Choosing 'New Vs. Used' Commercial Restaurant Equipment
It really 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.