Choosing 'New Vs. Used' Commercial Restaurant Equipment

It depends on what your business concept is. Here are some helpful consumer tips:

1. If you are planning a long-term investment, then you will get your value out of new foodservice equipment. Warranty coverage is nice too.

2. If you are planning a test period for a new restaurant concept, then go used until you are sure.  The cost savings are huge, and restaurant equipment depreciates fast…just like a car, only worse.

3. Match your investment setting. A high-end swanky joint deserves the best new equipment, and it tells your high-paying customers that you are investing in them. This is especially critical for open concept kitchens.

4. If you are building the low-cost menu or have a small start-up budget, then initial cost and function may become your primary goals. Used equipment can make sense in this case, just make sure the commercial appliances are tested by a certified tech before you buy.

Note: old used equipment most often brings too many problems, breaking down during operating hours, and finding parts can be difficult or impossible. For this reason, “new-used" are the only used restaurant appliances you should ever consider.