grand opening marketing
- Additional funds for the initial operating period
Ongoing Fees and How They Affect Your Loan
Item 6 of the FDD lists the royalty, any brand or marketing fund contribution, technology fees, transfer and renewal fees, and any required local marketing spending. Each is usually calculated on gross sales, which means it comes off the top before rent, labor and loan payments.
Why it matters for debt service. Lenders subtract royalty, marketing fees, rent, food, beverage and labor from projected sales and test whether what remains covers the Squeeze In franchise loan payment with room to spare. A restaurant that closes after lunch has fewer selling hours, so seat turnover, average check and weekend volume weigh heavily.
Remodels. Check the franchise agreement for required remodels during the term, a future capital need lenders want planned for.
Franchisor Requirements for New Owners
Squeeze In does not publish minimum net worth or liquid capital requirements on pages we could verify. Ask the franchisor for its current financial qualifications and read Item 5, Item 7 and the franchise agreement for any development commitments.
Full-service restaurant franchisors usually look for hospitality management experience, enough liquidity for the equity injection plus reserves, and a clear plan for daily operations. Expect an application, discovery calls, a financial review and site approval before you sign.
Ways to Own a Squeeze In
Opening a new restaurant. This is the most common path in a growing system. Financing covers the build-out, equipment, fees and working capital, and lenders underwrite it on projections and your experience. Our page on restaurant start-up financing outlines how these loans are structured.
Buying an existing location. If a franchised restaurant comes up for sale, the buyer can show lenders actual sales and expenses, which often makes underwriting easier. The transfer requires franchisor approval and usually a transfer fee. Read more about buying a franchise resale.
Financing Options for a Squeeze In Franchise
SBA 7(a) loans. Because Squeeze In is on the SBA Franchise Directory, an SBA 7(a) loan can generally be used for the franchise fee, build-out, equipment, working capital and, on a resale, the purchase price.
SBA 504 loans. If you buy or build the restaurant building, an SBA 504 loan can finance owner-occupied real estate and long-lived equipment.
Conventional term loans. Borrowers with strong experience and collateral can use conventional business loans, especially for a second or third restaurant once the first is performing.
Equipment financing. Griddles, ranges, refrigeration, dish machines, espresso equipment, bar coolers and ice machines can be financed on their own. See our restaurant equipment financing and leasing options.
Working capital and lines of credit. A breakfast restaurant buys eggs, produce and dairy several times a week and runs a payroll heavy on servers and cooks. Seasonal swings can be real, especially in resort and ski markets like the brand’s original home. A line of credit or restaurant working capital can smooth those months.
Seller financing on resales. A seller may carry part of the price; any note must be acceptable to the senior lender, is typically subordinate to it, and SBA rules may limit it.
SBA Loans for Squeeze In Franchisees
SBA lenders rely on the SBA Franchise Directory to confirm that a brand’s franchise agreement has been reviewed for eligibility. Squeeze In is listed under code S4080, and the listing carries no additional notes. In plain English, the franchise relationship has been cleared for SBA review, and a lender applies the program’s standard rules without brand-specific conditions flagged on the directory. The listing does not approve any individual borrower or location.
The SBA 7(a) program maximum is currently $5 million, though program rules can change. Most single-restaurant requests fall well below that, and the loan size depends on your project cost, equity and projected cash flow.
SBA application tips for a Squeeze In restaurant.
- Get the current FDD and franchise agreement early and give copies to your lender.
- Have a signed letter of intent or lease proposal with build-out estimates from a contractor.
- Include a liquor license plan: cost, timeline and what happens if approval is delayed.
Our SBA loan calculator can help you estimate payments for planning purposes only; it is not an offer or approval.
How Lenders Evaluate a Squeeze In Deal
Personal credit and financial history. Expect a review of credit, tax returns and a personal financial statement, plus a personal guarantee.
Net worth and liquidity. Lenders want to see cash for the equity injection and reserves left over after opening. A restaurant that runs short of cash in its first months is a common reason a deal struggles.
Industry and management experience. Running a kitchen through a weekend brunch rush, managing tipped staff and serving alcohol responsibly are skills lenders like to see.
Business plan and projections. A good plan explains the trade area, nearby competitors in breakfast and brunch, expected covers per day, average check, beverage mix and labor scheduling for a morning-to-early-afternoon operation.
The FDD and franchise agreement. Lenders read Items 5, 6, 7, 10, 17 and 19, plus Items 3 and 4. Our article on how lenders read an FDD explains what they look for.
Site and lease. Lease length, with renewals, should generally cover the loan term, and the space must be permittable for a full kitchen and bar.
Historical financials on a resale. On an existing restaurant, expect to provide several years of profit and loss statements, sales reports and tax returns.
