Takeaway and pizza shop loans: ovens, fryers, fit-outs and delivery

Takeaway shops live on volume. A pizza shop on a Friday night, a fish and chip shop at the beach in January, a noodle bar at the lunch rush: the orders come in fast and the kitchen has to keep up. When the oven or fryer can’t, money walks out the door to the shop down the road. This page covers how takeaway and pizza shops fund equipment, fit-outs, delivery and growth.

What do takeaway shops borrow for?

• Cooking equipment: pizza ovens (deck, conveyor or wood-fired), fryers, woks, grills, bain-maries.
• Extraction and services: canopies, fans, fire suppression, gas upgrades and grease traps. These are often the costliest surprises.
• Refrigeration: prep fridges, freezers and cool rooms. See cool room and refrigeration finance.
• Fit-outs: a new counter, signage, seating for a few dine-in customers.
• Delivery: cars, scooters or e-bikes for your own drivers, plus insulated bags and tech.
• Growth: a second store or a production kitchen. Our second shop or venue page goes through it.

How lenders read a takeaway shop’s statements

Takeaway shops often have busier statements than most businesses: card settlements, platform payouts, cash deposits and a steady stream of supplier payments. Lenders want to see the whole picture.

What they look at	What helps
Card and platform deposits	Steady weekly pattern, not dependent on a single platform
Cash sales	Banked regularly, so turnover is visible
Supplier payments	Paid on time, no repeated dishonours
Wages and super	Paid consistently; super now flows with each pay run under Payday Super
Lease and location	Enough time left on the lease to justify the investment

If a large share of your takings arrives as cash and never reaches the bank, it’s invisible to an unsecured lender. Banking takings consistently is the single easiest way to improve how your business looks on paper.

Trading shops with steady statements can often use unsecured or cash-flow options, typically $5,000 to $500,000, sized on turnover. For a new shop or a bigger project, property-secured loans from $20,000 to $5,000,000 over residential or commercial property are usually the answer. You can check what fits your shop without a credit check.

Why extraction blows out takeaway budgets

Almost every takeaway fit-out involves cooking that produces smoke, grease and heat. That means an exhaust canopy, ducting, a fan and often fire suppression, all of which must meet local requirements. In an older building, running ducting to the roof can be far harder than the quote assumed. Gas upgrades and grease arrestors add more.

Before signing a lease, ask your builder or mechanical contractor to look at how exhaust will leave the building. Then put a realistic allowance into your budget. Our fit-out cost estimator has a takeaway setting and adds contingency on top.

New or used equipment?

Takeaway kitchens work their gear hard, which cuts both ways for used equipment. A second-hand fryer or oven can be good value, but it may also be near the end of its life. Check service records, part availability and compliance, and search for any registered security interest before you pay. Our used commercial kitchen equipment guide covers what to check.

Keep in mind the ATO’s $20,000 instant asset write-off, which the ATO says is permanent from 1 July 2026 for businesses with aggregated turnover under $10 million, applied per asset. It covers new and second-hand assets in most cases. Ask your accountant how it applies to your purchases.

An illustrative example

Illustrative only. A pizza shop that has traded for three years wants a second deck oven, a larger prep fridge and two e-bikes so it can run its own deliveries on weekends instead of relying entirely on platforms. The shop banks all card, platform and cash takings. With consistent statements and a lease with years to run, an unsecured option sized on turnover covers the package, with repayments planned around the quieter winter weeknights.

Staffing and award coverage

The Fair Work Ombudsman lists businesses mainly selling take-away food under the Fast Food Industry Award, while cafés and restaurants mainly serving dine-in customers fall under other awards. Getting coverage right matters for your costings and for how your wage payments look to a lender. Late nights, weekends and public holidays carry penalty rates, so your busiest shifts are also your most expensive.

Growing from one shop to two

A second takeaway store is one of the most common growth steps, and one of the easiest to underestimate. Beyond the fit-out and equipment, a new store needs its own trained team, its own stock and several weeks of trading before it pays its way. Your first store has to carry some of that load.

Before you commit, ask whether the first store runs smoothly without you on the pass every night, whether your systems and recipes can be taught quickly, and whether the new location has its own customer base rather than drawing from your existing one. Our page on opening a second shop or venue goes into the funding and the risks in more detail.

See what your takeaway could qualify for

Whether it’s a new oven, better extraction or a second store, start with a quick enquiry. It takes about a minute and involves no credit check at that stage. We don’t send your details around to a crowd of lenders who’ll ring you through the dinner rush. One real person reviews your shop and calls you with options that fit. Please be accurate about your amount, what it’s for and your turnover so we can match you properly the first time.

See if your shop qualifies →