Whether you’re closing your business, or you’re looking to upgrade your restaurant kitchen–sometimes you don’t have a choice but to get some new equipment. Now none of us frogs are advising that you replace your kitchen equipment as often as getting new smartphones (we want your equipment to last, after all). But if you must sell your equipment (whether it’s back to us or otherwise), there are steps you should take to make sure you are prepared.
1. Gather as Much Information as Possible.
This is perhaps the most crucial part of the process. You have to get a lot of things by the way, and not just a model number (although that should take precedence, if possible). Also find the electrical information (the volts, the amps, and the phase)–this is especially important as it would be pointless for someone to get a three-phase oven if there are no three-phase outlets in his/her kitchen. If you’re selling a piece of equipment that’s gas, include the BTUs and whether it accepts LP or Natural Gas (or something else). If it’s electric, wattage helps.
Also depending on what you’re selling, you might need additional physical info as well–especially size, weight, and space. In fridges and freezers, for example, people are no only going to look at how much cubic feet can the thing hold, but what are the temperature ranges.
Depending on the age of your equipment, you should have little to no trouble getting the information online should there be no label on the equipment itself. Getting on the computer is also a good opportunity to print out the manuals (operating manuals, spec sheets, repair manuals) as necessary. If your equipment doesn’t have any manuals listed online, then see if the manufacturer won’t mail you one (by calling them, naturally)
2. Clean and Repair as Necessary.
We have covered before where it’s crucial to clean and maintain your equipment, but that also applies when you are about to sell your equipment. Just as you wouldn’t sell your car when you have to replace everything but the engine, you probably have almost nil-chance to get your equipment sold if there are a lot of defects.
But making sure everything is in tip-top shape is not so much as important as making sure the thing is clean. Nothing is more frustrating to a restaurant owner than scraping off years of grease.
3. See How You’re Going to Sell It
How are you going to sell it? Are you going to do it by yourself? Are you going to sell it to us (firstname.lastname@example.org)? Regardless, this is when research sets in. It may always be prudent to sell it at the lowest price point, but when your audience also includes food service pros that’s been there for a few decades, you want to price accordingly.
Remember there’s no Kelley Blue Book for restaurant equipment (although we wish we could), but this should only give you more reason to get your research done. You also have to realize that for some people, getting restaurant equipment is like earning a second (or a third, or possibly even a fourth) livelihood. Keep it competitive and simple, but don’t unnecessarily hide any cards under your sleeve.