Commercial Kitchen Equipment Appraisal: 3 Things to Know
The three things owners and lenders should know before relying on any valuation of restaurant, bakery, cafe, or coffee shop equipment: the purpose sets the number, installed is not removed, and condition is verified on site.
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Before you buy, sell, or finance a commercial kitchen, three things decide what that equipment is really worth.
One. The purpose sets the number. A bank loan, a sale, a partner buyout, and an insurance claim each call for a different definition of value. Same ovens, different question, different number.
Two. Installed is not the same as removed. Hoods, walk-in coolers, and espresso lines can lose half their value the day they leave the building.
Three. Condition has to be verified on site. Serial numbers, age, and maintenance, inspected in person, are what make a value defensible to a lender or a court.
Lukes and Lukes appraises kitchen and food service equipment nationwide. Restaurants, bakeries, cafes, coffee shops. Independent inspection, USPAP compliant reporting, values the market will support. lukesappraisals.com.
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