A common scenario in bar design: You’ve signed the lease on an existing bar space, and it comes with a treasure trove of kitchen equipment. Great news, right? It can be—because this can save you a ton of money—but there’s more to it than just inheriting some shiny metal gear. Here’s what you need to know to make sure that “free” equipment doesn’t end up costing you more than it’s worth.
1. Take Inventory (and Verify It)
First things first: you need an inventory of all the equipment left behind. Ideally, your landlord has already made a list of what’s included, but this isn’t always the case. Get your team to verify that everything on the list is actually there, and that it’s in the condition you were promised. Missing or damaged equipment is something you’ll want to catch early.
2. Does It Actually Work?
It’s not enough for the equipment to just be there—it has to work. Hire someone who knows their way around commercial kitchen equipment to test each piece. Is the ice machine functional? Do the coolers keep things cold? This might sound obvious, but worth checking early. Kitchen equipment can have months-long lead times to order new if you’re lacking something.
3. Where Does It Go in Your New Layout?
Once you know what you’ve got, you need to figure out where it fits in your layout. Your architect or Food Service Equipment planner can help with this, plus coordinating the utility connections with the MEP team. Will you need to add a new gas line? Does the electrical wiring match the needs of the equipment? This is especially important for city permits. You don’t want the inspector showing up and asking, “Why is there an extra gas line?”
4. Don’t Want It? Sell It.
If there’s equipment you don’t need or want, don’t let it clutter up your space. A local kitchen equipment company can help you sell it or, at the very least, haul it away. You might even make some cash back that you can reinvest in the bar.
Bottom Line
Acquiring existing kitchen equipment can be a huge win, but it’s not a set-it-and-forget-it situation. You’ll need to verify, plan, and strategize to make sure everything is working for you, not against you. Handle it right, and you’ll save a ton of money—and headaches—down the line.
Comments