Restaurant Equipment Liquidation
Specialize in buying and selling restaurant equipment and supplies
Overview
Restaurant equipment liquidators generate $150,000-$800,000 annually with 40-60% margins buying equipment 20-40% of value, selling for 40-70% of new.
In 2025, restaurant industry high failure rate (60% fail within 3 years) creates steady equipment supply.
Buy and sell: commercial ovens, ranges, refrigerators, freezers, prep tables, dishwashers, and smallwares.
Successful restaurant liquidators understand commercial kitchen equipment, maintain relationships with restaurant brokers and owners, provide quick equipment removal, sell to new restaurants needing affordable startup equipment, and handle used equipment certification.
New restaurants need $50,000-$150,000 in equipment; used equipment saves 40-70%.
Marketing through restaurant brokers, new restaurant startups, culinary schools, and equipment auction sites.
Required Skills
- Restaurant Equipment Knowledge
- Equipment Valuation
- Restaurant Industry
- Logistics
- Buyer Network
- Equipment Testing
Pros and Cons
Pros
- High restaurant failure rate provides supply
- New restaurants need affordable equipment
- Specialized knowledge creates barriers
- Commercial equipment valuable and durable
- Can provide full kitchen package deals
Cons
- Need commercial equipment knowledge
- Heavy equipment logistics
- Storage for large equipment
- Equipment testing and certification
- Health department requirements
How to Get Started
- Learn commercial restaurant equipment
- Build network of restaurant brokers
- Secure warehouse for equipment storage
- Develop transport and logistics
- Market to new restaurant startups
- Provide equipment testing and certification
- Build reputation in restaurant community
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