— Interview with Jon Jacobs —
The biggest challenges when starting a restaurant.
Jon Jacobs is a longtime foodservice operator and the president of SilverChef. Since 1986, SilverChef has helped more than 85,000 hospitality businesses get started and grow via flexible restaurant equipment financing. In 2026, Silverchef brought its business operation to the U.S. Jacobs opened Polliwogs Eatery & Pub in Mississippi in the late 1990s, building a highly profitable business from Day 1. But like many first-time operators, he encountered costly lessons around equipment — from upfront capital constraints to the challenges of adapting kitchen infrastructure as menus evolve. Since then, Jacobs has spent decades on the equipment and supply side of the industry. He brings a rare 360-degree perspective: operator, buyer and industry insider. The following is a conversation with Jacobs to reflect on the things he wished he had known about equipment before opening his restaurant.
R&R: What inspired you to launch your first restaurant?
Jon Jacobs: “I started in the restaurant business washing dishes when I was 15 years old. My passion for the restaurant industry has only grown since then. I graduated from college with a degree in philosophy and then went on to secure my MBA. I did what was expected and took a job as a general manager at a manufacturing plant. Then came an economic downturn, and I was responsible for implementing mass rounds of layoffs. I realized that was not where I wanted to be. In 1996, I opened Polliwogs Eatery and Pub in Mississippi.”
R&R: What were some of the challenges you faced as a first-time restaurant operator?
Jacobs: “Accessible, up-front cash is one of the biggest constraints when opening a restaurant. Most restaurants shut down in the first few years due to higher-than-expected startup costs and overestimating initial profits. One of my biggest challenges when starting Polliwogs Eatery and Pub was my kitchen equipment needs. The location I had taken over had pizza ovens and a griddle, but my menu required a flat top and deep fryers — essential, high-volume equipment with substantial ongoing costs. Having easier access to financing that was flexible based on my long term needs would have gone a long way.”
R&R: What are some of the challenges facing restaurant operators today?
Jacobs: “Rising operational costs. This is true in almost every sector, but is particularly felt in the restaurant industry. When Americans are feeling financially strapped, eating out is often one of the first things they stop doing to save money — affecting restaurant profitability.
“At the same time, increasing gas prices and inflation have direct impacts on restaurants, increasing the costs of food, energy and eventually major line items like rent and insurance. Reducing up-front costs can help lead to long term stability. This was true of my own experience: I started Polliwogs shortly after the economic recession in the early ‘90s, at a time when cash was tight. Making decisions like pre-paying the rent for the first year in advance, and negotiating the insurance helped extend the longevity and success of my restaurant.
“Labor shortages combined with increasing wages are another pain point for many restaurant owners. Since the pandemic, restaurants have faced persistent labor shortages, and at the same time, states like California have increased minimum wage, leading to increased operational costs.
“There are ways for restaurant owners to mitigate the long term impact of these challenges, including flexible financing options and high-margin, low-labor menu items. The latter provides a plausible alternative to the typical offset solution to increasing costs and inflation: raising menu prices. Data has shown a direct link between higher menu prices and Americans choosing not to dine out at restaurants.”
R&R: How important are financing decisions to early restaurant profitability?
Jacobs: “Critical — improper capitalization is the leading cause of restaurant failure in the first few years. Considering flexible financing options from the start is key to making a restaurant operator’s life easier. Securing adequate and supportive capital for line items like equipment and renovations prevents high-interest debt traps.”
R&R: What trends are you currently seeing in kitchen equipment financing across the foodservice industry?
Jacobs: “One of the biggest trends is the move away from outright ownership off the bat, towards financing as a way to prioritize cash preservation and flexibility. Financing allows operators to access high-quality kitchen equipment without spending large amounts of capital up-front.
“Restaurant operators increasingly want predictable monthly costs that include equipment, upkeep and repairs. The goal is to reduce operational risk and downtime. Demand for kitchen equipment financing is strong, but high interest rates and economic uncertainty are leading operators to be more selective about financing decisions that will work best for them, long term.
“Kitchen equipment financing is shifting from a transactional necessity to a strategic lever for growth, efficiency and risk management.”
— Jon Jacobs is the president of U.S. operations at Silverchef USA. With more than 25 years of experience in the restaurant and foodservice equipment industry, Jacobs has held executive leadership positions at TriMark USA, a top provider of equipment, supplies and design services. At Silverchef, Jacobs leads the operational strategy across the U.S.