BRIEFING


“If you plan on being in business for more than five 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”


carefully at the beginning to see if looks like it will do the job. Ask about any remaining manufacturer’s warranty.” Chris Clements FCSI, the principal of


FCA Design, inc. in Pearland, Texas, agrees, suggesting that these purchases


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should be made from a used equipment dealer, never from an end-user going out of business. Like Mirtsching, he advises limiting used equipment to pieces without mechanical parts, such as tables, racks and carts. “No equipment that can break down.” Another factor is how much use the piece will receive in its new home. Marco Amatti FCSI, CEO of MAPA Assessoria in Sao Paolo, Brazil, discourages clients from buying a used piece of equipment if it is going to be “the main tool for your concept, (or) if there are parts that you know are very expensive to buy.” Also, avoid machines


that do not come with a maintenance history “or belongs to a bad operator in terms of maintenance. If the piece is too ‘refurbished’ or you must fix too much to get it to work, it can be unwise.” Operators are also well


advised to avoid anonymous websites. “Caveat emptor always applies,” warns Dirk


Happee, vice president, Kitchen Design & Equipment Sales at Dick’s Restaurant Supply based in Bellevue, Washington. “Never meet a stranger alone, or at your place.” The best advice of all? “Do your math and homework.” As Miick concludes: “All the


above is why you need to use an FCSI professional consultant.”


For more go to fcsi.org


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