Used Restaurant Equipment: To Buy or Not To Buy
Posted: Aug. 31, 2015
The 2008 financial crisis hit the restaurant industry hard, forcing many restaurants to close. Those restaurants that survived had to implement cost-saving measures, like buying used equipment, to counteract a decrease restaurant traffic. Despite the recent economic boom, many restaurants are still looking for ways to save costs. If you are considering purchasing used equipment, use our unbiased pro and con list to make informed decisions.
|Cost: The most enticing element of purchasing used restaurant equipment is the cost. Used equipment is significantly less expensive than new, sometimes as low as half the price. The ability to save thousands of dollars makes this a tempting option for many restaurant owners.||Wear & Tear: Used restaurant equipment will have experienced some degree of wear and tear throughout its life, which means the equipment will probably operate less efficiently. Hot spots on range stoves and poor ventilation from the hood are just two examples of possible headaches. Also, used equipment will most likely increase a restaurant’s utility bill due to their lack of efficiency.|
|Gently used is Better: Due to the recent high rate of failure for restaurants, lightly used equipment (equipment only a couple years old), can be found quite easily. Relatively new equipment should be more reliable as it hasn’t experienced too much wear and tear. Also, gently used equipment may still carry a warranty which increases the value and lowers the risk of purchase.||Sold As Is: Most used equipment has been around for years and will not have any sort of warranty, leaving restaurant owners on the hook for all future repairs. Equipment purchased at auction has it’s own downside. Auctioned equipment is almost always sold “as is”, meaning repairs are probably necessary to bring the equipment to working condition.|
|Free Extras: Used equipment sellers will frequently attempt to coax on-the-fence buyers by offering extra equipment for free. If a seller isn’t offering additional equipment, don’t be afraid to ask for it. For example, when making a large purchase, such as a stove or refrigerator, try requesting cookware such as pots and pans be included for free.||Costly Inspection: Determined buyers of used restaurant equipment should request an inspection by a Commercial Food Equipment Service Association (CFESA) certified technician. This will provide a buyer with an idea of what repairs need to be made, and how much they will cost, before the sale goes through.|
|Haggle Your Way to a Better Price: Used equipment is much cheaper than new, but just as important is the fact that prices aren’t set in stone. Sellers of used restaurant equipment are usually open to haggling and might even be expecting it. Auctions are a great way to pick up used equipment for a fraction of their value.||Costly Inspection: Determined buyers of used restaurant equipment should request an inspection by a Commercial Food Equipment Service Association (CFESA) certified technician. This will provide a buyer with an idea of what repairs need to be made, and how much they will cost, before the sale goes through.|
Posted: Aug. 31, 2015 | Written By: Brad Endres