SECOND-HAND EQUIPMENT
New is clean. Used is dirty. Sometimes, really dirty.”
‘The downfalls are many’
When it comes to buying used, “the downfalls are many,” warns Chris Bigelow FCSI, president of the Bigelow Companies in Naples, Florida. The potential problems involve: Pre-check: “Who is inspecting the equipment before you buy it to make sure it has any value for your operation?”
Space: “Is it the actual size you need for the space available, or will you just have to make do?”
Transportation: “Factor
in the cost of picking up – sometimes dismantling and then re-installing – the equipment to get it to your location.”
Utilities: “The biggest snag is often when you have to pay for new utilities to accommodate the cheaper replacement equipment.” Sustainability and utility costs: “Is it as energy effi cient as new equipment?” Physical condition: “Will it be seen by your customers? If so, are there dents, rust or other issues that are unfavorable?” Warranty: “Nonexistent, normally, on used equipment, which can be problematic on more technical pieces such as refrigeration, boilers and electronic controls.” Debra Blanchard, co-
owner, with husband Mike, of Boudreau & Thibodeau’s Cajun Cookin’ in Houma, Louisiana, views the question of whether to buy used from a dual perspective: the couple also own a refrigeration/air conditioning company that does work for many restaurants in her area. “We would only buy used equipment from someone going out of business if it had been rarely used. Even
“We would only buy used equipment from someone going out of business if it had been rarely used”
then, we purchased a whole-restaurant generator years ago. The cost to get it working correctly ended up being more than a new one would have cost. We would buy a new one if we could do it over.” According to Blanchard, most equipment nowadays only has an eight- to-10-year lifecycle, and parts and repair costs can double or triple after seven or eight years. “If you plan on being in business for more than fi ve years, buy new. Consider why someone would be looking to sell their used equipment, what they’re replacing it with, and whether you want to be stuck with their rejected equipment.”
A good place to fi nd quality used equipment, suggests Rudy Miick, CMC FCSI, founder of The Miick Companies in Boulder, Colorado, is at “someone’s new restaurant that went down/out of business fast – in six months or less – and we know for a fact that everything in the facility was new at opening.” But even in this case, he emphasizes: “A lot depends on how well equipment was handled.” Many consultants recommend going through a dealer. Armand Iaia FCSI, Chicago-based regional manager of Cini-Little recommends going that route.
“They have gone through the eff ort to check the equipment and weed out the junk that will not last,” he says. Conversely, he advices against purchasing at an auction. “You do not know how it was cared for. You usually have a short time to assess these things.” How short? “Hope for 90 days. Watch it
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THE AMERICAS
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