Ah, the choices! When purchasing professional kitchen equipment, the process of deciding what to buy can be overwhelming. Used or new? Where to buy? Which brand? Lease or own? These decisions don’t have to be daunting – there is a way through the maze.

As a first step, start with the essentials. What menu items do you offer? Make a starting list of the equipment you need to prepare each menu item. If you sell pizza, you’ll need pizza pans, a grill and ovens. Do you need deep fryers, a grill, steamers and griddles? Leave no stone unturned; make sure you’ve accounted for it all.

Start with the basics; you can always add items on as you go. Here are some necessary essentials:

• Range
• Oven
• Grill
• Deep-fryer
• Reach-in or walk-in cooler
• Freezer

Next, how will you serve items? If yours is a buffet restaurant, you will need cook and hold ovens and warmer tray equipment. Do you serve cocktails? You’ll need lots of barware items.

Another factor to consider is your restaurant capacity. How many people can you accommodate at any given time? Be sure that you are creating a list that considers this scale. Also be sure to take your kitchen layout into consideration. Both the space and the layout will dictate your equipment purchases. Food needs to flow smoothly from the prep area to the line, so closely consider your kitchen’s function when creating your restaurant equipment list. Think about how many employees will be in your kitchen during your busiest time, and organize it to avoid bumps, spills and other accidents.

Don’t forget about safety equipment that is necessary for you to get your permits – items like a vent hood for example, or fire extinguishers. Make sure you have considered the type of appliances for your gas and electric cooking needs. Storage needs should also be considered; think about where you will store your food and dishes.

Last but certainly not least, consider your overall budget. With the average restaurant opening cost at a cool quarter of a million dollars ($250,000) money goes fast. You can certainly buy new equipment; in fact, if you can afford it, new is certainly better. However, items do depreciate immediately after purchase, so you may want to consider buying some items used from an auction or restaurant supply store.

In general, refrigerators, freezers and ice machines should be purchased new. You will know you can meet the health code requirements and you can avoid any cross-contamination to your kitchen. It is simply not worth the risk of having a bad health inspection. Refrigerators and similar used equipment often have hidden issues that could be very costly down the road if you need repairs. Furthermore, if you have a freezer or refrigerator that is out of commission, you could lose a huge inventory to spoiled food.

Used equipment has pros and cons. On one hand, you can find gently-used high-quality equipment still under warranty for a fraction of the cost of new items, sometimes for pennies on the dollar. On the other hand, some auction purchases are not under warranty, so you take on added risk. Auctions generally tend to be a great place to buy items like flatware, glassware, dishes, utensils and bread baskets. You can also usually buy these items fairly reasonably at auction:

• Sauté pans, stock pots and saucepans
• Baking sheets
• Chef’s knives
• Mixing bowls
• Steam table
• Cleaning supplies
• Rubber floor mats

Purchasing for a commercial kitchen is a huge investment. Don’t be tempted to buy before you complete your comprehensive list. Also look for duplicate items and make sure you are not buying too few or too many of any one particular item. Most of all, prioritize your needs because you may not be able to buy it all at once. Once you’ve done all of this due diligence, it’s finally time to buy. Happy shopping!

As a restaurant owner, you may spend nearly $300,000 to start your businesses, so if all you are doing is writing checks and swiping your credit card, consider buying restaurant equipment at auction. This is a great way to really stretch your dollar. Here are some tips for acclimating yourself in the auction world.

Restaurants sell their equipment to auction for many reasons. Auction houses usually have a plentiful supply of just about any type of equipment you need at much lower costs, and since kitchen equipment often tops the list as the most expensive items purchased, auction buying can be a smart choice.  Quite often, buyers can find the same quality items slightly used for a fraction of the price of a new item.

In addition to lower cost, there are several upsides for purchasing auction equipment. New restaurant items like stoves and refrigerators quickly depreciate in value as soon as you take them out of the box, much like automobiles. Owners can find great deals on auction items and might even be able to negotiate a bit on price.

Opening a restaurant is a risky business, and many owners sadly cannot keep their doors open, therefore gently used items show up at auction in a fairly steady stream. Most reputable auction houses will show inspection certifications regarding the equipment’s repair and safety history. If certificates are not available, ask the seller about inspecting and testing the equipment yourself. Furthermore, warranties still may apply to used equipment, and because warranties follow the equipment and not the owner, the manufacturer is still responsible for any issues even when ownership changes hands.

However, buying used restaurant equipment also has its downsides. Warranties might be expired, so you are on your own if something breaks. There is always the possibility of unforeseen damages that occur down the line -- repairs that might cost more than the equipment is actually worth. Finally, you may not find everything you need at auction, or it may take a long time. You might have to make some sacrifices, too, such as buying a different brand or giving up some functionality. Always look for a reputable seller by researching both the auction house and the original restaurant.

You can buy nearly anything at auction, from the largest refrigerator to the smallest accessory. Make a comprehensive list. Most owners make the mistake of only listing big-ticket items like ovens or refrigerators, but small appliance needs and items like cutting boards can quickly add up to a big price tag. Don’t forget the small stuff, like pots and pans and food processors; list not only what you need to prepare each menu item, including your cocktails, but also what you need to serve those menu items – plates, forks, glasses and more.

Definitely involve your chef in the process, as he or she has the most knowledge about what tools are needed. Consider different restaurant scenarios, like happy hour, lunch service, private receptions and a busy dinner service night to make sure you are listing everything needed for every situation. Some restaurant owners have created a list of every menu item and every kitchen tool needed to make that recipe – now that is a comprehensive list!

Once you have a complete list, separate the list into must-haves and nice-to-haves. Most people start out with a long list of “musts”, but when they really ponder it, the must-haves list becomes shorter and more and more items soon move over to the nice-to-have list.

Prior to the auction, a description of each item will be available. Do your homework and study the auction listings well in advance. Look at details like whether the owner’s manual is included with the equipment and make a list of questions you have about each item.

Once you have your sights set on a few pieces of equipment, measure twice and purchase once. Definitely make sure you have accurately measured all the places where your auction equipment will be because you won’t be able to return it!

Buying nice high-quality equipment without busting your budget is a challenge indeed, but smart auction purchases can help you meet your restaurant equipment needs. Happy bidding!