Egg Works opens sixth Las Vegas restaurant & commercial kitchen with SBA 504 loans from TMC Financing

October 6th, 2014

Egg Works Opens Sixth Las Vegas Restaurant & Commercial Kitchen with SBA 504 Loans from TMC Financing

Las Vegas, NV (September 24, 2014) Las Vegas entrepreneur Brad Burdsall has opened his sixth Southern Nevada Egg Works location as well as a new commercial kitchen and commissary with the help of TMC Financing and its SBA 504 loan program. TMC Financing worked with Meadows Bank and provided 90% financing for Egg Work’s $2.6 million restaurant located at 2025 Village Center Circle in Las Vegas. The lenders also financed a $2.2 million project for Egg Works’ 20,000 square foot commercial kitchen and commissary in North Las Vegas, which supplies food and custom-created sauces to all of its restaurants in Southern Nevada.

“Our newest Las Vegas restaurant is in the heart of Summerlin near Summerlin Parkway and Town Center,” said Egg Works CEO Brad Burdsall. The 6,725 square foot building created 45 new jobs and is open for business from 6 a.m. to 3 p.m. daily. “The SBA loan for this property allowed us to buy the land, building, furniture and equipment needed to operate with just 10 percent down,” said Burdsall. “It is a great opportunity to own your own building instead of leasing.”

According to Burdsall, getting pre-qualified for an SBA 504 loan through TMC Financing made it easy to maintain his preferred banking relationships to partner on the loans. “Once they pre-qualify you, you have a better opportunity to obtain financing for the bank portion at a lower interest rate since you are already pre-qualified.”

Egg Works now employs nearly 300 people in Southern Nevada, at its six restaurants and commissary. “Our team members are the heart and soul of our business, so we are constantly looking for ways to improve our operations on their behalf,” said Burdsall.

Egg Works now owns the real estate for three of its six restaurants as well as the real estate for its commissary. “The commissary location is totally reinventing how we do business,” said Burdsall. “We use it not only to centralize food purchasing and storage, but also to provide a location for the creation of our special sauces and new menu items.” Burdsall, a professional chef, spends some of his time at the commissary creating Egg Works’ signature spices, gravies, sauces and dressings. His custom Habla Diablo Bloody Mary mix is sold in restaurants and liquor stores throughout the country.

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