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Subchapter V for Restaurants: A Streamlined Chapter 11 Option for New York Owners

Traditional Chapter 11 can feel out of reach for many independent and small‑group New York restaurants: it’s complex, time‑consuming, and expensive. Subchapter V, a relatively new part of Chapter 11, was designed to give small business owners a more accessible path to restructure and keep their doors open.

For many restaurant owners, Subchapter V can provide a much-needed reset – as opposed to a complete shutdown.

1. What Is Subchapter V?

Subchapter V is a specialized type of Chapter 11 reorganization for “small business debtors” with primarily business debt, up to certain dollar limits that are adjusted over time.

The key differences from a “classic” Chapter 11 are the following:

  • A simplified, more streamlined process
  • A Subchapter V trustee focused on facilitating reorganization rather than liquidating
  • No competing plans from creditors – only the debtor can propose a plan
  • Owners can keep their equity even if unsecured creditors aren’t paid in full, as long as the plan is fair and feasible

2. Why Subchapter V Can Work Well for Restaurants

The structure of Subchapter V lines up nicely with the realities of the restaurant business:

  • Volatile cash flow but strong core concept
    Restaurants with good demand but legacy debt (pandemic loans, rent arrears, wage and hour claims, tax issues) can use Subchapter V to restructure without losing control.
  • Landlords and vendors as key creditors
    Subchapter V allows you to propose a plan that stretches out rent arrears, vendor debt, and equipment loans over time.
  • Owner‑operator model
    Many New York restaurants are driven by a chef‑owner or family operator. Subchapter V makes it easier for the people who built the business to stay in charge after restructuring.

3. Basic Eligibility for New York Restaurant Owners

While specifics change as the law evolves, Subchapter V generally requires:

  • The debtor to be engaged in commercial or business activity
  • Most debts to arise from that business
  • Total debts below a statutory cap (which is periodically adjusted by Congress)
  • No public reporting requirements (i.e., not a public company)

If you own multiple locations or entities, eligibility analysis can get nuanced – how you structured your LLCs and guarantees matters a lot.

4. How a Subchapter V Case Typically Flows

For a restaurant owner, the process often looks like this:

  1. Pre‑Filing Planning
    Cash‑flow modeling, location‑by‑location analysis, and strategy on which leases to keep, renegotiate, or reject.
  2. Filing and Automatic Stay
    Once filed, most collection actions and pending lawsuits are paused by the automatic stay, giving breathing room.
  3. Status Conference and Trustee Involvement
    The court holds an early status conference; the Subchapter V trustee starts working with you and your creditors.
  4. Plan of Reorganization
    You propose a plan that explains how you’ll operate going forward and how creditors will be paid over time.
  5. Confirmation
    If the court is satisfied that the plan is feasible and fair, it can be confirmed over creditor objections in certain circumstances.

5. When Subchapter V Isn’t the Right Tool

Subchapter V is not a magic wand. It may not be appropriate for a reorganization when:

  • The core business simply isn’t viable (no demand, bad concept, hopeless location).
  • Debt is far above the statutory cap or heavily secured by collateral with little equity.
  • Ownership disputes or partner wars make a cooperative reorganization impossible.

In those situations, a traditional Chapter 11, a different restructuring tool, or a controlled wind‑down may be more realistic.

Conclusion

For the right New York restaurant, Subchapter V can provide a realistic path to reset debt, fix leases, and keep ownership intact – without the expense and complexity of a traditional Chapter 11.

If you’re a restaurant owner weighing Subchapter V, the key is early, honest planning: run the numbers, evaluate each location, and sit down with counsel who understands both the Bankruptcy Code and the restaurant business. Our team at DHC Legal is here to help you through it all.

Meet the Author

Andreas Koutsoudakis is a Partner, litigation attorney, and Co-Chair of Hospitality & Restaurant Law at Davidoff Hutcher & Citron’s New York City office.

With extensive experience as a litigator and trusted legal advisor, Andreas represents business owners, executives, and entrepreneurs in complex commercial disputes, business divorces, and employment-related litigation. As the Partner and Co-Chair of Hospitality & Restaurant Law at Davidoff Hutcher & Citron LLP, he uses his in-depth industry knowledge to provide strategic legal solutions for businesses navigating high-stakes disputes, regulatory challenges, and internal conflicts among partners, shareholders, and LLC members.

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