Just about everyone knows the statistics about new restaurants, the huge costs, and how many fail within their first year. Starting a food-based business costs money; there’s no way around that. But you don’t have to spend a fortune at a dealer’s showroom on brand new equipment in order to have a high-quality kitchen. If you’re in the market for second-hand commercial kitchen equipment there are a couple of other options that can reduce costs without compromising quality.
The first option is discontinued or surplus equipment from sellers that are going out of business. The trick to finding these bargains is knowing where to look. Businesses that are liquidating often turn to specialists to sell their remaining inventory. Surplus equipment is new, and who cares if it comes from a dealer with a shiny showroom or an auctioneer’s warehouse? What matters is the quality of the item(s) and how they will meet the needs of your business.
The second option is second-hand/used equipment. When buying used, the source is even more important. Buyers may be leery of used equipment or worry that something is being misrepresented, so a trusted name can make all the difference. The kitchen is a crucial part of any restaurant, but it’s a part that customers rarely, if ever, see. A used oven that’s been appropriately maintained and is in good working condition will respond to the chefs just as well as a new one costing loads more.
Using a professional, dedicated auctioneer service is a world away from the ubiquitous online auctions or other listings. The difference is in the quality, level of service, and accountability that they provide.
Lauro Auctioneers have over 20 years of experience serving South Florida. A family owned and run business, their expertise is in assisting sellers and buyers with the highest level of professionalism and integrity. Contact us to learn more about our services.
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