5 Benefits of Buying Used Restaurant Equipment

Starting a new restaurant or upgrading an existing one can come with hefty costs, especially when it comes to equipping the kitchen and dining areas. New commercial equipment designed for restaurant use tends to be quite pricey. However, buying used restaurant equipment can significantly save while offering quality, durable options. This article will explore the top 5 benefits of purchasing pre-owned commercial restaurant equipment.

Lower Upfront Costs

One of the main appeals of used restaurant equipment is the reduced upfront investment compared to brand-new items. Generally, used equipment costs 30-60% less than identical new models. This allows fledgling restaurants or smaller operations with tighter budgets to outfit their facilities without breaking the bank.

Significant appliances like convection ovens, deep fryers, refrigerators, and stoves/grills can retail for thousands of dollars each but may be used for hundreds less. Additionally, small wares, from pots and pans to plates and utensils that add up quickly when purchased new, are affordable and pre-owned. The savings on an entire commercial kitchen package of used gear versus new can amount to tens of thousands of dollars, freeing up capital for other start-up expenses.

Even established restaurants looking to upgrade, select aging equipment pieces or expand their facilities can benefit from lower leasing or purchase prices on quality pre-owned options. With careful inspection and choice of the seller, the upfront cost reduction of used restaurant equipment makes it very attractive despite a slightly increased risk factor compared to brand-new items.

Durability and Longevity

While they have already been used, higher-quality used restaurant equipment built to commercial standards is designed and constructed to withstand years of heavy-duty performance in busy kitchens. Companies specializing in refurbishing and reselling previously used commercial appliances provide warranties on their pre-owned inventory because they rigorously inspect and refurbish items to like-new condition.

Restaurant appliances and equipment from reputable manufacturers are built to last through extended daily use across multiple services and are routinely maintained in professional settings. With routine care and servicing, used restaurant-grade gear can easily continue operating productively for another 5-10 years or more before needing replacement. This compares favorably to consumer-grade appliances that may start showing heavy wear after a few years of light home use.

The durability of commercial-quality used items means new restaurateurs avoid unnecessary early replacement costs. Ongoing establishments expanding their footprint keep operational costs lower by reusing quality equipment with years of useful life remaining. By selecting from trustworthy used equipment sellers, the longevity of pre-owned, commercial-grade gear makes it a low-risk purchase.

Broader Selection

New restaurant equipment is limited to current product lines and what individual suppliers happen to stock. However, used equipment resellers have amassed huge inventories of items from various eras as restaurants upgrade and liquidate gear.

This results in a broader selection of brands, models, and configurations when purchasing pre-owned. You may find an older but dependable style that is no longer made new that perfectly meets your needs. Or, alternate color/finish options are unavailable in current production.

With more selection comes increased odds of finding that slightly irregular but bargain "one-off" piece to complete your setup. The vast selection of pre-owned also allows matching older items already in use for a consistent look without replacing the whole set at once.

A more comprehensive array of used options further increases the chance budget-conscious operations have of fully outfitting commercial kitchens and dining areas without any costly new purchases. Unique used pieces can become talking points, enhancing the concept and customer experience. Increased selection lowers compromise and enables maximizing budget and vision.

Environmentally Friendly

Reusing quality used equipment rather than adding to landfills is more sustainable and environmentally friendly. According to the EPA, 85% of metal products (like restaurant equipment) and 75% of plastics can be recycled. However, much ends up in the waste stream, taking centuries to degrade as products' useful lifespan exceeds their helpful lifespan.

Buying used restaurant machinery extends the lifecycle of already extracted and manufactured durable resources rather than demanding new production. This conserves further depletion of finite global reserves and the massive energy inputs required for industrial processes. It also offsets greenhouse gas emissions related to creating and transporting the brand-new gear.

Selling and redistributing previously owned commercial appliances keeps them circulated for continued use rather than disposal. Refurbishing further extends functionality while decreasing waste. Prioritizing reuse through quality equipment procurement promotes sustainability in the restaurant industry relative to traditional rapid consumption cycles. The environmental benefits compound as more businesses adopt this sound approach.

Potential for Further Resale Value

While used restaurant equipment entails a smaller initial investment, intelligent buyers can recoup some costs by reselling themselves. Established, high-functioning gear often retains half or more of its initial value if well-maintained and in good working order.

If upgrading lines or relocating later, restaurant owners can recoup a percentage of the original purchase price by reselling equipment privately or returning it to the original supplier. Some equipment rental and leasing companies also offer "rent-to-own" programs, where some payments go towards future ownership.

Liquidating all commercial kitchen contents to another start-up can offset new equipment outlays. Whether through outright resale yourself or trade-in value, the durable investments hold ongoing value absent in single-use items. This residual potential further strengthens the value proposition of purchasing quality used restaurant supplies and fixtures.

Conclusion

As this overview of benefits demonstrates, choosing commercial equipment designed for restaurant use is a wise financial decision for new ventures and ongoing operations. The budget and sustainability advantages open doors while reducing environmental impacts. Quality used items offer longevity and performance comparable to new at a fraction of the price.

With diligent product research, inspections, and choosing trusted used equipment sellers, any perceived risk is largely mitigated. The selections, savings, and versatile reuse enabled by pre-owned investments fuel culinary visions and bottom lines. Prioritizing used over new makes excellent business sense for restaurants large and small. Finding the right pre-owned solutions maximizes budgets for both initial kitchen development and long-term sustainability.