The Liquor License and Bar Program
Brunch cocktails are part of the Squeeze In identity, so most buyers will need an alcohol license. Rules differ widely by state and city; in some places a full liquor license is costly or limited in number.
Plan for three things: budget the license cost and timeline, learn whether it can be pledged or transferred under local rules, and make sure projections still work if bar sales start slowly.
Multi-Unit Growth and Development Agreements
Squeeze In has used area developers to grow beyond its home region. A development agreement commits you to opening restaurants on a schedule, and missing it can cost territory rights, so plan the financing early. Lenders usually finance a second restaurant once the first has a track record, using its cash flow to support the new loan. Our article on multi-unit franchise financing covers how lenders look at growing restaurant groups.
Real-World Scenarios
A former restaurant manager opens a first location. A casual dining general manager signs for a suburban Squeeze In, uses an SBA 7(a) loan for build-out, equipment and working capital, and secures a beer and wine license before opening.
A couple buys an existing restaurant. A couple buys a franchised location from a relocating owner. The lender sizes the loan on historical sales, and the seller carries a small subordinate note.
An area developer opens a second restaurant. An owner with one profitable Squeeze In signs a development agreement. The lender finances the second unit using the first unit’s cash flow and the owner’s added equity.
Common Mistakes to Avoid
- Signing a lease before confirming the space can support a full kitchen, ventilation and bar
- Leaving the liquor license cost and timeline out of the project budget
- Building projections as if the restaurant were open all day
- Underestimating working capital for the ramp-up and slow seasons
- Skipping Items 3, 4 and 19 of the FDD
- Committing to an aggressive development schedule without a plan to fund each unit
Read the restaurant loan mistakes that cost owners the most for more industry pitfalls.
Next Steps to Finance Your Squeeze In Franchise
Step 1: Request the FDD. Ask Squeeze In for its current FDD and review Items 5, 6, 7, 17 and 19 with an attorney and accountant.
Step 2: Confirm your qualifications. Ask the franchisor for its net worth, liquidity and experience requirements.
Step 3: Choose a site. Work with the franchisor on a site that fits the concept and can be permitted for food and alcohol service.
Step 4: Build your budget. Get contractor estimates, equipment quotes and liquor license costs to create a realistic project cost.
Step 5: Prepare projections and apply. Model daytime volume, weekend peaks and seasonality, then submit your package with the FDD, lease, budget, tax returns and personal financial statement.
Step 6: Close and open. Coordinate closing with lease signing, construction, training and the license timeline.
Squeeze In Franchise Loan FAQs
How much does it cost to open a Squeeze In franchise?
The total estimated investment is disclosed in Item 7 of the current FDD. We could not verify a figure from the franchisor’s own materials, so request the FDD and review each line item with your advisors.
What is the Squeeze In franchise fee?
The initial franchise fee is disclosed in Item 5 of the FDD. Ask the franchisor whether it offers different fees for multi-unit or area development agreements.
What royalty does Squeeze In charge?
Royalty and marketing fund contributions are listed in Item 6 of the FDD. They are generally based on gross sales and should be built into your projections.
Is Squeeze In eligible for SBA loans?
Yes. Squeeze In is listed on the SBA Franchise Directory under code S4080 with no additional notes. Each borrower still has to qualify with an SBA lender.
Can a first-time restaurant owner get a Squeeze In franchise loan?
Possibly, but full-service restaurant and bar experience carries weight with lenders. A first-time owner may strengthen the request by hiring an experienced general manager.
How much liquid capital do I need?
Squeeze In’s requirement was not available on pages we could verify, so ask the franchisor. Lenders also want cash for the equity injection plus reserves.
Can I buy an existing Squeeze In?
Yes, if one is for sale and the franchisor approves the transfer. Lenders can size the loan on the restaurant’s historical financials.
Does Squeeze In offer financing?
Check Item 10 of the FDD for any franchisor financing. Most buyers arrange their own SBA or conventional loans.
How long is the Squeeze In franchise term?
The term, renewal and transfer conditions are in Item 17 of the FDD. Lenders like to see a term that covers the life of the loan.
Does the FDD include financial performance information?
Review Item 19 of the current FDD to see whether it includes financial performance representations.
Final Thoughts
A Squeeze In restaurant combines a full-service breakfast kitchen with a brunch bar and a daytime-only schedule. Buyers who secure the FDD early, budget carefully for build-out and licensing, and prepare realistic projections can use the brand’s SBA Franchise Directory listing to build a strong Squeeze In franchise loan request.
US Professional Funding helps franchise owners and buyers finance start-ups, acquisitions, equipment and working capital. Learn more about our franchise financing and restaurant financing solutions.
